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OfflineRauhfasertapete
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Registered: 02/22/13
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Re: Agar Issues [Re: Rauhfasertapete]
    #18939162 - 10/06/13 07:42 AM (10 years, 4 months ago)

By the way, in the same book there´s also a dog food agar recipe:
30g Pedigree-Pal dog food
25g agar
1,1 l water

also quite high in nutrients. I never tried it, but if such a recipe works, your own recipe´s nutrient content cant be so much out of range. could it be that there were some preservatives in your dog food?


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Edited by Rauhfasertapete (10/06/13 08:00 AM)


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OfflineStromriderM
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Re: Agar Issues [Re: Rauhfasertapete]
    #18939169 - 10/06/13 07:47 AM (10 years, 4 months ago)

I have been using dog food agar lately and it has been working great


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Offlinenn-IlliniSpiralDMT
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Re: Agar Issues [Re: Rauhfasertapete]
    #18939689 - 10/06/13 10:55 AM (10 years, 4 months ago)

Quote:

Rauhfasertapete said:
Here´s another potato agar recipe from a mushroom cultivation book, which always worked out for me:

300 grams potatoes
12 grams dextrose
a tea spoon of beer yeast (I use 7 to 10 grams fresh moist baker´s yeast)
1,1 litre water (refill what has evaporated; I sometimes use some more water, but the original recipe is okay)
25 grams agar (I ussally use less then half)

dextrose is a monosaccharid, which is a bit easier to digest than the disaccharids saccharose or maltose, because the mushroom needs lots of enzymes to crack glycosidic bonds. Karo consists of dextrose and a few percent fructose (also a monosaccharid). Honey is also mainly monosaccharids.

And what os OG again?





OG is slang for original gangster, like the first agar recipe I used was OG or my master jars are OG because they were the original. NO use for it really in mycology hahaha but I like to drop it every now anad then. I know the difference between dextrose(corn derived sugar), glucose(blood sugars), sucrose(table sugar), and fructose(a hexose sugar found in fruit usually). It is interesting to know why mycelium takes to certain medias though, thank you for that, so you're saying that mycelium cannot break down complex sugars but it's enzymes can break down monosaccharids.

Also that recipe isn't too rich in your experience? I've also read that yeast for baking is not as good as brewers yeast. I dont know why and I could be wrong but I remember reading something along the lines of that.


IS


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OfflineRogerRabbitM
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Re: Agar Issues [Re: nn-IlliniSpiralDMT]
    #18939707 - 10/06/13 11:00 AM (10 years, 4 months ago)

Quote:

nn-IlliniSpiralDMT said:
ll three of those dishes were left in my storage container and fruited. I don't want to fruit them in agar dishes(that was not my objective) but they yielded 2 grams dry give or take per dish.




That's almost the yield of a brf cake and nobody is going to get me to believe that could ever come from a petri dish.  I've been doing this shit too long. . . :shrug:
RR



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Offlinenn-IlliniSpiralDMT
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Re: Agar Issues [Re: RogerRabbit]
    #18940154 - 10/06/13 12:51 PM (10 years, 4 months ago)

Quote:

RogerRabbit said:
Quote:

nn-IlliniSpiralDMT said:
ll three of those dishes were left in my storage container and fruited. I don't want to fruit them in agar dishes(that was not my objective) but they yielded 2 grams dry give or take per dish.




That's almost the yield of a brf cake and nobody is going to get me to believe that could ever come from a petri dish.  I've been doing this shit too long. . . :shrug:
RR







I respect what your saying, and to be honest I wouldn't believe it either if I were you but If it wasn't true I wouldn't be here trying to save this isolate:shrug: You see that picture you have? my plates were like that except way thicker meatier specimens. Id say that plate you have is around .4grams dry. I didn't say exactly 20grams but around, If I remember correctly it was like 1.7dry and they were the best in quality. Listen I normally wouldn't give a crap about saving one little isolate, but IM TELLING YOU THIS WAS THE HOLY GRAIL! The isolate that everyone dreams about and I never even got to put it to grain and fruit. Which is why IM TELLING YOU I NEED TO SAVE IT. I've been doing this shit on my own for two years and I think it was just plain luck that I found this spore print to begin with and a lottery pick that I was able to isolate this sector. I've been to southern mexico and have seen Cubensis get as big as my fucking arm...

And c'mon RR you really only average 20 grams wet for a PF cake on an isolate? I don't believe that for one second, not with your experience bro...:curbyourenthusiasm:


But my plan is to whip up new plates and transfer the intial transfer to clean agar. But I think I have a slight bacteria problem growing around my plate. Probably from too much condensation from the plates cooling is my though, any success of transferring the initial transfer in your experience?


