Ikarus21 said:

They are really good at keeping terrariums free of mold, fungus and decaying matter/poop, which mean that pasteurized substrate could have a lower contam rate if it prevented any fungi or mold growing while storing, recollectig or drying, specially nutritious pasteurized substrate or even pc'd.
And since they decompose manure, it cpuld lead to a higher/faster absorption rate by our desired mycelium. One would need to get rid of 100% of them before spawning tho

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Nokumana said:

Hey everybody, I have a stack of reusable polycarbonate petri dishes and a bottle of agar that I need to restarilyze. From what I've read I figure I can do them both at 15 PSI for about 20 to 30 minutes. My plan would be to wrap the petri dishes in foil. After the run I'll cool the agar to 125° and pour the plates right away. Does that sound like a reasonable plan?

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JuniperTea said:

First time with hillbilly pumpkin. These boys look ready to harvest? I've been having trouble finding good images of mature ones. These haven't changed much in probably a day or two now

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If you want to, or you can wait a bit longer they'll probably get bigger too if you wait. They DO look lovely by the way! 🎃

LotKid said:

B Traven said:

Yeah, if you can pull off a permanent SAB location, it's definitely a game-changer. Or, at least, it was for me.

Yeah, I know a valve is superior to a jiggle weight, but yah know, a Dodge Neon will still get you to work in the morning lol

With the way food prices are these days, I think just about anyone should be able to recoup their expenditures on a pressure cooker by doing some canning with it.

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Depeneding on the unit, it's not difficult to change out jiggle weight for valve.

Jiggle weight still gets ya there. That what i had to work with first starting out way back when.

I've got an old aa915 that i bought on ebay for $60 many many moons ago thay i still use for all my agar and stuff. It came with an old valve closure on it versus a jiggle weight which was a lil surprising.

I eventually changed the old valve out to a new one from AA. Beacuse it was leaking pressure. I should probably change the gauge too but idk... something about the old look lol. The needle doesn't rest at zero anymore but at pressure it still seems fairly accurate: lol:

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If you are in the US your County Agriculture center will test your gauge for free (at least mine does).
Oats forever

MycoKyle said:

cronicr said:

Idk I'm guessing not long enough lol, prolly can't breathe there's no extra agar it's not ideal for sure

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Fuuuuuuuuck

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cronicr said:

Push the air out add a weight in the bag a ziplocks fine , pillow cases work as well but you end up stealing water and squeezing to.field capacity

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Kloakk said:

You might already know this, but I want do add(for those who don't know) that just boiling spent yeast will not give much nutrients because they are biounavailable. It is however pretty easy to make the nutrients bioavailble. How? Autolysis.

What you need is a instapot, souse-vide, or other device that can hold the temperature at 50°C(122°F) for 24 hours. Yeast will die quite quickly at this temperature, but their enzymes will not. This releases the normal control a yeast would keep on these enzymes, allowing them to break down proteins, ipids, DNA, and other molecules not normally bioavailable in boiled yeast into a form which is bioavailable. This also breaks apart the yeast cell sufficientl to free all the nutrients.

It's how Lallemand makes Fermaid O.

[url=https://suigenerisbrewing.com/

Edit: I did it! I practically linked something!

callmehippie said:

In regards to using a sous vide to pasteurize substrate. Is it absolutely necessary to vacuume the bag first?

If not, will regular zip locks work? 

I've read about some using pillow cases.


Anyways just looking for a quick tips and tricks on pasteurizing substrate or casing with the sous vide..

Dos and donts and what's necessary or not plz.

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I’ll add to what cron & DV8 said. Don’t use thin ziplocks, only the thicker freezer style ziplock bags. Sous vide weights or stainless spoons from your silverware drawer is a good weight. For ziplock you can start to submerge open and zip them at the waterline to get all the air out. I would clip ziplocks to the side of the pot or container and not submerge the whole bag. That all being said, I have had ziplocks fail, and ruin an entire meal. Common? No. So why chance it.

Vac seal bags you can get cheaply from the Zon in multiple sizes. I’ve NEVER had one fail in a sous vide in the 12 years I’ve owned my sous vide.

As far as using a pillow case, I know it is done. But why have all those particles or whatever is gonna leach out of the pillow case running through your sous vide pump, heating element & thermostat? Especially since it is a fine cooking appliance. I’m gonna call an hard pass on that because it can’t be too good for the unit. And what ever leaches out, is now not in your substrate any longer. Possible micronutrients? For me I like pure clean H2O running through my sous vide. It keeps it clean and the only maintenance I have to is remove any calcium or lime build up. In 12 years I’ve only had to do that twice.

Also stay in smaller bags and amounts with your bags so they come up to temp quicker making the process effective. To give you an idea, this is a bag that contains about a quart and a half of sub I use for ATL7. The 90mm petri dish is for size comparison. It is a vac seal bag, no weights, proper field capacity, that I pasteurized at 160° for two hours back in August. It is still perfect. Good seal, proper pasteurization. It goes a long way. Hope that all helps Hip!

Splittinghairs said:

Just wanna try something different with the agar. Gonna do one last clone grow and see if I can get some yetis before I pack it up for awhile.

I saw 10g agar/ 7g lme/ and 2g yeast on the forums. Figured it should be good.

So take it regular nutritional yeast from the grocery works. Just not live?

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Yes, nutritional yeast is made the same way Fermaid O is, autolysis. Fermaid O just has a different nutrient profile