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OfflineBoogens
Boogens


Registered: 06/18/15
Posts: 96
Loc: Canada Flag
Last seen: 2 years, 11 months
Re: Grain Prep Tek • All Grains, featuring Brown Rice & Grass Seed [Re: Violet]
    #23521548 - 08/08/16 10:02 AM (7 years, 6 months ago)

:smile:


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


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OfflinePsilosopherr
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Registered: 02/15/12
Posts: 12,278
Last seen: 2 months, 4 days
Re: Grain Prep Tek • All Grains, featuring Brown Rice & Grass Seed [Re: Boogens]
    #23521773 - 08/08/16 11:36 AM (7 years, 6 months ago)

:huxleyfacepalm:


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Offlinejphil
Some Guy
Registered: 07/22/17
Posts: 138
Last seen: 5 years, 3 months
Re: Grain Prep Tek • All Grains, featuring Brown Rice & Grass Seed [Re: Violet]
    #24945061 - 01/26/18 11:39 PM (6 years, 28 days ago)

Quote:

Violet said:
Flash Hydration prep:
The aim of this preparation is a bit different. We want to bring the grains just short of both fully cooked and fully hydrated.

Bring to a rolling boil 2x-3x the volume of water as the volume of dry grains to be prepared – 2x for grass seed...

With the grains in a tote on the floor next to you, take the boiling water right from the stove and pour it into them...

Water should come a bit above the top of the grains.
The grains will rise over the coming hour...

Wait an additional hour or three (depending) after the grains have expanded before straining...

... but I suggest you let them soak longer!  It may be a bit better to under-do it than over-do it, but over-doing it does not come easy with this grain preparation...

Grass seed is ready to go anywhere around 2 hours after hydration, since the greater amount of water stuck between the grains after straining will finish their hydration in the cooker. It is a very friendly grain when prepared nicely.

Strain for just a few minutes:
This is what makes this grain approach so easy & once learned works perfectly every time... Since the grains aren't so heavily cooked and hydrated by this prep, the moisture on the grains after just a few minutes of straining is perfect to finish hydration & stop any burning/drying.
...

After the initial hydrating heat treatment we allow 24-28 hours for contaminant mold spores and bacterial endospores to germinate.
Then we repeat the heat treatment to destroy those contaminants and leave behind a far reduced spectra of bacteria.
...

If you only boiled&soaked once before straining and loading, or used the flash-hydrate preparation to do the same, you need a second heat treatment. The microwave is perfect for this...

Lids loose if the grains are hydrated nicely. Lids off for part of the time if you may be concerned with the grains being too wet.
Microwave for 7-8 minutes depending on how many containers you have in there...

Like said above, 24-28 hours after return to normal temperature they're ready for sterilization!


_______________________________________________________


REMEMBER:  There are slight modifications in the water and heat times of these preparations for different grains...





I'm a little confused as to what the instructions are for grain prep here. If I want to use grass seed, and only plan on doing 12 x 20oz containers, that's only 3 cups of grass seed (3 cups dry -> 6 cups wet, 1/2 cup per container)?

So I boil water, pour over, and let sit for 1 + 3 = 4 hours. Or is it 1 + 2 hours for grass seed? Or just 2 hours?

Then strain.

Then let it sit for 24 hours.

Then microwave, and put in containers for pressure cooking.

Is this correct? In some other teks I read, it seemed like waiting for endospore germination wasn't necessary. Could I skip the 24 hour wait? If not I read in another post that 10 hours between heat treatments should be enough. I also don't have a microwave, so how would I do a second heat treatment?

Thanks for this amazing Tek!


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InvisibleViolet
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Registered: 12/06/11
Posts: 4,205
Re: Grain Prep Tek • All Grains, featuring Brown Rice & Grass Seed [Re: jphil]
    #24945076 - 01/26/18 11:56 PM (6 years, 28 days ago)

This could maybe use an update.  The 24hr wait is especially for fert ferment treatments.  When not doing that, like when preparing seed for master grain jars, I just boil it hard in plenty of water.

