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Offlinerustyshackleford06
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How long CAN I soak BRF cakes?
    #17610282 - 01/25/13 05:37 PM (11 years, 4 days ago)

I know it is recommended to do them for 24 hours but they have been soaking since 9 pm yesterday and I really want to go out. Does anyone think there will be an issue if I leave them till 11am tomorrow? The main issue here is I haven't made my sgfc yet. A quick reply would be greatly appreciated so I can figure out what's up.


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OfflineDos Ounce
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Re: How long CAN I soak BRF cakes? [Re: rustyshackleford06]
    #17610294 - 01/25/13 05:39 PM (11 years, 4 days ago)

no longer than 24 hours


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InvisibleDeadkndys420
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Re: How long CAN I soak BRF cakes? [Re: Dos Ounce]
    #17610341 - 01/25/13 05:50 PM (11 years, 4 days ago)

It wont hurt the cakes for a 36 hour dunk at the most but no longer then that.


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Offlinewire5
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Re: How long CAN I soak BRF cakes? [Re: Deadkndys420]
    #17610351 - 01/25/13 05:52 PM (11 years, 4 days ago)

Quote:

Deadkndys420 said:
It wont hurt the cakes for a 36 hour dunk at the most but no longer then that.



After thar bacterial contam becomes an issue.

I like the avatar btw Dead420


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Offlinepreternaturalist
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Re: How long CAN I soak BRF cakes? [Re: wire5]
    #17610385 - 01/25/13 05:58 PM (11 years, 4 days ago)

Try to keep it between 20 and 24 hours. 18 has also proved to be sufficient.

Remember that the deeper into the water they are submerged, the more water will penetrate the cake (due to water pressure),so essentially, the deeper they are the less time you will need them to be in there. In theory.


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Invisiblejoe2
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Re: How long CAN I soak BRF cakes? [Re: preternaturalist]
    #17610803 - 01/25/13 07:22 PM (11 years, 4 days ago)

Quote:

preternaturalist said:


Remember that the deeper into the water they are submerged, the more water will penetrate the cake (due to water pressure),so essentially, the deeper they are the less time you will need them to be in there. In theory.




I never thought of pressure as a factor for dunking. Nice


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OfflineDos Ounce
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Re: How long CAN I soak BRF cakes? [Re: joe2]
    #17610859 - 01/25/13 07:33 PM (11 years, 4 days ago)

the pressure varying over inches of water is basically too small to factor into time. water pressure increases 0.43333 psi per foot of depth. so unless you're dunking in the bottom of a swimming pool i don't think it matters.


Edited by Dos Ounce (01/25/13 09:22 PM)


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Invisiblejoe2
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Re: How long CAN I soak BRF cakes? [Re: Dos Ounce]
    #17612611 - 01/26/13 03:47 AM (11 years, 3 days ago)

Quote:

Dos Ounce said:
the pressure varying over inches of water is basically too small to factor into time. water pressure increases 0.43333 psi per foot of depth. so unless you're dunking in the bottom of a swimming pool i don't think it matters.



nice decimal


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InvisibleDynGBreeD
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Re: How long CAN I soak BRF cakes? [Re: joe2]
    #17612620 - 01/26/13 03:57 AM (11 years, 3 days ago)

I find it best to dunk in a bucket with a weight holding
the cakes down.... 24 hours is best. But no more then 36,
they begin to turn into soggy mush. The one time I
left some for close to 31 hours, I had to leave them
out to dry for a couple days before putting them back
into the FC. If I hadn't it would of delayed pinning tremendously,
if they were continually being made more wet by misting.


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OfflineMacMerdin
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Re: How long CAN I soak BRF cakes? [Re: Dos Ounce]
    #17612677 - 01/26/13 04:47 AM (11 years, 3 days ago)

Quote:

Dos Ounce said:
no longer than 24 hours




Wrong.  Mine soak for 72 hours normally and are better than just a 24 hour soak (maybe because I use a cap full of peroxide to keep bacteria down?).  Don't go over 92 hours though as bacteria can start to develope on the outside (like a gelatin coating).


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MacMerdin's Simple Pan-Cakes



Edited by MacMerdin (01/26/13 04:52 AM)


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InvisibleDynGBreeD
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Re: How long CAN I soak BRF cakes? [Re: MacMerdin]
    #17612680 - 01/26/13 04:51 AM (11 years, 3 days ago)

Quote:

MacMerdin said:
Quote:

Dos Ounce said:
no longer than 24 hours




Wrong.  Mine soak for 72 hours normally and are better than just a 24 hour soak (maybe because I use a cap full of peroxide to keep bacteria down).  Don't go over 92 hours though as bacteria can start to develope on the outside (like a geletin coating).




