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Lieutenant Pan
Stranger

Registered: 09/11/20
Posts: 339
Last seen: 4 months, 12 days
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Yeah if you go below 15PSI at all for 90 mins you gotta start the timer over there bud.
-------------------- I never thanked ya fer saving my life.
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Stipe-n Cap


Registered: 08/04/12
Posts: 7,623
Loc: Canada
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You don't have to start from scratch, just make up for the lost time. It's not like dipping below 15 psi for 5 mins when you're already 60 mins in sets you back to zero. Different story obviously if you stop the cycle to take the lid off.
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Lieutenant Pan
Stranger

Registered: 09/11/20
Posts: 339
Last seen: 4 months, 12 days
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hey I didn't make the rules you want to pressure cook you do as they tell ya. 15PSI for 90 straight minutes.
-------------------- I never thanked ya fer saving my life.
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Stipe-n Cap


Registered: 08/04/12
Posts: 7,623
Loc: Canada
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Thats not a rule, its common sense. You don't lose sterilization time.
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Surfingmycelium
Stranger
Registered: 07/03/20
Posts: 181
Last seen: 1 year, 19 days
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Well I did 75 minutes then took the lid off and then did another 45 minutes to equal 120. Hopefully I’m okay.
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Big_Dub
I'm just some guy



Registered: 01/12/11
Posts: 2,640
Loc: Los Angeles
Last seen: 42 minutes, 30 seconds
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thats not quite how it works. doesnt mean that it wont work for you, but dont expect long term success doing this.
either get a bigger pressure cooker, or cook less grain. PCs are really safe if you use them the right way
-------------------- split_by_nine said: click me you fuck do the right thing
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Lieutenant Pan
Stranger

Registered: 09/11/20
Posts: 339
Last seen: 4 months, 12 days
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Re: Pressure cooking grains [Re: Big_Dub]
#27006199 - 10/27/20 11:57 AM (3 years, 3 months ago) |
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I'm glad none of you work in the medical industry since you don't understand how sterilization works. Last thing I need is major infection because ya'll couldn't clean your tools lol.
-------------------- I never thanked ya fer saving my life.
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Stipe-n Cap


Registered: 08/04/12
Posts: 7,623
Loc: Canada
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Quote:
Lieutenant Pan said: I'm glad none of you work in the medical industry since you don't understand how sterilization works. Last thing I need is major infection because ya'll couldn't clean your tools lol.
Its not the same. Plus I said that if you stop the cycle to remove the lid it's different.
Having the needle dip below 15 for a short period of time does not reset your sterilization time to zero. Removing the lid to add more water is not how it's done.
Do you honestly think that the microbes that have succumbed to the heat and pressure would miraculously multiply or become impervious during a 5 min reduction in temp and pressure?
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sonoramo
Contaminant



Registered: 02/27/19
Posts: 851
Loc: California, baby!
Last seen: 6 hours, 30 minutes
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Quote:
p9hu7 said: The importance of venting:
https://www.shroomery.org/forums/showflat.php/Number/25493951
Thanks for the link. Yes, the Presto manual says to vent it. So does USDA's web site. I still have a problem with the claim about venting, because venting won't do anything to expel air from inside your jars. The only way for that to happen is by boiling off liquid inside. I totally agree that air trapped inside the pressure cooker (or the jars) suppresses the partial pressure of water vapor and therefore the boiling point of the water in the cooker's bottom. Where I differ is that I don't believe air can be "trapped" in the pressure cooker. Convection inside the cooker is turbulent, and the air gets expelled along with the escaping water vapor. There's no reason to think that air is any less trapped when vapor escapes at ambient pressure than twice ambient (15 psi being about atmospheric). There's also no reason to think water vapor conducts heat better than air does, because its molecular weight is significantly lower (H2O vs N2+O2).
The thing is, I've never vented for 10 minutes, and I've never had issues with uninoculated jars contaminating. Maybe this is just a matter of how long you process. If you process only a short time, I suppose the air might not get expelled. But for grains, you really need a longer process time to get the center of the jars or bags to full temperature.
In any case, I withdraw my comment because I respect the USDA's authoritah and I'm not even sure how to "prove" they are wrong.
USDA's page: https://nchfp.uga.edu/publications/uga/using_press_canners.html
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Lieutenant Pan
Stranger

