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Mushrooms, Mycology and Psychedelics > Mushroom Cultivation
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Re: YoshiTrainer's guide to low-prep grains [Re: gianniyak] * 1
    #29335443 -

Let your PC cool on its own , leave them for awhile to cool off and they will be fine we can't rush anything here


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Re: YoshiTrainer's guide to low-prep grains [Re: YoshiTrainer] * 1
    #29335452 -

Yoshi, why is it that if I sterilize red millet for 3.5 hours at 124 °C with 550 or 600 ml of water in spawn bags, I end up with split grains?

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Re: YoshiTrainer's guide to low-prep grains [Re: cronicr] * 1
    #29335456 -

at zero pressure?

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Re: YoshiTrainer's guide to low-prep grains [Re: gianniyak]
    #29335491 -

After your PC cycle and the pressure has reduced completely, you can take the bags out. Obviously, they are going to be very hot so consider letting them cool in front of your FFU/flow hood. If you are not in a hurry, IMHO it'd be better to let them cool in PC.

How much grain are you using with your 550-600ml water in your bags? Some split grains do happen but it should be a small %. Depending on bag size and how many bags you run, 3.5 hours @ 124C seems excessive.


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Low Prep the World! (agar plates)
Low Prep the World! (grain prep)
Trashcan FC
Acidulated extraction gummies and drops
Drying agar and grains using parchment paper
:leaf:Cleaning your bubble hash bags


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Re: YoshiTrainer's guide to low-prep grains [Re: gianniyak] * 1
    #29335506 -

You'll still want to let it cool first. Thats when the bags will seal their selves.



If you still have issues you could also try flat folding the bags.


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Re: YoshiTrainer's guide to low-prep grains [Re: cronicr] * 1
    #29335522 -

cronicr said:
Let your PC cool on its own , leave them for awhile to cool off and they will be fine we can't rush anything here


:whathesaid:

ive tried it at all stages and get the best results when allowing cooker to cool completely. you will be glad u did

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Re: YoshiTrainer's guide to low-prep grains [Re: YoshiTrainer] * 1
    #29335572 -

1kg

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Re: YoshiTrainer's guide to low-prep grains [Re: gianniyak]
    #29336170 -

That is interesting Gianniyak, just using the ratios that Rev used here:

https://www.shroomery.org/forums/showflat.php/Number/28978237#28978237

It would seem that a kilogram of milo/sorghum would take about 692g water. Since you are using big bags of grain, maybe drop the water to 680g? Maybe also try reducing your temp to 103C for 3-3.5 hours?

Some on here have gotten away with presealing their bags before PC, I have not tried it. I personally would not seal them but it does work.

Good luck and please let me know how your next batch goes!

Edit: I'm an ass, I just realized you are talking about red MILLET not Milo, big difference.  The ratio is 2 parts dry grain to 1 part water. So 1 kg millet to 500g water, maybe 490 ish because you are making such a big bag? I'd still recommend not sealing and perhaps not adding the weights on top might help too?


--------------------
Low Prep the World! (agar plates)
Low Prep the World! (grain prep)
Trashcan FC
Acidulated extraction gummies and drops
Drying agar and grains using parchment paper
:leaf:Cleaning your bubble hash bags


Edited by YoshiTrainer (09/06/25 11:09 AM)

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Re: YoshiTrainer's guide to low-prep grains [Re: YoshiTrainer]
    #29336392 -

103 °C for 3-3,5 ore?
But this way I’m not sterilizing, I’m pasteurizing.

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Re: YoshiTrainer's guide to low-prep grains [Re: gianniyak]
    #29336706 -

My bad, 124C seems OK for 3-3.5 hours.


--------------------
Low Prep the World! (agar plates)
Low Prep the World! (grain prep)
Trashcan FC
Acidulated extraction gummies and drops
Drying agar and grains using parchment paper
:leaf:Cleaning your bubble hash bags


Extras: Filter Print Post Top
Re: YoshiTrainer's guide to low-prep grains [Re: YoshiTrainer] * 1
    #29337005 -

When I put water in the bag, does it need to be hot? Also, can I leave it soaking for 4 hours before putting it in the pressure cooker?

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Re: YoshiTrainer's guide to low-prep grains [Re: gianniyak]
    #29337012 -

No, cold water is fine. Sometimes I'll measure all my grains and water late the night before and start the PC first thing in the morning. I've had no issue with letting them sit before PC.


--------------------
Low Prep the World! (agar plates)
Low Prep the World! (grain prep)
Trashcan FC
Acidulated extraction gummies and drops
Drying agar and grains using parchment paper
:leaf:Cleaning your bubble hash bags


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Re: YoshiTrainer's guide to low-prep grains [Re: YoshiTrainer]
    #29337121 -

Sorry, but I didn’t understand anything — how many hours can I leave it soaking in the bag?

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Re: YoshiTrainer's guide to low-prep grains [Re: gianniyak]
    #29337222 -

Cold water is fine to use when adding to your grains.

Yes, allowing them to soak in the bags for 4 hours is fine.

Good luck!


--------------------
Low Prep the World! (agar plates)
Low Prep the World! (grain prep)
Trashcan FC
Acidulated extraction gummies and drops
Drying agar and grains using parchment paper
:leaf:Cleaning your bubble hash bags


Extras: Filter Print Post Top
Re: YoshiTrainer's guide to low-prep grains [Re: YoshiTrainer]
    #29337244 -

:cuore:

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Re: YoshiTrainer's guide to low-prep grains [Re: gianniyak]
    #29337264 -

Why does my mycelium colonize only along the cracks, both on red milo sorghum and also on red millet?”

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Re: YoshiTrainer's guide to low-prep grains [Re: gianniyak]
    #29337863 -

gianniyak said:
Why does my mycelium colonize only along the cracks, both on red milo sorghum and also on red millet?”


I'm not sure what you mean? The mycelium only colonized between the grains? What type of mushroom are you growing?


--------------------
Low Prep the World! (agar plates)
Low Prep the World! (grain prep)
Trashcan FC
Acidulated extraction gummies and drops
Drying agar and grains using parchment paper
:leaf:Cleaning your bubble hash bags


Extras: Filter Print Post Top
Re: YoshiTrainer's guide to low-prep grains [Re: YoshiTrainer]
    #29337910 -

Not between the grains or kernels, but only where the kernel is split open.It does not encapsulate the whole grain, whether it is red millet or red sorghum, it’s always the same thing. It creates aerial mycelium on the surface.

Edited by gianniyak (09/08/25 02:17 PM)

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Re: YoshiTrainer's guide to low-prep grains [Re: gianniyak] * 1
    #29337929 -

I would like to see a picture, but is sounds like you are describing the mycelium's preference for the starches inside the grain over the skin of the grains. Where the internal starches of the grains are easier to access the mycelium grows faster. Where the nutrients are harder to absorb on the "skin" of the grains, the mycelium has to work harder so it stretches out looking for easier sources.

That has been my observations too with grains and seeds with harder surfaces like millet, red sorghum and red winter wheat to a lesser extent. After more time when most of the easy access starch is used up, the mycelium settles down and starts to consume the rest. I don't think it ever uses up all of the skins, though. If you go through old used up spawn of wheat or millet, you will definitely find most of the grain shells still in tact.


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Re: YoshiTrainer's guide to low-prep grains [Re: ReverendMyc]
    #29337933 -

Spot on and (a little OT) the exact reason I boil sunflower seeds when I am doing wild bird seed.


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“We either make ourselves miserable or we make ourselves strong. The amount of work is the same”

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