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OfflineDoi
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Registered: 06/03/16
Posts: 27
Last seen: 3 years, 7 months
Re: For anyone who has the time [Re: weetsie]
    #23446264 - 07/16/16 09:02 AM (7 years, 6 months ago)

I'm not even sure if the myc will colonize the grain at this point. Seems to be 0 growth.

Threads such as https://www.shroomery.org/forums/showflat.php/Number/18022898#18022898 have users saying that agar to grain for this species hasn't worked :confused:

Idk how to cultivate P. Subaeruginosa at this point. Might try relocating soil already mixed with myc and chips onto an outdoor patch with cardboard.


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InvisibleMad Season
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Registered: 09/16/12
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Re: For anyone who has the time [Re: Doi]
    #23446280 - 07/16/16 09:13 AM (7 years, 6 months ago)

I have never had an issue with P.subs and agar to grain. There's something else going on if that's the case. Like the grain is all mushy, wet, starchy, and pretty damn funky looking. Just inviting bacteria.


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OfflineDoi
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Registered: 06/03/16
Posts: 27
Last seen: 3 years, 7 months
Re: For anyone who has the time [Re: Mad Season]
    #23447611 - 07/16/16 07:04 PM (7 years, 6 months ago)

My last jar is completely clean, no starch, stickiness and it seems to be pretty dry at this point. The agar wedges aren't fluffing up at all, idk if this is a characteristic of myc on agar and this never happened in the petri dishes, starting to think that the mycelium growth in agar has gone wrong or something.


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Offlinejust_curious
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Re: For anyone who has the time [Re: Doi]
    #23447842 - 07/16/16 08:56 PM (7 years, 6 months ago)

-I add 1 1/4 cup of grain for every quart jar I plan on using

-I put it all in my pressure cooker (because it can hold all the grains)

- I got my tap water extremely hot, and I rinse the grains about 5 times. Being sure to dunk all the dirty water before the next rinse.

- on the 5th rinse, I leave in the water, add 1 cup of liquid coffee from my mornings pot, 2 tablespoons of gypsum, and then soak for roughly 24 hours.

- at the 24 hour mark, I place the PC on the stove, lid on but not locked in so it can't pressure cook, I turn the stove on high, and let it come to a boil.

- once it is at the boil, I start my 20 minute timer. I stir it maybe one or twice during the 20 minutes but don't adjust the heat.

- I place 2 strainers in my sink, and after 20 minutes, I dump the grains in equal amounts into the strainers. At this point I grab a large spoon and stir it so the steam evaporates all the water off the grains. (I noticed when you shake the strainers, the grains fall through or fall out. Also, this is why I do 1 1/4 cup instead of 1 cup for every quart)

-once I get it to the point where I'm not seeing steam any more, I dump the grains onto a large, flat,
Deep tray so more surface area is exposed. At this point the last little bit of cooling can happen.

- once my grains are completely cooled to room temperature, I add the grains to my jars. (I noticed when you put them in with the grains still hot, that steam is still going and that evaporation has nowhere to go, ultimately building up condensation on the inside of the jars, causing wet grains inside the jar)

- when they're loaded up, I PC. I have a weight in my PC instead of a gauge. I put the heat on high until I hear the load steam come out, and then I drop the heat between 6 and 7 and set the timer for 90 minutes.

I don't get bursted grains, or wet grains this way. They always look dry in appearance, but are wet on the inside. The gypsum makes it so the don't stick together either. At no point do I rinse my grains after the boil. Really all the boiling is for is to assist with evaporating all the water off. I started this using RR's grain prep, but added in a couple steps that I felt benefited me. But without his prep TEK, I would've been lost. Trying to evaporate and cool the grains in the strainer alone takes FOREVER!!


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