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InvisibleAdden
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Re: Newb looking for reassurance [Re: Bunji Fungi]
    #23375312 - 06/23/16 09:37 PM (7 years, 7 months ago)

Quote:

Bunji Fungi said:
:whathesaid: yup. There's minimal air exchange in there. It looks like you've been reading outdate information. You can filter your searches from 3-5 years and even click the Trusted Cultivator box to get the best info from the professionals.

Make yourself a proper shotgun fruiting chamber (SGFC). 1/4" holes, 2 inches apart, on all 6 sides of the chamber. You wont find a cheaper, easier, or more effective fruiting chamber. Those are a bit crowded as well which will reduce fresh air coming in through the bottom holes.

Also, you don't want to keep the humidity at 95-100% all the time. letting it drop will increase evaporation which is a pinning trigger. just mist them when the look dry and don't worry about measuring your RH. Your cakes look great though! Good luck!




The problem here being that the foil is too large. Upside down jar lids make great spacers just keep in mind to use them for fruiting and fruiting only since they'll eat the rubber seal. The foil in the first few days pools water and verm exposed to open air which is a vector for contamination.

Clumping cakes together helps the 1-2mm microclimate of the cake's "casing layer", and having them grouped together helps maintain the climate that you've created by rolling. You're best off jam packing a sgfc as long as perlite can cause evap. In a best case scenario, the cakes should be placed in the center of the sgfc in a group.


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InvisibleBunji Fungi
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Re: Newb looking for reassurance [Re: Adden]
    #23375413 - 06/23/16 10:09 PM (7 years, 7 months ago)

Cool, that's what I was referring to. Thanks for explaining and the additional information. That's very helpful.


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InvisibleAdden
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Re: Newb looking for reassurance [Re: Bunji Fungi]
    #23375514 - 06/23/16 10:40 PM (7 years, 7 months ago)

No problem, glad to help.

I'm currently on a kick in which I'll dunk my cakes, roll them, smooth off the top with a dollop of verm. It takes an extra week to get that thicker casing layer colonized and pinning, but they fruit from the top and average almost 7g dry per cake without having to worry of future dunks and flushes. That extra week with the bit of extra verm on top ends up saving you time in the long run and it's also quicker to twist and pull since they won't be flushing again anyway. The only problem I've found is pins between the upside down lid and the small gap underneath. I throw them in with aborts.

Another thing I've been doing lately is dunking, rolling, then letting sit 24h so the verm grabs hold. Then I'll gently mist above the tub and just let the water fall down. It really helps that incredibly integral microclimate across all surfaces of the cakes. If I was to ever run cakes again, I'd do 1) extra verm on top, 2) gentle introduction of moisture to retain verm those first two days and 3) upside down jar lids across the board which are dedicated to this purpose and this purpose only.

And as an example, the pictures here go from left to center to right. I don't like misting my pins so I'll move them around. Far left is a batch that got birthed a week early and now just needs time. Second pic they won't need water anymore, and the third section on the far right will look like the ones in the middle within a week, and far left will look like the third pic, etc.

I don't like messing with my cakes or handling them too much but my sgfc constantly needs the perlite to get rehydrated. It's sitting in the worst place possible so I've had to improvise.



^ Cakes birthed a week early and will start pinning soon.



^ Fruiting out of the top and when they flush they're harvested and removed.



^ No more water for any of these guys as the water can pool in the pinsets. So now all it is is aftee the rotating cake game with no more misting until they're all done.

It's how I like to do it anyway.


Sometimes the jar lids in lieu of foil cause the bottom pinning, but then it's just twist and pull the top, flip to twist and pull the bottom and they're done.



This is a good example of why I like that extra verm on top, outside of waiting on lackluster second flushes and just end up being contam vectors anyway for people who cut them.



These were overmisted as pins and smaller fruits, causing a decline in potency and raising contamination concerns. There was another 10g or so wet in smaller pieces they just didn't stack on the scale.



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InvisibleBunji Fungi
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Re: Newb looking for reassurance [Re: Adden]
    #23376217 - 06/24/16 06:15 AM (7 years, 7 months ago)

wow that's awesome, those cakes look beautiful! I'm going to implement these techniques on the cakes I'm birthing this week for sure. Thanks again for the great tips!


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OfflineMycoLoopology
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Re: Newb looking for reassurance [Re: Bunji Fungi]
    #23376297 - 06/24/16 06:56 AM (7 years, 7 months ago)

Quote:

Bunji Fungi said:
He already made it a SGFC. I didn't give advice I said I didn't know how it would hurt. I don't use air pumps, I don't recommend people use air pumps.

If you think it's harmful in this case besides being a waste of electricity then please explain instead of just being condescending. If you just want me to get on board with standardization then no problem, next time I'll just say throw it away.




im sorry i didnt mean it like that. i knew you werent advocating for people to use air pumps or anything lol. i was simply agreeing more with another users opinion; nothing more.

i dont feel its truly detrimental either. however i dont believe it has any place in this set up. and theres no reason to keep it there.


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InvisibleBunji Fungi
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Re: Newb looking for reassurance [Re: MycoLoopology]
    #23376700 - 06/24/16 09:05 AM (7 years, 7 months ago)

Okay. Thank you for saying so. I agree and next time I'll be more careful about my answers on this subject.


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