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Stuey1
We're all mad Here



Registered: 11/28/13
Posts: 740
Loc: Bat Country
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Simmer time
#19240756 - 12/07/13 12:45 PM (10 years, 1 month ago) |
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-------------------- Have you ever danced with the devil in the pale moon light?
 
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K1ngSp4de
CHUT UP!!!




Registered: 01/16/12
Posts: 1,680
Loc:
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Re: Simmer time [Re: Stuey1]
#19240793 - 12/07/13 12:53 PM (10 years, 1 month ago) |
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10 mins.
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Stuey1
We're all mad Here



Registered: 11/28/13
Posts: 740
Loc: Bat Country
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Are you saying to only simmer for ten min? I've always heard and done at least 60 min
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deadjesusrodeo
Stranger

Registered: 10/21/13
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Re: Simmer time [Re: Stuey1]
#19240833 - 12/07/13 01:01 PM (10 years, 1 month ago) |
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It depends on the grain you're using and if you soaked them before hand.
According to RR
"The above posts prove there are many ways to skin the proverbial cat. The important thing is to have the grains at twice their original dry size, with no burst kernels and no excess moisture in the jars. After a 24-hour soak, the grains are fully hydrated, but personally, I boil for a few minutes after the soak for one reason-It allows the grains to steam off the excess moisture from the surface as the rest of the water drains in the colander. By shaking the colander, the grains release the excess moisture as steam. Experienced growers are all successful and most have evolved their own tek for preparing the grains. As long as your grains seem dry on the outside, and are twice the original size without burst kernels, they are ready for the pressure cooker, regardless of how one goes about reaching that point. Some growers even dry the grains off with a towel. I would say to any new grower to read the way the experienced cultivators do things and try a few ways. After you pressure cook your product, don't hesitate to toss it out without inoculating if things don't look right, and start over. Try, and then try again until you get it right. Once you find a method that works for you, stick with it."
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blueconfusion
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Registered: 12/14/12
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I do 10-15 minutes
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Stuey1
We're all mad Here



Registered: 11/28/13
Posts: 740
Loc: Bat Country
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I soaked for about 18 hours. They've been simmering for about 25 min as of right now. It's WBS by the way
-------------------- Have you ever danced with the devil in the pale moon light?
 
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twistedty
Forcefully Retired



Registered: 07/01/12
Posts: 5,487
Loc: Middle
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Re: Simmer time [Re: Stuey1]
#19240882 - 12/07/13 01:12 PM (10 years, 1 month ago) |
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bring to rolling boil shut off heat, and then strain and steam dry.
takes about 10-15 mins to get to a boil on high
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twistedty
Forcefully Retired



Registered: 07/01/12
Posts: 5,487
Loc: Middle
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we arent cooking here we just want water to penetrate the grain and then it be hot enough so the excess water leaves the grains surface via steam
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twistedty
Forcefully Retired



Registered: 07/01/12
Posts: 5,487
Loc: Middle
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Quote:
deadjesusrodeo said: It depends on the grain you're using and if you soaked them before hand.
According to RR
"The above posts prove there are many ways to skin the proverbial cat. The important thing is to have the grains at twice their original dry size, with no burst kernels and no excess moisture in the jars. After a 24-hour soak, the grains are fully hydrated, but personally, I boil for a few minutes after the soak for one reason-It allows the grains to steam off the excess moisture from the surface as the rest of the water drains in the colander. By shaking the colander, the grains release the excess moisture as steam. Experienced growers are all successful and most have evolved their own tek for preparing the grains. As long as your grains seem dry on the outside, and are twice the original size without burst kernels, they are ready for the pressure cooker, regardless of how one goes about reaching that point. Some growers even dry the grains off with a towel. I would say to any new grower to read the way the experienced cultivators do things and try a few ways. After you pressure cook your product, don't hesitate to toss it out without inoculating if things don't look right, and start over. Try, and then try again until you get it right. Once you find a method that works for you, stick with it."
also
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Stuey1
We're all mad Here



Registered: 11/28/13
Posts: 740
Loc: Bat Country
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Ok. Well I was just heating it to the point where it steams and leaving it there. But I'll beat it up a bit till it starts to boil then turn it off. I was scared using my 23qt pressure cooker for this because of the volume it has to heat
-------------------- Have you ever danced with the devil in the pale moon light?
 
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Stuey1
We're all mad Here



Registered: 11/28/13
Posts: 740
Loc: Bat Country
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Re: Simmer time [Re: Stuey1]
#19240958 - 12/07/13 01:27 PM (10 years, 1 month ago) |
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Now I only have one PC. Will it be ok to let some I my WBS stay soaked it room temp water for a few hours while I cycle my jars out after the simmer?
-------------------- Have you ever danced with the devil in the pale moon light?
 
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blueconfusion
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Re: Simmer time [Re: Stuey1]
#19241213 - 12/07/13 02:29 PM (10 years, 1 month ago) |
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Put them in a colander
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blueconfusion
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Registered: 12/14/12
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I have let grains sit ina colander over night with no problems
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36fuckin5
Alchemycologist


Registered: 08/11/03
Posts: 12,079
Loc: Diving into Mystical Territori...
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DO NOT BOIL YOUR WBS!!! You will ruin it every time.
Just gently simmer it until each type of grain is fully hydrated. Check by biting into one of each kind occasionally. When there's no crunch in the middle, it's done. If kernels start bursting, cut it off.
-------------------- Redd Foxx said: If you're offended I don't give a shit and don't come see me no more. Pat The Bunny said: A punk rock song won't ever change the world, but I can tell you about a couple that changed me. bodhisatta said: i recommend common sense and figuring it out. These are the TEKs I use. They're all as cheap and easy as possible, just like your mom.
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Stuey1
We're all mad Here



Registered: 11/28/13
Posts: 740
Loc: Bat Country
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There was maybe 5% tops of the kernels busted by the time it wa all sai and done with.
Damn sec championship game is making me delay this. So I have some WBS in a 5 gallon bucket with a lid on it till it's over. Lol
-------------------- Have you ever danced with the devil in the pale moon light?
 
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PussyFart
Retired Cultivation Extrodinaire



Registered: 04/08/12
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I never simmer/boil my WBS.......I just rinse real good and soak in hot tap water for 24 hours, then strain for 30 minutes and PC.
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THIS HOBBY IS NOT FOR THE IMPATIENT! PLEASE BE PATIENT, DON'T BE A PATIENT! A Tale of 10 Isolates, GT Cluster Clone Monotubs, RR's Let's Grow Mushrooms DVD, SGFC(Shotgun Fruiting Chamber), Monotub Tek, Damion5050's Coir Tek, TL's Tek List, Frank's Tek List, EvilMushroom666's Pasteurization Tek, How It Should & Shouldn't Look - NEW CULTIVATORS GUIDE *** *** AFGHAN KUSH GROW LOG *** ***
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