Hindsight said:

Tough for me to equate fruit size to depth because I have been using a 3-4" depth for many months now after JOC mentioned that is what he was using. I don't think I grew bispos until after switching to the deeper sub depth so probably can't compare. From a pan cyan standpoint, I'm not sure the fruits are bigger, but the flushes are often fuller. Not always though - the lucy pans in my sig was a nice solid flush off a 1.5" depth.

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Hongosamongus said:

I have a question about casing pans:
The recipe that I've been given is 10 parts peat, 10 parts verm, and 1/4 part hydrated lime. First, if that's by volume, that seems like a lot of lime.

If the idea for the lime is to adjust the pH of the peat, why use the peat in the first place? If a low to neutral pH is desirable, why not just go with coir/verm?

And is that recipe by weight or volume? Either way, that seems like a dangerous amount of lime, so I wanted to check before pasteurizing this mix and casing. I've had a lot of trouble with Fuserium in my jars (I think inadequately sterilized feed store oats might have been to blame for this batch) and I have a few species I've been trying very hard to get to this point. But a couple tubs need to be done, like, yesterday.

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