PuffM4gicDr4gon said:

Funny enough, I started the culture with a trenched BRF puck.

I currently use .5% lme.

I am using a SAB, so far only one ended up with a mold spore on it. I tossed that one. Here's hoping the rest are OK. I've been on the road for a week so I haven't checked them in a bit.

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PuffM4gicDr4gon said:

Kloakk said:

PuffM4gicDr4gon said:

I really like the cheap plastic lids. They suck for unmodded, but work great with a filter disk RTV'd on. They're $21 CAD for 24 of them.

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Yeah, but I'm in Norway, and everything is expensive. But that said, I have filter disks and going to try that.. It's like walking in the dark, I have no clue to why my tubs are fucked, but I'm going to get thru this and make it work..  Thanks tho, appreciate it.

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I'm in the same position as you. For the last year I've had trich show up almost every time. Before pins in the beginning, but now before first flush is done. The only good thing is that it has really helped me tighten up my process and learn new techniques.

I'm doing Cabin Sequestering and trenching to hopefully rule out/ eliminate bacteria and other hidden contaminants. My plates are always turning out tomentose, so I'm leaning towards that as a cause.

I'm also switching away from oats. Getting some Soft White Wheat and Millet tomorrow.

Not saying that is necessarily your cause, just sharing my experience.

Best of luck to you!

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Oh man, the last year... You're a legend for not giving up, I don't know if I could take a year of failure, glad you are still at it and helps me not giving up, thanks.

I'm a little late to the party, but I am doing the exact same thing, I'll take everything through cabins from this point and also mod my lids, fingers crossed.

I use oats and wheat, I have to little experience to say if one is better than the other, but I'll keep going and doing both until I get enough experience to say what works best for me.

Again, thanks for sharing, I really hope you find the source of your trich problem, that is what gets me, not knowing where I am failing, failing is fine, the not knowing part is what's driving me crazy.

LadysKnight said:

Hey SWBZA!
Fahtster posted about this here:

https://www.shroomery.org/forums/showflat.php/Number/27613226

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Quote:

How do I know when they are safe/not safe to eat?

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GenesisCorrupted said:

It’s all about the feel you can see the stem start to almost wrinkle and when you touch them, they feel soft like a marshmallow.

If you let them go too far, they will start to bruise over their entire body and start to turn colors as if trying to return to Mycilium.

Everything should still be fine and intact just a little wrinkled and soft. That’s when you know it’s ready.

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Thanks! Yesterday, I felt the stems and they still felt dense, so I gave it another day. So, this morning I felt them and they finally felt "marshmallow soft" However some of the caps were flatten and they looked "ugly".  Here is a pic. I just wanted to make sure they were still safe to eat and nothing "bad" could happen from waiting too long.

GenesisCorrupted said:

Those look fantastic, nothing wrong.

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Wow thanks! I can't wait to try them. Just put in the dehydrator

Jebi said:

They start turning black as they sporulate.  I would harvest immediately before it gets worse, plus you don't want to blow all the spores into your house.  It is air pollution

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Thanks! I did harvest all of them. Noted on the spores. I will keep my air filter close by. I can't believe how quickly they went from dense to looking like that. My next flush I will harvest a little earlier to be on the safe side. I just wanted to make sure I wouldn't get sick from eating those ones in the photo.