3.A.M said:

Seriously dude, my first few grows we’re picking paddock mushrooms and taking a few myc ridden pies home, buying bags of h/poo or cow poo on the way home cos it’s quicker and easier than bagging it yourself and costs $1, making beds and burying the pies and whatever was leftover from cleaning the shrooms and get a season of grows out of them, then decided I wanted to grow different varieties and here I am, not to mention I’ve been told not to do or try things by people on here and some of my best grows have resulted from pushing ahead.
If the dude fails, he still learns, and he had the balls to post something he knew he could get flamed for, you just happened to oblige, how’s about instead giving some encouragement or at least point him in the right direction?

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drVetker said:

Hi everyone, i watched Stipe's video on bacterial contam and am wondering if this is it:

Same jar on all images.
Seems very nice and consolidated, white and fluffy other than on these few grains.

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hazyhorse said:

that’s 100% bacteria sorry dog

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drVetker said:

hazyhorse said:

that’s 100% bacteria sorry dog

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Pure sadness. Thank you.

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Tyson said:

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mushboy said:

its not about ideal its about being on topic and sanitation. this is a mushroom cultivation and harm reduction site.

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San Pedro Girl said:

Moisture content after preparation:
Oats: 52%
Rye: 74%

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A 22% difference seems like a crazy high amount. It kinda sucks that I've just run out of rye so I can't test it properly. However, my jars do end up around the same weight (there's slightly less rye in the pics below). Oats need a WAY longer boiling time though to reach the same amount of moisture. I use different teks for rye/oats for that very reason. Same time drying. Both times the cores are completely mushy, I actually always kind of overcook both. I tried boiling my oats for only 10-15 minutes like I do with rye and most cores were still fully white and powerdy in the middle yesterday. So I left them another 40 minutes on blast.

San Pedro Girl said:

When people talk about oats sucking and rye being better, I’ve never seen it put this way or I would have switched earlier.

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Probably because oats just need a longer boil but can still get to the same moisture content. However, you're technically you're correct since you both boiled 15 minutes and so it's a true apples-to-apples comparison

Way said:

drVetker said:

hazyhorse said:

that’s 100% bacteria sorry dog

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Pure sadness. Thank you.

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Don't toss it. Top fruit it or shoebox it.

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Throwaway said:

San Pedro Girl said:

Moisture content after preparation:
Oats: 52%
Rye: 74%

---

A 22% difference seems like a crazy high amount. It kinda sucks that I've just run out of rye so I can't test it properly. However, my jars do end up around the same weight (there's slightly less rye in the pics below). Oats need a WAY longer boiling time though to reach the same amount of moisture. I use different teks for rye/oats for that very reason. Same time drying. Both times the cores are completely mushy, I actually always kind of overcook both. I tried boiling my oats for only 10-15 minutes like I do with rye and most cores were still fully white and powerdy in the middle yesterday. So I left them another 40 minutes on blast.

San Pedro Girl said:

When people talk about oats sucking and rye being better, I’ve never seen it put this way or I would have switched earlier.

---

Probably because oats just need a longer boil but can still get to the same moisture content. However, you're technically you're correct since you both boiled 15 minutes and so it's a true apples-to-apples comparison

---

Throwaway said:

San Pedro Girl said:

Moisture content after preparation:
Oats: 52%
Rye: 74%

---

A 22% difference seems like a crazy high amount. It kinda sucks that I've just run out of rye so I can't test it properly. However, my jars do end up around the same weight (there's slightly less rye in the pics below). Oats need a WAY longer boiling time though to reach the same amount of moisture. I use different teks for rye/oats for that very reason. Same time drying. Both times the cores are completely mushy, I actually always kind of overcook both. I tried boiling my oats for only 10-15 minutes like I do with rye and most cores were still fully white and powerdy in the middle yesterday. So I left them another 40 minutes on blast.

San Pedro Girl said:

When people talk about oats sucking and rye being better, I’ve never seen it put this way or I would have switched earlier.

---

Probably because oats just need a longer boil but can still get to the same moisture content. However, you're technically you're correct since you both boiled 15 minutes and so it's a true apples-to-apples comparison

---