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Mushrooms, Mycology and Psychedelics > Mushroom Cultivation
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Mushroom-Hut Shop: Substrate Mix

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Why dunk and roll...
    #11136429 -

I keep seing unvermed cakes doing fine... I understand the dunk, but the roll? What benefit does the verm layer give the dunked cake? And why arnt some people doing it?

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Re: Why dunk and roll... [Re: Chasawah]
    #11136533 -

The verm on the surface of the cake provides thousands of tiny micro-climates that are conducive to fruiting.  It also serves as a mini-casing layer of sorts.  It's not a deal killer to skip the vermiculite roll, but it does improve performance.

The reason for the dunk is to provide moisture for the coming flush.  Most of us make our cakes on the dry side so they'll colonize faster.  Thus, we put the moisture for flushing in later.
RR


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Re: Why dunk and roll... [Re: RogerRabbit]
    #11136539 -

My verms is what i assume midgrade(size) should i make it finer? Is it surface area that makes the mico or is it nooks and crannies...

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Re: Why dunk and roll... [Re: Chasawah]
    #11136555 -

i do a roll and it doesnt really cake on so i put a mound on the bottom and a mound on the top of my cakes


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Mushroom-Hut Shop: Substrate Mix

Mushrooms, Mycology and Psychedelics > Mushroom Cultivation
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