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OfflineSanguine
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wbs pressure cooking time question
    #12452854 - 04/25/10 09:17 AM (14 years, 8 months ago)

I know you're supposed to pressure cook wbs for an hr to 90 min, but really, won't the endospores all die once the pressure and temp are reached? It doesn't seem like any of them are gonna hang out and still be alive at that pressure and temp for 60 min before they die off.

So that being said, wouldn't a shorter pc time (maybe 10-15 min) be sufficient?


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"The greatest delight which the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me, and I to them." --Ralph Waldo Emerson

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OfflineSparkey_STi
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Re: wbs pressure cooking time question [Re: Sanguine]
    #12452862 - 04/25/10 09:20 AM (14 years, 8 months ago)

no.  It reaching temp and pressure means that the cooker has achieved that... put a remote temp probe in a jar and PC it.  I guarentee your center wont be anywhere near sterile...


Think of it this way... take a bowl of hot soup and put it in a fridge for 2 min... bet the bowl feels cold... but that soups still gonna be piping hot...

Edited by Sparkey_STi (04/25/10 09:22 AM)

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InvisibleDoc_T
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Re: wbs pressure cooking time question [Re: Sparkey_STi]
    #12452872 - 04/25/10 09:24 AM (14 years, 8 months ago)

Try it and see what you get.
Start with 10-15 mins, increase the time each batch until you contam rate is acceptible.
Which will be at 90-120 mins.


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InvisibleEvilMushroom666
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Re: wbs pressure cooking time question *DELETED* [Re: Doc_T]
    #12452889 - 04/25/10 09:34 AM (14 years, 8 months ago)

Post deleted by EvilMushroom666

Reason for deletion: -


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OfflineCallofduty
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Re: wbs pressure cooking time question [Re: EvilMushroom666]
    #12461684 - 04/26/10 07:14 PM (14 years, 8 months ago)

always be clean!

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OfflineRaoulDuke79
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Re: wbs pressure cooking time question [Re: Callofduty]
    #12463666 - 04/27/10 05:04 AM (14 years, 8 months ago)

ive grown in WBS and found i can get away with 20-30 min, after that ive used up all the watter in the presure cooker and longer than 30 will result in a burnt tea towl(i always sit my jars on one to stop direct heat transfer to the jars) ive had little to no contam probs with this short a time and i alway leave the presure cooker to cool down over night

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InvisibleDoc_T
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Re: wbs pressure cooking time question [Re: RaoulDuke79]
    #12463681 - 04/27/10 05:17 AM (14 years, 8 months ago)

You need to turn the heat down once you reach full temp. Review the owner's manual.


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OfflineOut GrowV
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Re: wbs pressure cooking time question [Re: Doc_T]
    #12463762 - 04/27/10 06:09 AM (14 years, 8 months ago)

.

Edited by Out Grow (03/05/14 04:41 PM)

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Invisiblemyco.alchemist
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Re: wbs pressure cooking time question [Re: Sanguine]
    #12463819 - 04/27/10 06:35 AM (14 years, 8 months ago)

If you heated a chicken or turkey to 160F, would it be cooked?
The answer is no.
You cook a chicken or turkey at 350F, until the internal temp is 160F.
That is why you PC WBS or any grain 60 to 90 minutes @ 15 psi (250F)


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InvisibleEvilMushroom666
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Re: wbs pressure cooking time question [Re: myco.alchemist]
    #12465685 - 04/27/10 01:39 PM (14 years, 8 months ago)

Some people just have to find out the hard way when a batch of jars goes south on them due to improper sterilization times. I know I did lol. Everyone here who is saying that you need proper temps for 90+ minutes are doing so for a reason, years of experience and trial and error. If it works, why try and fix it?

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Offlinexxxfrekboyx
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Re: wbs pressure cooking time question [Re: EvilMushroom666]
    #12465774 - 04/27/10 01:50 PM (14 years, 8 months ago)

I have been having problems with straight millet. I was pc'ing it for 60 mins then i bumped it up to 90:13. no contams at all. fyi before my mom passed away her number was 13 so its my lucky number with all sorts of things. I was getting tons of green mold which sucks when 2 of 6 have contamination.

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Invisiblegoldieman
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Re: wbs pressure cooking time question [Re: xxxfrekboyx] * 1
    #12466370 - 04/27/10 03:09 PM (14 years, 8 months ago)

I've been pc'ing my quart jars for 60-70 min @ 15 psi for over a year now and haven't had ANY contams. I also soak for 12hrs then heat up, rinse, etc...
I use to soak for close to 24 hrs and would pc for 90 min but the smell was AWFUL!!  Good lord it made me wanna puke.
I also think an added benefit to pc'ing for over an hour is that you get a few bursted kernels in the jar which gives the mycelium easier access to the nutrients in the grains. Therefore faster colonization times..

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InvisibleFractalXplora
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Re: wbs pressure cooking time question [Re: goldieman]
    #12590425 - 05/19/10 05:30 AM (14 years, 7 months ago)

i always do 1.30mins  for seeds / quarts), never had any probs only contams from me i rekon when transfering..

probably could get away with a hour, but hey, why fuk up your most important step to save half a hours gas!.


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Edited by FractalXplora (05/19/10 06:28 AM)

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OfflineSparkey_STi
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Re: wbs pressure cooking time question [Re: goldieman]
    #12591602 - 05/19/10 11:34 AM (14 years, 7 months ago)

Quote:

goldieman said:
you get a few bursted kernels in the jar which gives the mycelium easier access to the nutrients in the grains. Therefore faster colonization times..




Can you site this or are you just saying this?  I've always read, heard, and experienced (because i quick prep ill get several burst) that its harder for it to colonize due to it being over saturated (the reason why it burst in the first place)

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InvisibleShea25
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Re: wbs pressure cooking time question [Re: Sparkey_STi]
    #12591629 - 05/19/10 11:38 AM (14 years, 7 months ago)

Lots of burst grains makes a sticky mess, Burst grains :thumbdown:

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