|
Some of these posts are very old and might contain outdated information. You may wish to search for newer posts instead.
|
zach42_98
Noob



Registered: 11/06/09
Posts: 129
|
|
Oo, I like you're idea on adding dry verm if you case and mist the hell out of it. I cased everything on my last grow and plan on casing some and not casing others this time. Figure since I'm still new at this it would be good to find out what works best for me.
I'll be using a bag that I opened back in December tho and that kind of makes me feel like I want to at least pasteurize it simply as a just in case. Thoughts on dry verm in the oven? Last time I moistened it and microwaved the hell out of it even if I didnt have to.
And I just noticed I replied the other day to you "liking" the smell of coir not disliking it lol... I need to cut back on the pot.
|
Damion5050
Mush Doctor


Registered: 05/01/08
Posts: 12,493
Loc: Lost In Translation !
Last seen: 3 years, 3 days
|
|
LoL. Well I normally don't case, but on my last grow I waited till the mono tub was fully colonized I then just took the dry verm right out of the bag and placed it in the tub. I figured sense the tub was fully colonized contams were not really a worry. But I have heard people putting it on cookie sheets in the over at 300 degrees for 30-60 minutes.
|
blackdust


Registered: 02/28/09
Posts: 8,327
|
|
sometimes I have problems with too much water left over on the bottom of the tub. So now after I left my tubs fully colonize I let it do its first flush then I dunk the sub for 3 hours. In the mean time I clean the tub and cook verm at 350F for 30 minutes. I then Layer 1/4inch of verm in the tub and add the sub on top.
|
noobieshroomie
Back again




Registered: 07/18/08
Posts: 12,769
Loc: Not Too Sure
|
|
if you tape the bag all the way around on the inside of the tub you wont have this problem
this way the water from the sides of the tub runs down the bag and into the sub its self not between the sides of your tub and the bag
-noobie-
-------------------- AMU Best Thread Ever CapZilla said: not sure what GE and FAE are but i should probably get some. Citric said: Your signature is wrong on colonization temps! GOOD JUDGMENT COMES FROM EXPERIENCE EXPERIENCE COMES FROM BAD JUDGMENT ROOM TEMP 70-75 IS BEST FOR COLONIZATION Thank you mycochef
|
Damion5050
Mush Doctor


Registered: 05/01/08
Posts: 12,493
Loc: Lost In Translation !
Last seen: 3 years, 3 days
|
|
Quote:
noobieshroomie said: if you tape the bag all the way around on the inside of the tub you wont have this problem
this way the water from the sides of the tub runs down the bag and into the sub its self not between the sides of your tub and the bag
-noobie-
|
PreparationH
apply daily


Registered: 03/28/05
Posts: 18,306
Loc: Amsterdam
Last seen: 20 hours, 34 minutes
|
|
I just did this and when I opened the bucket the coir brick was still that, a full brick. I scraped it and broke it all up, I touched it and even the center of the brick was very hot so I assume it all still got pasteurized or I did something wrong lol
|
blackdust


Registered: 02/28/09
Posts: 8,327
|
|
Quote:
PreparationH said: I just did this and when I opened the bucket the coir brick was still that, a full brick. I scraped it and broke it all up, I touched it and even the center of the brick was very hot so I assume it all still got pasteurized or I did something wrong lol
It is very hott. I usually wait about 3 - 4 hours before I mix after adding the boiling water. I am getting a large ruler for next time to help stir up the compost so i dont burn my hands like last time.
|
Montock
Time = $


Registered: 08/27/09
Posts: 1,838
Last seen: 10 years, 9 months
|
|
Quote:
PreparationH said: I just did this and when I opened the bucket the coir brick was still that, a full brick. I scraped it and broke it all up, I touched it and even the center of the brick was very hot so I assume it all still got pasteurized or I did something wrong lol
the tek calls for you to stir it all up after a couple of hours or so
-------------------- Looking for Wife, please pm me your picture and list of skillz. I'm wrong all the time, my posts are subject to being wrong at any point or time, get butt hurt at own risk.
|
PreparationH
apply daily


Registered: 03/28/05
Posts: 18,306
Loc: Amsterdam
Last seen: 20 hours, 34 minutes
|
|
yea but the core of the brick was still solid, I dont trust what I did, I'm just going to throw it back on the stove for an hour at 170, rather be safe than sorry.
|
Montock
Time = $


Registered: 08/27/09
Posts: 1,838
Last seen: 10 years, 9 months
|
|
STEP 7
After the 30-60 minutes you need to come back and stir everything up really well. Place the lid back on it and let it sit for 2-4 hours.
, if you stir it up all real well it wont be solid
-------------------- Looking for Wife, please pm me your picture and list of skillz. I'm wrong all the time, my posts are subject to being wrong at any point or time, get butt hurt at own risk.
|
PreparationH
apply daily


Registered: 03/28/05
Posts: 18,306
Loc: Amsterdam
Last seen: 20 hours, 34 minutes
|
Re: Coir Tek [Re: Montock]
#11964925 - 02/04/10 09:22 PM (13 years, 11 months ago) |
|
|
well ya see, it was still solid as fuck, to the point where stabbing it with the metal spoon was bending the spoon. I just broke the rest up with my hands and threw it on the stove for an hour. It's nice consistency regaurdless for moisture.
|
Puma
surfing when I can



