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Amazon Shop: Brown Rice Flour, Vermiculite

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Registered: 06/18/03
Posts: 26
Last seen: 13 years, 1 month
small question regarding cake preparation
    #1662536 - 06/25/03 09:09 PM (14 years, 9 months ago)

Ok, I've heard two conflicting instruction regarding this part of the preparation. I've read that wetting your cake ingredients is very critical. I've read one guide that states, "Take your vermiculite, wet it to field capacity (just barely enough water so that some will pool up when bowl is tilted), then coat the wet vermiculite with brown rice flour. Another guide says, "Mix the water with the dry ingredients (mainly brown rice flour), then coat the dry vermiculite with the wet substrate mix. Which do you guys advocate? And one more question. I've read one guide advocating the course vermiculite and one advocating the fine vermiculite. Seems like the fine would work better to me, but maybe the course allows for more rapid colonization or something? Just looking for experienced opinions. Thanks for helping out a newbie.

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Lost In The Trip

Registered: 05/07/03
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Deleted [Re: Tim2133]
    #1662562 - 06/25/03 09:19 PM (14 years, 9 months ago)

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stranger thanmost
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Re: small question regarding cake preparation [Re: Tim2133]
    #1662571 - 06/25/03 09:24 PM (14 years, 9 months ago)

What AFOAF does is mix the BRF and Verm together first and then add the water. It works great for him. To each his own. It will work just about any way you do it. Try out each way and see which one works for you.

Course vermiculite allows for more air pockets in the cake which gives the mycelium room to colonize and oxygen that is trapped in those air pockets. Fine verm will work, but it might take longer to colonize.


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Amazon Shop: Brown Rice Flour, Vermiculite

Mushrooms, Mycology and Psychedelics >> Mushroom Cultivation

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