RoscoeReturns said:

sprocket said:

You got the ghonocacacaus!! What ever you do, don't touch your dick, it'll end up looking like a burnt match!!

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You’re assuming it doesn’t already.

Why does it hurt when I pee?

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fiddle_head said:

I've been wanting to post this for a while but haven't had time to sit down and go through it.
got some genetics from a buddy of mine, the cups below are both t2, ape & hp, in order.



I have been seeing weak, tomentose growth on alot of plates lately. Tried switching the agar recipe to see if I was missing anything.
These plates are:

500ml city tap
10g Briess LME
10g Fitlane agar-agar

Someone told me grain water can cause wispy uncertain growth like this, but I find these ape cups especially disconcerting and foul-looking for cube myc, so that was ousted.
Pictured next to it is hillbilly pumpkin, which doesn't look great either, but at least i see some willingness there.
I strongly feel it's not contaminants or bacteria, because I inoculated 10 of each at the same time, same SAB, same tools, within 30min. Every single ape cup looks exactly like the picture. Every single hillbilly cup looks exactly like that picture, no visible contam except for every ape cup looking like mold.
I would normally say "hey that looks like mold" if someone posted this, but I'm really confident it's a combination of genetics and conditions (including agar recipe)
When put to grain I firmly believe it will express totally different, as cube myc do.
Is the minerality or treatment of the water source at play here?
I am thinking about using RO or distilled water, in that order to see what works.
What do you guys think?

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altford78 said:

fiddle_head said:

I've been wanting to post this for a while but haven't had time to sit down and go through it.
got some genetics from a buddy of mine, the cups below are both t2, ape & hp, in order.



I have been seeing weak, tomentose growth on alot of plates lately. Tried switching the agar recipe to see if I was missing anything.
These plates are:

500ml city tap
10g Briess LME
10g Fitlane agar-agar

Someone told me grain water can cause wispy uncertain growth like this, but I find these ape cups especially disconcerting and foul-looking for cube myc, so that was ousted.
Pictured next to it is hillbilly pumpkin, which doesn't look great either, but at least i see some willingness there.
I strongly feel it's not contaminants or bacteria, because I inoculated 10 of each at the same time, same SAB, same tools, within 30min. Every single ape cup looks exactly like the picture. Every single hillbilly cup looks exactly like that picture, no visible contam except for every ape cup looking like mold.
I would normally say "hey that looks like mold" if someone posted this, but I'm really confident it's a combination of genetics and conditions (including agar recipe)
When put to grain I firmly believe it will express totally different, as cube myc do.
Is the minerality or treatment of the water source at play here?
I am thinking about using RO or distilled water, in that order to see what works.
What do you guys think?

---

Can't really help much but I can only say that I have a lot of plates like that from  different cube prints (not APE though). I just ran a 4% LME agar batch and did like 30 transfers yesterday, will see if it makes a difference. I doubt it but doesn't hurt to try. My uneducated guess is multispore genetics and environmental conditions. Or some kind of very sneaky contamination that is hindering growth but is not strong enough to overtake the myc and show itself clearly.

What genetics do you have, multispore or clones/isolate?

I use DI water so don't get your hopes up with switching to RO/Distilled

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mushhead said:

altford78 said:

fiddle_head said:

I've been wanting to post this for a while but haven't had time to sit down and go through it.
got some genetics from a buddy of mine, the cups below are both t2, ape & hp, in order.



I have been seeing weak, tomentose growth on alot of plates lately. Tried switching the agar recipe to see if I was missing anything.
These plates are:

500ml city tap
10g Briess LME
10g Fitlane agar-agar

Someone told me grain water can cause wispy uncertain growth like this, but I find these ape cups especially disconcerting and foul-looking for cube myc, so that was ousted.
Pictured next to it is hillbilly pumpkin, which doesn't look great either, but at least i see some willingness there.
I strongly feel it's not contaminants or bacteria, because I inoculated 10 of each at the same time, same SAB, same tools, within 30min. Every single ape cup looks exactly like the picture. Every single hillbilly cup looks exactly like that picture, no visible contam except for every ape cup looking like mold.
I would normally say "hey that looks like mold" if someone posted this, but I'm really confident it's a combination of genetics and conditions (including agar recipe)
When put to grain I firmly believe it will express totally different, as cube myc do.
Is the minerality or treatment of the water source at play here?
I am thinking about using RO or distilled water, in that order to see what works.
What do you guys think?

---

Can't really help much but I can only say that I have a lot of plates like that from  different cube prints (not APE though). I just ran a 4% LME agar batch and did like 30 transfers yesterday, will see if it makes a difference. I doubt it but doesn't hurt to try. My uneducated guess is multispore genetics and environmental conditions. Or some kind of very sneaky contamination that is hindering growth but is not strong enough to overtake the myc and show itself clearly.

What genetics do you have, multispore or clones/isolate?

I use DI water so don't get your hopes up with switching to RO/Distilled

---

I'm having this issue with some plates too, showing wet looking growth that seems weak or bacterial even though the original culture seems clean as fuck.
I put some to grain the other day to see if they colonize and produce fruits without contam.
To fix the issue I am going to attempt a couple different agar styles.
My first is going to be: 8g Agar, 6g Malt Extract, and 1g Nutritional Yeast.
Second is the same but with activated charcoal, though I do need some advice on it's use as in how much, etc.
My third solution I'll use 150ml Distilled water with 350ml grain water, 8g Agar, and 1g Nutritional Yeast.
Hopefully one of these solutions wins out for me and I'll report back with my findings.

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fiddle_head said:

mushhead said:

I'm having this issue with some plates too, showing wet looking growth that seems weak or bacterial even though the original culture seems clean as fuck.
I put some to grain the other day to see if they colonize and produce fruits without contam.
To fix the issue I am going to attempt a couple different agar styles.
My first is going to be: 8g Agar, 6g Malt Extract, and 1g Nutritional Yeast.
Second is the same but with activated charcoal, though I do need some advice on it's use as in how much, etc.
My third solution I'll use 150ml Distilled water with 350ml grain water, 8g Agar, and 1g Nutritional Yeast.
Hopefully one of these solutions wins out for me and I'll report back with my findings.

---

I also hypothesize genetics and conditions; it’s a t2 isolation.
If I hadn’t had so many cups look like this I would say it were totally dependent on genetics but as these are clean transfers and I have had so many plates look like this recently, I’m wondering if my malt is aging and just need to replace it. A buddy of mine suggested PDA, which has been useful to me in the past; think I’ll give that a go.

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