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InvisiblePastywhyteMDiscord
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Re: Agar Issues [Re: RogerRabbit]
    #18940162 - 10/06/13 12:52 PM (10 years, 4 months ago)

Quote:

RogerRabbit said:





Sweet pinset :lol:


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InvisibleFrankHorrigan
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Re: Agar Issues [Re: nn-IlliniSpiralDMT]
    #18940339 - 10/06/13 01:28 PM (10 years, 4 months ago)

Quote:

nn-IlliniSpiralDMT said:
Listen I normally wouldn't give a crap about saving one little isolate, but IM TELLING YOU THIS WAS THE HOLY GRAIL! The isolate that everyone dreams about and I never even got to put it to grain and fruit. Which is why IM TELLING YOU I NEED TO SAVE IT.




:picdidnthappen:

Sounds like you're bullshitting us.

I doubt your agar in the entire dish weighs 20g.


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InvisiblePastywhyteMDiscord
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Re: Agar Issues [Re: FrankHorrigan]
    #18940378 - 10/06/13 01:42 PM (10 years, 4 months ago)

Hold on everyone :lol: I grew this offa 2 tablespoons of brf fert agar, fruited under a discoball and neon blue lights, harvested on a full moon and got 213 grams wet. It dried to 454 grams :super: Just look at that canopy!



:trolldance:


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OfflineStromriderM
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Re: Agar Issues [Re: Pastywhyte]
    #18940416 - 10/06/13 01:51 PM (10 years, 4 months ago)

:lol: good stuff


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Offlinenn-IlliniSpiralDMT
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Re: Agar Issues [Re: Pastywhyte]
    #18944737 - 10/07/13 12:52 PM (10 years, 4 months ago)

Quote:

Pastywhyte said:
Hold on everyone :lol: I grew this offa 2 tablespoons of brf fert agar, fruited under a discoball and neon blue lights, harvested on a full moon and got 213 grams wet. It dried to 454 grams :super: Just look at that canopy!



:trolldance:





Yeah, everybody laugh:curbyourenthusiasm:

What keeps me smiling is I know what I have and you guys apparently do not:shrug:

Sorry I got a homerun while you guys are still swinging, you know what's most disappointing though? I remember coming on here for the first time as a junior in high-school and trying to learn as much as I could and people would actually help. They might of poked fun, but they actually gave advice and often steered people in the right direction while giving hope that they one day could actually be a successful mushroom grower whether in medicinal or gourmet or psychedelic whichever you directly prefer. But now 4 years later as a junior at a University,everyone just acts like a know it all, like their shit doesn't stink:sad: why does everyone think they are GOD? What is the need for this internet macho aficionado that rules the forums like a tyrant beheading people for giving advice. I mean literally every time I give advice on something that works for me and has proven to give me good results I get bashed, I'm not on here wasting my time "making up shit" and "bullshitting" people for fun.

As for now, I really didn't think 17 grams on an agar dish was that rare and now I guess I need to just stay off this particular thread and get to work:thumbup: try to save this culture, get some pictures and prove you guys wrong..

Until then I'll stick to trying to fruit these button mushrooms on cased grain.


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InvisibleFrankHorrigan
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Re: Agar Issues [Re: nn-IlliniSpiralDMT]
    #18944821 - 10/07/13 01:15 PM (10 years, 4 months ago)

:picdidnthappen:

:waitingpatiently:


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InvisibleSpitballJedi
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Re: Agar Issues [Re: FrankHorrigan]
    #18950137 - 10/08/13 03:33 PM (10 years, 4 months ago)

:whathesaid:

Let me do a calculation just on water content.

20g agar + 20g LME + 1000g water = 1040 media.

This mix is ~96% water.
1mL water weighs 1g.

Petri dish: (poured at 3mm deep by 100mm wide)
V=πr2h
V=π502*3
V=23562mm3
V=23.5mL

My 23.5mL of media is 96% water. So therefore,

96% of 23.5mL of media= 22.5mL of water

In perfect conditions, you could theoretically get 17 wet grams on a dish because there is enough water.

However, in my experience, fruits stop growing long before the water supply dries up. It seems that low moisture content stops growth long before the media gets bone dry.

By my calculations, I believe your mushrooms would stop growing long before they get the size/quantity you claim because there would not be enough water.


Just out of curiosity, I just weighed a 100mm x ~2-3mm wedge and it weighed 27g.

This calculation doesn't even consider the fact of how little room there is for growth and the lack of FAE.

For now, I'm calling bullshit.

Percentage Calculator


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