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OfflineLofetospoon9
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Pressure cooking problems
    #22180377 - 09/02/15 09:12 PM (8 years, 4 months ago)

Okay i bought my first pressure cooker. 23 quart Presto canner.

Ive been having problems with contaminates in my pf jars, mostly
Due to water content. To try and avoid this i decided to avoid steam
And go straight for a pc. However it was worse. Somebody help a new
Grower out.

I used evilmushrooms tek for brf. My jars have the regular 4 hole pf lids, no filter or anything
Fancy. After water getting in my jars from steaming, i began completely wrapping
Them in foil, but it still happened. This morning i used my pc and i completely wrapped
The jars with foil and put duct tape around the bottom to seal it. I filled the pc with 24 of these 1/2 pint jars. I put in the amount of water it says in the directions (up to the line, and about an inch up the bottom of the first layer of jars) and pc'ed. I just removed the lid to noc' up and holy shit. The tape i guess melted amd smells horrible, and the jars still are filled with water. With some of them, i mean that literally.

First i tried everything right, (my 2nd-5th batch)i think, and failed. Second time (6-7th batch) i get desperate and make a fool of my self.

HOW do i keep water out of my jars?
Should i say F it and go to WBS?


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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180395 - 09/02/15 09:16 PM (8 years, 4 months ago)

How wet is the verm going into the jar? Maybe your jars are cracked or the seals are bad. How tight are you twisting them?


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OfflineLofetospoon9
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Re: Pressure cooking problems [Re: GoblinKing]
    #22180410 - 09/02/15 09:19 PM (8 years, 4 months ago)

I twist them on tightly, and my moisture content looks fine and is at no
More than field capacity. I also use a new batch of jars almost every time, and theres a
Big sample size being that its 24 jars. Its gotta be my procedure


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InvisibleMad Season
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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180428 - 09/02/15 09:22 PM (8 years, 4 months ago)

Do you wrap the lids tightly in foil during pc?


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Edited by Mad Season (09/02/15 09:22 PM)


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OfflinePussyFart
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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180429 - 09/02/15 09:22 PM (8 years, 4 months ago)

Quote:

Lofetospoon9 said:
my moisture content looks fine and is at no
More than field capacity



This is your issue....field capacity is for bulk....it's way too wet for brf cakes.

Follow pf tek properly.....


Edited by PussyFart (09/02/15 09:22 PM)


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OfflineLofetospoon9
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Re: Pressure cooking problems [Re: PussyFart]
    #22180451 - 09/02/15 09:27 PM (8 years, 4 months ago)

I wrapped the entire jar in foil then duct taped it at bottom.
And ive done over 150 cakes in the past couple of months with a lot of
Research i know that if anything they were too dry to begin with. In fact
As far as pf tek goes, they were definitely on the dry side. I used more vermiculite then it calls for because i have had such bad exp with wet mix


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1) All living things are highly organized and contain many complex chemical substances.
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3) All living things use energy.
4) Living things have a definite form and have a limited size.
5) Living things grow.
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7) Living things can reproduce.
8) Living things eventually die.


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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180461 - 09/02/15 09:29 PM (8 years, 4 months ago)

I used to have this same problem. I don't remember for sure how I over came the problem but I noticed the more foil I used the more water that would get into the jars. I believe someone told me I was putting too much water(I wasn't) and I used a little less and that helped also. Just be careful not to run it dry.
I have that same PC are you sure you are filling to the very bottom line? It has lines all the way up the side.
Also vent steam for 10 minutes before adding the rocker weight, and use the minimum amount of heat on your stove to maintain 15psi. You want the weight to rock but only lightly not violently.


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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180474 - 09/02/15 09:31 PM (8 years, 4 months ago)

Wetness doesn't just cause contamination out of the blue unless it's your dry verm barrier becoming wet and wicking it in.  I see a lot of people blaming the moisture but that doesn't just spawn contaminants out of nowhere.  It's gotta be procedure.

Hell since you have a PC you could just do grains and call it a day.


