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Amazon Shop for: Coir, Oyster Shell, Peat, Perlite, Vermiculite

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Offlinemichaz
Vieux Kiffeur

Registered: 08/05/02
Posts: 75
Loc: Europe
Last seen: 9 years, 6 months
Fermentation in early casing stage
    #1662117 - 06/25/03 07:01 PM (13 years, 7 months ago)

It's been three times now that my casings go wrong. What has changed here is the rising of the temperature.
What I do:
birth the cake, spread perlite + water in the box, crumble the cake over and cover with casing mix, mist. Close the lid. Only two days later, it already smells like fermentation (goat cheese like). If I wait, nothing happens, but the smell.

At first I thought it was because I cleaned the box with 90? alcohol, which didn't dry enough, inducing fermentation. So I stopped it. Then I thought it could be too much water in the perlite, so I just put a little water. No difference.

I have to add that there is no visible contamination when I open and slice the fermented casing to guess what's going on.

What is going wrong Mister Know-it-all's?

Thanks
Michaz


Edited by michaz (06/25/03 07:05 PM)


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InvisibleATWAR
Connoisseur

Registered: 01/26/03
Posts: 1,640
Loc: #108768 in line...
Re: Fermentation in early casing stage [Re: michaz]
    #1662467 - 06/25/03 08:49 PM (13 years, 7 months ago)

Bacterial contamination most likely, although it could be cobweb mold also, but you should see that. Do you have air holes in the lid? Do you sterilize your perlite (I have no idea why you use that)?

Personally I would crumble the cake, then wait a day or two for it to recover (crumbling damages the mycelium). Then apply your casing layer. Make sure you have air holes in your lid, and dont make the casing layer too wet.

Keep everything clean and dont be afraid to use isopropyl alcohol, it works very well, and does not leave any residue after it evaporates.


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To give is to live...



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Offlinehyper_dermic
stranger withcandy

Registered: 06/26/02
Posts: 736
Loc: the land of excess
Last seen: 12 years, 5 months
Re: Fermentation in early casing stage [Re: michaz]
    #1662658 - 06/25/03 09:57 PM (13 years, 7 months ago)

dont use perlite.....
the perlite is what is housing teh bacteria causing your cake to go sour

clean your tray with alcohol, (just wipe it with a alcohol soaked tissue)
let it dry, crumble your cake in the tray, apply your PREMOISTENED and PRE-Sterlized/Pasturised casing mix to the cake, cover with foil and leave it alone for 5 days or so.... then check for any growth....
when u see sufficant growth, u can either patch case, or just chuck the fucker into your fruiting chamber....
mist if it looks dry...

as for casing mix i like coir and vermiculite with a little oyster shell....
i mix it up, add a little more water than reccomended, put saran wrap on top, then toss it into my microwave for 5 min, then shake it up, then do another 5 min.... then i let it cool in the oven....
never had a contam problem yet...

[hyp]


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Offlinemichaz
Vieux Kiffeur

Registered: 08/05/02
Posts: 75
Loc: Europe
Last seen: 9 years, 6 months
Re: Fermentation in early casing stage [Re: hyper_dermic]
    #1663522 - 06/26/03 04:20 AM (13 years, 7 months ago)

They wasn't any air hole in the lid. And the casing layer was probably too wet.
I'll try without perlite if you both say so.
But my problem is that after the first flush, even with perlite, the stuff dries to death.

I didn't try coir, but I have some though. I usually use peat. I should give a try.

Thank you anyways guys


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Offlinehyper_dermic
stranger withcandy

Registered: 06/26/02
Posts: 736
Loc: the land of excess
Last seen: 12 years, 5 months
Re: Fermentation in early casing stage [Re: michaz]
    #1664248 - 06/26/03 01:09 PM (13 years, 7 months ago)

trust me, you dont need a bottem casing layer... just place the cakes or whatever u are doing in the tray itself.
i like usin about 60% coir 40% verm.... somepeople switch the values....

anyways, if your casing becomes dry after first flush, mist it... that should rehydrate it...
dont drown it... just lightly mist every day... it will take a few days to fully hydrate it, but it will bounce back without a problem....
my last casings both fruited 5 flushes and no contams.... i eventually had to throw them out to make room for new casings.. they probably woould have given me a 6th and a 7th flush...
i buryed them in my backyard, so maybe they will......

[hyp]


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Offlinemichaz
Vieux Kiffeur

Registered: 08/05/02
Posts: 75
Loc: Europe
Last seen: 9 years, 6 months
Re: Fermentation in early casing stage [Re: hyper_dermic]
    #1666546 - 06/27/03 04:57 AM (13 years, 7 months ago)

OK, thank you
60% coir & 40% verm, then I guess coir is not acidic enough to need addition of crush oyster shell (or equivalent)?

If so, I'll try this method, and let you know.

Last question:
The incriminated casing has been exposed to the air (I removed the lid), and now it's colonizing good. The fermentation odor is less strong. Should I throw it anyway? Or could it be OK?
I guess I should take no risk, but you know how it's hard to get rid of babies


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Offlinemichaz
Vieux Kiffeur

Registered: 08/05/02
Posts: 75
Loc: Europe
Last seen: 9 years, 6 months
Re: Fermentation in early casing stage [Re: michaz]
    #1666566 - 06/27/03 05:13 AM (13 years, 7 months ago)

OK
Concerning coir proportion I found it, using famous Anno's magick link:

http://www.shroomery.org/index/par/23536


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Mushrooms, Mycology and Psychedelics >> Mushroom Cultivation

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