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Re: Get Quick Answers [Re: altford78] * 1
    #28322925 -


starting to think this is not really what I want...
why the gigantic water beads?


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β€œAll this buttoning and unbuttoning”

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Re: Get Quick Answers [Re: altford78]
    #28322926 -

I guess he wants the air pockets to "rock-out" after the pc hits 15psi.
Never works :biggrin:

    :cookiemonster:


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Re: Get Quick Answers [Re: altford78]
    #28322927 -

altford78 said:
I think he wants to let it go up to 15psi and then remove the weight. Which will immediately (not immediately but very fast) drop the pressure and temp, so you are back to square 1 but with possibly a mess inside the presto and burned hands.


You also risk those 15psi violently escaping and causing damage to you or the pressure cooker. Not a good idea at all to pressurize then remove your knocker.


--------------------
Meditation Principles

Silence: Giving you room to listen / Stillness: Giving you room to feel / Spaciousness: Just giving you room

IRC: ##mycology on Libera.chat come hang!

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Re: Get Quick Answers [Re: 999999999] * 1
    #28322929 -

Gleyck said:

starting to think this is not really what I want...
why the gigantic water beads?


Still good.
You may always suck excessive water up with a paper towel if you feel the need.

          :cookiemonster:


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Re: Get Quick Answers [Re: Goatrider]
    #28322967 -

Shoebox Q: Is it normal for casing layer to be the final thing colonised? The under layer is fully colonised on most tubs but the casings are taking their time with only a few specs of myc so far. About a week in. Is this indicating lack of moisture perhaps?

Apologies for spamming shoebox questions I've just fucked up a few in the past month w/ bacterial sporn & wanna get these right.

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Re: Get Quick Answers [Re: stockw] * 1
    #28322969 -

…yeah it’s be the last thing colonized since there was no contact with grain that had mycelium on it.


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πŸ…ƒ πŸ„΄ πŸ„° πŸ„Ό    πŸ„² πŸ„» πŸ„Έ πŸ„½ πŸ„Ά πŸ…† πŸ… πŸ„° πŸ„Ώ


Help US help YOU TEK

2023 Dehydrator TEK

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Re: Get Quick Answers [Re: Goatrider]
    #28322970 -

Since we were talking about coir, is there a rule of thumb for how much dry coir (by weight) plus how much water (any units) will turn into how much properly hydrated coir (by volume)?

It seems like there ought to be a formula to get you into the right ballpark, though I guess the values would vary by coir brand.

I got these dry bricks here and I have no idea how big they are going to get when I add water! I don't want to make grossly too much or too little once I have grain jars ready.

There's probably a simple answer here, I think it's the last missing piece in my mental model of the process.


--------------------
We have not succeeded in answering all our problems. The answers we have found only serve to raise a whole set of new questions. In some ways we feel we are as confused as ever, but we believe we are confused on a higher level and about more important things. -- Earl C. Kelley

Things I really wish I knew when I started // Vacuum sealer discussion thread // Shroomery gif zoo

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Re: Get Quick Answers [Re: Yuggoth] * 3
    #28322972 -

Yeah your top layer should colonize last.

Wow I’m a whole page late lmao


--------------------
A Love Letter to New Growers
The 7 Edicts of Mushroom Cultivation as Decreed by Smellyhobbit

:kodama:


Anyone can get a canopy. But can you get what you want?

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Re: Get Quick Answers [Re: Yuggoth] * 1
    #28322997 -

Yuggoth said:
Since we were talking about coir, is there a rule of thumb for how much dry coir (by weight) plus how much water (any units) will turn into how much properly hydrated coir (by volume)?

It seems like there ought to be a formula to get you into the right ballpark, though I guess the values would vary by coir brand.

I got these dry bricks here and I have no idea how big they are going to get when I add water! I don't want to make grossly too much or too little once I have grain jars ready.

There's probably a simple answer here, I think it's the last missing piece in my mental model of the process.




I believe the standard starting amount these days it 4 to 4.5 times the water to coir weight and work from there.


--------------------
Yeah, yeah.

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Re: Get Quick Answers [Re: Yuggoth] * 1
    #28323001 -

Yuggoth said:
Since we were talking about coir, is there a rule of thumb for how much dry coir (by weight) plus how much water (any units) will turn into how much properly hydrated coir (by volume)?

It seems like there ought to be a formula to get you into the right ballpark, though I guess the values would vary by coir brand.

