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OfflineLSA Woodrose
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BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? * 1
    #26634085 - 04/28/20 10:38 AM (3 years, 9 months ago)

Okay, I am going to do this in two posts to keep the pics organized. All my cakes have finally finished their first flushes. But because ALL my Costa Rico cakes fruited much faster than my Golden Teacher cakes, all told, for all 24 cakes, my first flush lasted a full 20 days. I even had several Costa Rico cakes finish their first flush faster than some of my GT cakes. No biggie, it is what it is. I am factoring in that all my Golden Teacher cakes will take a lot longer to second flush as well.

But I am really not sure how these cakes are doing. Some of the pics of CR cakes supposed to be in their second flush are just tiny pins and such. Do I need to just be patient? Are some/all of these cakes just done and ready for the proverbial trash-heap?

Do these cakes at least look moderately healthy? Look in particular at that Golden Teacher cake in the last pic. Something really freaky seems to be going on with that one. I'm waiting for it to start sending out manipulative waves to control my mind in my sleep.

Anyway, the second post is going to just be my Floorplans for both SGFC's delineating the various flushes. So you will see easily when each cake flushed.










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OfflineLSA Woodrose
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: LSA Woodrose] * 1
    #26634087 - 04/28/20 10:39 AM (3 years, 9 months ago)

Second Post:

FYI - First and Second Flush floorplans means After that flush not before. The dates on each cake represent after the flush end being dunked for 24 hours, as well as the exact time I put them back into the terrarium. The big dashes in the second flush pic are cakes that have not yet had that flush.




SGFC 1 70 Quart - First Flush Floor Plan





SGFC 2 30 Quart - First Flush Floor Plan




SGFC 1 70 Quart - Second Flush Floor Plan



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Offlineahatchingegg
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: LSA Woodrose] * 2
    #26634101 - 04/28/20 10:42 AM (3 years, 9 months ago)

Holy shit. Do you work in the medical field? I have never seen such documentation of a grow. A diagram? Dates? I just write everything in a little book. I need to up my game. Clearly. Maybe QR codes on all my dishes and jars or something.


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OfflineLSA Woodrose
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: ahatchingegg]
    #26634120 - 04/28/20 10:49 AM (3 years, 9 months ago)

Quote:

ahatchingegg said:
Holy shit. Do you work in the medical field? I have never seen such documentation of a grow. A diagram? Dates? I just write everything in a little book.




I am a chiropractor lol, but I will tell you that this is my very first grow, and I really wanted to be meticulous about everything. I knew literally NOTHING about growing mushrooms before I discovered this forum a little over 2 months ago. But thanks to the awesome folks around here, they got me up and running fast. lol

Quote:

ahatchingegg said:
I need to up my game. Clearly. Maybe QR codes on all my dishes and jars or something.




Or if you like, I would be happy to email you the template I created in MS Publisher. As long as you have a program that can open and edit it, I can create one just for your setup. If you send me oerhead pictures of your floorplan, and tell me exactly what species and strain they are, I can make one representing your cakes, or whatever tek you're using, with the names and everything. I will obviously leave all the dates and times blank.

Then if you like, you can either print out the ones with blank dates/times and write it in longhand after each one flushes. Or, if you prefer, just keep it on your computer and edit it on screen on the fly.

For the record, I did both. When I had a crapload of cakes all flushing, I just wrote them in pen on a printout and entered the data into my computer whenever I wanted to. Other times, when it was just one or two cakes that day, I just entered the dates and times into my ccomputer right away. You could probably also use a tablet or cell phone with an app that allows you to edit .pub files. That would make it even easier.


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OfflineRyan_Spalding2727
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: LSA Woodrose] * 2
    #26634198 - 04/28/20 11:30 AM (3 years, 9 months ago)

Things look pretty moist to me. The fuzziness in your last picture indicates a surplus of moisture. Other than that things look fine enough. Your cakes will shrink more and more as they get more depleted. Yours don’t look like they are there yet. Just keep an eye out for contamination, particularly trichoderma. Trich is green once it develops spores, when it first hits it kind of has the texture of cauliflower, at least that’s how it looks to me.

Edit: Trichoderma mold starts out thick and white, then turns green when the spores form. Just thought I’d clarify a bit more.


Edited by Ryan_Spalding2727 (04/28/20 11:32 AM)


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OfflineLSA Woodrose
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: Ryan_Spalding2727]
    #26634229 - 04/28/20 11:56 AM (3 years, 9 months ago)

Thanks, Ryan!

So you think that its all right that some of those cakes haven't seen a new flush in between 14-17 days ago is all right? Don't get me wrong. I'm patient. But I just want to get some kind of an idea if I should just wait, keep misting, and more flushes will come, or if they are just sort of done.

It does encourage me to note, as you say, that the cakes have mostly not shrunk too much. Ya know, since this is my very first grow, I am worried about my little mycelium babies. Also, I see absolutely no sign just yet of anything growing in there but shrooms...such as they are at the moment. :mushroom2:


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InvisibleMateja
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: LSA Woodrose] * 2
    #26634255 - 04/28/20 12:14 PM (3 years, 9 months ago)

They are most likely not done yet, but if microclimate isn't there then they won't produce pins. It's impossible to see from the pics what the micro climate looks like from those pics but are the cakes glistening from tons of those micro droplets? Or something in that general direction? You could try to trim down the foil to the diameter of the cake. But to me at least it looks like it's environmental and nothing wrong with the cakes themselves.


