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InvisibleMilonaire Mycology
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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer] * 1
    #28096004 - 12/13/22 02:03 PM (1 year, 1 month ago)

Awesome, I absolutely love the chart, it's going to be very helpful! Thank you one more time!  :thumbup:


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OfflineYoshiTrainer
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Re: YoshiTrainer's guide to no-prep grains [Re: Milonaire Mycology]
    #28096053 - 12/13/22 02:49 PM (1 year, 1 month ago)

Thank you Milo, good luck!


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OfflineBajazly
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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer] * 2
    #28108978 - 12/22/22 04:41 PM (1 year, 1 month ago)

These are the 4 jars I did up 2 1/2 weeks ago. This is a little under 3 days after the second shake and they seem to be doing pretty well I think. Most of the bigger clumps seem to have broken up fairly well too. Think I'm gonna do 1:3 on these to see how they go, the 1:2 I've been doing hasn't worked out quite as good as I hoped so guess I'll find out.

2 are from 1 plate pin and 2 are from another plate pin I grew out on agar so I'm hoping for a decent canopy in the two SBs.



I have 2 other jars I no prepped of red millet I threw a whole plate pin in each and those are looking good too, so far I'm really liking this grain prep method. Super quick and easy working very well so far.


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OfflineYoshiTrainer
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Re: YoshiTrainer's guide to no-prep grains [Re: Bajazly]
    #28109301 - 12/22/22 09:29 PM (1 year, 1 month ago)

Thank you for the update, I'm glad things are moving smoothly for you Bajazly! Good luck with the bulk runs!


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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer] * 2
    #28224619 - 03/11/23 02:06 AM (10 months, 12 days ago)

Hi Yoshi, I have used this method with success, thank you for posting it. The jars colonize and I haven't had any contamination, but there is one issue, the rye grains get very sticky and clump up, the only way to get them out of the jar when fully colonized is to cut up the mycelium with a knife. Any tips on how to stop it from being sticky? I do shake them after PCing, when they cooled down enough that I can touch them. But they still clump up strongly in the end and won't release easily from shaking. I don't want to bash the glass jars too hard because they might break. Later I will get millet as I heard they are better for this method, but for now I have tons of rye to work through.


Edited by sara98 (03/11/23 02:10 AM)


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OfflineYoshiTrainer
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Re: YoshiTrainer's guide to no-prep grains [Re: sara98]
    #28224923 - 03/11/23 10:05 AM (10 months, 12 days ago)

Hello Sara98, thank you for giving this method a try! I revised some of the volumes for water slightly, including for rye. Plus, rye shouldnt need a warm shake and make sure youre using wide mouth jars. You do need to whack you jars a bit to get the grains and eventually mycelium to break up. Please do be careful though! Plus give your jars a quick look for any cracks. I initially whack the lid to get the grain mass off the bottom of the jars. Then the bottom corners, where the two bottom and side edges meet is pretty solid. A few more whacks and some shaking should take care of the rest.

Millet is also very good but rye should work just fine for you while you have it.

Good luck!


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OfflineYoshiTrainer
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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer]
    #28224928 - 03/11/23 10:12 AM (10 months, 12 days ago)

Here is and update on the bags of grain I PCed on 12/2 and sealed w/out inoculation.

https://www.shroomery.org/forums/showflat.php/Number/28081167#28081167.

Other than the cracked corn getting a little squishy in the WBS, they all look good.



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Invisibledowodenum
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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer] * 2
    #28226907 - 03/12/23 08:57 PM (10 months, 11 days ago)

Cleaned up your chart a little. If you use code blocks, it'll use a monospace font and things will line up:

Code:

Grain 1/4 Pint Pint Lb

Millet 2Tbsp:1Tbsp 1 1/3C:160ml

Milo 2Tbsp:20ml 1 1/3C:200ml

Oats 2Tbsp:17ml 1 1/3C:175ml

Pearled barley 25g:15ml 1lb:270ml

Rye 2Tbsp:21ml 1 1/3C:210ml

RGS 2Tbsp:13ml 1 1/3C:150ml

Wheat 2Tbsp:22ml 1 1/3C:220ml

WBR 25g:17ml 1lb:275ml

WBS 2Tbsp:16ml 1 1/3C:165ml



Might try this to use up the oats I have left. I would be doing them for 2.5 hours because it seems they're always bacterial. For quart jars: 0.75 quarts / 1.333 cups = 2.25, so I assume I'd add 175 * 2.25 = 393 mL water?


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OfflineYoshiTrainer
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Re: YoshiTrainer's guide to no-prep grains [Re: dowodenum]
    #28227075 - 03/12/23 11:21 PM (10 months, 10 days ago)

Thank you so much for taking the time to do that Dowodenum!

Are you doing quart jars of oats? If so, I do 1 1/3C dry oats then add 175ml water to the jar. Doing this amount leaves me room to spawn with g2g and still shake. If you use LC, you can push it up to 1 1/2C oats and about 190-195ml, depending how heavy you like to go w/LC.

Usually I do quarts for 1.5hrs but have done 2hrs no problem when I've run them along with subs in the PC too. Make sure you vent your PC well before adding the weight. I let my jars cool completely in the PC and shake them before and after inoculations. With your initial shake, start by smacking the lid a few times to get the grain puck off the bottom before giving it a solid shake.

