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InvisibleSpitballJedi
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The Misted Cake Project * 15
    #21595437 - 04/25/15 11:39 PM (7 years, 5 months ago)

This is part of my series "The Basics"

This is a group effort and the more people that participate, the better it works.

Some people get confused by how and when to mist cakes. Some people may take this understanding for granted, but there are still some very smart noobs that need a little extra help. So, I thought I'd start a one stop source for all things about cake misting.

What I'd like to see is pics of cakes before and after misting at various stages of growth so others can see what you do. Sometimes words just aren't enough to explain it. Aslo try to include a little explanation.

Here is some vermiculite I put in some petri dishes just for an example. I don't grow cakes anymore and am amazed at how few pics there are of "glistening" and "no longer glistening" cakes.

Remember, everyone may do things a little different and that's great. With enough pics, a pattern should emerge for those who need this thread. Just post your stuff and try to move on without too much criticism of others. Be respectful. There's already a ton of explanations, so pics is the main point of this thread.

A good misting schedule helps with pinning because evaporation off the surface of the cake is a pinning trigger. Evaporation off the surface also keeps humidity high at the surface where it matters most. A cycle of misting, evaporation, and water replenishment not only is a good pinning strategy, but it can also help keep you cakes from drying out.

Verm has it's on sparkle because of some of the smooth surfaces of the little bits. But we mean the glistening from the water itself.

Mist cakes directly until they glisten with moisture. When it's not glistening anymore, but still appears damp, you can mist again. You can even let the verm dry a little and some people actually prefer that. Only fan right after misting, if at all, and only a couple of passes with the lid is all it takes. IMHO, fanning is not needed.

Remember, there is not a fixed time or schedule that works universally for everyone. Anywhere from 2-5 mistings a day is common, with 3 probably being most common. You have to look at your cakes to determine if they need misting again.


Dry

Damp


Glistening with moisture



If you are running out of room to store pics, I might renew my supporter account and start storing them for you for the purpose of this thread.


--------------------
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The Noob Forum
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Edited by SpitballJedi (05/25/16 08:00 PM)


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OfflinecronicrMFacebook
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Re: The Misted Cake Project [Re: SpitballJedi] * 1
    #21595441 - 04/25/15 11:40 PM (7 years, 5 months ago)

you should copy/pasty this to the how it should and shouldn't' and thanks for this post


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InvisibleSpitballJedi
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Re: The Misted Cake Project [Re: cronicr] * 1
    #21595470 - 04/25/15 11:45 PM (7 years, 5 months ago)

Will do. Thx man.


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InvisibleGuardian187
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Re: The Misted Cake Project [Re: SpitballJedi] * 1
    #21599270 - 04/26/15 10:43 PM (7 years, 5 months ago)

Nice. Glad someone posted pictures of this. I was always confused/concerned when I did cakes.


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InvisibleSoupSandwich
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Re: The Misted Cake Project [Re: Guardian187] * 1
    #21666636 - 05/12/15 03:23 AM (7 years, 4 months ago)

Is it safe to feel the cake?
Usually I will put a finger on it and see if I can detect any moisture.

If not I mist. Is this a safe method?


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OfflinecronicrMFacebook
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Re: The Misted Cake Project [Re: SoupSandwich] * 1
    #21666679 - 05/12/15 03:32 AM (7 years, 4 months ago)

i like to just pick one cake up, it should  feel about the same as a cup of water


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Invisiblestareatclouds
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Re: The Misted Cake Project [Re: cronicr] * 1
    #21666730 - 05/12/15 03:46 AM (7 years, 4 months ago)



--------------------


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Edited by stareatclouds (05/12/15 03:52 AM)


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Offlinerucksackkopf
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Re: The Misted Cake Project [Re: stareatclouds] * 2
    #21667276 - 05/12/15 05:43 AM (7 years, 4 months ago)

Good post.


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Offline2bittoker
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Re: The Misted Cake Project [Re: rucksackkopf] * 1
    #21667448 - 05/12/15 06:16 AM (7 years, 4 months ago)

Misted, with shrooms


Needs misting (And Harvesting)


Also: Major props to spitball.  We have NEEDED this thread.  I think a lot of dried out grows are because people wait for the cake to go back to the bone dry stage before misting again.  Cubensis need fucktons of water.  The only limit should be based on how much can evaporate. 


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Edited by 2bittoker (05/12/15 06:21 AM)


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InvisibleSoupSandwich
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Re: The Misted Cake Project [Re: 2bittoker] * 1
    #21667555 - 05/12/15 06:43 AM (7 years, 4 months ago)

I think the question is how do we tell if it's too dry.
Visually seems to me to be not ideal. I've thought they were wet looking but turned out to be dry to the touch. Also, camera angles, etc etc can make verm seem darker or lighter.


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OfflinecronicrMFacebook
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Re: The Misted Cake Project [Re: SoupSandwich] * 1
    #21667585 - 05/12/15 06:48 AM (7 years, 4 months ago)

from a visual you can see the verm and weather or not it's moist, the cake itself your best to pick up


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InvisibleSoupSandwich
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Re: The Misted Cake Project [Re: cronicr] * 1
    #21667643 - 05/12/15 06:59 AM (7 years, 4 months ago)

I have trouble getting my verm coated 'cakes' to A) get a lot of verm stuck to em and B) reveal to me whether I'm over or under misting. I'm not very scientific, I'll admit. I just basically mist heavily 3 or 4 times a day, and fan like crazy before I mist.