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OfflinePussyFart
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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180479 - 09/02/15 09:32 PM (8 years, 4 months ago)

Quote:

Lofetospoon9 said:
I wrapped the entire jar in foil then duct taped it at bottom.
And ive done over 150 cakes in the past couple of months with a lot of
Research i know that if anything they were too dry to begin with. In fact
As far as pf tek goes, they were definitely on the dry side. I used more vermiculite then it calls for because i have had such bad exp with wet mix



Then learn what field capacity means......

The ratio is 1-1-2....its pretty hard to mess up....don't adjust it, measure and mix....

Are you using fine verm, or coarse?


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Re: Pressure cooking problems [Re: PussyFart]
    #22180503 - 09/02/15 09:35 PM (8 years, 4 months ago)

The only time I've made PF mix in the last 5 years I just mixed the shit together in the bowl using the 1:1:2 ratio and it came out perfect.  Fine grade verm, or so it says on the bag.



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OfflineLofetospoon9
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Re: Pressure cooking problems [Re: gizmo1]
    #22180569 - 09/02/15 09:42 PM (8 years, 4 months ago)

Id still love to hear more much app and respected advice from pussyfart, but i was really
Looking for gizmos response. Im really suspicious that over doing foil just makes more water wind up in jars. It certainly hasn't helped, and its where i started straying from the tek.
Also yes bottom line of pc. And i followed directions correctly but my rocker was moving pretty fast, so ill make a note of that, thank you.


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OfflineLofetospoon9
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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180604 - 09/02/15 09:45 PM (8 years, 4 months ago)

Its fine grade. In the past i have used 1:1:2 and some have been a success but some came out of the pot much wetter than they went it. At least it appeared this way. These jars of mine grew no mycelium but were imfected rather quickly with bacteria.


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8) Living things eventually die.


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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180617 - 09/02/15 09:47 PM (8 years, 4 months ago)

try raising the jars completely out of the water and just steaming them, instead of the bottom inch or so being submerged.....


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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180629 - 09/02/15 09:48 PM (8 years, 4 months ago)

Like I said, you've already made the big investment, why don't you just do grains and forget about this for now?  That's one problem you won't have, since your filter won't let moisture out in a grain jar.  You can worry about more important stuff like sterile technique or agar instead of "fuck, my jars keep failing".  If anything you're probably not operating the PC as smoothly as you could, and that can cause moisture to be drawn into or out of the jar since it just has holes in it.  The rocker really shouldn't be moving that much at all, just a wiggle or two every minute.


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Re: Pressure cooking problems [Re: Inocuole]
    #22180669 - 09/02/15 09:52 PM (8 years, 4 months ago)

:whathesaid:


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OfflineLofetospoon9
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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180696 - 09/02/15 09:55 PM (8 years, 4 months ago)

Can i use this giant pc to steam?

I thought i used it correctly but my rocker was moving maybe 100 times a minute?
And yeah, id like to move on to grains anyway but ive got a ton of brf and verm.


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OfflineLofetospoon9
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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180730 - 09/02/15 09:58 PM (8 years, 4 months ago)

So if am to move on, my idea was WBS jars spawned to coir verm and coffee in a monotub.
Any other recommendations? Ive only done pf tek so far, im not a bad learner just more of a greenery guy myself. Where should my newfound hobby go next?


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2) All living things contain one or more cells
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Re: Pressure cooking problems [Re: Inocuole]
    #22180766 - 09/02/15 10:01 PM (8 years, 4 months ago)

Quote:

Inocuole said:
Like I said, you've already made the big investment, why don't you just do grains and forget about this for now?  That's one problem you won't have, since your filter won't let moisture out in a grain jar.  You can worry about more important stuff like sterile technique or agar instead of "fuck, my jars keep failing".  If anything you're probably not operating the PC as smoothly as you could, and that can cause moisture to be drawn into or out of the jar since it just has holes in it.  The rocker really shouldn't be moving that much at all, just a wiggle or two every minute.



On my stove to get it to "wiggle" once or twice a minute I have to get the heat pretty damn low and it drops well below 15psi. I go as low as I can to still maintain 15psi and it doesn't rock a hole lot but more than 1 or 2 times per minute. I do look for that pause between rocking though you don't want it to rock constantly OP hope this helps.