--------------------
Cakes inside Water Tub


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OfflineLogicaL ChaosM
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: ahatchingegg] * 1
    #26634324 - 04/28/20 12:43 PM (3 years, 9 months ago)

Quote:

ahatchingegg said:
Holy shit. Do you work in the medical field? I have never seen such documentation of a grow. A diagram? Dates? I just write everything in a little book. I need to up my game. Clearly. Maybe QR codes on all my dishes and jars or something.




QR Codes! :wooyeah:

LSA, i think they are srill recovering. Keep it moist (not too wet) and see what happens. Wait a few days as well.


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OfflineLSA Woodrose
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: LogicaL Chaos] * 1
    #26634392 - 04/28/20 01:17 PM (3 years, 9 months ago)

Thanks guys!

That's what I figured. I am trying to keep them moist, but I think I may need to cut back on the misting. Mateah, I have a question about your Tek, though related to this thread. As you know, in a few weeks, I have 5 cakes colonizing and they will go into a Water HC chamber I already made. What are your thoughts on, if these current 24 cakes keep laboring, and don't fruit in a week or two, that I remove some/all of the 24 cakes from my SGFCs and put them into another Water HC tub. I would have to buy one, because I don't think the current 30 Quart tub I am using for it will fit more than a few more cakes than the 5.


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InvisibleMateja
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: LSA Woodrose] * 1
    #26635157 - 04/28/20 07:11 PM (3 years, 9 months ago)

You could also fruit some of the cakes inside the SGFC and some inside your new HC and see what happens, can't hurt anything. I love comparing things :typing:
If you decide to put some cakes in the HC then I'd recommend closing the lid fully for the first day or two before flipping the lid and continuing to fruit normally. This is to raise the Humidity levels alot to stimulate regeneration of new myc on the surfaces. IME and also in the HC thread you can read about this scenario when growers move their cakes from dry to humid environment and how fast the colony reacts and adapts to the new environment. I'm not totally sure about anything to be honest i can just draw conclusions from my experiences so far, it seems to me that when you spike the Humidity for a short period this gets the cake to start to recplonize its surroundings to create a more suitable environment for fruit formation.


--------------------
Cakes inside Water Tub


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Offlinehomegrownbrews
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: Mateja]
    #26636153 - 04/29/20 06:55 AM (3 years, 9 months ago)

they're done son


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Offlinehomegrownbrews
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: homegrownbrews]
    #26636156 - 04/29/20 06:56 AM (3 years, 9 months ago)

any stalls that long... toast.


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Offlinehomegrownbrews
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: homegrownbrews]
    #26636160 - 04/29/20 06:58 AM (3 years, 9 months ago)

a good thing to remember, if it stalls you more than likely have something bad.  if it finishes and u spawn it... it'll go come back to haunt u.


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InvisibleMateja
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: homegrownbrews]
    #26636206 - 04/29/20 07:37 AM (3 years, 9 months ago)

Quote:

homegrownbrews said:
any stalls that long... toast.



Not necessarily, I've seen cakes sit and do nothing for a month and then they explode when climate is adjusted. I think it's mostly environmental and there are no signs of contamination either so I wouldn't rule them out as fucked right away. Like mentioned, you could try moving a few to a more stabile, high humidity environment and see if they show signs of life again or if there really is something other bothering them.


--------------------
Cakes inside Water Tub


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OfflineSockadin
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: Mateja]
    #26636218 - 04/29/20 07:49 AM (3 years, 9 months ago)

Let them start to dry out. Back off on the misting for a couple of days


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OfflineCorundum
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: Sockadin]
    #26636241 - 04/29/20 08:10 AM (3 years, 9 months ago)

Fuzziness and glazy caps indicate overmisting


--------------------
:samus::samus:


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OfflineSockadin
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: Corundum]
    #26636384 - 04/29/20 09:33 AM (3 years, 9 months ago)

Or bactiera contamination.


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OfflineLSA Woodrose
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: Sockadin]
    #26636458 - 04/29/20 10:10 AM (3 years, 9 months ago)

Quote:

Sockadin said:
Let them start to dry out. Back off on the misting for a couple of days




I didn’t even think to try this, to tell you the truth. LOL I didn’t even know this was something to try. So when you say back off on the misting for a couple of days, don’t miss it at all? Meaning, as you said, let them dry out? Or should I just mist less that I’m doing now?


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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: LSA Woodrose]
    #26636657 - 04/29/20 11:42 AM (3 years, 9 months ago)

Yep. If you dunked them after the first flush they should be hydrated.

Misting isn't to replace surface moisture, it is to cause evaporation on the surface.

Let them start to dry a bit by holding off on the misting and you should get knots starting to form again.

This is what people mean by Dialing shit in.


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OfflineLSA Woodrose
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Re: BRF Cakes - Are They Stalling? "Resting?" Or Are They Done? [Re: Sockadin]
    #26636836 - 04/29/20 01:11 PM (3 years, 9 months ago)

Quote:

Sockadin said:
Yep. If you dunked them after the first flush they should be hydrated.

Misting isn't to replace surface moisture, it is to cause evaporation on the surface.

Let them start to dry a bit by holding off on the misting and you should get knots starting to form again.

This is what people mean by Dialing shit in.




Damn, dude. This is what people mean by getting an education. I had no idea that the surface water on the surface of cakes like these needed to actually evaporate to cause growth. So a day or two then.

I assume you still suggest fanning while I am not misting for 24-48 hours? Or should I wait until I start misting again to fan?


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