Any way is fine. I typically use a stove to boil. The microwave way is if you did all the boiling necessary in the first round and loaded them into a container.


--------------------
Intentionally or not, here in mushcult we are purveyors of love culture and enlightenment movement. Let's try to act like it!

PODS TEK - Growing Invitro with BRF/verm or Grass Seed containers
The simplest, quickest, safest tek!  For beginners, culturers, lazy people, stealth lovers, contam haters, and alternative seekers!
Violet's Teks and Posts


Edited by Violet (01/27/18 11:15 AM)


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Offlinejphil
Some Guy
Registered: 07/22/17
Posts: 138
Last seen: 5 years, 3 months
Re: Grain Prep Tek • All Grains, featuring Brown Rice & Grass Seed [Re: Violet]
    #24946552 - 01/27/18 04:54 PM (6 years, 27 days ago)

Thanks for the reply, glad to see you're still active! :smile:

So just to clarify, hard boil the seed in plenty of water, strain, and then pack for the pressure cooker. You don't let it soak at all after boiling? How long do you boil for?

I got the plastic ziploc screw top pint containers and even some 9.6 oz, how long would you pressure cook for?

I also asked a question in you casing thread, I was curious how you would prepare the top soil without a microwave, double boil?

I know you've written that it's possible to fruit grass grain without casing, but I'm assuming casing makes it grow better from your results with brown rice.


Edited by jphil (01/27/18 06:30 PM)


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Offlinejphil
Some Guy
Registered: 07/22/17
Posts: 138
Last seen: 5 years, 3 months
Re: Grain Prep Tek • All Grains, featuring Brown Rice & Grass Seed [Re: jphil] * 1
    #24948297 - 01/28/18 11:26 AM (6 years, 27 days ago)

Nevermind, finally found the info in your PODS TEK:
https://www.shroomery.org/forums/showflat.php/Number/21390984


Quote:

Violet said:
For Grass Seed containers
...

Measure out about 110-120 mL volume of dry seed for each container you intend to make, presuming that the seeds will expand to over double their original dry volume.
Measured by weight, this would be 50-60 (~55) grams of grass seed for each container, about 1/8 of a pound of seed.

Start with 4 times the volume of water as the seed. Keep in mind some may steam away while boiling.
Bring the water and seeds up to a boil in a pot.

Once at a boil, reduce the heat some to maintain a steady rolling boil, not a crazy wild boil that could build up and spill out.  Just enough to keep it rolling.
...

20-25 minutes at a boil is a good time to keep in mind for grass seed.

After this period of time, pour everything from the pot through a strainer to catch the seed.
...


Toss the grains around in the strainer for a bit, until you see that little drips from it each shake. I usually do this for about a minute.
...

At this point you're ready to load your containers with the seed, then sterilize.

Boiled & strained grass seed is loaded up 1/4 the way.  This should be 1 cup of grain, or up to 250mL volume.

Sterilized for at least 60 minutes at 15psi
Beginners may do well to start with 80min and reduce from there once they know they're pressure cooking correctly. Remember to blast the heat and let the air vent out until there's pure steam coming out of the vent.  Probably longer than you think.  You don't want to pressurize air, only pure steam.
...





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Invisiblethelanzii

Registered: 11/13/12
Posts: 5,434
Re: Grain Prep Tek • All Grains, featuring Brown Rice & Grass Seed [Re: jphil]
    #25023953 - 02/26/18 01:53 PM (5 years, 11 months ago)

how many grams of grass seed per quart jar?
How many cups per quart jar?

didn't see it in the op
I doubt it differs much from other grains cup wise im just curious about the weight


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OfflineCoyote Bruce
Stranger

Registered: 04/28/20
Posts: 23
Last seen: 3 years, 8 months
Re: Grain Prep Tek • All Grains, featuring Brown Rice & Grass Seed [Re: Violet]
    #26661583 - 05/10/20 04:01 AM (3 years, 9 months ago)

If you cook rice like the Japanese do, there is no necessity for removing excess water. Doing it so that it is only partially boiled (so that your jar does not turn into a mass of gel) means putting 1.5 times as much water in the pot as the volume of rice you are going to use. Normally this would be 1.75 - 2 times that volume, depending on taste, but we want rice that is not fully cooked. I usually stir when adding the rice so all the grains are wet.

