|
tossed_salad
Rad Dude

Registered: 05/02/23
Posts: 59
Loc: USA
Last seen: 16 minutes, 25 seconds
|
|

Is this the beginning of mold or mycelium?
|
HelloImBob
Old Guy

Registered: 03/30/08
Posts: 219
Last seen: 3 hours, 24 minutes
|
Re: Ask Quick Questions, Get Quick Answers [Re: tossed_salad] 1
#28626549 - 01/18/24 10:03 PM (9 days, 1 hour ago) |
|
|
Quote:
tossed_salad said:

Is this the beginning of mold or mycelium?
Looks like cotton web mold to me
-------------------- Quote from Stipe-n-Cap "You appear to be talking about boosting tryptamine content in mycelium by amending LC with....whatever your amendments are. I have to say I'm a tad disappointed that you're addressing us with the shorthand of a 13 yo girl who's texting her besty for make-up tips, instead of proper English, which causes me to have doubts."
|
GenesisCorrupted
Taoist, Writer, Student, Artist




Registered: 08/01/23
Posts: 7,169
Loc: PNW
Last seen: 7 minutes, 21 seconds
|
Re: Ask Quick Questions, Get Quick Answers [Re: HelloImBob]
#28626553 - 01/18/24 10:07 PM (9 days, 1 hour ago) |
|
|
 What about my mystery?
Edited by GenesisCorrupted (01/18/24 10:55 PM)
|
bigfootscreepyuncl
Stranger


Registered: 11/15/20
Posts: 3,717
Loc: Gamehenge
|
Re: Ask Quick Questions, Get Quick Answers [Re: crazydaydreamer] 2
#28626581 - 01/18/24 10:51 PM (9 days, 29 minutes ago) |
|
|
Quote:
crazydaydreamer said:

First time growing. This is PE. When should I harvest?
Since everybody decided to congratulate you and not answer your question, I will. You can harvest literally any time you want. Those all still have a good bit of growing to do though. With PE you can allow the caps to open all the way if you'd like. Unlike a lot of, or most cubensis, PE doesn't drop spores to the point that it makes a huge mess so you can let them go until they start softening up to about like a slightly over-ripened banana, or as long as you can possibly stand to wait before taking a snack 
Kudos on your grow, nicely done 
Edit: oopsies typos
--------------------
I 5318008 NOT a virgin!
Edited by bigfootscreepyuncl (01/18/24 11:00 PM)
|
HelloImBob
Old Guy

Registered: 03/30/08
Posts: 219
Last seen: 3 hours, 24 minutes
|
Re: Ask Quick Questions, Get Quick Answers [Re: Changed]
#28626586 - 01/18/24 10:57 PM (9 days, 23 minutes ago) |
|
|
Quote:
Changed said:
Quote:
crazydaydreamer said:
Quote:
Sobek said:
Quote:
crazydaydreamer said:

First time growing. This is PE. When should I harvest?
Wow that's amazing! Nice work 
Thank you! Not sure if this is normal bad or what. I feel like a proud father nonetheless.
That's great. You should be making clones from the fatties.
-------------------- Quote from Stipe-n-Cap "You appear to be talking about boosting tryptamine content in mycelium by amending LC with....whatever your amendments are. I have to say I'm a tad disappointed that you're addressing us with the shorthand of a 13 yo girl who's texting her besty for make-up tips, instead of proper English, which causes me to have doubts."
|
crazydaydreamer
Stranger
Registered: 12/12/23
Posts: 31
Last seen: 2 days, 13 hours
|
|
Quote:
bigfootscreepyuncl said:
Quote:
crazydaydreamer said:

First time growing. This is PE. When should I harvest?
Since everybody decided to congratulate you and not answer your question, I will. You can harvest literally any time you want. Those all still have a good bit of growing to do though. With PE you can allow the caps to open all the way if you'd like. Unlike a lot of, or most cubensis, PE doesn't drop spores to the point that it makes a huge mess so you can let them go until they start softening up to about like a slightly over-ripened banana, or as long as you can possibly stand to wait before taking a snack 
Kudos on your grow, nicely done 
Thank you friend. I'm letting them all ride.
Edit: oopsies typos
--------------------
“…psilocybin can offer a means to reconnect to our true nature—our authentic self—and thereby help find meaning in our lives.”
|
hipo22
Stranger
Registered: 08/27/23
Posts: 6
Last seen: 1 day, 11 hours
|
|
Hello friends! I have a question. This is the fourth or fifth assembled kit I've purchased for growing mushrooms. However, I don't know why all the mushrooms are turning out small, and there are few mushrooms on the surface of the mycelium. Surely, there's something I'm doing wrong, and I don't know what. Currently, I am ventilating and misting several times a day. If anyone has any ideas and can help me, it would be incredible. On the other hand, I've already started my journey of growing my own mushrooms and have several jars that I inoculated myself. I have my coconut fiber hydrating in the bucket to start my first monotube after these. But any advice you can give me now to improve my next crops, I would greatly appreciate it.

