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san pedro guy
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Registered: 10/22/17
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Re: No soak no burst oat tek [Re: Sockadin]
#26616433 - 04/20/20 09:27 PM (3 years, 10 months ago) |
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You’re probably right but I’ve used oats for months and they don’t get starchy.
Might have a couple burst on the bottom but nowhere near enough to ruin the entire jar...
Would be interesting to see experimenting on wheat...
-------------------- Noob Grow Along 2022
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PyeR2
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Registered: 01/16/20
Posts: 26
Loc: Australia - NSW
Last seen: 1 month, 9 days
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Quote:
san pedro guy said: You’re probably right but I’ve used oats for months and they don’t get starchy.
Might have a couple burst on the bottom but nowhere near enough to ruin the entire jar...
Would be interesting to see experimenting on wheat...
I used oats also and not starchy at all even towards the bottom. Not a single burst grain either that I noticed although the sample size is pretty small so that observation may not be conclusive. I do believe the oats looked in better condition than after a soak prep - not as ragged or something.
Quote:
san pedro guy said: pye- When I said soak I mean in the jar. I had an extra jar I had prepped but not cooked and noticed the grains absorbed the water at the bottom, gave it a shake and there were no dry vs wet grains at the end of the cycle.
Thanks San Pedro, I might give that a try. I'm not convinced that you wouldn't just end up with a mixture of wet & dry grains but proof is in the eating as they say. Would a mix of wet and dry really matter? Perhaps the moisture distribution evens out with more time. I'm definitely going to do some more experimentation on this.
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Sockadin



Registered: 01/03/10
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Re: No soak no burst oat tek [Re: PyeR2]
#26616858 - 04/21/20 05:52 AM (3 years, 10 months ago) |
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Soaking grains does absolutely nothing. I did a 14 day soak and they visually appear just as hydrated as non soaked after a proper boil.
This is what your shooting for.
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PyeR2
Phungophiliac



Registered: 01/16/20
Posts: 26
Loc: Australia - NSW
Last seen: 1 month, 9 days
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Re: No soak no burst oat tek [Re: Sockadin]
#26625502 - 04/24/20 07:27 PM (3 years, 10 months ago) |
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Apparently this process is a 'thing' - mentioned a few times in RR's notes thread ....
*Use twice as much grass seed by volume as water. For a 1-quart jar, use 1 1/4-cup rye grass seed, and 5/8-cup water. Add a pinch of gypsum between your thumb and forefinger per jar. Put a solid lid on the jar and shake well. Allow to sit for an hour or two, and then shake again. Replace the solid lid with a filtered lid, and PC for an hour at 15 psi. Rye grass seed makes an excellent grain master, because you can easily do a grain-to-grain transfer into 20 jars. I won't go over ten jars with rye berries. It's also a great spawn to bulk substrates, because of all the inoculation points. It also seems less susceptible to trichoderma then the larger rye berries. We usually don't recommend it to new growers because it often takes quite a few tries to get the moisture right. If it's too wet, the mycelium can't colonize. Ditto if it's too dry. The above plan should work out for you though. RYE GRASS SEED
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*Rye grass seed needs to be mixed with half as much water by volume as you have grass seed. For a quart jar, I use 1 1/4 cup of grass seed, and 5/8 cup of water. Add a pinch of gypsum between your thumb and forefinger per jar. Half the amount of water can be substituted with brewed coffee. I put a solid lid on the jar after mixing and shake well. Allow to sit over night, and then shake again. Replace the solid lid with a filtered lid and PC for an hour at 15psi. RYE GRASS SEED
https://www.shroomery.org/forums/showflat.php/Number/8468463/fpart/1/vc/1
So whether it works for all grains or gives better or worse results I don't know. Pretty much what San Pedro Guy does. The secret appears to be in a short soak and shake to evenly distribute the moisture before PC'ing.
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