I got these dry bricks here and I have no idea how big they are going to get when I add water! I don't want to make grossly too much or too little once I have grain jars ready.

There's probably a simple answer here, I think it's the last missing piece in my mental model of the process.


A 650g brick of coir with standard hydration of around 4.5x the weight in water will yield about 8 quarts of substrate.


--------------------

That's the way she goes, boys. Sometimes she goes, sometimes she doesn't, cause that's the fuckin way she goes.

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Re: Get Quick Answers [Re: NFLProof] * 1
    #28323007 -

Coir expands from dry to hydrated to ~13-14x by volume.
Water content varies as weight does.
The bricks may weigh way different than stated.

          :cookiemonster:


--------------------

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Re: Get Quick Answers [Re: altford78] * 1
    #28323014 -

altford78 said:
I think he wants to let it go up to 15psi and then remove the weight. Which will immediately (not immediately but very fast) drop the pressure and temp, so you are back to square 1 but with possibly a mess inside the presto and burned hands.



No no, that'd be super fucking dangerous haha.

The comments are making me think that american pressure cookers (at least the ones used most here) don't work the same as the one I have. I have a European pressure cooker where there is no rocker. Instead, there is a knob through which you control the maximum pressure for the cooker (9psi in my case). The knob is also the valve through which steam escapes when the maximum pressure is reached.

The way I vent is that I put it in the lowest setting but not totally off. If I put it totally off, I'd burn myself because to turn it it to the lowest setting you have to push it in right where the steam escapes.

So I put it in the lowest setting and pump the heat to max. At some point water starts boiling and after a while steam starts escaping through the valve with a strong stream of steam coming through. I keep it like this for 10mins and then turn the knob to the max setting and once steam starts escaping again I turn the heat down to have just a small stream of steam escaping. Any less heat and the pressure starts going back down.

While venting I usually turn the heat down a little bit to make the steam escape less violently. Today I didn't and also measured the temperature at the bottom of the cooker. It was 112C which is around the boiling temp of water at 8-9psi. So I realized that if I don't turn the heat down a bit my "venting" happens at high pressure anyway.

So I was wondering why is venting at atmospheric pressure needed. Wouldn't venting like I'm describing also reach the desired effect? Like keep the heat strong for 10mins before turning it down for the rest of the sterilization time?

Does it make sense now?


--------------------
---------------------------

Horsie's Distilled TEKs
Grow log 2023: New beginnings
Homemade malt extract because what you bought was not malt extract but malted barley in some form TEK

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Re: Get Quick Answers [Re: Goatrider]
    #28323019 -

Goatrider said:
I guess he wants the air pockets to "rock-out" after the pc hits 15psi.
Never works :biggrin:

    :cookiemonster:


I guess this is what I'm thinking of? Like letting the air pockets be pushed out at 15psi by keeping the heat high so the steam that escapes through the vent (to keep the pressure at 15psi) pushes the air out.

That doesn't work?


--------------------
---------------------------

Horsie's Distilled TEKs
Grow log 2023: New beginnings
Homemade malt extract because what you bought was not malt extract but malted barley in some form TEK

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Re: Get Quick Answers [Re: Horsewithnoname] * 1
    #28323032 -

Horsewithnoname said:
Goatrider said:
I guess he wants the air pockets to "rock-out" after the pc hits 15psi.
Never works :biggrin:

    :cookiemonster:


I guess this is what I'm thinking of? Like letting the air pockets be pushed out at 15psi by keeping the heat high so the steam that escapes through the vent (to keep the pressure at 15psi) pushes the air out.

That doesn't work?


I see now,
early days i had a similar cooker.
Why not use baking gloves to not burn your hands?
Always vent without pressure.

          :cookiemonster:


--------------------

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Re: Get Quick Answers [Re: Goatrider]
    #28323072 -

How's a water tub supposed to smell?

I took a deep sniff after misting my cakes and it doesn't smell as good as after birthing the cakes.

More like stagnant water.

Cakes have been in the tub for 6 days and look fine, imho.



--------------------
:heart: πŸ…ƒ πŸ„΄ πŸ„° πŸ„ΌΒ Β  πŸ„² πŸ„» πŸ„Έ πŸ„½ πŸ„Ά πŸ…† πŸ… πŸ„° πŸ„Ώ :heart:


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Re: Get Quick Answers [Re: Horsewithnoname] * 1
    #28323084 -

Horsewithnoname said:
altford78 said:
I think he wants to let it go up to 15psi and then remove the weight. Which will immediately (not immediately but very fast) drop the pressure and temp, so you are back to square 1 but with possibly a mess inside the presto and burned hands.



