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Offlinesloppyjoe2006
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Registered: 02/11/10
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Last seen: 11 years, 2 months
Millet, WBS, Amino Acids and pressure cooker questions
    #12011091 - 02/11/10 08:26 PM (11 years, 3 months ago)

Hey,
After growing edible mushrooms, and being I always used brown rice flour in the past I wanted to upgrade for more tasties.  I recently bought a pressure cooker, it only operates at 10 psi, is this good enough to sterilize hulled millet?  Being it wasnt 15 psi, I have a magic bullet and ground the millet up, mixed with verm and cornmeal and pressure cooked for 80 min, but it looked cooked?.  Next batch with the same mix i only cooked for 40 min and had the heat lower, came out looking the same way, browner than the original mix.  Is this ok?  Also is 10 PSI ok to sterilize WBS, unground or ground or hulled millet unground?  should it be ground so nutes are more accessible?  And has anyone experimented with adding straight amino acids to supplement their substrate, such the kind weight lifters use, like a tsp per 4 pints or so?  Thanks for any help


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Offlinezigzag
Eating Wolf Pussy

Registered: 12/19/07
Posts: 1,150
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Last seen: 10 years, 3 months
Re: Millet, WBS, Amino Acids and pressure cooker questions [Re: sloppyjoe2006]
    #12011225 - 02/11/10 08:47 PM (11 years, 3 months ago)

who's gonna start?

Btw, Hello & welcome!


:cuteshit:


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.....just shuckin' and jivin' with my extremely large penis!


Edited by zigzag (02/11/10 08:50 PM)


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Offlinesloppyjoe2006
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Re: Millet, WBS, Amino Acids and pressure cooker questions [Re: zigzag]
    #12011275 - 02/11/10 08:52 PM (11 years, 3 months ago)

Was wondering myself.  Thanks, long time reader, first time poster.


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Offlinejingus

Registered: 05/04/09
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Re: Millet, WBS, Amino Acids and pressure cooker questions [Re: sloppyjoe2006]
    #12011308 - 02/11/10 08:56 PM (11 years, 3 months ago)

you're using millet?

thats referred to as 'wild bird seed' all the time on here, or 'WBS'

when you work with WBS, you dont want to add vermiculite, and you don't want to grind it up either.  soak the bird seed 12-24 hours, then after soaking, boil it for 5 minutes or so.  take that out and put it in your jars, then put the lids and aluminum foil on, and pressure cook at 10Psi (15 is better but 10 works) for an hour and a half.


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Offlinesloppyjoe2006
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Re: Millet, WBS, Amino Acids and pressure cooker questions [Re: jingus]
    #12011376 - 02/11/10 09:05 PM (11 years, 3 months ago)

Yes, I bought straight hulled millet.  Did a lot of research, heard its just shy of using hpoo as far as quality.  Added cornmeal and tested out the amino acid theory (1 tsp per 8 pints).  but I did grind it up to a flour consistency because of the lack of 15psi and I was scared it wasnt good enough to penetrate the whole hull of the millet.  I am buying WBS tonight, doing tests of substrates right now. Can I ask why not grind up the WBS?  Any why no verm?  Not trying to mix to a bulk here, trying to birth cakes and dunk/case.


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Offlinejingus

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Re: Millet, WBS, Amino Acids and pressure cooker questions [Re: sloppyjoe2006]
    #12011398 - 02/11/10 09:07 PM (11 years, 3 months ago)

when you soak and PC the wbs, the moisture content will be perfect for the mycelium; if you grind it, it will be damn hard to get the moisture content okay.


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Offlinesloppyjoe2006
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Re: Millet, WBS, Amino Acids and pressure cooker questions [Re: jingus]
    #12011421 - 02/11/10 09:10 PM (11 years, 3 months ago)

could you not grind the WBS to a flour consistency mix with verm and water like PF tek?  Any thoughts on the Amino Acid additive?


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Offlinesloppyjoe2006
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Re: Millet, WBS, Amino Acids and pressure cooker questions [Re: sloppyjoe2006]
    #12012486 - 02/11/10 11:28 PM (11 years, 3 months ago)

Well I decided to experiment a bit anyways figuring there was little information to be had for what I'm doing. Obtained 4lb bag premium WBS, doing traditional method for 2 1pt jars (soaking 24 hr, then pc).  The other two I decided to grind to a very fine mixture, mixed with verm and added spring water.  This does not use the same mixture of water as pf tek, was way to wet and had to add more dry verm and ground wbs.  Placed 1/2" verm layer just like pf and PC tonight.  In one of the jars that I have the wbs soaking in spring water, I added amino acids, 1/2 tsp per pint jar with the water.  Will keep everyone posted of all my results.  Any information would still be appreciated. LC should be ready to innoc in a week.  should be sufficient time to search for contams.


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