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Offlinemetaphoric
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Fermented grain. Problem?
    #26401846 - 12/26/19 04:21 PM (4 years, 1 month ago)

I started soaking my wbs on the 23rd, ended up being so busy for Xmas I didn't get to drain them until this morning (26th). They were covered so they definitely started fermenting. I dried them and loaded them in the PC for 2 hours just to be safe. I assume they'll be fine, why wouldn't myc eat it? Fermentation is a form of rot which fungus thrives on. But I wanted to get second thoughts anyway.


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Invisiblegizmo1
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Re: Fermented grain. Problem? [Re: metaphoric]
    #26401852 - 12/26/19 04:26 PM (4 years, 1 month ago)

I've never had any luck with grain that fermented it just wouldn't colonize right and would get stinky so I always ended up tossing. This was years ago and to this day if I mess up a batch and it ferments I'll straight toss that shit and not waste time with it.


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OfflineMorel Guy
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Re: Fermented grain. Problem? [Re: gizmo1]
    #26401897 - 12/26/19 05:27 PM (4 years, 1 month ago)

The immunity of microbe decomp. Amazing!


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Offlineantmanmax
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Re: Fermented grain. Problem? [Re: gizmo1]
    #26401906 - 12/26/19 05:34 PM (4 years, 1 month ago)

Fermentation is a biological reaction where microbes convert carbs into alcohol. It's not really something fungus "thrives" on.

The alcohol might inhibit the growth of the mushrooms, or worse, make its way into the fruiting bodies themselves. Even worse still, if some nasty bacteria or mold started to grow in the wbs, pressure cooking won't get rid of some of those toxins. I wouldn't want to eat mushrooms that might have methanol or other nasty shit in them, personally.

I would just start over. I know it wasn't your fault, but you weren't able to show the process the respect it needs, and that might bite you in the ass down the line. Personally I'd rather waste 2 days of prep than waste a month trying to grow a potentially tainted tub of shrooms.

This is also why I use oats instead of wbs lmao.


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Edited by antmanmax (12/26/19 05:36 PM)


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Invisiblegizmo1
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Re: Fermented grain. Problem? [Re: antmanmax]
    #26402309 - 12/27/19 12:22 AM (4 years, 1 month ago)

Quote:

antmanmax said:
Fermentation is a biological reaction where microbes convert carbs into alcohol. It's not really something fungus "thrives" on.

The alcohol might inhibit the growth of the mushrooms, or worse, make its way into the fruiting bodies themselves. Even worse still, if some nasty bacteria or mold started to grow in the wbs, pressure cooking won't get rid of some of those toxins. I wouldn't want to eat mushrooms that might have methanol or other nasty shit in them, personally.

I would just start over. I know it wasn't your fault, but you weren't able to show the process the respect it needs, and that might bite you in the ass down the line. Personally I'd rather waste 2 days of prep than waste a month trying to grow a potentially tainted tub of shrooms.

This is also why I use oats instead of wbs lmao.



Why? Are you under the impression that oats wont ferment?


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OfflineRandalf the Grey
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Re: Fermented grain. Problem? [Re: gizmo1]
    #26402405 - 12/27/19 02:20 AM (4 years, 1 month ago)

I have had success with WBS that soaked too long. But it was about 28 hour soak, but a 3 day soak. When I opened bucket, you could smell and see signs of fermentation, but only slightly. I had asked the same question and was told that a little bit of a smell was acceptable.
If I were you in this case, I would probably start fresh. If time is an issue, try an hour soak in boiled water instead of the over night soak.


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InvisibleYogiBear
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Re: Fermented grain. Problem? [Re: metaphoric]
    #26402409 - 12/27/19 02:29 AM (4 years, 1 month ago)

I did that with rye and all my jars went bad but i suck at rye


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