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brindle foxx
Doing it my way



Registered: 11/11/18
Posts: 420
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Re: Is pressure cooking or pasteurizing mushroom bags with sub necessary? [Re: SHROOMSISAY01]
#26606884 - 04/16/20 10:15 PM (3 years, 9 months ago) |
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Quote:
SHROOMSISAY01 said: I understand and I appreciate that. But anyone not supplementing is having a hard time getting profitable. I add a few pennies of supplement and get dollars of return. What's the old saying "if it doesn't make dollars it doesn't make cents."
What supps are you using?
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DigitalRhizae
Stranger



Registered: 06/03/17
Posts: 352
Last seen: 1 year, 8 months
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Re: Is pressure cooking or pasteurizing mushroom bags with sub necessary? [Re: brindle foxx]
#26606932 - 04/16/20 10:48 PM (3 years, 9 months ago) |
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Quote:
SHROOMSISAY01 said: Why would you do that though? You will get small flushes. The best advice is to do it right and be happy with the results. I can build a steamer for under $200 and buy a PC for under $90. If he is selling the mushrooms he will have his money back in no time.
Hobby and easier for a large bulk amount with minimal supplies. Lack of space to build a bulk steamer too. But I really want to and would do what you are doing if I had a business or even if just for a hobby if I had the space. But aleon was getting pretty good results with his lions mane on just sawdust if I recall correctly.
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brindle foxx said: I was looking to keep it simple and organic as possible straight sawdust for shiitake and straw for oysters nothing else added into them. After transferring rye/oat grain that’s colonized into each bag I would sit it on a shelf and do 12/12 light cycle and keep humidity and temp to it’s needs. Can you elaborate further on your method for pasteurizing in the cooler, how many bags and lbs per bag?
Also at which point do I start cutting holes in the bag ?
I think I documented it in my journal the best I could. Essentially I tried to estimate the filed capacity of 1 liter of sawdust and multipled that by how much substrate I wanted in total. Filled coolers with that much sawdust and boiled that much water and once the water boiled I dumped it into the coolers, put a meat thermometer in there, sealed them up the best I could and started the timer for the required time when it reached pasteurization temperatures. For the straw I did the RR method but used the coolers instead of large plastic totes. If I recall correctly boiling the water was too much because the coolers did a pretty good job of keeping the temperature in and they pasteurized too hot, about 180f. So heating the water to about that would be better. Holes are made after inoculation which is pretty typical for unsupplemented substrates. But I believe I covered them up with a bag to increase the co2 during colonization.
But still supplementing is the way to go if you have the space and materials for it.
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SHROOMSISAY01
Mr. Shrooms



Registered: 01/22/17
Posts: 3,849
Loc: Virginia, USA
Last seen: 8 minutes, 4 seconds
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Re: Is pressure cooking or pasteurizing mushroom bags with sub necessary? [Re: DigitalRhizae]
#26607074 - 04/17/20 01:05 AM (3 years, 9 months ago) |
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I started with this recipe...

https://www.truevalue.com/chicken-manure-25-lb
Now I use soy hulls and fuel pellets (Masters Mix)
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