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Offlineshroomeater
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Registered: 01/24/03
Posts: 6
Last seen: 14 years, 1 month
Water content in Rye Grain
    #1293607 - 02/09/03 02:30 PM (14 years, 1 month ago)

I seem to be having a little trouble in finding the correct amount of water to put in my rye grain jars. I have read the Mushroom Cultivator and followed the directions for the amount of water added to the rye grain. It seems that all the jars dry out before they start to colonize. I innoculate the jars about 12 hours after pressure cooking for 35 mins @ 15 psi. I've been using a digital scale to weigh 200 g of dry grain and have been weighing the water because I don't have a graduated cylinder. If I remember chem class and physics, I think 1 ml = 1g. I've been adding 200-230 g of water and I still seem to be having a problem with dryness. If anyone has any suggestions it would be greatly appreciated.

Also, if someone could point me to some good pictures of what the jars look like when they come out of the pressure cooker and pictures of them after they have been shaken. Thanks again!


Edited by shroomeater (02/09/03 03:01 PM)


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Anonymous

Post deleted by Anno [Re: shroomeater]
    #1293719 - 02/09/03 03:41 PM (14 years, 1 month ago)



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Offlineshroomeater
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Registered: 01/24/03
Posts: 6
Last seen: 14 years, 1 month
Re: Water content in Rye Grain [Re: ]
    #1293829 - 02/09/03 04:24 PM (14 years, 1 month ago)

If I do it this way, won't contamination be a lot higher? Also if I do this this way, I would have no need for a pressure cooker, correct?


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InvisibleAlger
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Registered: 12/07/02
Posts: 28
Re: Water content in Rye Grain [Re: shroomeater]
    #1293881 - 02/09/03 04:42 PM (14 years, 1 month ago)

What are you using for tops....

I've heard that some people make the mistake of using only synthetic filter discs and not using the metal tops that come with jars... This obviously leads to over-evaporation of the water inside... could this be your problem...

Persoanlly I woudn't wait that long to inncoulate your jars... Do it right after cooling. The average bacterial load will double every 20 mins at room temperature. Waiting 12 hours will allow any bacteria that may have survived the heat to grapple a firm grasp on the grain before any innoculation occur.

Also, 35 mins is not nearly enough to kill what you need to kill... go for a least an hour @ 15 psi.

No offence to him persoanlly but I would avoid fiends advice on this manner (if i am unserstanding his post accuratley) Pressure cooking if definatley the way to go.

From what your saying I suspect you have some sort of excessive evaoproation happening while the jars are incubating.

-A


Edited by Alger (02/09/03 04:53 PM)


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OfflineTekNut
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Registered: 01/01/03
Posts: 382
Loc: TX Gulf Coast
Last seen: 6 years, 10 months
Re: Water content in Rye Grain [Re: shroomeater]
    #1293922 - 02/09/03 05:02 PM (14 years, 1 month ago)

Give this link a look:

http://www.shroomery.org/index/par/23308

Peace and good luck!
-TekNut-

"You proceed from a false assumption: I have no ego to bruise."
- Spock, Star Trek II: The Wrath of Khan



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Offlineshroomologist
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Registered: 09/29/02
Posts: 161
Loc: SouthEastern US
Last seen: 11 years, 5 months
Re: Water content in Rye Grain [Re: shroomeater]
    #1294132 - 02/09/03 06:27 PM (14 years, 1 month ago)



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Offlinefugu
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Registered: 01/06/03
Posts: 2,223
Loc: istanbul
Last seen: 6 years, 8 months
Re: Water content in Rye Grain [Re: shroomologist]
    #1294886 - 02/10/03 01:06 AM (14 years, 1 month ago)

soak in water before you boil them. 24 36 hours.then boil as above.then full3/4 .add a little water also in jars..try to pc them 60 75 min .you will be fine.


--------------------
mushroom culture history making ...Mr. Allan is the best .....


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