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Offlinemushhiehunter
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Now I know it sounds crazy, but...
    #25162302 - 04/24/18 12:33 PM (6 years, 8 months ago)

Guys, I have a sous vide precision cooker, this means that I can control the temperature of a water bath to within 0.1°C (about 0.2°C) for an extended period of time... What would happen if I pasteurized hydrated grains throughly (on a scale of many hours) and inoculated them? Would the "good bacteria" still mess with the mycelium?

I know that it's a stupid idea and excuse my ignorance, I'm just wondering what's the main reason behind sterilization over pasteurization.

:goat:

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OfflineRapjack
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Re: Now I know it sounds crazy, but... [Re: mushhiehunter]
    #25162318 - 04/24/18 12:41 PM (6 years, 8 months ago)

The reason why we use pressure cookers is because it allows us to raise the water's temperature past boiling to sterilize all the way into the center of your grains / jars, from what I understand is that grains are too nutritious to only be pastereurized. But I bet you could make PF cakes easily.


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Offlinemushhiehunter
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Re: Now I know it sounds crazy, but... [Re: Rapjack]
    #25162327 - 04/24/18 12:43 PM (6 years, 8 months ago)

Quote:

Rapjack said:
The reason why we use pressure cookers is because it allows us to raise the water's temperature past boiling to sterilize all the way into the center of your grains / jars, from what I understand is that grains are too nutritious to only be pastereurized. But I bet you could make PF cakes easily.





Nah... I have Presto 23q for sterilization. The sous vide cooker is more for steaks and pasteurizing subs.

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InvisiblebodhisattaMDiscordReddit
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Re: Now I know it sounds crazy, but... [Re: mushhiehunter]
    #25162367 - 04/24/18 01:06 PM (6 years, 8 months ago)

Clostridium will survive and happily grow turning your pasteurized grains into something that smells like feta cheese and puke mixed together.

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InvisiblemushboyMDiscord
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Re: Now I know it sounds crazy, but... [Re: bodhisatta]
    #25162397 - 04/24/18 01:23 PM (6 years, 8 months ago)

Quote:

bodhisatta said:
feta cheese and puke mixed together.




i once puked a white pizza with extra feta after chugging beer. yah dude.

you could use the sous dealie to pasteurize bulk sub/keep agar at pouring temp

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