do.what.you.want said:

True, I feel like I inoculate dishes in different spots, for a while I was pouring like 100 trays at a time so I had to use the whole flow hood working space, but it's worth a shot.

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natedawgnow said:

Sounds like you are partially sterilizing your hpoo which is contam central.
Try a few tubs using just coir

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do.what.you.want said:

the bags climb to 165 max, then I pull them out of the chamber and let them cool, they usually take about an hour and a half to cool to below 140F.

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do.what.you.want said:

but I've never broke into a bag and seen uncolonized kernels in the middle or anything like that. I was under the impression that consolidation only helps with substrates because you're giving the mycelium time to digest everything.

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I'm under the impression both are beneficial, but no uncolonized kernels are a good sign! Let us know how the next batch turns out

MLPismyOPSEC said:

do.what.you.want said:

the bags climb to 165 max, then I pull them out of the chamber and let them cool, they usually take about an hour and a half to cool to below 140F.

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That's it. With the temp probe in the center, you are getting an accurate reading of the center of the sub, but that is also the most insulated from the outer "layers" of sub. The substrate nearest the outside "edges" of the bags are going to be hotter than the center, so you are definitely partially sterilizing your sub. This is actually normal for the most part, when you pasteurize some will sterilize as well, but as it cools down, the bacteria recovers and spreads throughout. Because the center is also reaching 165* F, that is a little too hot, I would err on the safe side and not let the center reach higher than 155* F.

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