Registered: 10/08/09
Posts: 319
Loc: BC
Last seen: 2 months, 4 days
|
|
Quote:
Damion5050 said:
Quote:
Puma said: Great tek. I'll be doing this tonight or tomorrow. Thanks for the great write-up. I use big blocks of coir that are 8 or 9 times the size of a brick, so it was cool to see it mentioned here that a brick weighs 650 grams, as I've just been estimating the coir by eye and feel.
How often are you getting contams after the 3rd flush. Do you ever keep fruiting through the contamination, or is that when you dump the tub?
EDIT: does the top layer take the place of casing?
I don't get contams to often. I think I have had 2 contams right after the third flush, so I just tossed the tubs. I normally toss the tubs after the third flush anyways.
The top layer doesn't act as a casing layer. The top layer just covers up all the weak exposed mycelium that you beat up when you broke up your spawn jars. I cover it with a final top layer of coir so it is not exposed to the open air, this lowers your contamination rate as well. I normally don't use a casing layer, but when I do it is normally just a 1/4 inch layer of verm. I take some dry verm and spread it over the fully colonized substrate then once applied I mist it heavily that way it sticks to the surface.
Just saw this. Thanks bro. I'm going to pour me some moonshine and follow this tek right now. Yeah!
--------------------
|
Montock
Time = $


Registered: 08/27/09
Posts: 1,838
Last seen: 10 years, 9 months
|
|
cool, ill admit you need something pretty hefty to break it up and stir it up, first time i tried it this way i broke my favorite wodden spoon off in the brick, i was upset, now i just use a peice of rebar i flatned out on one end
-------------------- Looking for Wife, please pm me your picture and list of skillz. I'm wrong all the time, my posts are subject to being wrong at any point or time, get butt hurt at own risk.
|
Damion5050
Mush Doctor


Registered: 05/01/08
Posts: 12,493
Loc: Lost In Translation !
Last seen: 3 years, 3 days
|
|
Quote:
PreparationH said: well ya see, it was still solid as fuck, to the point where stabbing it with the metal spoon was bending the spoon. I just broke the rest up with my hands and threw it on the stove for an hour. It's nice consistency regaurdless for moisture.
What are you using to put everything in ? Like a 5 gallon bucket or something else ? Cause once you pour the water in it should go up about half way up the brick then when you come back in 30-60 minutes it should be all swollen up cause it sucked up all the water.. You then break it up really well. Look at the picture below this is 30 minutes later you see how the brick is still kinda intact but it is larger then normal, it sucked up all the water. I then break it up with a big hard plastic spoon. If you put it in the oven it may dry it out. So be careful. Also you can always break the hard brick up into pieces before pouring the water in.. This is best done by using a hammer and a screw driver to kinda like chisel it apart.
Before

After
Edited by Damion5050 (02/04/10 09:54 PM)
|
PreparationH
apply daily


Registered: 03/28/05
Posts: 18,306
Loc: Amsterdam
Last seen: 20 hours, 34 minutes
|
|
Quote:
Damion5050 said:
Quote:
PreparationH said: well ya see, it was still solid as fuck, to the point where stabbing it with the metal spoon was bending the spoon. I just broke the rest up with my hands and threw it on the stove for an hour. It's nice consistency regaurdless for moisture.
What are you using to put everything in ? Like a 5 gallon bucket or something else ? Cause once you pour the water in it should go up about half way up the brick then when you come back in 30-60 minutes it should be all swollen up cause it sucked up all the water.. You then break it up really well. Look at the picture below this is 30 minutes later you see how the brick is still kinda intact but it is larger then normal, it sucked up all the water. I then break it up with a big hard plastic spoon. If you put it in the oven it may dry it out. So be careful. Also you can always break the hard brick up into pieces before pouring the water in.. This is best done by using a hammer and a screw driver to kinda like chisel it apart.
Before

After

I used my presto 23 qt cooker, That must be the reason why
|
Damion5050
Mush Doctor


Registered: 05/01/08
Posts: 12,493
Loc: Lost In Translation !
Last seen: 3 years, 3 days
|
|
Also another option you could either not add the verm until you come and break the coir up that way all the water goes to the brick and none is absorbed by the verm. Then at the 30 minute mark break up the coir add the 2 quarts of verm. I have never done that before but you could do it.
Remember coir is pretty resistant to contamination's as is, so it is not really necessary to get a really good full pasteurization.
|
Damion5050
Mush Doctor


Registered: 05/01/08
Posts: 12,493
Loc: Lost In Translation !
Last seen: 3 years, 3 days
|
|
Quote:
Damion5050 said: Also another option you could either not add the verm until you come and break the coir up that way all the water goes to the brick and none is absorbed by the verm. Then at the 30 minute mark break up the coir add the 2 quarts of verm. I have never done that before but you could do it.
Remember coir is pretty resistant to contamination's as is, so it is not really necessary to get a really good full pasteurization.
Yeah your presto is wider then a 5 gallon bucket so the coir was not sitting in enough of the water.. LoL learn by mistakes lol.. Next time follow the tek to a T lol just fucking with you.
|
Damion5050
Mush Doctor


Registered: 05/01/08
Posts: 12,493
Loc: Lost In Translation !
Last seen: 3 years, 3 days
|
|
I just test fitted it and my 5 gallon bucket fits into the presto and has about 4 or so inches to spare.
|
PreparationH
apply daily


Registered: 03/28/05
Posts: 18,306
Loc: Amsterdam
Last seen: 20 hours, 34 minutes
|
|
well regaurdless I put it on the stove again so we're all good,
|
Damion5050
Mush Doctor


Registered: 05/01/08
Posts: 12,493
Loc: Lost In Translation !
Last seen: 3 years, 3 days
|
|
ok well let me know how it turns out lol. I can't guarantee it will work now cause the tek wasn't followed lol. But you should be good to go hopefully.
|
|