Caps' Prepless Pint Masters (PPM's):No BS WBS - Mushroom Cultivation

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Caps McGee
Grandaddy Smurfshack

Registered: 10/28/17
Posts: 14,357
Loc: ally known as ...

Caps' Prepless Pint Masters (PPM's):No BS WBS

3
#26200439 - 09/21/19 01:13 AM (4 years, 6 months ago)

This Tek is part of
Caps' Comprehensive Cultivation Tek List

Prepless Pint Masters:
(PPM's)
No BS WBS

Ok, so after some fairly extensive testing with several brands of WBS, both sifted and straight out of the bag, two brands of whole oats, multiple species/varieties of mushrooms, and multiple grain:water ratios, I have narrowed this tek down to a decent guideline...Please note, this is only intended to be a guideline, and that your cook time and unloading procedure may take some fine tuning to achieve the intended results... With that in mind, don't get discouraged, and I suggest doing small batches initially until you've dialed in for your personal brand of choice, prep(as limited as it is, there's room for fluctuation) and locality (elevation, climate, etc)

I dont always have time to soak, or rinse, or even remember to do so before I need grain... With a steadily increasing need for more and more spawn, my paranoia for contamination grows as well...

Culture cleanliness is easy to distinguish on SAGARI (like any other agar) and has the advantages of an LI/LC... Bags of oats are great for spawn: however, SAGARI drops to bags of oats can be quite ssslllooowww... PPM's are a nice kick start for bags, with minimal effort...

WHAT YOU'LL NEED
-1/3 cup measuring cup
-3/4 cup measuring cup (or
graduated measuring cup
with both measurements
marked)
-Pint jars with proper lids
-WBS (I find that finch mixes have fewer sunflower seeds and cracked corn: millet is GREAT for this, but depending on your location, could prove difficult/expensive to obtain... Oats also work; all at the same ratio... ISO rye to try)
-Water
-Pressure cooker
- about 3 hours to be around(ish)

OPTIONAL
-Small funnel (not necessary,
but EXTREMELY helpful)
-Colander (bowl strainer)
-2 medium-sized pots (or large bowls)

OPTIONAL STEP: (preferred)
Using the 2 pots (or bowls), and the colander, sift out the corn and sunflower seeds from your WBS... Some cracked kernels will likely sneak through; this is fine, but depending on the amount of corn, may need to be taken into consideration later...

*you can drill 1/8-3/16" holes in a 5 gal bucket for larger amounts*

Procedure

Start by placing a level 3/4 cup of grain(I suspect that any grain will work, and may eventually have time to try others: anyone using other grains interested in collaborating let me know), into each pint jar you plan to inoculate: this is where the optional funnel is quite useful...

Pour a level 1/3 cup of water into each jar
*highly suggest coming up with a system to avoid over hydrating the jars and wasting time and resources:I opt removing the funnel and placing the lid on each jar immediately after adding water*

I like to use a 6qt pressure cooker for batches of 4 when I'm expanding one culture quite far(namely gourmets in my case), and batches of up to 20 in the Presto 23qt pressure cooker when Im expanding multiple cultures to only test subs, or single bags for SOS's (typically when I'm running cubensis)[or combination of the 2]

Load your jars standing to avoid soaking the filter or losing water and disrupting the hydration ratio... Foil is optional in most cases, but required for micropore tape filtration... In the Presto(s), they'll stack in two layers of 10 with one layer of rings under the trivet...

Fill PC with water until it's a little less than halfway up the bottom layer of jars, avoiding getting the tops of the jars overly wet...
*I suggest leaving the top layer out for easier access and viewing until after filling*

I set the heat on high with the rocker weight in place until the cover lock rises, then remove the weight to vent the steam for 5-10 minutes(until it stops sputtering for 2 solid minutes and is a steady stream of steam) I find waiting to vent until the cover lock engages, and waiting to replace the rocker until you have solid steam for 120+ seconds, to be an effective way to ensure proper timing for venting, and thus more consistent sterilization(utilization of time and resources)... Replace the rocker weight and let it build pressure...

Once 15PSI is reached, reduce heat in order to maintain pressure, without losing a lot of steam (and risking running dry)... Set timer for 1:45-2:30(I suggest 2 hours as a good starting point for both WBS and oats, but oats typically take a little longer than, and filtered WBS not quite as long as, 2 hours(1:45 for smaller grain and 2:00 for oats seems to be on point IME)) adjust cook time based on the degree of hydration or drying...

If your WBS is unfiltered or has a lot of cracked corn in it, it's not a bad idea to unload the jars hot, giving them a shake before cooling to fluff the grain up... I've found that the starch can essentially act as a glue once cooled, and when coupled with the compaction due to expansion/hydration, can make the initial shake quite difficult: but not impossible, or necessary... have even left a ball of grain about one and a quarter inches in diameter, and it colonized G2G just fine, and fruit through 2nd flush before tossing; never contaminated... if it seems to have over cooked and either burst grains making them mushy, or dried them out, run the next batch for less time... On the contrary, if it seems the grain didn't absorb the water and there's a great deal of moisture present, cook the next batch for more time... 15 minute intervals are a pretty safe bet for measurable but manageable adjustments...

Important disclaimer: always check your jars before use, before inoculation, and before any shake... I suggest this regardless of your prep, but this tek is prone to cracking older/more used jars... 12 cycles seems to be a good number to really start watching: I've a few been through 40+ and still holding up :shrug:

Results

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Ask Caps! (My Q&A Thread)
Caps' Comprehensive Cultivation Tek List

Edited by Caps McGee (09/21/19 09:20 PM)

Extras:

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