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ghiajake
Myco-Viking


Registered: 01/10/13
Posts: 3,846
Loc: Indiana
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Ghia's Lime-Baked Bulk Pasteurizing Method
#20562520 - 09/13/14 04:08 PM (9 years, 4 months ago) |
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I don't know if I would call this a "Tek" or not, but here is how I do my bulk substrate. I stumbled upon it trying to figure out how to easily pasteurize large amounts of fine substrate (sawdust, verm, poo, etc) that a hobbyist could do without having to load a bunch of jars or buy bags that don't fit in your smaller PC's. Lime pasteurizing the sub only didn't seem to have good results, and the baking doesn't work reliably at all without the lime. I believe the combination of the two methods allows the lime enough time to do it's work and gives the baking that extra help it needs. This way you are only limited by the size of pan you can fit in your oven. I have used this method successfully several times with various subs and species such as P. cubensis, P. galindoi, Pink, Pearl, and King Oysters.
This batch starts off with 5 gallons of dry vermiculite and 5 gallons of dry coffee chaff. I then use 3 heaping tablespoons of hydrated lime per gallon of water (this batch took 3 gallons). Make sure you are a little over "field capacity". I decided to do another test with this batch by adding worm castings to the water and setting them in the sun to make casting tea. This is just a nutrient test and doesn't have anything to do with the actual process. It can just as easily be omitted. After hydrating and mixing your sub, load it into pans with a clean clay brick in the center. The brick is to help distribute the heat. Cover the pans with foil and poke a few small holes in it to allow for some of the excess moisture to evaporate. Put your pans in the oven and set it for 200F for first hour. Then stir up your sub in the pans and test the temp with a meat thermometer. I usually drop the temp down to 170F and let it bake for another 90-120 minutes, stirring again half way through. After that let it cool and spawn into totes, bags, bowls, pots, or whatever.
       
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Pastywhyte
Say hello to my little friend



Registered: 09/15/12
Posts: 37,808
Loc: Canada
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: ghiajake]
#20562645 - 09/13/14 04:42 PM (9 years, 4 months ago) |
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Bookmarking for later
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cronicr


Registered: 08/07/11
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Loc: Van Isle
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: Pastywhyte]
#20562927 - 09/13/14 06:04 PM (9 years, 4 months ago) |
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  It doesn't matter what i think of you...all that matters is clean spawn I'm tired do me a favor
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NumeroEno
I come from the land of lizards



Registered: 07/24/14
Posts: 9,652
Loc: Gamehendge
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: cronicr]
#20562980 - 09/13/14 06:16 PM (9 years, 4 months ago) |
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Shit. I thought oven pasteurizing was a bad idea. The one time I tried it was an abject failure. Do you have a convection oven or is it strictly radiant?
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Let it grow! Let it grow! Greatly yield! What shall we say, shall we call it by a name As well to count the angels dancing on a pin Water bright as the sky from which it came And the name is on the earth that takes it in DOG FOOD AGAR MY ELECTRIC INOCULATION LOOP
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ghiajake
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: NumeroEno]
#20562990 - 09/13/14 06:18 PM (9 years, 4 months ago) |
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Regular oven. It is the combination of the lime AND the baking, neither works reliably by itself.
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eatyualive
Eat's You Alive :)



Registered: 08/17/01
Posts: 19,026
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: NumeroEno]
#20564193 - 09/13/14 11:47 PM (9 years, 4 months ago) |
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Quote:
EnoRoxxx said: Shit. I thought oven pasteurizing was a bad idea. The one time I tried it was an abject failure. Do you have a convection oven or is it strictly radiant?
oven pasteurization works perfectly. ive done it thousands of times more than 10 years with consistent results.
on pasteurization i tend to put mine at 170(lowest setting on my stove) for 2.5 hours. but im not using giant pots like you are. just turkey tins. i can see how the first hour at that temp allows you to penetrate the heat inside the substrate with those big metal pots to bring the inner temps to range.
although ive never used lime oven pasteurizing and it sill works for me. but im not doing as large a load as you are.
i only do 4 turkey tins at a time which is about 30-32 quarts volume of substrate for me.
its worked reliably for me without lime using donkey dung/ horse dung/ verm/ coir/ strawnet/ worm castings/ used coffee/ stove pellets/ wheat grass pellets/ straw pellets.

i completely agree about being over field capacity. good suggestion. i also like the brick! looks like i need to buy some bigger pots like yours!
Edited by eatyualive (09/14/14 12:07 AM)
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ghiajake
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: eatyualive]
#20564253 - 09/14/14 12:11 AM (9 years, 4 months ago) |
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Quote:
eatyualive said: although ive never used lime oven pasteurizing and it sill works for me.
Really? I never had any luck with just the baking. That's cool you have good success with it. I guess the only thing you'd need lime for then would be the extra calcium, if you decided to give this method a try. The turkey pans sound like they work good for you. I personally just don't like creating a waste stream, that's why I use the pots.
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eatyualive
Eat's You Alive :)



