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OfflinePOWAtrippinDiscord
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Adapting brewing technology to mycology, a strike temp
    #26598756 - 04/13/20 06:52 PM (3 years, 9 months ago)

I haven't seen an adaptation for a couple of technologies in the brewing industries that surprise me.  After a decent amount of searching around, and asking people without response, I have decided to pose this question in the public eye.  Forgive me if I couldn't figure out how to find this info

Strike water temperature-

Strike water in the brewing industry is used to increase a dry mass of grain, to a saccarification rest temp (usually mid 150F avg or so) using a certain volume of water at a certain temp.

Dry grain, at given temp + water volume at given temp = final temp which you need to hold for about an hour or whatever.

I realize there would be a different thermal mass value for the coir, poo, whatever; however would it be unachievable to use this calculation to simultaneously reach field capacity and pasteurization temp of bulk substrates?


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Invisiblebrindle foxx
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Re: Adapting brewing technology to mycology, a strike temp [Re: POWAtrippin]
    #26598864 - 04/13/20 07:35 PM (3 years, 9 months ago)

Temp would need to be above 160F honestly better off going low tech


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Offlinedeadmandave
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Re: Adapting brewing technology to mycology, a strike temp [Re: POWAtrippin]
    #26598889 - 04/13/20 07:48 PM (3 years, 9 months ago)

Using coir one doesn't need to be so precise but you certainly can be.

Using ~180 F water in an insulated container will drop to about 160 when substrate is added and maintain for 60-90 minutes.

You can make a large hot water bath for heat treating straw, disregard hydration rates and keep it submerged for 60 minutes at temp.


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OfflinePOWAtrippinDiscord
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Re: Adapting brewing technology to mycology, a strike temp [Re: deadmandave]
    #26598919 - 04/13/20 08:00 PM (3 years, 9 months ago)

The thing is strike water temp is based on a bunch of dif grain types, and adjuncts.  So given the right parameters you could do whatever recipe of substrate you wanted,and have it at a close to perfect field capacity without water waste.

If I can hit my saccarification within +-1F, why isn't this a thing here.


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Edited by POWAtrippin (04/13/20 08:47 PM)


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Offlinedeadmandave
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Re: Adapting brewing technology to mycology, a strike temp [Re: POWAtrippin]
    #26600062 - 04/14/20 10:28 AM (3 years, 9 months ago)

why isnt it more common? i think a couple reasons.

For one most exotic growers are using a coir/verm substrate and its not finicky at all. once you know they hydration rate for your materials all you need to do is boil the correct amount of water and add it to the substrate. most people dont want to add the step of tracking the temp of the water and catching it at 180 to achieve a more "proper" pasteurization.

gourmet growers are more commonly growing on enriched sterilized substrates (sawdust/bran/soy hulls) so pasteurizing using any method is not acceptable. The commonly pasteurized substrate is straw which needs to soak in water for a while before its ready to be pasteurized.

im not trying to dissuade anyone from doing a more proper, controlled or accurate pasteurization.. just my two cents.


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Re: Adapting brewing technology to mycology, a strike temp [Re: deadmandave]
    #26601569 - 04/14/20 08:38 PM (3 years, 9 months ago)

I want to develop the data necessary to adapt this equation to this field.  We literally are doing these things all the time.  I just don't see any data, which is very mush a wtf.

We as a society can do better


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OfflineBabylon
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Re: Adapting brewing technology to mycology, a strike temp [Re: POWAtrippin]
    #26601573 - 04/14/20 08:40 PM (3 years, 9 months ago)

Isn't strike temp to extract malt from the grains?  It wouldn't make sense in mycology because we aren't trying to extract anything.  Maybe for making Grain water agar or LC, but not for hydrating coir and such.


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Re: Adapting brewing technology to mycology, a strike temp [Re: Babylon]
    #26601586 - 04/14/20 08:48 PM (3 years, 9 months ago)

Strike temp is used to activate enzymes that work at the temp range necessary to convert starches to sugars.  enzymes that only work within the ranges that are extremely similar to pasteurization temperature.  That has literally nothing to do with what I am trying to convey here.

I would like to develop the data on thermal mass of substrates to dial in complex recipe pasteurization, for the hobbiest.  Like I said there are tons of people doing this and no data has been presented that I know of cohesively.  Can we not adapt this?


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OfflineOldManRiver
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Re: Adapting brewing technology to mycology, a strike temp [Re: Babylon]
    #26601648 - 04/14/20 09:26 PM (3 years, 9 months ago)

Quote:

Babylon said:
Isn't strike temp to extract malt from the grains?  It wouldn't make sense in mycology because we aren't trying to extract anything.  Maybe for making Grain water agar or LC, but not for hydrating coir and such.



I was going to say exactly this.  The precise temp in brewing is to achieve conversion of starches that are unusable by the yeast into sugars that are.  It's not really germane here.  If you wanted to achieve the effect, you could just add some malt extract, which we know the shrooms like.  It's more easily colonized by contams, though, so I would imagine that is why people don't do this much.

Maybe someone mentioned it, but we really want a slightly higher temp to achieve pasteurization, as in Bod's Bucket Tek.


Edited by OldManRiver (04/14/20 09:32 PM)


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Offlinedeadmandave
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Re: Adapting brewing technology to mycology, a strike temp [Re: POWAtrippin]
    #26601656 - 04/14/20 09:31 PM (3 years, 9 months ago)

I don't know much about brewing but it sounds like you need to be very precise with your temperatures i.e. within +-1 degree. Pasteurizing substrate can be done with a temp range between 140 - 160.

You should do some tests and record the data. From my experience when you add 180F water to substrate at room temp you generally hit the pasteurization temps.


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OfflinePOWAtrippinDiscord
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Re: Adapting brewing technology to mycology, a strike temp [Re: deadmandave]
    #26601838 - 04/15/20 12:02 AM (3 years, 9 months ago)

You do not need to be precise unless you decide to impart a certain flavor/mouthfeel... and if you haven't realized... a strike water temp calculator lets you impart the target temperature.

This is very important in brewing, for dryness or undigestible sugar concentrations which literally impart mouth feel and head retention.

I am hoping to generate date for everyone, this is all

the point is really why aren't we generating this data and helping any hobbiest dial in.


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Don't believe everything you think.  TRADE LIST

‹Sell Your Soul› You know this place is owned and operated by the Illuminati, right?
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Edited by POWAtrippin (04/15/20 12:05 AM)


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Offlinemycothea
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Re: Adapting brewing technology to mycology, a strike temp [Re: POWAtrippin]
    #26601963 - 04/15/20 02:30 AM (3 years, 9 months ago)

Because brewing is a high $ hobby if you are doing it right.

I mean I'm automated, single tier, 3 keggle, 50 herms 1/2"SS coil, 3 pumps all ss heads 2 chugger one march, diy controlbox, auber pids, bg14 and a 10, all ss camlock and triclover on hose ports, ss screens on bottoms and sight gauges.

Soooo do I think strike temp is applicable to the mycology for home use?

Not really, and um not pulling my brew gear out for a myco day. Myco is my indoor hobby.


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OfflineBabylon
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Re: Adapting brewing technology to mycology, a strike temp [Re: mycothea]
    #26602405 - 04/15/20 09:04 AM (3 years, 9 months ago)

right is relative.  I've done a fair bit of brewing, for very little money.  I'm not saying don't get the expensive toys if you want them, but you don't need them.  Yeast is easier to take care of than mushrooms.


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