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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180784 - 09/02/15 10:04 PM (8 years, 4 months ago)

Quote:

Lofetospoon9 said:
So if am to move on, my idea was WBS jars spawned to coir verm and coffee in a monotub.
Any other recommendations? Ive only done pf tek so far, im not a bad learner just more of a greenery guy myself. Where should my newfound hobby go next?



I would leave out the coffee completely at least until you get a little more experience under your belt. I have been growing for some time now and still try to avoid the stuff. If you do use it (which I wouldn't suggest just yet) then use a weak liquid coffee.:thumbup:


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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180805 - 09/02/15 10:06 PM (8 years, 4 months ago)

Rye grain is definitely the easiest and one of the best grains IME. Quart jars with polyfill lids is what I do. I think I read that 23 quart prestos will hold 7 quart jars.

I'd also add the coffee to the jars, as unless you're planning to do proper pasteurization on your coir, you're gonna get a lot of contams.


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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180816 - 09/02/15 10:07 PM (8 years, 4 months ago)

Damion5050 and Doc34's WBS tek...........WBS is the only spawn i use now because of how readily available and fairly cheap it is. I then spawn it to just coir and vermiculite. and it works perfect every time....id try that route if i was you its simple yet works so good.
http://www.shroomery.org/9030/Doc34-s-Wild-Bird-Seed-Tek
(Minus the tyvek and coffee filter as long as have a somewhat clean enviroment)
http://www.shroomery.org/forums/showflat.php/Number/11916595


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Re: Pressure cooking problems [Re: MiNdTwIsTeR]
    #22180841 - 09/02/15 10:10 PM (8 years, 4 months ago)

Rye is probably the best grain but I find it hard to obtain. As a 2nd best type of thing I like to use wheat berries. Work great for me sometimes I like to mix them 50/50 with wild bird seed. Also the presto should hold 10 quart jars. :thumbup:


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Re: Pressure cooking problems [Re: gizmo1]
    #22180859 - 09/02/15 10:12 PM (8 years, 4 months ago)

I thought rye was the best until I tried oats.  You couldn't pay me to go back.  I get oats for 26 cents a pound and could never find rye cheaper than a dollar a pound, and I like prepping oats a lot better.  Very forgiving.


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OfflineLofetospoon9
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Re: Pressure cooking problems [Re: gizmo1]
    #22180890 - 09/02/15 10:16 PM (8 years, 4 months ago)

Achillita, could you elaborate? i dont know a lot about bulk. What is "correct" pasteurization? Why would a substrate with coffee increase contams, but only whem spawn does not also contain coffee? I dont think i know enough fundamentals to understand.
Thank you for the teks mind T


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OfflineLofetospoon9
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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180899 - 09/02/15 10:18 PM (8 years, 4 months ago)

Ill have to look around for bulk substrates before i know whats available. Ive got a walmart so thats why im leaning to wbs


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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180907 - 09/02/15 10:19 PM (8 years, 4 months ago)

Correct pasteurization is just pasteurization that doesn't accidentally cross into the bounds of sterilization.  You can add coffee to your jars but not your bulk because if the coffee is colonized before you remove it from the jar, it's not a problem anymore.  Uncolonized unpasteurized coffee is a mold magnet.  Either pasteurize it or colonize it before you leave it sitting.  Since pasteurizing can be a pain for newbies you might just want to either put it in the jar or leave it out altogether.


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Re: Pressure cooking problems [Re: Inocuole]
    #22180908 - 09/02/15 10:19 PM (8 years, 4 months ago)

Quote:

Inocuole said:
I thought rye was the best until I tried oats.  You couldn't pay me to go back.  I get oats for 26 cents a pound and could never find rye cheaper than a dollar a pound, and I like prepping oats a lot better.  Very forgiving.



I have never tried oats but anything that saves money is cool by me.


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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180937 - 09/02/15 10:23 PM (8 years, 4 months ago)

So the easiest coir tek isn't a true pasteurization, it just kinda cooks the coir, as coir is pretty contam resistant. True pasteurization is above 140 degrees, but has to stay below 170.(I'm not 100%, just something I read on Franks Proper pasteurization tek) The job of pasteurization is to kill all "bad" microbes that will inhibit mycelia growth while keeping the good microbes that will stop contamination while the mycelium is growing.