No no, that'd be super fucking dangerous haha.

The comments are making me think that american pressure cookers (at least the ones used most here) don't work the same as the one I have. I have a European pressure cooker where there is no rocker. Instead, there is a knob through which you control the maximum pressure for the cooker (9psi in my case). The knob is also the valve through which steam escapes when the maximum pressure is reached.

The way I vent is that I put it in the lowest setting but not totally off. If I put it totally off, I'd burn myself because to turn it it to the lowest setting you have to push it in right where the steam escapes.

So I put it in the lowest setting and pump the heat to max. At some point water starts boiling and after a while steam starts escaping through the valve with a strong stream of steam coming through. I keep it like this for 10mins and then turn the knob to the max setting and once steam starts escaping again I turn the heat down to have just a small stream of steam escaping. Any less heat and the pressure starts going back down.

While venting I usually turn the heat down a little bit to make the steam escape less violently. Today I didn't and also measured the temperature at the bottom of the cooker. It was 112C which is around the boiling temp of water at 8-9psi. So I realized that if I don't turn the heat down a bit my "venting" happens at high pressure anyway.

So I was wondering why is venting at atmospheric pressure needed. Wouldn't venting like I'm describing also reach the desired effect? Like keep the heat strong for 10mins before turning it down for the rest of the sterilization time?

Does it make sense now?


Sounds like you're just forcing it over the set pressure to vent it. Might be dangerous to have it over pressure it's meant to function at for an extended period of time.

Really that's what happening venting pressure cookers with rockers. You can see the guage climb 1 or 2 psi as it's venting without the rocker.


--------------------
:pm:Ask about free prints: Ps tampanesis, subtropicalis, cubensis(ESS) and Pan cyanescens:pm:
Balance in life is like running on ice.

  πŸ…‘πŸ…žπŸ…£πŸ…£πŸ…›πŸ…” πŸ…–πŸ…πŸ…πŸ…–

"Mist your balls and fan your asshole" - Pandaskis, 2023

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Re: Get Quick Answers [Re: Horsewithnoname] * 1
    #28323085 -

Horsewithnoname said:
altford78 said:
I think he wants to let it go up to 15psi and then remove the weight. Which will immediately (not immediately but very fast) drop the pressure and temp, so you are back to square 1 but with possibly a mess inside the presto and burned hands.



No no, that'd be super fucking dangerous haha.

The comments are making me think that american pressure cookers (at least the ones used most here) don't work the same as the one I have. I have a European pressure cooker where there is no rocker. Instead, there is a knob through which you control the maximum pressure for the cooker (9psi in my case). The knob is also the valve through which steam escapes when the maximum pressure is reached.

The way I vent is that I put it in the lowest setting but not totally off. If I put it totally off, I'd burn myself because to turn it it to the lowest setting you have to push it in right where the steam escapes.

So I put it in the lowest setting and pump the heat to max. At some point water starts boiling and after a while steam starts escaping through the valve with a strong stream of steam coming through. I keep it like this for 10mins and then turn the knob to the max setting and once steam starts escaping again I turn the heat down to have just a small stream of steam escaping. Any less heat and the pressure starts going back down.

While venting I usually turn the heat down a little bit to make the steam escape less violently. Today I didn't and also measured the temperature at the bottom of the cooker. It was 112C which is around the boiling temp of water at 8-9psi. So I realized that if I don't turn the heat down a bit my "venting" happens at high pressure anyway.

So I was wondering why is venting at atmospheric pressure needed. Wouldn't venting like I'm describing also reach the desired effect? Like keep the heat strong for 10mins before turning it down for the rest of the sterilization time?

Does it make sense now?


Yeah that makes more sense now.

I have kind of similar PC where there is a high/low setting on the handle (no idea how that thing works!!!???? it's just a pin that pushes on the gasket) and the valve has an on and off position.
I vent on the off position and then turn the valve to the on position. You do get a little bit of steam on your fingers but it never bothered me.


--------------------
Mold cultivator extraordinaire

I also dabble in bacteria

I'm also a retard sometimes

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Re: Get Quick Answers [Re: SirPsycho]
    #28323086 -

SirPsycho said:
Horsewithnoname said:
altford78 said:
I think he wants to let it go up to 15psi and then remove the weight. Which will immediately (not immediately but very fast) drop the pressure and temp, so you are back to square 1 but with possibly a mess inside the presto and burned hands.