|
huey.bluey


Registered: 01/16/19
Posts: 1,447
Loc: Mississippi River
Last seen: 42 minutes, 2 seconds
|
Re: Ask Quick Questions, Get Quick Answers [Re: hipo22]
#28626896 - 01/19/24 08:58 AM (8 days, 14 hours ago) |
|
|
Whats the best chocolate recipe/bars to use for shroom infused chocolate bars?
|
EniQma
Registered: 11/28/23
Posts: 470
Last seen: 5 hours, 59 minutes
|
Re: Ask Quick Questions, Get Quick Answers [Re: huey.bluey]
#28626926 - 01/19/24 09:27 AM (8 days, 13 hours ago) |
|
|
|
SwabMarley
Twisted Metal Head



Registered: 12/07/20
Posts: 1,450
Loc: Drunken Stupor
|
Re: Ask Quick Questions, Get Quick Answers [Re: EniQma]
#28626989 - 01/19/24 10:15 AM (8 days, 13 hours ago) |
|
|
Still am yet to try it but Doctor Mario has a good one in His Journal
|
rhizoRider
Mycorrhizally expanding



Registered: 12/24/13
Posts: 1,915
|
Re: Ask Quick Questions, Get Quick Answers [Re: SwabMarley]
#28627004 - 01/19/24 10:28 AM (8 days, 12 hours ago) |
|
|
@GenesisCorrupted
Your "thing" looks scary like contam
Cud try cutting it out ?
|
bigfootscreepyuncl
Stranger


Registered: 11/15/20
Posts: 3,717
Loc: Gamehenge
|
Re: Ask Quick Questions, Get Quick Answers [Re: rhizoRider] 4
#28627108 - 01/19/24 11:45 AM (8 days, 11 hours ago) |
|
|
Quote:
huey.bluey said: Whats the best chocolate recipe/bars to use for shroom infused chocolate bars?
I had been using Ghiradelli semi-sweet chocolate chips for a while with good results. The biggest thing to keep in mind is you want real chocolate with real cocoa butter in it otherwise it won't temper properly. A lot of chocolate chips, especially the cheap ones, and even some of the cheap chocolate bars (hershey comes to mind) have waxy compounds in them which help stabilize them and prevent melting so they retain their shape when baked into something like a chocolate chip cookie. This is why those are called 'compound chocolates'. Even though I was having very good results with the Ghiradelli chocolate chips they would just become too expensive if I were making 50 bars.
Recently I've started using Callebaut 811 for chocolates.

They also come in 5lb bags of calleats which are like plus-size chocolate chips which are easier to work with - I'll get those next time. The benefit of working with callebaut is that it is a couveture chocolate so it has extra cocoa butter added to it which makes it more fluid when it melts and it can set a stronger temper.
My 'down and dirty' recipe is as follows: 7oz chocolate per bar (you'll need to figure this out on your own for you specific moulds) and however much mush powder you want to put in. I've found the upper limit to be 14g per bar. At that high of a dosage it basically becomes like a modeling clay which is a pain to deal with. For a whole bar I've found the best range to me 8-12g, obviously the less mush you put in the easier it is to work with.
7oz chocolate into a microwave safe bowl, microwave for 30 seconds, stir, 30 seconds, stir, 15 seconds, stir, 10 seconds.
Stop microwaving when about 90% of the chocolate has become liquid and stir to melt the remaining 10% - this way your chocolate never got out of temper so you don't have to re-temper it. Slowly pour in your mush powder and stir to combine. You'll have to work fast because the chocolate is going to cool down very quickly and start setting. At some point you'll almost have to knead it depending on how much mush you put in there. If it gets stuck you can nuke it all for like 5 seconds at a time to soften it. Roll the chocolate mush ball out into the mold and spread it as evenly as you can. Bash it on the counter top a bunch of times to help settle it and get the air bubble out of it. Pop it in the fridge or freezer to set and temper then take it out of the mould, wrap in foil, vac pac (optional, but at least bag it) and that thing will be good indefinitely.
As I said, this is the down and dirty, nitty gritty approach. It ain't pretty but you can knock out a lot of bars in a very short period of time, especially if you have like 4 or 5 molds you can cycle through
--------------------
I 5318008 NOT a virgin!
|
huey.bluey


Registered: 01/16/19
Posts: 1,447
Loc: Mississippi River
Last seen: 42 minutes, 2 seconds
|
|
Callebaut 811 looks good

could do a bag of the light and dark chocolate, do two different types in one bar.
|
bigfootscreepyuncl
Stranger