Coffee is very nutritious, and is prone to contamination. But if it's already been colonized, then it has no chance of contamination. The reason why cofee works in jars, is because it's sterile throughout growth.


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Re: Pressure cooking problems [Re: Lofetospoon9]
    #22180944 - 09/02/15 10:25 PM (8 years, 4 months ago)

Quote:

Lofetospoon9 said:
Ill have to look around for bulk substrates before i know whats available. Ive got a walmart so thats why im leaning to wbs



WBS would be your grain spawn not your substrate. After your grain is colonized you will mix it with your bulk substrate.
WBS will work fine. I believe you can also get wheat berries at walmart that's where I found mine. As for oats I don't know exactly where you could obtain them?


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Re: Pressure cooking problems [Re: Achillita]
    #22180972 - 09/02/15 10:30 PM (8 years, 4 months ago)

Quote:

Achillita said:
So the easiest coir tek isn't a true pasteurization, it just kinda cooks the coir, as coir is pretty contam resistant. True pasteurization is above 140 degrees, but has to stay below 170.(I'm not 100%, just something I read on Franks Proper pasteurization tek) The job of pasteurization is to kill all "bad" microbes that will inhibit mycelia growth while keeping the good microbes that will stop contamination while the mycelium is growing.

Coffee is very nutritious, and is prone to contamination. But if it's already been colonized, then it has no chance of contamination. The reason why cofee works in jars, is because it's sterile throughout growth.



I think you are right on the pasteurization. I always try to keep mine between 140 and 160 though because by the time you hit 160 who knows what the temp at the edges will be. It take longer for the center to heat up than the edges. So when I pasteurize I try to keep it on the low end of 140-160. I forget how long I usually keep it there I think its either 1 hour and remove heat and it stays there for some time before cooling below 140 or I pasteurize for 1 and a half hours. Im not sure I have it written in my journal though I haven't had to do it in some time now.


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OfflineLofetospoon9
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Re: Pressure cooking problems [Re: gizmo1]
    #22180977 - 09/02/15 10:31 PM (8 years, 4 months ago)

Thanks inocule amd achillita for clearing that up. And yes that was just mis matching of terminology on my part, i do understand. And cant wait for bulk. 

thanks a lot to all of you
Im gonna try another few other cooks with regular jars after this advice then move on.
To those teks.
One more thing can anyone vouch for putting foil under the lid band to hold it down? Just wrapping foil on top
Seems like nothing at all for a seal, just a cover.


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1) All living things are highly organized and contain many complex chemical substances.
2) All living things contain one or more cells
3) All living things use energy.
4) Living things have a definite form and have a limited size.
5) Living things grow.
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Re: Pressure cooking problems [Re: gizmo1]
    #22180979 - 09/02/15 10:31 PM (8 years, 4 months ago)

If you live near a Tractor Supply co, that's where I get my oats.  Cheap as the dickens. Putting foil under the lid band.... I dunno.  It's a good idea, sort of, but it's probably going to fail because if you PC a totally sealed jar, which the foil would attempt to do, the internal pressure change is intense and something's gotta give.  Would also be a pain in the ass in general.  I'd focus on greener pastures.


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Re: Pressure cooking problems [Re: Achillita]
    #22181003 - 09/02/15 10:40 PM (8 years, 4 months ago)

Quote:

Achillita said:
Rye grain is definitely the easiest and one of the best grains IME.



I would say it's one of the easiest....my WBS prep is pretty easy, just rinse, soak, strain, PC.....no simmer, no boil...so technically it's easier than rye.  :smirk:

The technique is  key.....


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Re: Pressure cooking problems [Re: Inocuole]
    #22181013 - 09/02/15 10:43 PM (8 years, 4 months ago)

I put foil under the bands doing pf tek one time didn't cause any problem with a vacuum or anything but didn't work out either. I don't remember it was so long ago but I believe I was also using micro pore tape and the foil bonded to the tape and caused a big mess. Like I said earlier though for some reason I found that using less foil helped. If you use a little as in tiny bit less water, elevate your jars up out of the water and use pc properly as described earlier you should be able to reduce moisture getting into jars. If not prevent it all together. Use the minimum heat that it takes to maintain 15 psi and vent steam for 5-10 minutes before putting the weight on.
If you are still getting water into jars after making these changes than maybe its a sign you need to skip it altogether and just go to grains.


