Jrey16 said:

I'll be attempting to grow pan cyan TTBVI soon. I know people have been growing pan cyan in monotubs lately but for a first timer is that recommended? I don't have a tent or anything to grow pan cyan in. Which is the best method to grow pans for beginners? All I have at the moment are monotubs I use for cubes.

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Monotubs can definitely work.  If you want something a little easier with minimal investment: grab an air pump and some airstones, put the stones in the bottom of a large tote, cover the stones with water.  Set your pan trays on top of a wire rack and crack the lid to adjust fae.  You can also skip the rack and cover the water with perlite, and set your trays on that.

Essentially, a jcm.  But a little simpler than that setup.

https://www.shroomery.org/forums/showflat.php/Number/26565367

And later, if you want more space, you can use the airpump and stones to himidify a 3*2*4 tent (maybe larger even).

Churpee Choozle said:

A friend gave me 20 kgs of millet, so I'm a millet guy now. (You know who you are, make an account, show off your semilanceata work! We're waiting for it).
Did Crackatoa's no prep, 2 cups of grain, 1 cup of water. Vented, PCd for 90 mins, shaken one hour after cycle. God that was easy and mess-free! The result looks rather wet to me though. Would I get away with 2 cups grain, .9 cup water? Or, I'm European and have been raised with gram for gram comparisons, does anyone have a tight weight:weight recipe?

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Mub said:

https://www.amazon.com/gp/aw/d/B0DDWXPH5N?ref=ppx_pt2_mob_b_prod_image#immersive-view_1740406897771

Bought this Malt Extract Agar mix for my first grow, thought it might be easier for me. Was this a waste of time? Also, do I still need to get yeast I see a lot of recipes call for the malt extract and yeast.

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Mub said:

https://www.amazon.com/gp/aw/d/B0DDWXPH5N?ref=ppx_pt2_mob_b_prod_image#immersive-view_1740406897771

Bought this Malt Extract Agar mix for my first grow, thought it might be easier for me. Was this a waste of time? Also, do I still need to get yeast I see a lot of recipes call for the malt extract and yeast.

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tree frog said:

Jrey16 said:

I'll be attempting to grow pan cyan TTBVI soon. I know people have been growing pan cyan in monotubs lately but for a first timer is that recommended? I don't have a tent or anything to grow pan cyan in. Which is the best method to grow pans for beginners? All I have at the moment are monotubs I use for cubes.

---

Monotubs can definitely work.  If you want something a little easier with minimal investment: grab an air pump and some airstones, put the stones in the bottom of a large tote, cover the stones with water.  Set your pan trays on top of a wire rack and crack the lid to adjust fae.  You can also skip the rack and cover the water with perlite, and set your trays on that.

Essentially, a jcm.  But a little simpler than that setup.

https://www.shroomery.org/forums/showflat.php/Number/26565367

And later, if you want more space, you can use the airpump and stones to himidify a 3*2*4 tent (maybe larger even).

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Huskies said:

Yes I do!

Churpee Choozle said:

A friend gave me 20 kgs of millet, so I'm a millet guy now. (You know who you are, make an account, show off your semilanceata work! We're waiting for it).
Did Crackatoa's no prep, 2 cups of grain, 1 cup of water. Vented, PCd for 90 mins, shaken one hour after cycle. God that was easy and mess-free! The result looks rather wet to me though. Would I get away with 2 cups grain, .9 cup water? Or, I'm European and have been raised with gram for gram comparisons, does anyone have a tight weight:weight recipe?

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Yes I do! 185g of Millet, 118 of water.

I started weighing both my grains and water for no prep, it has given me more consistent results. Trying to eyeball with measuring cups easily leads to even up to 20 gram variances.

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cybork said:

The benefit of sourcing it yourself, is that you can better change the levels. Some use 4% sugar (and some 1%), and some higher and some even 0% sometimes. And also for agar you can differ, based on how hard or soft you want the agar plate. I use 4% by default with my standard local brand.

Good luck with your agar journey!

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LewDoja said:

cybork said:

The benefit of sourcing it yourself, is that you can better change the levels. Some use 4% sugar (and some 1%), and some higher and some even 0% sometimes. And also for agar you can differ, based on how hard or soft you want the agar plate. I use 4% by default with my standard local brand.

Good luck with your agar journey!

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Holy hell batman - 4% agar.

I bet you never have any problems with bacteria, eh?

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Yes, 4%. If I do less with this brand, some of the dishes stay liquid. Tried a lot, but all the time with less than 4%. I THOUGHT THAT WAS NORMAL

Not sure what you mean with no problems with bacteria. Frankly most times when I have contaminants, they more look like black and green molds. But not really sure whether those are bacteria or molds. Mostly the things are fluffy, not like wet dirty spots.

Edit+: Don't take my word for the 4% agar. Recipes mention lower %. For example here: https://www.shroomery.org/forums/showflat.php/Number/28959224

EniQma said:

Softer agar is always a plus for spores. How long has it been?

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