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Mushrooms, Mycology and Psychedelics > Mushroom Cultivation
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Re: Rye grain - Always a bitch?
    #278826 -

if you are sterilizing an hour you are not sterilizing enough at all, I sterilize my rye for 3-4 hours at 19 psi and the slimy stuff is bacteria and yes a new source of rye may be advisable


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Re: Rye grain - Always a bitch? [Re: vts1134]
    #278927 -

3-4 hours? What size jars are you using? And how many are you packing in that autoclave?


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Re: Rye grain - Always a bitch? [Re: Kast]
    #278948 -

Soaking your rye overnight in spring water will help get rid of some of the bacterial contams. Then autoclave for an hour or so and you should be fine. Anyone have problems with stalled rye jars? Could a bacterial contamination be the source of my problem? The jars take of then they just kind of halt.

I feel cheated, where can I get the stuff that makes eggs look like brains?


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Re: Rye grain - Always a bitch? [Re: lounge lizard]
    #278988 -

Bacteria is a common cause of halted growth, yes.


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Re: Rye grain - Always a bitch?
    #279227 -

So what's the general consensus - preboiling? presoaking?

It's so weird, some of the jars will actually show heavy mycelium growth and then after a shake on day 12 or so all the mycelium will disappear and never recover. Then comes the "looks too wet" kernel sydrome.

My main concern is my upcoming use of spawn bags. Is presoaking and preboiling and THEN filling the bags and pressure-cooking the holy hell out of them the best way?


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Re: Rye grain - Always a bitch?
    #279242 -

i also used to have some major rye issues, my methods now:
soak rye overnight, then rise the shi for like 10 minutes under hot water (my sink the water gets quite hot, and i have one of those nifty spray thingies).

this greatly reduced contams, and also reduces that nasty stank smell from PCing.

i just take the soaked/rinsed rye, fill my quart jars about 1/2 way, and PC for about an hour at above 15 PSI (anywhere from 15 to 20, depending on how carefully i am watching the stove)

im relatively new on rye, but this seems to work out, and this is also compiled form many tips i have received


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Re: Rye grain - Always a bitch? [Re: MrBoomer]
    #279244 -

Actually, let me go through what I do... I use a whole bottle of peroxide and add water until it's an inch or so above the rye.. I let it sit there and bubble for a while, usually about an hour.. Then I put the pot on the burner and boil/simmer the rye for an hour.. Then I drain it and rinse all the gunk off.. Pressure cook that and you'll be fine..


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Re: Rye grain - Always a bitch? [Re: NeonBlack]
    #279265 -

First off, you do NOT want to cook your rye for 3 to 4 hours.
45 minutes to 1 hour is plenty. Any more then that your start carmelizing the sugar make up of the rye, which will inhibit strong mycelia growth.
Stamets clearly points this out in his books.
Pre-soaking the rye is important.
Also the quality of the rye. We have had these same problems with some of the rye we have used. Changed the rye up and the problems went away.
Also we used less water in the rye. To much water in the rye to begin with can bring on that slimy bacteia, wet spot.

peace




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Re: Rye grain - Always a bitch? [Re: Ryche Hawk]
    #279293 -

Yeah, just compare how dry the PF substrate is compared to that stinking ass rye. I've also added vermiculite to absorb some of the extra moisture, too. But for some reason, it seemed harder to break apart later on in colonization. (It may have just been me, I dont know for sure).


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Re: Rye grain - Always a bitch?
    #279451 -

Post deleted by administrator.


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Re: Rye grain - Always a bitch? [Re: ralphster44]
    #279582 -

What's the shipping on FP's rye? They're so damn expensive; Probably because ol' Stamets knows he's basically got a monopoly on the mushroom cultivation world.


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Re: Rye grain - Always a bitch? [Re: Kast]
    #279635 -

I got my rye from FP, but ordered other stuff, so not sure of exact shipping. It was $25 for 50lb, but the shipping may have been $15. FP gets it from Montana Merchandising Inc.


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Re: Rye grain - Always a bitch? [Re: Kast]
    #279648 -

F.P. Organic Rye Grain you could look at it like that Kast or you could say it is high quality and is therefore expensive.

SporesThe Hawks Eye-Mycology SuppliesFungi Perfecti


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Re: Rye grain - Always a bitch? [Re: Eddie Walker]
    #279658 -

Well, I'm also using FP rye grain. Have been for the past couple of attempts now as I bought one of the 50lb bags. You should've seen the postman's face when he lugged that over the counter.

Anyways - is there no problem with boiling with hydrogen peroxide and water? Specifically referring to the post talking about boiling in a whole bottle of h202 and water. Is that alright? If so that sounds like a pretty much surefire way of ensuring sterlization.


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Re: Rye grain - Always a bitch? [Re: MrBoomer]
    #279678 -

How do you guys place the lids on your jars, seal down or up? How tight?


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Re: Rye grain - Always a bitch? [Re: MrBoomer]
    #279681 -

If you boil h2o2 it breaks down. It will actually break down at a temperature of 140* (or was it 160*?), so don't even add it to hot water.


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Re: Rye grain - Always a bitch? [Re: MrBoomer]
    #279682 -

Pre Pressure cooking peroxide treatment may have some effect, but the peroxide will not be effective any more after it is pressure cooked because of heat, some people treat the grains with h20 after pressure cooking, but you'd have to have water content right.


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Re: Rye grain - Always a bitch? [Re: Carnelian]
    #279707 -

So here's my next question:

If the peroxide breaks down is that ok? I mean, if I soak it in it and let the h202 do its business on the grain and then I just pressure cook it, will it's breaking down adversely affect the grain as it will be boiled into the grain when I preboil it and thus become part of the water content? Anyone grown like that?


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Re: Rye grain - Always a bitch? [Re: MrBoomer]
    #279787 -

Peroxide is basically an oxidizer, and it likes to attack and break down organic matter. This can be good or bad. In terms of mixing a bunch in with the rye, it will tend to break down a lot the the nutrients present.

Peroxide is also not too effective against the dreaded green mold. I have soaked cakes in peroxide at the first sign of of "green death", and never once has it completely eliminated it.


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Re: Rye grain - Always a bitch? [Re: MrBoomer]
    #279849 -

Well, I actually add the peroxide to the rye and let it soak before I cook it. I just do that to take care of some of the pesky bacteria that plague bad rye. My rye is somewhat questionable, so that's why I took the extra precaution. After letting the rye and peroxide soak for an hour, then I cook it for 45 minutes.. That breaks down a hell of a lot of that peroxide, then pressure cooking would break down whatever's left and hopefully take care of the little green meanies.. H2O2 is a pretty unstable molecule anyway, even light will break it down, that's why it's in a brown bottle.. I haven't had any problems doing it that way.. But that's just me. :-)


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