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zintor
Apprentice


Registered: 01/05/08
Posts: 77
Last seen: 6 years, 15 days
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I haven't had problems with mean green unless the temp is high... low temps and I haven't had a problem with it again so far.
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Mykes logos
homo nosce te ipsum


Registered: 08/05/12
Posts: 1,108
Loc: FL
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Re: Pasteurization Problems [Re: zintor]
#18780439 - 08/31/13 07:09 AM (10 years, 4 months ago) |
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Quote:
Citric said: Oven is bad, as the outsides are pasteurized or cooked and the inside is just warm. I'd do the bucket tek instead.
TBH, if you are using coir, you can get away with a bucket tek, or even sterilizing has worked fine for me in the past! I as well as many old time growers used coir as a casing layer, and we always sterilized coir for a casing.
Would I recommend it? No. But you _can_ get away with it with coir. Manure? Please don't.
Years ago we use to use a pillow casing, submerged in water, inside of a cooler to pasteurize. It's really not rocket science.
this^
and instead of opening the bucket's lid at 45-60 mins and stirring, I like to just pick it up and shake the shit out of the bucket. It's more of a workout, but you don't have to open the lid. Usually there will be a couple little chunks in there, but they're easy to break with one hand.
When I spawn to coir in a tub, tray, etc., I layer my spawn instead of hand mixing it and I do this very quickly inside a small closet with no air movement. Previously (about 20 mins to an hour before), I would spray a ton of lysol in the air (like before you'd work in a SAB, etc) and shut the door.
Also, keep your colonizing everything (jars, tubs, etc) at least 2 or 3 feet off the ground and NEVER move or touch them while they're colonizing. Jars you can play around with a little, but I never like to just in case I drop them or touch and rip off the SFD, etc.
Most plastic tubs are shitty, especially after drilling holes in them, so whenever you move them they literally suck in outside air (which would probably be your culprit if you see the green on top of your sub).
good luck.
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FrankHorrigan
The Inquisition



Registered: 01/04/11
Posts: 10,573
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Re: Pasteurization Problems [Re: Mykes logos]
#18781106 - 08/31/13 12:01 PM (10 years, 4 months ago) |
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Just properly pasteurize and you won't have to go through a paragraph's worth of modifications that don't actually fix the real issue with bucket tek: temperature too high and / or temperature uneven.
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HypnotoadCroaked
Retired, but will check MSGs

Registered: 01/05/13
Posts: 1,168
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I use a meat thermometer, and I pull my jars off when the needle moves @ 120 degrees F. The internal temps ALWAYS climb to 160 rather quick at that point. It took more than a few attempts to zero it in, but that was expected.
There are lots of variables that make pasteurization an "experience" for the individual. Different amounts of water in the pot, the amount of jars of substrate, and the heat of your range WILL require common sense and logic. There is no "Follow this exact and you will be fine". Proper pasteurization IS always better than the alternatives, even if the alternatives work. Frank's Tek on this is a great way to visualize and execute.
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Doc_D
Indifferent


Registered: 11/13/12
Posts: 350
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Quote:
CitizenErased said: I seriously can't pasteurize on my stove. I just wasted 19 jars of hydrated coir, etc because my stove likes to cause giant leaps in temperature out of nowhere. It takes insanely long to climb to 145, and as soon as does, it jumps up to 180 or so out of nowhere and refuses to drop. Has anyone else had this problem? Did you find a workaround?
As Frank said it’s worth trying a different thermometer, also it sounds to me like you have the heat on too high. I had similar problems and once I lowered the flame it stopped the erratic jumps in temperature, it may take longer to hit pasteurisation temperature this way but it’s worth the extra 10/15 minutes to do so.
Good Luck!!
-------------------- A high-powered mutant of some kind never even considered for mass production. Too weird to live, and too rare to die.
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HypnotoadCroaked
Retired, but will check MSGs

Registered: 01/05/13
Posts: 1,168
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Re: Pasteurization Problems [Re: Doc_D]
#18782129 - 08/31/13 05:22 PM (10 years, 4 months ago) |
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Quote:
Doc_D said: it may take longer to hit pasteurization temperature this way but it’s worth the extra 10/15 minutes to do so.
EXACTLY! It is amazing how much energy (Heat)is in the water. Glass jars are a poor conductor of heat. Going slow gives you a chance to move before things get ruined. This is great advice!
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