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InvisiblePastywhyteMDiscord
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Re: WBS flour [Re: Helnak]
    #21326719 - 02/25/15 07:02 AM (9 years, 10 months ago)

Its a poor explanation of a poor process. Dry verm layers are used for cakes only. Whole grains should be PC'd for 90 min and hour may work but 90 is better, and if I boiled WBS I would get a lot of exploded grains mixed with underhydrated ones.

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InvisibleHelnak
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Re: WBS flour *DELETED* [Re: Pastywhyte]
    #21326845 - 02/25/15 08:05 AM (9 years, 10 months ago)

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InvisiblePastywhyteMDiscord
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Re: WBS flour [Re: Helnak]
    #21326871 - 02/25/15 08:15 AM (9 years, 10 months ago)

Easier for bacteria to spread, cause clumping making shaking hard and reducing the effectiveness of your sterilization cycle. Whole grains need to be ground into flour before use in a cake and should be PC'd for 90 min due to the endospores that are likely to be present. BRF does not have a high endospore count so 60 min pc is acceptable for cakes made with brf.

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OfflineHeisenburg
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Re: WBS flour [Re: Helnak]
    #21327304 - 02/25/15 10:21 AM (9 years, 10 months ago)

It was BAD info because...
1. You NEVER wanna boil WBS for 10 minutes, if you do, you will end up with an unusable WBS brick.
2. You should PC for at least 90 minutes. always.

EDIT: added 'at least' to #2 :smile:


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Edited by Heisenburg (02/25/15 10:55 AM)

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Invisiblewowimflabbergasted
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Re: WBS flour [Re: Heisenburg]
    #21327312 - 02/25/15 10:23 AM (9 years, 10 months ago)

At LEAST 90 minutes. Don't you PC for some unreal amount of time Pasty?


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OfflineChk
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Re: WBS flour [Re: wowimflabbergasted]
    #21327355 - 02/25/15 10:34 AM (9 years, 10 months ago)

Here i stopped pc'ing 90 minutes,  uses 120 to 150, and it cut down my contam rate (i probably got not that great wbs)

also it gives a larger window before anything bad recover


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Offlinetripdawg420
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Re: WBS flour [Re: Chk]
    #21327438 - 02/25/15 10:49 AM (9 years, 10 months ago)

i pc grain jars and bags 120 mins


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InvisibleHelnak
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Re: WBS flour *DELETED* [Re: tripdawg420]
    #21327552 - 02/25/15 11:17 AM (9 years, 10 months ago)

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OfflineHeisenburg
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Re: WBS flour [Re: Helnak]
    #21327604 - 02/25/15 11:29 AM (9 years, 10 months ago)

tripdawg420 didn't say 'unusable brick', I did.
And YES it does. A lot of seeds burst and after PCing you may have a brick in your jar. A hard one. And even if it's not a brick (miracle), you will still have a real shitty jar of burst WBS.
Frank Horrigan warns against it.
Roger Rabbit warns against it.

" and if you soak the grains after boiling then the endospores have time to become live cultures susceptible to the heat of a PC."

WHY ON EARTH would you soak AFTER bringing to a boil??? The reason you bring it to a boil is just to get it hot enough to steam all the excess moisture away from the surface of grains.
Endospores become live cultures? idk what you are talking about there.

Please read some more on here and research mycology a bit more. Not trying to be a dick but it sounds like some more informative reading could benefit you.


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Edited by Heisenburg (02/25/15 11:40 AM)

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InvisiblePastywhyteMDiscord
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Re: WBS flour [Re: Helnak]
    #21327727 - 02/25/15 12:12 PM (9 years, 10 months ago)

Quote:

Helnak said:
Boiling does not yield an "unusable brick," and if you soak the grains after boiling then the endospores have time to become live cultures susceptible to the heat of a PC.  I have run a PC for less than an hour and still not had contaminations.




The whole notion that you can sterilize cereal grains in under an hour is poor advice. Even if ground to flour first its a risky practice. You can do it all you want at home but to advocate it on the boards is frowned upon and for good reason.  Do a few hundred runs like that and tell me then.

Anyway this talk of burst grains etc is off topic.  OP is asking about cakes not grains. Cakes by definition use flour and verm or similar water reservoir. Pulling a colonized brick of grain out of a half pint is not a cake. Its a brick of colonized grain. If you roll it and fruit it its then cased grain. Not a cake. Also doing that would almost certainly yield shit results.  So lets stop talking about it.

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OfflinetaGyo
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Re: WBS flour [Re: Pastywhyte]
    #21327936 - 02/25/15 12:57 PM (9 years, 10 months ago)

Helnak,

You are wrong. A TC is telling you.
Be humble and bow your head.

For these purposes, you should not boil anything. Grind them whiel they're dry. Even if I was prepping WBS for use in a grain jar, your information is incorrect.

We've all been flamed for misinformation.

Don't take it personally, we're just trying to limit the bullshit.


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Re: WBS flour [Re: Pastywhyte]
    #21327950 - 02/25/15 01:00 PM (9 years, 10 months ago)

I just got a pc and tried wbs for first jars . Soaked 12 hrs then simmered for about 45 min. Didn't realize till after my pc run but almost all the grains burst. Most of them are colonizing great so far (been 10 days) but I did use lc from spores. As long as I don't get contams will they be alright ??

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OfflinetaGyo
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Re: WBS flour [Re: boodog420]
    #21327963 - 02/25/15 01:01 PM (9 years, 10 months ago)

Follow this:
http://www.shroomery.org/forums/showflat.php/Number/17252080/fpart/all/vc/1

I wouldn't use those. When they're burst they're exposed to everything. LC from spores is 50% (Probably higher) chance of failure because you have no idea if the syringe was clean.


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Re: WBS flour [Re: taGyo]
    #21328011 - 02/25/15 01:10 PM (9 years, 10 months ago)

Well already colonizing now and over 50% already . And my lc's proven  clean. But there tampanesis that I plan on leaving for a few months to get stones if that matters

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Offlineboodog420
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Re: WBS flour [Re: boodog420]
    #21328032 - 02/25/15 01:13 PM (9 years, 10 months ago)


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OfflinetaGyo
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Re: WBS flour [Re: boodog420]
    #21328036 - 02/25/15 01:13 PM (9 years, 10 months ago)

Then you're good as long as it doesn't contam,

:yesnod:


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Offlineboodog420
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Re: WBS flour [Re: boodog420]
    #21328047 - 02/25/15 01:15 PM (9 years, 10 months ago)

Not a good pic but they're prob more like 75%. Amazing how fast they grow with lc

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Re: WBS flour [Re: boodog420]
    #21328071 - 02/25/15 01:18 PM (9 years, 10 months ago)

Cool thanks  I'm made another batch since those , watched those a lot closer on the simmer and they came out way better.

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OfflinetaGyo
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Re: WBS flour [Re: boodog420]
    #21328077 - 02/25/15 01:18 PM (9 years, 10 months ago)

:hippie:


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