tryptkaloids said:

Does anyone else feel like nobody uses the term microdose properly?

Like i can tell they are asking me to get high but not too high..

But dude.. you want to take less than that, every other day.

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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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That's not how it works. Please stop spreading nonsense here. It's becoming clear you're not here for answers or help. And calling an agricultural entity about a physics issue is just dumb. But yo do you.

RoscoeReturns said:

Nobody answered my quick question:

You still trust the government?

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el53 said:

So at 20 psi you sacrifice nutrition in your grain f aor time required at correct sterilization temperatures. It really isn't my opinion it's every food canning standard that says that.

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noomer said:

Can mycelium itself get contaminated? Sorry if this is a stupid question.

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noomer said:

Can mycelium itself get contaminated? Sorry if this is a stupid question.

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el53 said:

So at 20 psi you sacrifice nutrition in your grain f aor time required at correct sterilization temperatures. It really isn't my opinion it's every food canning standard that says that.

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Where? Please show us all proof of this. Please provide the studies that you read that back this up in any way. That 20 psi will degrade the nutritional viability of the grains used in mushroom cultivation in a measurable way. Or STFU.