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jompa67
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Sterilisation of frutingbags
#28898330 - 08/03/24 04:19 AM (5 months, 11 days ago) |
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I have make frutingbags of 1 kg size and use to cooking them at 100 C for 4 hour.
I have just bought a wireless termometer that can be stuck into the fruting bag. Question: When temperature inside the fruting bag has reach 100 celcius, for how long time should I continue cooking them? at minimum
Edited by jompa67 (08/03/24 04:38 AM)
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3.A.M
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Re: Pasteurisation of frutingbags [Re: jompa67]
#28898334 - 08/03/24 04:25 AM (5 months, 11 days ago) |
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If you’re pasteurising then 100c is way too hot, you want about 60-65c and only for about an hour or so. So once the thermometer reaches 60-65c in the centre of your bag you want to keep it there, if you have a dehydrator with temperature control you can place it in there and do away with the thermometer, I usually do about 4 hours giving it time to get up to temp. What are you pasteurising?
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jompa67
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Re: Pasteurisation of frutingbags [Re: 3.A.M]
#28898339 - 08/03/24 04:37 AM (5 months, 11 days ago) |
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maybe pasteurising is not the right word. Let say "Sterilisation" instead. I know 121 c is much better. We have steam Sterilisation our substrate at 100 c for very long time now and it works good. With this new termometer, I can hopefulle shorten the sterilisation time and save some money.
Edited by jompa67 (08/03/24 04:41 AM)
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3.A.M
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Re: Pasteurisation of frutingbags [Re: jompa67]
#28898342 - 08/03/24 04:43 AM (5 months, 11 days ago) |
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Sounds like you’re talking more about steaming than pressure cooking which requires more like 24 hours to reliably work, just don’t let it run out of water. What exactly is the process you plan on using? Can you not get your hands on a pressure cooker?
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vicepope
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Re: Pasteurisation of frutingbags [Re: 3.A.M]
#28898345 - 08/03/24 04:53 AM (5 months, 11 days ago) |
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Better to cook 2 hours three days in a row. But 8 to 24 hours straight might be enough. If your sterilization to colonize remember that the thermometer stuck inside will be impossible to remove sterile enough not to make it work.
-------------------- The better guide to grow mushrooms.
https://www.shroomery.org/forums/showflat.php/Number/8553541
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naturesnordix
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Re: Sterilisation of frutingbags [Re: jompa67]
#28898356 - 08/03/24 05:18 AM (5 months, 11 days ago) |
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I've seen some designs for turning 55 gallon metal drum into a steam/ pressure steraliser, I have a 6q pressure cooker I got for 3 dollars at a flea market that works great but I can only do 2 quarts with plastic lids and 3 with the 2 piece metal lids at a time, the local Walmart has a 60q pressure cooker for like 75 bucks I am just so broke I can't afford it...... But if you have a local Walmart around or look on Amazon you might be able to find a 60q pressure cooker for a good price, that should be more then sufficient to do at least 2 of not 3 ( maybe more idk ) 1kg spawn bags..... With my tiny P.C I do an 1:30 hours at 15psi, let the pressure out, refill the water and cook it for another 1:30 hours, I've found that to be the best method for getting very good jars .... Also what kinda grain do you use? I love purple purvian corn ( used to make a drink their tribal long distance runners drink ) or red paddy rice mixed with flaxseed ( sometimes I'll mix jora corn in with the rice and flax to add some extra nutrition & sugars, jora corn smells like pure molasses but is way way different from purple purvian corn)
Also why does everyone speak in such absolutes, there is no 1 way to do this, really all people need to do is provide the proper environment and the mushrooms do the rest, I feel like everyone on here forgets that different climates and areas will need different techniques, if you in Arizona Winter and your useing a tec that work " foolproof" but the guys who wrote it only grown in Alberta Canada 3 month growing season then of course your gonna run into problems.... Idk a lot of people on this sight seem really rude and instead of having a solid exchange of knowledge, I find myself repulsed by the way people talk to and attack eachother on here it's sad we have such a chance to lean and help eachother grow here and it's used to, ONLINE EGO BUILD instead
But love all y'all have the best day, I hope boomers help all of you like they have me, they saved my life
Edited by naturesnordix (08/03/24 05:21 AM)
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jompa67
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We have a chamber that fit 1500 fruiting bags (1 kg each). We use gas to steam-sterilize them. When temperature have reach 100 c (takes about 2 hour) in the chamber, we count 4 hour forward. This is a process we have use for many years now without any major problem. Some people say 3 hour is enough other wants us to cook for 6 hour. So i hope a temperature probe in one of the fruitingbag will give me more insight over the cooking proccess.