I must be doing something wrong (or a few things) as my flushes never look like the ones I see on here. At best I'll get an 8 inch, decent thickness, mushroom. And a whole bunch of smaller ones. Albeit, I'm fucking around just using giant grain blocks, so maybe that's why...

There's just so many variables in this hobby.
Definitely an art form, what you guys do...

Sorry to derail, I'll post this in my own little thread and see what happens.


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Re: The Misted Cake Project [Re: SoupSandwich] * 3
    #21667689 - 05/12/15 07:10 AM (7 years, 4 months ago)

use a fine grade verm rinse your cake before you roll and do not mist for and hour or two after the roll, fan after you mist not before:smile:


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Offline1000MileStare
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Re: The Misted Cake Project [Re: SpitballJedi] * 1
    #21755066 - 06/03/15 06:48 AM (7 years, 4 months ago)

Thanks so much for posting this!
I, and surely I'm not alone, have fed every phrase I could think of into the search engine looking for a good pictorial misting guide. I sign in today and voila, there it is. Now I can mist with much more confidence.


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InvisibleLocN9ne
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Re: The Misted Cake Project [Re: 1000MileStare] * 1
    #21755171 - 06/03/15 07:09 AM (7 years, 4 months ago)

I always take a pic with the flash on from up close... the beads of moisture really show up like that... kinda lame but it's fool proof... great post btw...


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OfflinefirstTIMER420
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Re: The Misted Cake Project [Re: LocN9ne] * 3
    #21805284 - 06/14/15 05:27 PM (7 years, 3 months ago)

hey all, I will delete this post if the op wants me too as its more of a question than anything

Ive used these pics to help guide me as ive misted my cakes and apparently, ive over watered them because they are water logged and I was told to let them dry out for a day, then to half mist from there on out, because, ive realized, I use too much water when misting.

These are pics of all 5 of my cakes, day 8, no pins.  I apparently have wrong impressions regarding misting and since I water logged them now all bets are off for me, its my first time, I need to get good habits and be able to recognize the needs of the cakes, that's where I need the help of experts(not asking to be spoon fed, just a little bit of advice/experience from yall) What does everyone think, looking good?

   


Also, when the cakes do pin, and they grow out, is it proper to try and mist the center of the cakes and not the actual fruiting body?

Any help is appreciated, and if Op needs me too I will delete the post, but I think it can fit in this thread as another example of cakes needing or not needing to be misted.

Thank you


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Edited by firstTIMER420 (06/14/15 06:32 PM)


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Offlinerudeboi
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Re: The Misted Cake Project [Re: firstTIMER420] * 1
    #21805326 - 06/14/15 05:44 PM (7 years, 3 months ago)

:greatjob:

good post and great pics

Sometimes it can be the most simplest things that need clarification.:thumbup:


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OfflineYesIeatShrooms
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Re: The Misted Cake Project [Re: SpitballJedi] * 1
    #22721264 - 12/31/15 10:54 PM (6 years, 8 months ago)

Quote:

SpitballJedi said:
This is part of my series "The Basics"

Some people get confused by how and when to mist cakes. Some people may take this understanding for granted, but there are still some very smart noobs that need a little extra help. So, I thought I'd start a one stop source for all things about cake misting.

What I'd like to see is pics of cakes before and after misting at various stages of growth so others can see what you do. Sometimes words just aren't enough to explain it. Aslo try to include a little explanation.

Here is some vermiculite I put in some petri dishes just for an example. I don't grow cakes anymore and am amazed at how few pics there are of "glistening" and "no longer glistening" cakes.

Remember, everyone may do things a little different and that's great. With enough pics, a pattern should emerge for those who need this thread. Just post your stuff and try to move on without too much criticism of others. Be respectful. There's already a ton of explanations, so pics is the main point of this thread.


Dry

Damp


Glistening with moisture

Verm has it's on sparkle because of some of the smoothe surfaces of the little bits. But we mean the glistening from the water itself.

Mist cakes directly until they glisten with moisture. When it's not glistening anymore, but still appears damp, you can mist again. You can even let the verm dry a little and some people actually prefer that. Only fan right after misting, if at all, and only a couple of passes with the lid is all it takes.

If you are running out of room to store pics, I might renew my supporter account and start storing them for you for the purpose of this thread.





Should I use the "Dunk and roll" method, my cakes have been fully colonized for 1 week now. Sorry to bring up an old thread just seems a relevant thread to ask it on instead of starting new! Also do I keep misting once mushrooms start to form? thanks


Edited by YesIeatShrooms (12/31/15 10:58 PM)


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InvisibleMad Season
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Re: The Misted Cake Project [Re: YesIeatShrooms] * 1
    #22721381 - 12/31/15 11:29 PM (6 years, 8 months ago)

I've been waiting for this thread to be bumped :shocked:

Yes dunk and roll them bitches


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InvisibleSpitballJedi
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Re: The Misted Cake Project [Re: Mad Season] * 1
    #22721442 - 12/31/15 11:46 PM (6 years, 8 months ago)

:whathesaid:

Growing cakes generally requires dunking them after birthing to replenish moisture.


--------------------
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A little civility goes a long way

The Noob Forum
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