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InvisibleThadeous
On the path

Registered: 08/02/11
Posts: 1,101
Sous-vide pasteurization attempt/questions
    #23446948 - 07/16/16 02:14 PM (7 years, 6 months ago)

I am getting prepared to pasteurize some substrate (coir/verm/gypsum [60%/30%/10%]) and I wanted to hear some of your thoughts before I go through with it so as to minimize mistakes. I intend to do this using a heated water bath (sous-vide).

Procedure:
  • Mix the substrate with water to the point where it will drip slightly when gently squeezed and a short stream when squeezed tightly; also known as field capacity.
  • Place the substrate in to 3.5 feet long vacuum sealable bags. I intend to make the bags about 2 inches thick to minimize the amount of time it will take to get to proper temperature.
  • preheated and hold at +-150°F in an insulated cooler.(The water will be circulated with a water pump and controlled with a PID controller)
  • Puncture one of the bags with a thermometer to monitor the core temperature.
  • When the core temp hits 140°F a 90 minute timer will be started.
  • Remove from bath and place a piece of tape over the hole where the thermometer was.
  • Let cool and use!

If my understanding is correct, as long as the core of the substrate doesn't go over 160°F, partial sterilization of the outside is ok, because the pasteurized core will colonize the outside before a contaminate has the opportunity.

Questions:
1)  Does this procedure raise any red flags/am I missing something obvious?
2)  What is the longest acceptable time to keep substrate at pasteurization temperatures?
3)  How long should cooling take, so as to insure the good bacteria have had a chance to recolonize?
4)  Having as much control as this setup will allow (+- 0.5°F) should I opt for a higher temperature?
5)  If I were to use spent coffee grounds, how much? (I had read 10-15%, is this by weight?)

If this goes well I may document the process, as it will be a huge time saver for bulk grows.

Thanks everyone!


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InvisiblePastywhyteMDiscord
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Registered: 09/15/12
Posts: 37,810
Loc: Canada Flag
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Re: Sous-vide pasteurization attempt/questions [Re: Thadeous]
    #23447016 - 07/16/16 02:39 PM (7 years, 6 months ago)

With coir you don't need to worry. Long as it's field capacity in the end you can pasteurize, bucket or sterilize it without worry. Hell you can even just hydrate it and it won't contam.

We cook coir not to protect it from contams (in fact it had virtually no bacteria to keep alive to protect anything in the first place) but to break down the lignin to allow the fungi to get to the cellulose a bit easier.


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InvisibleThadeous
On the path

Registered: 08/02/11
Posts: 1,101
Re: Sous-vide pasteurization attempt/questions [Re: Pastywhyte]
    #23447489 - 07/16/16 06:18 PM (7 years, 6 months ago)

Thanks Pastywhyte. If I were to choose a substrate more susceptible to contaminates, say, hpoo and straw, would my original posts procedures work to satisfaction?


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Invisibleweetsie
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Registered: 05/08/11
Posts: 572
Loc: United Kingdom Flag
Re: Sous-vide pasteurization attempt/questions [Re: Thadeous]
    #23447594 - 07/16/16 06:55 PM (7 years, 6 months ago)

I don't see why that wouldn't work. I remember RR mentioning doing sawdust in a water bath, no PID, just a thermometer in the core of one of the bags.

EDIT:

Quote:

RogerRabbit said:
You can moisten sawdust to the correct moisture content and then load into heat resistant bags.  Place in a pot of water and bring the water to a boil.  Put a meat thermometer into the center of the sawdust bag, and reduce the heat on the stove when the bag reaches around 120F.  It will continue to rise right into the correct range of 140F to 160F.  Adjust the stove burner control as necessary to keep it in this range for 60 to 90 minutes.




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