Registered: 08/17/01
Posts: 19,026
Loc: In Your Head
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: ghiajake]
#20564261 - 09/14/14 12:14 AM (9 years, 4 months ago) |
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oh ive reused my turkey tins for 7 years lol. and i recycle the foil. often ill use the foil over and over until it has holes in it.
ive only tried it with oysters, cubensis, pans. but they all worked well. i also usually don't put any gypsum in my subs either. i just recently started adding it to the substrates im oven pasteurizing.
for me its just so easy that i don't even have to look at it. i just put it on for 2.5 hours. turn it off, then let it cool in the oven. spawn when its cool.
difference might be that your doing outdoor beds and im doing indoor grows.
Edited by eatyualive (09/14/14 12:19 AM)
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ghiajake
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: eatyualive]
#20564264 - 09/14/14 12:15 AM (9 years, 4 months ago) |
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Cool.
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eatyualive
Eat's You Alive :)



Registered: 08/17/01
Posts: 19,026
Loc: In Your Head
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: ghiajake]
#20661913 - 10/05/14 02:54 PM (9 years, 3 months ago) |
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hey ghia, i just measured out all 4 of my turkey tins volume packed as tight as i could get it in each. they fit 11 quarts volume of substrate each. two of them probably weigh about 30-40lbs.
so if i use 10 quarts per tub thats roughly 4 64 liter tubs that i can spawn with one cook.
i usually pack them nice and light, but ive been on a recent tear lately.
Edited by eatyualive (10/05/14 03:01 PM)
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ghiajake
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: eatyualive]
#20661945 - 10/05/14 02:59 PM (9 years, 3 months ago) |
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Quote:
eatyualive said: hey ghia, i just measure out all 4 of my turkey tins volume packed as tight as i could get it in each. they fit 11 quarts volume of substrate each. two of them probably weigh about 30-40lbs.
so if i use 10 quarts per tub thats roughly 4 64 liter tubs that i can spawn with one cook.
i usually pack them nice and light, but ive been on a recent tear lately.
Do you rotate then tins and occasionally stir the sub? If you don't, and don't have a convection oven, then you are getting cold spots in your sub. Especially since you pack it in tight. It's cool that you don't have problems with it though.
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eatyualive
Eat's You Alive :)



Registered: 08/17/01
Posts: 19,026
Loc: In Your Head
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: ghiajake]
#20822537 - 11/11/14 09:12 AM (9 years, 2 months ago) |
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no i leave them as they are. i think the difference is the tins are thin and heat up rather quickly. also the substrate volume is smaller and laid out flat rather than in one big pot shape, i would assume that it takes much longer with that volume and maybe because the tins lay out flat the oven cooks it more evenly. indoors i seldom get contamination using this method.
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Mr. Alien
I will abduct andprobe your anus



Registered: 01/14/14
Posts: 6,290
Loc: Star Wars Galaxy
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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: eatyualive]
#20822611 - 11/11/14 09:50 AM (9 years, 2 months ago) |
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ghiajake
Myco-Viking


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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: eatyualive]
#25468492 - 09/17/18 10:06 PM (5 years, 4 months ago) |
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Been a long time since I poster here I guess... Took a three year hiatus, but and back again. I've decided to update the thread by trying out Eatyu's way of oven pasteurization in turkey pans. I'm doing 3 with hydrated lime, and 3 without. Also, this time my supplier only had verm/perlite blend, so that's what I'm using for now. Here we go...

I got the biggest turkey pans at the local dollar store. So that they fit side by side in my oven, and to give them more depth, I rolled all the side lips up. 2 gallons of dry verm mix fits perfect.

For the hydrated lime ones I mixed about 4 heaping tablespoons of lime in with the two gallons of dry mix.
 
The perlite mix holds 1/2 gallon of water per 1 gallon of dry mix. I decided to experiment and just pour it in without mixing it. The stream while baking should distribute the moisture evenly enough, but I will mix each pan throughly before spawning. Again, this is just an experiment. If it works, great! If not, then back to premixing...

And into the oven it all goes.... Had to prop up the racks due to the weight. 3 hours at 170F, and I will be rotating bottom pan to top every hour. When done, I'll leave them in the oven overnight and spawn tomorrow.
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ghiajake
Myco-Viking


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Re: Ghia's Lime-Baked Bulk Pasteurizing Method [Re: ghiajake]
#27649608 - 02/07/22 02:31 PM (1 year, 11 months ago) |
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So, after all these years I finally wrote my updated version of this process. The new way is much easier, and far more efficient.
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