TedsDead said:

Gilmour Hendrix said:

When using unmodded lids covered in foil for PC, wait for the jars to cool or tighten lids as soon as they come out of the PC?

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What kind of lids?  And do you have a flowhood?    If flowhood unload hot with hood on still hot heat releasing no vacuum.  If plastic lids dont tighten if hot. Vacuum can crack plastic lids. best to have some sort of filter in the 1st place. On the lids that is.  No real advantage to not modding a lid especially for grain. Lc sure can get a3ay with but just mod lids for grain you'll thank yourself.

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el53 said:

Never hurts to go to the source as opposed to what has been published on any website. I don't know what calculations were used for any book or websites algorithm but I do know that the US department of agriculture has an entire division there to help you. Can't tell you how many times I've seen 15 psi being quoted as the only standard when in fact it is not for altitudes below 8000 ft. According to the US department of agriculture from 8,000 to 10,000 ft a dial gauge set to 15 psi is the standard. If you're higher than 10,000 ft you should get the science-based calculation from the source.

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dopesauce said:

I am at 4500ft I am trying to figure out if I need to:
add 15% to my cook time
Pc at 18 psi instead of 15 (quarters taped to weight)
Or do both.

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el53 said:

Never hurts to go to the source as opposed to what has been published on any website. I don't know what calculations were used for any book or websites algorithm calculation but I do know that the US department of agriculture has an entire division there to help you. Can't tell you how many times I've seen 15 psi being quoted as the only standard when in fact it is not for altitudes below 8000 ft. According to the US department of agriculture from 8,000 to 10,000 ft a dial gauge set to 15 psi is the standard. If you're higher than 10,000 ft you should get the science-based calculation from the source.

The suggestion to call the US department of agriculture extension office is literally in their guidelines

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el53 said:

You don't have to equal 15 psi at sea level. This is the problem with the way people have screwed around with these calculations and why I suggest you call the US department of agriculture for your specific elevation. Are there variations in cooking times based on volume yes but you do not cure that by adding additional pressure. It simply doesn't work.

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callmehippie said:

TedsDead said:

callmehippie said:

Gilmour Hendrix said:

I'm too new to get willy nilly with my procedures. I need to know, beyond a doubt, what works for me.

I have ship's, rtv, and sfd's on deck, jic. Gonna roll with unmodded lids until I see a need for anything else. Maybe MS/LC/LI? I dunno. Not there yet...



Thanks for the info on storage options. I have a large, gasketed container I use for cat food. Like you said CMH, that would work well.

Still need to nab a bucket for coir. Those screw tops look nice, Henry.

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Look into getting a 5 gallon insulated drink cooler for doing your coir.

Like this



Use this as your dedicated bucket for coir. I know it's already been mentioned but label them and only ever put coir in it. Same goes for your grain bucket. It's so important I'm definitely repeating it.

But yeah the 5 gallon insulated cooler is perfect. Holds temperature really well without having to wrap blankets and stuff around it. You also don't have to worry about the Heat and vacuum deforming your bucket. Which did happen to me once with one of those orange  Home Depot buckets with the gasketed lids that does a super tight seal.

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Waste of $ use 5 gallon bucket or tote.  The insulation doesnt benefit anything

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I stopped using the ones I got from home depot cause the seal was too tight. It would vacuume. And I kept ending up with this




I can't remember. Feel like it was bod who recommends the insulated cooler.

But ya i agree  20-30$ is not the cheapest option.  I  do like how sturdy it is.

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el53 said:

Let me try to put this a different way and give you an example to prove it. The whole point of pressure is to get into the temperature range of 250 to 260 for boiling water also this thing that it creates for sterilization. If you go too high you can literally with pressure turn your grain into sludge and if not all of it certainly that accounts for all that weird moisture at the bottom of jars and I can prove this. Ever tried pressure cooking a turkey leg? They really come out awesome just look up the right PSI for where you live throw a steamer basket and a turkey leg in but while you're at it add an onion. 10-15 minutes after you reach pressure turn off your heat, let the pressure cooker naturally aspirate and open. Your turkey leg is fall off the bone tender but where's your onion it's disappeared  and you magically have onion gravy under your steamer rack. Why you may ask. Because the onion did not require high pressure cooking and was simply pressured into delicious sludge. Sterilizing your grains at over psi's will do the same thing to them. Don't ever ask yourself again why you have sludge in the bottom of a bag or a jar.

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el53 said:

Let me try to put this a different way and give you an example to prove it. The whole point of pressure is to get into the temperature range of 250 to 260 for boiling water also this thing that it creates for sterilization. If you go too high you can literally with pressure turn your grain into sludge and if not all of it certainly that accounts for all that weird moisture at the bottom of jars and I can prove this. Ever tried pressure cooking a turkey leg? They really come out awesome just look up the right PSI for where you live throw a steamer basket and a turkey leg in but while you're at it add an onion. 10-15 minutes after you reach pressure turn off your heat, let the pressure cooker naturally aspirate and open. Your turkey leg is fall off the bone tender but where's your onion it's disappeared  and you magically have onion gravy under your steamer rack. Why you may ask. Because the onion did not require high pressure cooking and was simply pressured into delicious sludge. Sterilizing your grains at over psi's will do the same thing to them. Don't ever ask yourself again why you have sludge in the bottom of a bag or a jar.

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mushboy said:

ive sterilized grains at 25psi they do not turn to mush you are making things up my man.

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