Next cover your pot and bring it to a simmer. Simmer until all the water is absorbed but NEVER stir rice when doing it this way. If so, it WILL come out sticky and be harder to work with. The way you see if there is any water left on the bottom of the pan is by putting a spatula directly down into the mass of grain, vertically, until it comes flush with the bottom. Then slowly and gently pull just enough of the grain to one side to see the bottom. If the water is gone, you're good and you can pull the spatula out but if it is not ready, pull it out carefully, trying to disturb as little of the rice as possible. It is better to have a little sticking to the bottom than not. You can leave the very bottom layer there if it's stuck. That way, the remaining grains you keep from this pot will be ready to use and pretty dry.

It is important to watch rice pretty close when you do it this way. Once it starts to stick, it will burn rather quickly thereafter. This works for any grain but the amount of water will vary depending on species and I am not sure if any other grains besides rice have that sticking problem. It's the only one I've seen glob up like that.

If nothing else, now your stir fry will have rice that isn't clumped up and gooey. Cheers!!


Edited by Coyote Bruce (05/10/20 04:03 AM)


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Offlinemarvins
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Registered: 03/06/16
Posts: 89
Last seen: 2 years, 7 months
Re: Grain Prep Tek • All Grains, featuring Brown Rice & Grass Seed [Re: Coyote Bruce] * 1
    #26679206 - 05/18/20 03:30 PM (3 years, 9 months ago)

Quote:

Coyote Bruce said:
If you cook rice like the Japanese do, there is no necessity for removing excess water. Doing it so that it is only partially boiled (so that your jar does not turn into a mass of gel) means putting 1.5 times as much water in the pot as the volume of rice you are going to use. Normally this would be 1.75 - 2 times that volume, depending on taste, but we want rice that is not fully cooked. I usually stir when adding the rice so all the grains are wet.

Next cover your pot and bring it to a simmer. Simmer until all the water is absorbed but NEVER stir rice when doing it this way. If so, it WILL come out sticky and be harder to work with. The way you see if there is any water left on the bottom of the pan is by putting a spatula directly down into the mass of grain, vertically, until it comes flush with the bottom. Then slowly and gently pull just enough of the grain to one side to see the bottom. If the water is gone, you're good and you can pull the spatula out but if it is not ready, pull it out carefully, trying to disturb as little of the rice as possible. It is better to have a little sticking to the bottom than not. You can leave the very bottom layer there if it's stuck. That way, the remaining grains you keep from this pot will be ready to use and pretty dry.

It is important to watch rice pretty close when you do it this way. Once it starts to stick, it will burn rather quickly thereafter. This works for any grain but the amount of water will vary depending on species and I am not sure if any other grains besides rice have that sticking problem. It's the only one I've seen glob up like that.

If nothing else, now your stir fry will have rice that isn't clumped up and gooey. Cheers!!




So you make brown rice grain with this tek, 1.5x water for 1x rice. Do you have any pictures of your jars? Im planning on doing this tonight because i only could find brown rice in my zone.


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Offlinelucidasans
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Registered: 04/18/20
Posts: 39
Last seen: 2 years, 1 month
Re: Grain Prep Tek • All Grains, featuring Brown Rice & Grass Seed [Re: marvins]
    #26683020 - 05/20/20 10:29 AM (3 years, 9 months ago)

Guys, I have a question and didnt find answer.

When strain the brown rice, I need to wash in cold water or just let them strain hot? Violet said the need to strain immediately, so I don't know how to


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