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InvisibleNativenglish
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How to treat this cake? (w/ photos)
    #21295673 - 02/18/15 08:45 PM (9 years, 2 months ago)

Hi Fellas, I have a question regarding cakes that throw off really big fruits. In several of my projects with cakes, I have run into a situation where a cake will throw off an unusually large fruit, and I don't know whether to call this a whole flush or not.

In the example in the photos, this fruit body started growing within a day or two after dunk-n-roll, and was waaay earlier than any of the other cakes in that batch. It weighs just under 26g.

Does the size and tax on a cake like this constitute a flush in this regard? I mean should I re-dunk it and treat it like it's on it's way to the next flush or just leave it alone to begin it's first flush in earnest?

There are several pins on that cake that look promising, but far less in number than on the others. Of course, I don't know if they will actually come to anything yet or not. All the other cakes in that tub are just now getting really nice heavy pinsets, but no mature fruits yet........except for that one, of course.

How do you veterans handle these?


   


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OfflinePsilicon
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Registered: 08/26/12
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Re: How to treat this cake? (w/ photos) [Re: Nativenglish]
    #21295767 - 02/18/15 09:03 PM (9 years, 2 months ago)

Absolutely it does!  Your cake weighs a whole ounce less than it did.  The thingI always went by when I was doing cakes was whether it felt light, though.

Nice fruit, by the way.


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Agar - what, why and how?  Everything a beginner needs to know.
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InvisibleNativenglish
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Re: How to treat this cake? (w/ photos) [Re: Psilicon]
    #21295862 - 02/18/15 09:16 PM (9 years, 2 months ago)

Yeah, thanks. I honestly don't know what causes this, but I've been having a bunch of these rogue fruits lately. I'm not complaining though...

Thanks a ton for the info. It makes total sense when I think about it. Should I just strip off the smaller pins, dunk it, and then put it back in the FC, or should I let those pins develop first?


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OfflinePsilicon
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Re: How to treat this cake? (w/ photos) [Re: Nativenglish]
    #21295914 - 02/18/15 09:27 PM (9 years, 2 months ago)

If the cake feels light and it has a bunch of pins on it, you should try setting it in a saucer of water for a few hours. :thumbup:


--------------------
Agar - what, why and how?  Everything a beginner needs to know.
Oat Prep Tek
Bored?  Please take one of my experiments off my hands.

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InvisibleNativenglish
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Re: How to treat this cake? (w/ photos) [Re: Psilicon]
    #21295944 - 02/18/15 09:33 PM (9 years, 2 months ago)

Gotcha my friend......thanks for your help. I always hate this feeling when I absolutely don't know the proper "next" thing to do. :lol:


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OfflinePsilicon
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Re: How to treat this cake? (w/ photos) [Re: Nativenglish]
    #21295960 - 02/18/15 09:36 PM (9 years, 2 months ago)

Yep, it's the worst.  But that's what we're here for.  :smile:


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Agar - what, why and how?  Everything a beginner needs to know.
Oat Prep Tek
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OfflineMonty514
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Re: How to treat this cake? (w/ photos) [Re: Psilicon]
    #21297787 - 02/19/15 09:29 AM (9 years, 2 months ago)

Holy crap, nice fruit man!  :solidnod:
What strain is that?

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Invisiblewowimflabbergasted
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Re: How to treat this cake? (w/ photos) [Re: Monty514]
    #21297807 - 02/19/15 09:34 AM (9 years, 2 months ago)

Beast! :highfive1:


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InvisibleNativenglish
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Re: How to treat this cake? (w/ photos) [Re: Monty514]
    #21297846 - 02/19/15 09:43 AM (9 years, 2 months ago)

Quote:

Monty514 said:
Holy crap, nice fruit man! 
What strain is that?




This batch are Tazmanian, but you wouldn't know by looking at this fruit. Tazmanian are usually known to be more long and skinny rather than this business of short and fat.

I would like to note that there is nothing special about the cake recipe used here. It's just verm, water, rice flour, and gypsum.  :sunny:


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Offlinesecretagent
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Re: How to treat this cake? (w/ photos) [Re: Nativenglish]
    #21298072 - 02/19/15 10:25 AM (9 years, 2 months ago)

Quote:

Nativenglish said:I would like to note that there is nothing special about the cake recipe used here. It's just verm, water, rice flour, and gypsum.  :sunny:



Just a quick question of the gypsum - is it worth the extra effort? What benefits does it bring to the table in a BRF tek? :smile:

Edited by secretagent (02/19/15 10:26 AM)

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InvisibleNativenglish
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Re: How to treat this cake? (w/ photos) [Re: secretagent]
    #21298130 - 02/19/15 10:37 AM (9 years, 2 months ago)

Quote:

secretagent said:
Quote:

Nativenglish said:I would like to note that there is nothing special about the cake recipe used here. It's just verm, water, rice flour, and gypsum.  :sunny:



Just a quick question of the gypsum - is it worth the extra effort? What benefits does it bring to the table in a BRF tek? :smile:




Well, gypsum just happens to be one of Cubensis favorite things. Why, I don't know, but I'm sure it has something to do with the availability of nutrients. Powdered gypsum is already broken-down quite a bit, so it's components would be more available to the organism, it would seem. I also notice that the addition of gypsum makes for a more solid cake and doesn't become as spongy during later flushes.

It should also be noted that many people use gypsum in their soak water, as well. I think it's just all around good stuff for mycological experiments because mushrooms love it.  :lol:


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OfflinePsilicon
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Re: How to treat this cake? (w/ photos) [Re: Nativenglish]
    #21298136 - 02/19/15 10:38 AM (9 years, 2 months ago)

It probably does firm up the cakes, because gypsum is another name for plaster.


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Agar - what, why and how?  Everything a beginner needs to know.
Oat Prep Tek
Bored?  Please take one of my experiments off my hands.

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Offlinesecretagent
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Re: How to treat this cake? (w/ photos) [Re: Nativenglish]
    #21298163 - 02/19/15 10:44 AM (9 years, 2 months ago)

Thanks for the answer Nativenglish & van der griegen!
The first thing that came to mind is that it would work as a PH-buffer/neutralising agent, but I'll have to do some more research it seems.
Found this old thread where Nibin said:
Quote:

Nibin said:
Gypsum is the same as chalk, as chalk is calcium sulfate not calcium carbonate.

Gypsum is used for three reasons. In order of importance these are: Nutrient supplement, anti-clumping agent in grains, pH buffer.

Calcium Carbonate is only used as a pH buffer. While it is more effective than gypsum at doing this, since you should have already corrected pH using hydrated lime, it is pretty much unnecessary, unless your casing is going to be really long term.



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OfflinePsilicon
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Re: How to treat this cake? (w/ photos) [Re: secretagent]
    #21298172 - 02/19/15 10:47 AM (9 years, 2 months ago)

Nope, chalk is calcium carbonate.  Very soft limestone, basically.


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Agar - what, why and how?  Everything a beginner needs to know.
Oat Prep Tek
Bored?  Please take one of my experiments off my hands.

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Offlinesecretagent
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Re: How to treat this cake? (w/ photos) [Re: Psilicon]
    #21298188 - 02/19/15 10:50 AM (9 years, 2 months ago)

Quote:

van der griegen said:
Nope, chalk is calcium carbonate.  Very soft limestone, basically.



Cheers!

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