Your bat shit crazy..... And dunking with peroxide is outdated.
It does nothing more then potentially damage the mycelium.
At 72 hours its a wonder your cakes are intact. The cakes can
only absorb so much water, which is another reason 24 is plenty.
Longer is a waste of time.

You are using half pints (8oz) jars right?


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OfflineMacMerdin
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Re: How long CAN I soak BRF cakes? [Re: DynGBreeD]
    #17612685 - 01/26/13 04:56 AM (11 years, 3 days ago)

Quote:

DynGBreeD said:
Your bat shit crazy..... And dunking with peroxide is outdated.




Tell that to the ounce I get from 4 cakes as opposed to 1/2 ounce when only dunked for 24 hours.

Quote:

At 72 hours its a wonder your cakes are intact.




They come out fine.  Have you tried it?

Quote:

You are using half pints (8oz) jars right?




Yup..

Even the tall ones that everyone says is a no-no around here in a SGFC in an enclosed environment. I'm an engineer so I know how to make things work.  :grin:

BTW...I don't dunk after the initial dunk.  Only once.


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MacMerdin's Simple Pan-Cakes



Edited by MacMerdin (01/26/13 04:58 AM)


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InvisibleDynGBreeD
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Re: How long CAN I soak BRF cakes? [Re: MacMerdin]
    #17612689 - 01/26/13 05:00 AM (11 years, 3 days ago)

Your yield makes no difference there are to many
variables to say it was the extended dunk. You would
need an ideal isolate.

Sure haven't tried it.... Waste of time IMO.

I guess if you think it works for you :shrug:


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OfflineMacMerdin
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Re: How long CAN I soak BRF cakes? [Re: DynGBreeD]
    #17612692 - 01/26/13 05:04 AM (11 years, 3 days ago)

The reason I know it works for me is because one time I couldn't get them out at 24 hours and had to leave them for 72. 

Since then, my yields have doubled.

I doubt it was just coincidence.


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MacMerdin's Simple Pan-Cakes



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OfflineMacMerdin
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Re: How long CAN I soak BRF cakes? [Re: DynGBreeD]
    #17612694 - 01/26/13 05:06 AM (11 years, 3 days ago)

Quote:

DynGBreeD said:
Sure haven't tried it....




This is the problem with most advice around here.

People knock down things they haven't even tried.


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MacMerdin's Simple Pan-Cakes



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Invisiblenooneman
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Loc: Utah
Re: How long CAN I soak BRF cakes? [Re: rustyshackleford06]
    #17612695 - 01/26/13 05:07 AM (11 years, 3 days ago)

Some guy a long time ago misread 24 hours as 24 days. He dunked for 24 days and fruited fine.


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InvisibleDynGBreeD
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Re: How long CAN I soak BRF cakes? [Re: MacMerdin]
    #17612696 - 01/26/13 05:09 AM (11 years, 3 days ago)

I haven't knocked it, and I haven't tried it because
of obvious information saying its not needed.

Check THIS link out
bro, I have tried it and it works like a charm.


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InvisibleDynGBreeD
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Re: How long CAN I soak BRF cakes? [Re: nooneman]
    #17612698 - 01/26/13 05:11 AM (11 years, 3 days ago)

Quote:

nooneman said:
Some guy a long time ago misread 24 hours as 24 days. He dunked for 24 days and fruited fine.



Ok it fruited fine....
Doesn't mean 24 days is worth waiting for, for
the same results?! :crazy:


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Invisiblenooneman
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Re: How long CAN I soak BRF cakes? [Re: DynGBreeD]
    #17612702 - 01/26/13 05:12 AM (11 years, 3 days ago)

Of course no one should dunk for 24 days. I was just answering the question "how long CAN I soak BRF cakes?"


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OfflineMacMerdin
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Re: How long CAN I soak BRF cakes? [Re: DynGBreeD]
    #17612704 - 01/26/13 05:13 AM (11 years, 3 days ago)

Do you trust RR?

Quote:

RogerRabbit said:
Many strains of mycelium are more dense than others and need longer soak times.  For example, in my shiitake farm I have a strain that is over-wet after 50 minutes soak time, but another strain that needs a full 24 hours to absorb the same amount of water.

With properly consolidated cakes, 24 hours is a good average for cubensis.  If one fails to consolidate for a full week after colonization, the cakes will reach saturation much sooner.  If one consolidates for two weeks, the cakes might need more than 24 hours to reach full hydration.

Temperature of the soak water also plays an important role, with cakes hydrating much faster in warm or room temperature water than in cold water, but risk of bacteria bloom is higher in warm water.
RR




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