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hamloaf
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Re: Sterilisation of frutingbags [Re: jompa67]
#28898498 - 08/03/24 08:28 AM (5 months, 11 days ago) |
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100c (212F) is not technically pasteurization temperature range. It is just not. That is “sanitation” ie boing point.
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hamloaf
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Re: Pasteurisation of frutingbags [Re: jompa67]
#28898511 - 08/03/24 08:36 AM (5 months, 11 days ago) |
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Quote:
jompa67 said: maybe pasteurising is not the right word. Let say "Sterilisation" instead. I know 121 c is much better. We have steam Sterilisation our substrate at 100 c for very long time now and it works good. With this new termometer, I can hopefulle shorten the sterilisation time and save some money.
I missed this post. Yes, 121c (250F) is sterilization temperature. That can work too.
What are the contents of your fruit bags?
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RoscoeReturns
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Re: Pasteurisation of frutingbags [Re: hamloaf] 1
#28898669 - 08/03/24 10:24 AM (5 months, 11 days ago) |
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What’s in your bags, and what are you growing? Atmospheric steam sterilization works, but typically needs 12-24 hours at temp to sterilize. You may have been having success with 4 hours if your substrate is not supplemented, ie only sawdust, but if you’re adding bran or soy hulls four hours likely isn’t enough time.
You may want to ask this in the Gourmet and Medicinal forum. Get more eyes that have experience using your type of set up.
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jompa67
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Re: Pasteurisation of frutingbags [Re: hamloaf] 1
#28899240 - 08/03/24 09:08 PM (5 months, 11 days ago) |
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we are growing oyster mushroom in a mix of rubber tree saw dust, rice bran, dolomite and gypum. Each month we produce about 20 000, 1 kg bags with just a few catch mold. But that can be of other reasons.
After cooking: First we let mycelium to colonize the bag (4 - 5 weeks) Then we hanging them like in the picture for 10 weeks and collect mushrooms
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AzureCultivator
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Re: Pasteurisation of frutingbags [Re: jompa67]
#28899243 - 08/03/24 09:13 PM (5 months, 11 days ago) |
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Quote:
jompa67 said:

Wow!
-------------------- Hitchhiker’s Guide to the Shroomery “Clean spawn is easily the most critical component of the entire cultivation process.”
Drink the Water of Life and become Paul Muad’Dib
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3.A.M
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Re: Pasteurisation of frutingbags [Re: jompa67] 1
#28899409 - 08/04/24 12:32 AM (5 months, 10 days ago) |
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Bro should be giving advice not asking 😂
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Chaos4142
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Re: Pasteurisation of frutingbags [Re: 3.A.M]
#28899485 - 08/04/24 02:43 AM (5 months, 10 days ago) |
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Quote:
3.A.M said: Bro should be giving advice not asking 😂
Exactly
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hamloaf
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Re: Pasteurisation of frutingbags [Re: jompa67]
#28899563 - 08/04/24 06:28 AM (5 months, 10 days ago) |
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Quote:
jompa67 said: we are growing oyster mushroom in a mix of rubber tree saw dust, rice bran, dolomite and gypum. Each month we produce about 20 000, 1 kg bags with just a few catch mold. But that can be of other reasons.
After cooking: First we let mycelium to colonize the bag (4 - 5 weeks) Then we hanging them like in the picture for 10 weeks and collect mushrooms

Ah, shoot. Oyster mycelium will tear anything up. I am not a proponent of fixing things that are not broken, but I do understand your quest to cut costs any where you can due to running large volumes.
This following suggestion will take some extra time, but what you can do is start doing small control batches experimenting with a lesser amount of time on your sterilization cycles until you find a sweet spot. My presumption is that with oyster mycelium; you should be able to decrease sterilization times somewhat (to what extent I do not know) and be fine.
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