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Re: Pressure cooking problems [Re: gizmo1]
    #22181019 - 09/02/15 10:47 PM (8 years, 4 months ago)

Pussyfart just reminded me too. If you use that tek posted earlier for prepping WBS I would skip rinsing the grain after simmering. The heat and steam will help to dry the surface of the grain. If you are getting slimy grains like it says in the tek than the outside of grains are not dry enough. You want the outside pretty much completely dry you moisture should be inside of the grain not outside.


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Re: Pressure cooking problems [Re: gizmo1]
    #22181045 - 09/02/15 10:52 PM (8 years, 4 months ago)

So... I was just doing some quarter pint jars with agar in them in the PC and one of them completely wet the filter and filled the jar up all the way with liquid.  I'm pretty sure this was the bottom jar, and it also happens to be the one jar whose lid I didn't score with a knife before I applied silicone to attach my SFD cutout.  So, apparently it's a pressure cooker thing and it happens to small jars too close to the bottom and having a compromised filter may be a major factor.  I think mine might've done that because I stacked two other jars on top of the filter and probably forced the pressure to vent elsewhere.

I don't have stuff like this regularly happen to me but it's funny that it should happen while I'm posting in this thread.  Biggest thing is definitely keep the little jars up.  Quart jars don't have this problem.

Assuming fate did this to me as an example for you, you'll have to thank it while I EVER SO HUMBLY :firecum: re-make that lid.


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Re: Pressure cooking problems [Re: gizmo1]
    #22181063 - 09/02/15 10:57 PM (8 years, 4 months ago)

If you're doing of jars, you only need to put enough water to barely touch the bottom of your jars. You'll only be running the pc for 10-15 mins! There's no reason you need 'an inch above the first layer'. Try using less water and just do one jar to test if it works. If you're still getting water in the jars, then it's your prepping you need to work on.


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Re: Pressure cooking problems [Re: shellzenone]
    #22181067 - 09/02/15 10:58 PM (8 years, 4 months ago)

Quote:

shellzenone said:
You'll only be running the pc for 10-15 mins!



:freshwtf:


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Re: Pressure cooking problems [Re: PussyFart]
    #22181115 - 09/02/15 11:13 PM (8 years, 4 months ago)

It takes 5-15 minutes to get up to pressure, so it's baisicly steaming during that time. Same when it's turned off. Takes time to depressurize. I used to never measure the time for pf cakes, but my whole point is that the water doesn't have to be that high.


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Re: Pressure cooking problems [Re: Inocuole]
    #22181131 - 09/02/15 11:18 PM (8 years, 4 months ago)

Wrapping the little jars all the way around is a bad idea. The water will percolate up in between the foil and glass and fill the jar. Do not have any jars sitting in the water. And only wrap the foil down to the glass bump below the band. Cakes will cook and the water content inside changes.

Also and most importantly. Your pc is off gassing too much. Anyone with an aa sterilizer can tell you how much dryer items in the sterilizer are versus a pc. Having your weight jiggling so much is bad. Most directions say a few jiggles a min.

Here is what happens. I forget the scientific names. The water becomes steam. It stays in suspension due to temp and mainly pressure. When your pc jiggles it loses pressure and water droplets form. Steam that has entered your jars has now turned back to water. This is happening hundreds of times in your brf which can not handle more water. This happens to jars with grain also but they can usually handle another tbs of water or so.
This is why I pc brf jars at under 15 psi with my weight barely moving.


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Re: Pressure cooking problems [Re: PussyFart]
    #22181141 - 09/02/15 11:20 PM (8 years, 4 months ago)

Quote:

PussyFart said:
Quote:

shellzenone said:
You'll only be running the pc for 10-15 mins!



