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Divine Hermit of the Everything
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Fine tuning your stove-top pasteurisation
    #1424564 - 04/02/03 11:50 PM (15 years, 2 months ago)

I will present to you a technique I developed to calibrate you're stove-top pasteurization temperatures. I only have to do one check up over the course of an hour with this method. No more checking it ever 3-5 minutes!
Materials you'll need:

1 or 2 accurate thermometers (a calibrated meat thermometer will work)
1 stove pot (large)
1 graduated cylinder
A pillow case with dung inside.

1) Put an appropriate amount of water in a pot on the stove.
2) Turn the settings to 'high' until a temperature of 170 is reached.
3) Turn it down to the lowest possible setting and watch the thermometer.
4) If the temperature rises, you'll need to add more water. If the temperature falls, you'll need to take out some water.
5) Go to step 2, and keep repeating until the temperature in the water remains the same for a good amount of time.
6) Pour the water out into a graduated cylinder (Ball and Kerr jars are graduated) Record your results in milliliters.
7) Put your recorded number of milliliters amount of water into the pot on the stove.
8) Turn the settings to 'high' until a temperature of 170 is reached.
9) Turn it down to the lowest possible setting.
10) Add your pillow case, filled with dung, into the water.
11) Wait an hour, or how ever long you like, checking up periodically.

*Every succession time you repeat this technique, start at step #7.
*You'll want to use the same pot each time you repeat this. This is like a science, and you don't want to add another variable by not using the same pot in repeat "experiments"
*You'll want to use the same amount of dung you're pasteurizing in the pillow case, so you can predict more easily when you need to check up on it. I find that 5 pints dung works well, as this is easily measured, fits a large aluminum pan very well, and fit's into ratio calculations nicely.
*The pillow case full of dung adds mass to the pot, so if the temperature fluxgates, it will plummet-- which doesn't damage the process as getting to hot does.
*A meat thermometer can be fixed to a pot by twisting a sheet of aluminum foil, wrapping it around the stick, and attaching both ends of the foil to the lip of the pot.
*Be sure to save any resulting water, once cooled it can be used to add longevity to your outdoor patch.

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Re: Fine tuning your stove-top pasteurisation [Re: TheShroomHermit]
    #1425235 - 04/03/03 03:37 AM (15 years, 2 months ago)

What to do in case you never can hold 170?F at the lowest setting regardless of the amount of water? :wink: 

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Invisiblegeorge castanzaM
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Re: Fine tuning your stove-top pasteurisation [Re: Anno]
    #1425244 - 04/03/03 03:42 AM (15 years, 2 months ago)

why not just bake the shit?

Kramer Cakes




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mneumatic device

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Re: Fine tuning your stove-top pasteurisation [Re: Anno]
    #1425268 - 04/03/03 03:53 AM (15 years, 2 months ago)

Get a big frying pan that you can put under the pot, it will disperse the heat and not as much will reach the water/dung.

I find using a big cooler, boiling a few big pots of water, and adding the dung and water to the cooler works great. The dung usually brings the water down to the perfect temp. Once you've checked it at about 175F you can leave it and it won't get down to 150F until well after sufficient time for pasteurization, but you can just leave it to cool if you want as long as you properly drain/squeeze the dung to the proper moisture level. Of course this probably best for amounts greater than 5 pints and ymmv, but it's I'd bet that its pretty consistant once you work it out.

I don't mean to take away from your method, I really like your scientific approach and I'd definately would have used it if I'd known about it when I was still using the stovetop.

"The real voyage of discovery consists not in seeking new landscapes but in having new eyes."
- Marcel Proust

I wish you all ceaselessly flowing moments of happiness.

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Mushrooms, Mycology and Psychedelics >> Mushroom Cultivation

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