Registered: 11/15/20
Posts: 3,717
Loc: Gamehenge
|
Re: Ask Quick Questions, Get Quick Answers [Re: huey.bluey] 1
#28627179 - 01/19/24 12:38 PM (8 days, 10 hours ago) |
|
|
Quote:
huey.bluey said: Callebaut 811 looks good

could do a bag of the light and dark chocolate, do two different types in one bar.
I've thought about doing a 'swirl' bar before and probably will in the near future. The issue you'd run into is that dark, milk and white chocolate all have different tempering temperatures so you would have to melt and temper them properly in their own separate containers. Very doable though.
I'd probably only attempt a swirl bar if I were doing Pans or Semps so you would need a fraction of the mush powder as you do with cubes to keep the chocolate nice and flowable.
As soon as I get my first pan fruits I'll play around with it and do a gourmet chocolate writeup - I'm also working on mush peanutbutter cups, mush chocolate turtles and mush truffles which is partly why I switched over to Callebaut from chocolate chips
--------------------
I 5318008 NOT a virgin!
|
The Tao
Look at the flowers.


Registered: 09/12/19
Posts: 1,547
Loc: Canada
Last seen: 2 hours, 18 minutes
|
|
Quote:
bigfootscreepyuncl said:
Quote:
huey.bluey said: Callebaut 811 looks good

could do a bag of the light and dark chocolate, do two different types in one bar.
I've thought about doing a 'swirl' bar before and probably will in the near future. The issue you'd run into is that dark, milk and white chocolate all have different tempering temperatures so you would have to melt and temper them properly in their own separate containers. Very doable though.
I'd probably only attempt a swirl bar if I were doing Pans or Semps so you would need a fraction of the mush powder as you do with cubes to keep the chocolate nice and flowable.
As soon as I get my first pan fruits I'll play around with it and do a gourmet chocolate writeup - I'm also working on mush peanutbutter cups, mush chocolate turtles and mush truffles which is partly why I switched over to Callebaut from chocolate chips
Semperviva chocolates? That’s a great idea. I’m going to try that today. I haven’t tried to powder Semperviva yet. The stems are like toothpicks. Give me an hour.
|
huey.bluey


Registered: 01/16/19
Posts: 1,447
Loc: Mississippi River
Last seen: 42 minutes, 2 seconds
|
Re: Ask Quick Questions, Get Quick Answers [Re: The Tao]
#28627295 - 01/19/24 02:07 PM (8 days, 9 hours ago) |
|
|
Edited by huey.bluey (01/19/24 02:21 PM)
|
bigfootscreepyuncl
Stranger


Registered: 11/15/20
Posts: 3,717
Loc: Gamehenge
|
Re: Ask Quick Questions, Get Quick Answers [Re: huey.bluey]
#28627316 - 01/19/24 02:26 PM (8 days, 8 hours ago) |
|
|
Quote:
huey.bluey said: Its not as expensive, but Im thinking about trying GHIRARDELLI
2 x GHIRARDELLI 60% Cacao Bittersweet Chocolate Premium Baking Chips, Chocolate Chips for Holiday Baking, 20 Oz Bag, 2 bags $29.68 80 oz .371 $ per oz
Or instead this
Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5% - 5.5 LbsCallebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5% - 5.5 Lbs 88oz $38.40 .436 $ per oz
I think GHIRARDELLI is made in south america or something.
Either will work just fine. I'm biased towards Callebeaut after I started using it, but they're both fine products. Callebeaut is made in Belgium I believe and Ghirardelli is made in San Francisco
--------------------
I 5318008 NOT a virgin!
|
huey.bluey


Registered: 01/16/19
Posts: 1,447
Loc: Mississippi River
Last seen: 42 minutes, 2 seconds
|
|
I bought 4 x 20 oz GHIRARDELLI 60% cacao, its made with cacao butter too. should be similarly delicious. I have four of these molds
 Last im gonna powder a ton of my shrooms in a blender.
|
Mr Piggy
Big Dick Retard



Registered: 09/29/11
Posts: 8,379
|
Re: Ask Quick Questions, Get Quick Answers [Re: huey.bluey]
#28627368 - 01/19/24 03:10 PM (8 days, 8 hours ago) |
|
|
I have those same molds, along with some fun ones like pigs.
--------------------
🅃🄴🄰🄼 🄵🄾🄸🄻
|
Floret
Unmodify everything



Registered: 01/02/23
Posts: 260
Loc: underneath the water
|
Re: Ask Quick Questions, Get Quick Answers [Re: huey.bluey] 2
#28627372 - 01/19/24 03:12 PM (8 days, 8 hours ago) |
|
|
-------------------- LAGM 2024
|
|