Anomalocaris said:

So for manure based substrates how long do you guys pasteurize for? Seems like some go for a really long time like 8 hours at 150f. But if you ask AI about it it says its not good to do that. Why is that?

So whats actually true for pasteurization time. I see many trusted cultivators doing 8+ hours

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I would say it depends on how you pasteurize. So the main goal is to kill off competitive organisms, but keep the beneficial bacteria. In order to achieve that without partially sterilizing the outer layer of substrate while you wait for the core to reach the right temperature you will have to go slow and steady.

I usually go for 65°C(150°F), with my equipment that means I can't go any higher then 70°C(158°F) in order to make sure nothing gets partially sterilized. With those temperatures it is going to take about 2-6 hours(depending on the amount of substrate) for the core to reach 65°C(150°F), and I would still need to hold that temperature for 2 hours, and probably another 2-6 hours for it to come back down to room temperature.

If I had to use a completely closed off vessel like a jar or vakuum bags to submerge the substrate in a sous vide setup that would be a lot of time for non beneficial anaerobic bacteria to get a foothold and I do not want that

If that was my only pasteurizing option I would spread out the substrate in more jars or vacuum bags to quickly reach the core temperature and only hold it for 1-2 hours before pulling them out and provide more oxygen even though that won't allow for much of an increased population of beneficial bacteria.

With my setup the substrate never gets anaerobic and therefore I don't need to worry about that at all and can run longer pasteurizing times. Well that wasn't much of a quick answer(sorry Nichrome), but I hope it provided some insight at least

bloodssonnew said:

Thanks Kloakk I pulled some useful info from that that il use for sure eventually 😘 lol


Edit. The lol is because I had to wait 15 minutes cuz server downtime 😘 mush love

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Glad to hear it bud And I edited my username in your post in this quote

Mateja said:

It's already 11 o'Kloakk

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Didn't notice this the first time I read your post

Kloakk said:

Anomalocaris said:

So for manure based substrates how long do you guys pasteurize for? Seems like some go for a really long time like 8 hours at 150f. But if you ask AI about it it says its not good to do that. Why is that?

So whats actually true for pasteurization time. I see many trusted cultivators doing 8+ hours

---

I would say it depends on how you pasteurize. So the main goal is to kill off competitive organisms, but keep the beneficial bacteria. In order to achieve that without partially sterilizing the outer layer of substrate while you wait for the core to reach the right temperature you will have to go slow and steady.

I usually go for 65°C(150°F), with my equipment that means I can't go any higher then 70°C(158°F) in order to make sure nothing gets partially sterilized. With those temperatures it is going to take about 2-6 hours(depending on the amount of substrate) for the core to reach 65°C(150°F), and I would still need to hold that temperature for 2 hours, and probably another 2-6 hours for it to come back down to room temperature.

If I had to use a completely closed off vessel like a jar or vakuum bags to submerge the substrate in a sous vide setup that would be a lot of time for non beneficial anaerobic bacteria to get a foothold and I do not want that

If that was my only pasteurizing option I would spread out the substrate in more jars or vacuum bags to quickly reach the core temperature and only hold it for 1-2 hours before pulling them out and provide more oxygen even though that won't allow for much of an increased population of beneficial bacteria.

With my setup the substrate never gets anaerobic and therefore I don't need to worry about that at all and can run longer pasteurizing times. Well that wasn't much of a quick answer(sorry Nichrome), but I hope it provided some insight at least

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Belintaf said:

Mateja, I have a question — when you use oat flakes, do you grind them into flour or use them as is?

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Anomalocaris said:

Im using jars with grain spawn filtered lids or mushroom grow bags with a filter patch  in a sous-vide water bath. Im currently doing 8 hours for manure and 6 hours at 155f for casing. Do you think thats optimal for my setup?

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Anomalocaris said:

I dont know how to measure core temp in a jar

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You can always open up and check the middle jar. I have considered getting one of those wireless meat thermometers, but they are too expensive where I live when the setup I have works just fine

MushLuvR77 said:

Get you one of these, I also have an analog one for backup.  I used to have one of those really nice Taylor thermometer/timers, but it wore out after many uses and I went with the portable device.  Once you know your timeframes (data), the thermometer is mainly to keep track of water temp. 

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