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Invisibleblindingleaf
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Re: Rye substrate without simmering? [Re: enlightenment]
    #23751284 - 10/19/16 07:31 AM (7 years, 4 months ago)

dunno how u did it, but do it again next time dude cause those grains are on POINT prep wise.

shake when growth is about the size of a closed fist


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InvisibleTuhdoww
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Registered: 08/23/16
Posts: 300
Re: Rye substrate without simmering? [Re: blindingleaf]
    #23751295 - 10/19/16 07:37 AM (7 years, 4 months ago)

Quote:

blindingleaf said:
dunno how u did it, but do it again next time dude cause those grains are on POINT prep wise.





Right!! I was like dang those are some sexy grains for not being boiled.
I see not one spec of extra liquid and they're all uniformly plump and brown. No bursts. :nyan:

Edited by Tuhdoww (10/19/16 07:40 AM)

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Offlineenlightenment
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Re: Rye substrate without simmering? [Re: blindingleaf]
    #23751328 - 10/19/16 08:08 AM (7 years, 4 months ago)

Quote:

blindingleaf said:
shake when growth is about the size of a closed fist




my closed fist is almost the size of his jar :laugh:

I think after 30%-50% is colonized it is a good time to shake. Shaking too early does not help much. Better to shake a little too late.

In this special case i would not wait too long and definitely shake the jar because there is a risk that the grain dries out before it is fully colonized.

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Invisibleazur
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Re: Rye substrate without simmering? [Re: enlightenment]
    #23751408 - 10/19/16 08:55 AM (7 years, 4 months ago)

Ya big German bastard.
I agree though.


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Offlinebootsyyy
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Re: Rye substrate without simmering? [Re: azur]
    #23751496 - 10/19/16 09:39 AM (7 years, 4 months ago)

You should not even be simmering the rye, you should boil it for 10 minutes after a 24 hour soak, then strain into a colander while the water is still boiling so that the grains dry from the steam escaping.

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Offlineblackout
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Re: Rye substrate without simmering? [Re: bootsyyy]
    #23752120 - 10/19/16 02:10 PM (7 years, 4 months ago)

You can easily monitor your moisture content by weighing. In this old thread I did it with wheat, which is similar enough to rye

https://www.shroomery.org/forums/showflat.php/Number/4327704

Quote:

grain in a 24hr cold soak only absorbed 57.5ml per 100g. 48hr soak gave 60ml per 100g. 7 day cold soak was still only 92.5ml per 100g.




I say "only" there, but that 92.5ml moisture content would be what many use. In that thread I poured boiling water on preheated grains and it got to 100g (100ml) absorbed in 100g wheat grain.

If my wheat was say 13% moisture (typical) then 100g grain is 87g dry, and so the 48hr soak meant it absorbed an additional 60g water, so had 73g water and 87g dry matter, 160g overall, which is 45.6% moisture while many aim for 50%, depending on jar size. RR said his grain ended up 40% moisture content after his instructions in his videos. As said in this thread https://www.shroomery.org/forums/showflat.php/Number/4371401

This seems quite low and I am unsure if he was including the natural moisture.

The 1 week soak absorbed 92.5ml (92.5g was added), the calculation if 13% natural moisture is (92.5+13)/192.5=54.8% moisture. In the book GGMM this is what Paul Stamets recommends 50% for quart jars (200g rye 200ml water) and 60% for 16oz jars (100g rye 150ml water), these are the percentages he uses in the book, they are rounded based on those recipes.

In this old thread I show a few vendors were instructing to use more water than Stamets, back when they felt they were pretty free to post recipes before the PF incident.
https://www.shroomery.org/forums/showflat.php/Number/4371401

I wondered about soaking under pressure, or even under vacuum, people marinate chicken under vacuum, I thought under pressure would be better but I think it is drawing air out of the chicken and so moisture is drawn in. I will try this myself at some stage, under pressure not vacuum. 2L coke bottles can easily have car/bicycle schrader valves fitted to them, and then pumped up.

Edited by blackout (10/19/16 03:09 PM)

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