Registered: 09/11/20
Posts: 339
Last seen: 4 months, 12 days
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Re: Pressure cooking grains [Re: sonoramo]
#27006322 - 10/27/20 01:02 PM (3 years, 3 months ago) |
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There is a reason they keep it at 15psi it's called sterilization. Granted you'll never 100% sterilize substrate. It's like explaining to you why people breathe oxygen. I'm done.
-------------------- I never thanked ya fer saving my life.
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Stipe-n Cap


Registered: 08/04/12
Posts: 7,623
Loc: Canada
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Quote:
Lieutenant Pan said: There is a reason they keep it at 15psi it's called sterilization. Granted you'll never 100% sterilize substrate. It's like explaining to you why people breathe oxygen. I'm done.
Lol, how embarrassing
Listen, man....
You can sterilize with atmospheric pressure at 100°C. Sterilization does not cease to take place when the needle on your gauge drops below 15, the needle could drop to zero and still be undergoing sterilization so long as it maintains an internal temperature of 100°C; therefore you absolutely 100% do not need to restart your timer to zero if the pressure drops below 15 psi, at worst you would simply increase the time as apposed to restarting. Shit, you probably could take the fuckin lid off and then just continue the cycle now that I think about it.(though I wouldn't recommend it)
This is irrefutable science. You are dead wrong. Don't traipse around the boards handing out false info to noobs.
Quote:
Lieutenant Pan said: There is a reason they keep it at 15psi
The reason we run cycles at 15psi is because the pressure increases the temperature of water above 100°C. The increase in temp and pressure shortens the time necessary to complete a cycle. Atmospheric sterilization takes place at zero psi and at the natural temperature of steam. The cycle is longer with atmospheric sterilization but sterilization still occurs at zero psi
Edited by Stipe-n Cap (10/27/20 02:50 PM)
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sonoramo
Contaminant



Registered: 02/27/19
Posts: 851
Loc: California, baby!
Last seen: 6 hours, 30 minutes
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Quote:
Surfingmycelium said:
I noticed the rocker stopped moving so I shut off the heat and took off the weight and vented the steam. Once it unlocked I took the jars out and added more water then brought it back up to pressure for another 45.
I'd recommend against removing the vent at the end of your cycle. Sure, we're all in a hurry. If you have agar or LC inside, it will boil furiously (been there, done that). The boiling can foul your gas exchange filter or make a mess inside the PC. Grains probably don't give you that problem, but you do want to avoid putting a lot of pressure on your gas-exchange filters, and that's likely to happen if the jar contents are still hot and you drop the pressure before they cool down.
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Surfingmycelium
Stranger
Registered: 07/03/20
Posts: 181
Last seen: 1 year, 19 days
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Re: Pressure cooking grains [Re: sonoramo]
#27006546 - 10/27/20 03:00 PM (3 years, 3 months ago) |
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Quote:
sonoramo said:
Quote:
Surfingmycelium said:
I'd recommend against removing the vent at the end of your cycle. Sure, we're all in a hurry. If you have agar or LC inside, it will boil furiously (been there, done that). The boiling can foul your gas exchange filter or make a mess inside the PC. Grains probably don't give you that problem, but you do want to avoid putting a lot of pressure on your gas-exchange filters, and that's likely to happen if the jar contents are still hot and you drop the pressure before they cool down.
Yeah, the only reason I did that was because when it stopped rocking I realized I didn’t put enough water in and I wanted to get water back in as fast as possible. Normally I’d just let the pressure come down on its own.
Good to know about the LC and agar though. Now I really will never do that again. Lol
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