noleboarder said:

is putting a clear plastic bag w holes poked over shoeboxes for fruiting still advised? growing nats btw

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LewDoja said:

Normal 2 hours 18 psi....
Probably overkill by worth the peace of mind

How long soaked?

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LewDoja said:

How'd you do the saw dust?

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I'm trying to get into some gourmet outdoor grows this season, probably oysters and winecaps but I'm curious, do you use HWFP or do you get actual saw dust?

callmehippie said:

Fuck. Last night I ran 6 qt jars of millet in my presto. For two and a half hours. I put three quarts of water in the Presto. So level with the bottom minimum level marking..

This normally is plenty of water if I'm doing PF jars for 90 minutes.


I wasn't aware that I probably needed to add more water for a much longer cycle.

Long story short. I did not babysit it I went to my room and came back when my timer was off. When I got back it was no longer steaming.

I turned it off and let it cool and open it up today to see that it basically went through all of the water.

I have no clue when it stopped so I don't know if everything actually finished sterilizing and I'm hoping I didn't fuck up my presto.


Anyways how much water are you guys putting in for 2 to 2 and 1/2 hour cycle. so it doesn't dry up on you?


And when doing so are you having to raise the trivet even higher or is it okay that some of the bottoms of the jars become submerged?


And I'm also afraid the same thing happened to six jars I did the night before. Because I had my wife turn it off for me in case I fell asleep which I did.

She doesn't remember if it was still going or not. the water level was very low. But not as low as it was on the second round.

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Axman said:

callmehippie said:

Fuck. Last night I ran 6 qt jars of millet in my presto. For two and a half hours. I put three quarts of water in the Presto. So level with the bottom minimum level marking..

This normally is plenty of water if I'm doing PF jars for 90 minutes.


I wasn't aware that I probably needed to add more water for a much longer cycle.

Long story short. I did not babysit it I went to my room and came back when my timer was off. When I got back it was no longer steaming.

I turned it off and let it cool and open it up today to see that it basically went through all of the water.

I have no clue when it stopped so I don't know if everything actually finished sterilizing and I'm hoping I didn't fuck up my presto.


Anyways how much water are you guys putting in for 2 to 2 and 1/2 hour cycle. so it doesn't dry up on you?


And when doing so are you having to raise the trivet even higher or is it okay that some of the bottoms of the jars become submerged?


And I'm also afraid the same thing happened to six jars I did the night before. Because I had my wife turn it off for me in case I fell asleep which I did.

She doesn't remember if it was still going or not. the water level was very low. But not as low as it was on the second round.

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By still steaming do you mean the weight was rocking?

It would probably be good for you to give this a read.

I run 3 quarts of water and a splash of white vinegar as I have hard well water where I live.
The jars are about half submerged in water, I have almost no water loss as I taped 2 quarters on top of my weight to keep it from making that terrible rocking noise for the entire 2 hours I PC for.

The only time I've raised my trivet is if I'm running small 1/4 pint jars.

The only way you can hurt these is to run them fully dry (it warps the bottom) or obviously over pressurize it and blow it up

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callmehippie said:

Honestly I have no clue what went wrong then. I did everything as described. I've got quarters taped on the top of the weighty to keep it quiet and keep excess Steam from escaping. And I also turn the burner down almost to completely low and that's enough to keep it up to the right psi.

When I went down the rocker was barely rocking anymore and almost no steam coming out.

When I went to Open it up there was almost no water left.

Oh and I did a 15 minute vent after there was a steady stream of steam.

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Bigworm said:

Sorry I couldn't think of what they were called at the moment and just called it "saw dust". I use oak hwfp but for a pellet grill to be sure I get all hardwood.
I honestly don't measure water when hydrating hwfp, since it always seems to change depending on where I buy them, brand, where they are stored at the store, and humidity. I just keep adding a little boiling water and mix. Once they start to fall apart I keep mixing a little water in at a time until when I feel them they are damp but not dripping if I squeeze them. Like field capacity with coir. I have chef hands and wear disposable gloves which help me be able to handle the hot pellet dust.
I soak the chips separately for 24 hours.
When I grow gourmet mushrooms I do masters mix with half soy hulls and half pellets. I hydrate separately and mix together when hydrated. If I was to use saw dust for gourmet I would make sure it was only hardwood saw dust(no pine) and add a small amount of coir to keep it fluffier. If I had to guess it would be 10:1 saw dust:coir. I think the main difference with saw dust and hwfp is the texture. Saw dust might compact more due to being much finer then pellets. Soy hulls would help but they can be mushed pretty good too so coir would really help keep it less compact and hold more moisture. (Just my experience and what I would do. I'm not saying I'm right.)

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Axman said:

Bigworm said:

Sorry I couldn't think of what they were called at the moment and just called it "saw dust". I use oak hwfp but for a pellet grill to be sure I get all hardwood.
I honestly don't measure water when hydrating hwfp, since it always seems to change depending on where I buy them, brand, where they are stored at the store, and humidity. I just keep adding a little boiling water and mix. Once they start to fall apart I keep mixing a little water in at a time until when I feel them they are damp but not dripping if I squeeze them. Like field capacity with coir. I have chef hands and wear disposable gloves which help me be able to handle the hot pellet dust.
I soak the chips separately for 24 hours.
When I grow gourmet mushrooms I do masters mix with half soy hulls and half pellets. I hydrate separately and mix together when hydrated. If I was to use saw dust for gourmet I would make sure it was only hardwood saw dust(no pine) and add a small amount of coir to keep it fluffier. If I had to guess it would be 10:1 saw dust:coir. I think the main difference with saw dust and hwfp is the texture. Saw dust might compact more due to being much finer then pellets. Soy hulls would help but they can be mushed pretty good too so coir would really help keep it less compact and hold more moisture. (Just my experience and what I would do. I'm not saying I'm right.)

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Sweet, I was planning on running HWFP as well as Straw. I guess I have a lot of reading to do, thanks for the info.

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