As a test, I did a jar of wheat where I popped the grain puck off the bottom but left it solid. It colonized fine but took a bit of effort to get it to break up and come out of the jar. (Oats are easier!) So if your grains aren't completely broken up, don't worry.

Thank you again and good luck!


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Invisibledowodenum
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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer]
    #28227119 - 03/12/23 11:55 PM (10 months, 10 days ago)

Thought 1 ⅓ cup was for pint jars? Oh, room for G2G sorry, misread. I mainly do A2G right now.

Thanks!


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Edited by dowodenum (03/12/23 11:56 PM)


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OfflineYoshiTrainer
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Re: YoshiTrainer's guide to no-prep grains [Re: dowodenum]
    #28227608 - 03/13/23 10:27 AM (10 months, 10 days ago)

No, 1 1/3 is for quarts with room for me to g2g. A2g you could increase to 1 1/2C if you'd like.

Good luck!


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Offline0t0lerance
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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer]
    #28270567 - 04/09/23 11:48 PM (9 months, 13 days ago)

Quote:

Some conversions

1 1/3 C = 236.59 ml
2 Tbsp = 29.57 ml
1 lb = 454.59 g





Yoshi, I was reading this, with "1/3 C", you mean one third of a cup right. Around 80ml? Or maybe I'm not understanding :crazy:

Edit: 1+1/3 would be 315ml. I misunderstood..

I never tried no prep, although I have to say I really like spitballs rye prep.. but let me give this a try. Who knows maybe I'll like it, will try today :rockon:


Edited by 0t0lerance (04/10/23 12:40 AM)


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OfflineYoshiTrainer
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Re: YoshiTrainer's guide to no-prep grains [Re: 0t0lerance] * 1
    #28270651 - 04/10/23 02:41 AM (9 months, 13 days ago)

Yes, 1 + 1/3C grain. I used a conversion calculator from the web so I hope it is correct! Thank you for trying it, I hope it goes smoothly! For rye you don't need to hot shake. When cooled, make sure you smack the lid a few times to move the grain puck from the bottom of the jar.

Good luck!


Edited by YoshiTrainer (04/10/23 02:43 AM)


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OfflineYoshiTrainer
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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer] * 1
    #28324747 - 05/18/23 12:35 PM (8 months, 6 days ago)

I updated the original post a little.

Here is Pan cyan 'Peace River' on pints of low prep oats, rye and WBS. The rye and WBS have a 3 day start on the oats.



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Offlinethespacecadet
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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer]
    #28347388 - 06/04/23 06:05 PM (7 months, 20 days ago)

What do you recommend for quarts of wbr? Would the lb recipe work?
Thanks


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OfflineYoshiTrainer
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Re: YoshiTrainer's guide to no-prep grains [Re: thespacecadet]
    #28348170 - 06/05/23 12:13 PM (7 months, 19 days ago)

Quote:

thespacecadet said:
What do you recommend for quarts of wbr? Would the lb recipe work?
Thanks




Hello SpaceCadet, shaking low-prep WBR in quart jars is going to be tough. The grains really want to stick together! I'd personally recommend using small bags, it makes crumbling a breeze. If you'd still like to try quart jars, it should be around 1 1/3C (9.7g) of grain to about 168ml water. You may have to make slight adjustments depending on your WBR.

Good luck and please let me know how it goes.


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Offlinethespacecadet
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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer] * 1
    #28350139 - 06/06/23 08:54 PM (7 months, 18 days ago)

Thanks for the reply, I was going to go with wbr but ended up getting millet for about 1/2 the cost. So I will be using your method just with a different substrate.


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OfflineYoshiTrainer
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Re: YoshiTrainer's guide to no-prep grains [Re: thespacecadet]
    #28350298 - 06/06/23 11:45 PM (7 months, 17 days ago)

Good luck, millet is much easier to shake!


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OfflineYoshiTrainer
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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer]
    #28355844 - 06/11/23 04:16 PM (7 months, 13 days ago)

Something to look out for, because low-prep conserves all the grain's nutrition, mycelium growth can be thicker, more robust. If you are used to other prep methods, it may take a couple jars to get used to the appearance.

Bags of low-prep grain that were PCed but not inoculated, just past the 6 month mark.



Year old Natalensis on low-prep WBR and pearled barley



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Offlinetrippleblack
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Re: YoshiTrainer's guide to no-prep grains [Re: YoshiTrainer] * 1
    #28356197 - 06/11/23 08:31 PM (7 months, 13 days ago)

this all i do.. but i run rye and only rye, have used this method for several years. 

75% water content for rye grain bags with a 4 hour 15+ psi cook

that half hour makes a difference, used to use 3.5 hours.  glass jars, 75% water content too, cooked at 15psi for two hours.  or 8 pounds rye, 6 pounds water. 

anymore water than 75% for rye grain will turn to mush at the bottom.  if you notice some of the grain uncolonized, or uncolonized parts pushed against the glass or at the top of bag, -you may want to increase cook time.


Edited by trippleblack (06/11/23 08:32 PM)


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