:freshwtf:




Come to think of it, you're right, I haven't done pf jars in years. It takes 45 mins to sterilize


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Re: Pressure cooking problems [Re: shellzenone]
    #22181172 - 09/02/15 11:25 PM (8 years, 4 months ago)

Quote:

shellzenone said:
Quote:

PussyFart said:
Quote:

shellzenone said:
You'll only be running the pc for 10-15 mins!



:freshwtf:




Come to think of it, you're right, I haven't done pf jars in years. It takes 45 mins to sterilize



45 max. I used to do pf jars at 12psi for 25 mins and never had a problem. Wouldn't hurt to go longer. I didn't like anything higher than 12psi though.


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Re: Pressure cooking problems [Re: shellzenone]
    #22181287 - 09/02/15 11:55 PM (8 years, 4 months ago)

Quote:

shellzenone said:
It takes 5-15 minutes to get up to pressure, so it's baisicly steaming during that time. Same when it's turned off. Takes time to depressurize. I used to never measure the time for pf cakes, but my whole point is that the water doesn't have to be that high.



Yes, it takes 10 or 15 minutes to get to pressure, then u start the one hour timer for cakes, or 90 minute timer for grains.....these are minimum times, no tek says otherwise.....please don't tell me ur just waiting till it builds pressure and turning off the heat....we don't even do that for agar, and its a liquid....


Edited by PussyFart (09/02/15 11:56 PM)


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Re: Pressure cooking problems [Re: tahoe]
    #22181293 - 09/02/15 11:57 PM (8 years, 4 months ago)

Quote:

tahoe said:
Quote:

shellzenone said:
Quote:

PussyFart said:
Quote:

shellzenone said:
You'll only be running the pc for 10-15 mins!



:freshwtf:




Come to think of it, you're right, I haven't done pf jars in years. It takes 45 mins to sterilize



45 max. I used to do pf jars at 12psi for 25 mins and never had a problem. Wouldn't hurt to go longer. I didn't like anything higher than 12psi though.



Where is all this info coming from? in what tek does it say to sterilize anything for less than an hour? :confused2:


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Re: Pressure cooking problems [Re: PussyFart]
    #22181300 - 09/03/15 12:00 AM (8 years, 4 months ago)

I do agar for about 30 minutes (that's timed correctly from the point it reaches pressure, mind you), if I did PF mix I would do it for an hour, and I do grains for 2 hours.  :shrug:  Nothing beats knowing for sure that everything's dead as fuck.


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Re: Pressure cooking problems [Re: PussyFart]
    #22181318 - 09/03/15 12:06 AM (8 years, 4 months ago)

The revision of the mmgg 2.0 had pc times in it. And we used to do rye grain quarts for an hour. Rr fought hard to get rid of that time and bump it up to 90. Now I only wish he would fight as hard to give sunflower seeds a good wrap ( rip agar) and my personal jihad of not using desicant or heat is bad propaganda.
#thestruggleisreal


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Re: Pressure cooking problems [Re: tahoe]
    #22181345 - 09/03/15 12:17 AM (8 years, 4 months ago)

Quote:

tahoe said:
The revision of the mmgg 2.0 had pc times in it.



Not sure what that even is....sounds outdated.....acronyms piss me off sometimes lol.

Quote:

tahoe said:
And we used to do rye grain quarts for an hour.



Exactly, used to.....90 minutes is safer and provides more time for the center of the jars to reach and hold the correct temp, for a more thorough sterilization....because why risk it, you are already dedicating 2 hours to the process, why not 30 more for peace of mind?

Quote:

tahoe said:
Rr fought hard to get rid of that time and bump it up to 90. Now I only wish he would fight as hard to give sunflower seeds a good wrap ( rip agar) and my personal jihad of not using desicant or heat is bad propaganda.
#thestruggleisreal



How else would you dry them without desiccant or heat?

I'm pretty sure he advocates both methods, if done properly.....not sure what u mean here.....


Edited by PussyFart (09/03/15 12:18 AM)


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Re: Pressure cooking problems [Re: PussyFart]
    #22181386 - 09/03/15 12:25 AM (8 years, 4 months ago)

In the past I've always done 60 minutes for grain jars. Just recently I started upping my times but never had a problem with 60 minutes. :shrug: 15 minutes is crazy in my opinion though even for pftek.