No no, that'd be super fucking dangerous haha.

The comments are making me think that american pressure cookers (at least the ones used most here) don't work the same as the one I have. I have a European pressure cooker where there is no rocker. Instead, there is a knob through which you control the maximum pressure for the cooker (9psi in my case). The knob is also the valve through which steam escapes when the maximum pressure is reached.

The way I vent is that I put it in the lowest setting but not totally off. If I put it totally off, I'd burn myself because to turn it it to the lowest setting you have to push it in right where the steam escapes.

So I put it in the lowest setting and pump the heat to max. At some point water starts boiling and after a while steam starts escaping through the valve with a strong stream of steam coming through. I keep it like this for 10mins and then turn the knob to the max setting and once steam starts escaping again I turn the heat down to have just a small stream of steam escaping. Any less heat and the pressure starts going back down.

While venting I usually turn the heat down a little bit to make the steam escape less violently. Today I didn't and also measured the temperature at the bottom of the cooker. It was 112C which is around the boiling temp of water at 8-9psi. So I realized that if I don't turn the heat down a bit my "venting" happens at high pressure anyway.

So I was wondering why is venting at atmospheric pressure needed. Wouldn't venting like I'm describing also reach the desired effect? Like keep the heat strong for 10mins before turning it down for the rest of the sterilization time?

Does it make sense now?


Really that's what happening venting pressure cookers with rockers. You can see the guage climb 1 or 2 psi as it's venting without the rocker.


Really? I think mine just sits at 0psi while venting. I'll pay more attention to it next time.


--------------------
Mold cultivator extraordinaire

I also dabble in bacteria

I'm also a retard sometimes

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Re: Get Quick Answers [Re: altford78] * 1
    #28323113 -

altford78 said:
SirPsycho said:
Horsewithnoname said:
altford78 said:
I think he wants to let it go up to 15psi and then remove the weight. Which will immediately (not immediately but very fast) drop the pressure and temp, so you are back to square 1 but with possibly a mess inside the presto and burned hands.



No no, that'd be super fucking dangerous haha.

The comments are making me think that american pressure cookers (at least the ones used most here) don't work the same as the one I have. I have a European pressure cooker where there is no rocker. Instead, there is a knob through which you control the maximum pressure for the cooker (9psi in my case). The knob is also the valve through which steam escapes when the maximum pressure is reached.

The way I vent is that I put it in the lowest setting but not totally off. If I put it totally off, I'd burn myself because to turn it it to the lowest setting you have to push it in right where the steam escapes.

So I put it in the lowest setting and pump the heat to max. At some point water starts boiling and after a while steam starts escaping through the valve with a strong stream of steam coming through. I keep it like this for 10mins and then turn the knob to the max setting and once steam starts escaping again I turn the heat down to have just a small stream of steam escaping. Any less heat and the pressure starts going back down.

While venting I usually turn the heat down a little bit to make the steam escape less violently. Today I didn't and also measured the temperature at the bottom of the cooker. It was 112C which is around the boiling temp of water at 8-9psi. So I realized that if I don't turn the heat down a bit my "venting" happens at high pressure anyway.

So I was wondering why is venting at atmospheric pressure needed. Wouldn't venting like I'm describing also reach the desired effect? Like keep the heat strong for 10mins before turning it down for the rest of the sterilization time?

Does it make sense now?


Really that's what happening venting pressure cookers with rockers. You can see the guage climb 1 or 2 psi as it's venting without the rocker.


Really? I think mine just sits at 0psi while venting. I'll pay more attention to it next time.


I guess if you have the heat low enough it won't necessarily but mine is always at about 2 psi by the time I throw the weight on


--------------------
:pm:Ask about free prints: Ps tampanesis, subtropicalis, cubensis(ESS) and Pan cyanescens:pm:
Balance in life is like running on ice.

  πŸ…‘πŸ…žπŸ…£πŸ…£πŸ…›πŸ…” πŸ…–πŸ…πŸ…πŸ…–

"Mist your balls and fan your asshole" - Pandaskis, 2023

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Re: Get Quick Answers [Re: altford78]
    #28323116 -

Has any one tried the PF tek method in paper cup instead of glass jars any one have any results with this

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Mushrooms, Mycology and Psychedelics > Mushroom Cultivation
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