ArkaNaut said:

Smellyhobbit said:

Behold. WBS prep a 4th way:

https://www.shroomery.org/forums/showflat.php/Number/28521007

This also works for straight millet.

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So it is acceptable to leave the millet in when doing wbs?

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Shroom_1337 said:

Curious if this is contam in a couple of my PF Tek jars. I know it's a lot of moisture, first time and put too much LC on accident lol. I was thinking maybe it's metabolites?

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UPDATE

I dunked and rolled my cakes in verm and they have been in the water tub for a couple days. droplets seem to be evaporating fairly quick even with the lid on (not latched). how do they look to you guys?

Tri-Polar said:

Mr Piggy said:

I soak my wbs overnight or for up to 24 hours, strain it, put it back in a big stock pot, boil water in another pot, pour it in the pot with the wbs and let it sit for no more than 30 minutes, pour all that into the strainer, then pour that onto pans lined with paper shopping bags or newspaper about 1/2 inch thick.  Then I point a box fan at it and periodically turn the grain until the outside is dry.  Only then do I jar and PC at 15 psi for 2 hours.

I like to be DAMN SURE my grain isn’t the problem.

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Damn, poured boiling water on millet, let sit for 30 and like a 5th of it looked like mashed potatoes it was so starchy and burst. I’m super good at fucking up simple procedure

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stagger said:

@NotWimbo, I do roughly something like this, but I get the water between 195F-205F, shut off burner, throw in wbs and let sit for 20-30 mins..drain, shake, load, and pc 90-120 min.  If I get the water to a boil and/or let grain soak for longer than 20-30 min, it becomes messy.

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I feel like I was trying to make sure the grains were “cooked” when I should’ve mainly been worried about them getting hydrated. I appreciate all the teks you guys have sent, I learned a lot today

Shroom_1337 said:

sorry should have posted it

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Those hygrometers are inaccurate and useless in high humidity environments.
You would have better performance with a smaller tub or more cakes to fill up that one and preserve their microclimate; get them near eachother so they don't dry that much... or also, it's not late for something like this Ziplock bags as fruiting chambers
best of luck

NotWimbo: you're still good, mycelium loves burst grains, tender snack

Shroom_1337 said:

sorry should have posted it

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I haven’t taken a lot of pictures recently. I now do the same thing without the perlite. Keep the cakes close, they take care of themselves. 4 half pints in an 8 quart tub.


Two cakes in 2 litre slipper box. Salad lid on top.

GenesisCorrupted said:

then you’re going to burst grains.

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Arctic_Fox said:

GenesisCorrupted said:

then you’re going to burst grains.

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So?

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GenesisCorrupted said:

Arctic_Fox said:

GenesisCorrupted said:

then you’re going to burst grains.

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So?

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OldManRiver said:

You don't want lots of burst grains, because your grain will be a sticky mess that is hard to colonize.  When you get the first few, that indicates that the grain has taken up almost as much water as it can.  I simmer at a slow boil, sampling until I see the first burst grain.  By the time I get the grain dumped and strained, there is usually a fair few more.  I then dry on cookie sheets, stirring every ten minutes, for an hour or so, which seems to get them dry enough.

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You want everything to colonize nice and fast.

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