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Re: Pressure cooking problems [Re: PussyFart]
    #22181417 - 09/03/15 12:32 AM (8 years, 4 months ago)

Quote:

PussyFart said:
Quote:

tahoe said:
The revision of the mmgg 2.0 had pc times in it.



Not sure what that even is....sounds outdated.....acronyms piss me off sometimes lol.

Quote:

tahoe said:
And we used to do rye grain quarts for an hour.



Exactly, used to.....90 minutes is safer and provides more time for the center of the jars to reach and hold the correct temp, for a more thorough sterilization....because why risk it, you are already dedicating 2 hours to the process, why not 30 more for peace of mind?

Quote:

tahoe said:
Rr fought hard to get rid of that time and bump it up to 90. Now I only wish he would fight as hard to give sunflower seeds a good wrap ( rip agar) and my personal jihad of not using desicant or heat is bad propaganda.
#thestruggleisreal



How else would you dry them without desiccant or heat?

I'm pretty sure he advocates both methods, if done properly.....not sure what u mean here.....




No, he's talking about the 'heat is bad' propaganda.

I use dessicants to KEEP things dry. not to to dry them in the first place.

Dehydrate (also throw the dessicants in the dehydro to make the work better) then put in a bag with a desiccant pack.
Bone dry shrooms will readily reabsorb moisture out of the air, so keeping a desiccant pack with them is good. Using only dessicants to dry them is dumb.
desiccant chambers are outdated info...


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Re: Pressure cooking problems [Re: GreenRabbit]
    #22181460 - 09/03/15 12:53 AM (8 years, 4 months ago)

Pretty off topic here but since we are kinda already talking about it hand warmers make a great oxygen absorber for dry shrooms. One hand warmer will keep a 5 gallon bucket full(and probably much more)dry for a good amount of time. As long as the bucket has a good seal.


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Re: Pressure cooking problems [Re: gizmo1]
    #22181545 - 09/03/15 01:47 AM (8 years, 4 months ago)

Green rabbit was following me. That was a very confusing sentence. So bad that I need to wait until I wake up later to fix it. #postingwhilehalfasleep

It's the magic mushroom growers guide. A updated, and easy to follow version of the pf tek.
https://www.erowid.org/plants/mushrooms/mushrooms_mmgg.shtml


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Edited by tahoe (09/03/15 01:50 AM)


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Re: Pressure cooking problems [Re: tahoe]
    #22181571 - 09/03/15 02:07 AM (8 years, 4 months ago)

Quote:

tahoe said:
Green rabbit was following me. That was a very confusing sentence. So bad that I need to wait until I wake up later to fix it. #postingwhilehalfasleep

It's the magic mushroom growers guide. A updated, and easy to follow version of the pf tek.
https://www.erowid.org/plants/mushrooms/mushrooms_mmgg.shtml



Maybe our definitions of "updated" differ....

= It was last updated 11 years ago...

= There is no mention of dunking the cakes after birthing, nor is there mention of rolling them in verm.
  (This has been normal practice after birthing PF Tek cakes for years)

= Only mention of high humidity, but no mention of FAE or evaporation off the substrate being a pinning trigger.
 
= The recommended terrarium is one that utilized an ultrasonic humidifier for cakes.......

= It recommends using a humidity gauge, when the RH levels are not really that important.....

= There is also the phrase "It needs light to initiate pinning and to tell the mushrooms which way is up.".....which is totally false, in every way.....

= It is a very outdated tek by today's standards......

= I can go on, but I digress....that is a terrible tek by todays standards.....

I am not meaning to quarrel with another TC, and I mean no offense when I say this, I like to be straight forward, but tahoe you have been gone for way too long to know what is "updated" and what is not. I have to correct 50% of your posts because they contradict what every active TC has been saying on these boards for years.


Edited by PussyFart (09/03/15 02:09 AM)


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Re: Pressure cooking problems [Re: PussyFart]
    #22181579 - 09/03/15 02:15 AM (8 years, 4 months ago)

:shocking:


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Re: Pressure cooking problems [Re: PussyFart]
    #22181588 - 09/03/15 02:22 AM (8 years, 4 months ago)

Quote:

PussyFart said:
Quote:

tahoe said:
Green rabbit was following me. That was a very confusing sentence. So bad that I need to wait until I wake up later to fix it. #postingwhilehalfasleep

It's the magic mushroom growers guide. A updated, and easy to follow version of the pf tek.
https://www.erowid.org/plants/mushrooms/mushrooms_mmgg.shtml



Maybe our definitions of "updated" differ....

= It was last updated 11 years ago...

= There is no mention of dunking the cakes after birthing, nor is there mention of rolling them in verm.
  (This has been normal practice after birthing PF Tek cakes for years)

= Only mention of high humidity, but no mention of FAE or evaporation off the substrate being a pinning trigger.
 
= The recommended terrarium is one that utilized an ultrasonic humidifier for cakes.......

= It recommends using a humidity gauge, when the RH levels are not really that important.....

= There is also the phrase "It needs light to initiate pinning and to tell the mushrooms which way is up.".....which is totally false, in every way.....

= It is a very outdated tek by today's standards......

= I can go on, but I digress....that is a terrible tek by todays standards.....

I am not meaning to quarrel with another TC, and I mean no offense when I say this, I like to be straight forward, but tahoe you have been gone for way too long to know what is "updated" and what is not. I have to correct 50% of your posts because they contradict what every active TC has been saying on these boards for years.



I was looking for the eating popcorn smiley then I gave up. Im pretty sure it was in plain sight but im not exactly in my right mind right now. Im taking tahoes side hahahahah... Unless NAH I mean PF is winning then im on his side. Lets just have them battle for TC tags loser gets their tag stripped... Ah shit im tired im going to crash. Don't even know what im talking about.


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Re: Pressure cooking problems [Re: gizmo1]
    #22181592 - 09/03/15 02:24 AM (8 years, 4 months ago)

Nobody's tag is getting stripped....my god....go to bed lol.

I still have that box BTW...love it. Many Thnx


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Re: Pressure cooking problems [Re: PussyFart]
    #22181607 - 09/03/15 02:45 AM (8 years, 4 months ago)

Quote:

PussyFart said:
Nobody's tag is getting stripped....my god....go to bed lol.

I still have that box BTW...love it. Many Thnx



I'm blushing lol. I'm surprised you remember that I m the one that made that it was more than a couple years ago.


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Re: Pressure cooking problems [Re: gizmo1]
    #22182367 - 09/03/15 10:19 AM (8 years, 4 months ago)

It's an updated version of the pf tek.The pf tek is twenty years old. It came as a white 10-20 booklet from pf for 5 bucks or something. The mmgg was am updated version of that. Hell I even think the preface of the mmgg says so.
All the stuff you mention pussyfart , wait a minute are you pf, was put out by rr and his let's grow mushrooms video. You ever wonder why rr was so invested in making the changes to the pf tek?  He had a video to sell. Nothing wrong there.
Time to turn in your tc tag. Just kidding.

Let's get back to the original problem of the dudes cakes being too wet after pcing. I gave the answer to the problem


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Re: Pressure cooking problems [Re: tahoe]
    #22182523 - 09/03/15 11:02 AM (8 years, 4 months ago)

Quote:

tahoe said:
All the stuff you mention pussyfart , wait a minute are you pf, was put out by rr and his let's grow mushrooms video.



No, I am not the PF u speak of....sry.

My point remains....U need to do some brushing up on your "up to date" research......


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Re: Pressure cooking problems [Re: tahoe]
    #22182924 - 09/03/15 12:47 PM (8 years, 4 months ago)

Quote:

tahoe said:
It's an updated version of the pf tek.The pf tek is twenty years old. It came as a white 10-20 booklet from pf for 5 bucks or something. The mmgg was am updated version of that. Hell I even think the preface of the mmgg says so.
All the stuff you mention pussyfart , wait a minute are you pf, was put out by rr and his let's grow mushrooms video. You ever wonder why rr was so invested in making the changes to the pf tek?  He had a video to sell. Nothing wrong there.
Time to turn in your tc tag. Just kidding.

Let's get back to the original problem of the dudes cakes being too wet after pcing. I gave the answer to the problem



Hahaha:rofl:


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