shroom_fae said:

The prints are not pretty, but I did at least get spores off of the caps!


This brings up another question that I could maybe get an answer from here:

If the intent of taking a print is to get a viable viable mycelia isolate, would the following procedure be better:
1. Remove stipe
2. Mist all surfaces of cap with ISO 70%(it shouldn't kill any spores)
3. Peel entire cap, like many French recipes call for with thick skinned mushrooms
3. Place the cap directly on an agar plate
4. Check every 24hrs, transfer any viable candidate hypea to a fresh plate with each daily check


The resulting plates would be the healthiest lineages, as they could put any surviving bacteria correct?

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skrimplet said:

oh okay, phew. I was worried I was being annoying by asking too many questions in the questions thread

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Never, keep them coming

Nichrome said:

This is a place to ask quick questions. They happen all the time and this is a dedicated place.

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Fiet said:

morning, this is my kack frost plate G2 transfer today i locate the tiny white spot thats not normal?

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Hard to be sure, but that whole area looks suspicious with the unorganized growth, take a new transfer.

Blue is a go, red is a no.





Got ninjaed, but I put in the work so I'm posting anyway

langten69 said:

BACKLIGHT, BACKLIGHT, BACKLIGHT...

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Good idea

Kloakk said:

Fiet said:

morning, this is my kack frost plate G2 transfer today i locate the tiny white spot thats not normal?

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Hard to be sure, but that whole area looks suspicious with the unorganized growth, take a new transfer.

Blue is a go, red is a no.





Got ninjaed, but I put in the work so I'm posting anyway

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Sure, will make a G3 transfer from the good growing Mycelium..


yesterday i make a lc with 2% light malt extract 100ml water 2g light malt and also filter in a coffee filter after 20min pressure cooking at 15psi the liquid looks supter cloudy tiny spots swomming there inside so i make a bew batch for 15min at 15 psi and same think not clear what i hope for.

Fiet said:

Sure, will make a G3 transfer from the good growing Mycelium..


yesterday i make a lc with 2% light malt extract 100ml water 2g light malt and also filter in a coffee filter after 20min pressure cooking at 15psi the liquid looks supter cloudy tiny spots swomming there inside so i make a bew batch for 15min at 15 psi and same think not clear what i hope for.

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Kloakk said:

Fiet said:

Sure, will make a G3 transfer from the good growing Mycelium..


yesterday i make a lc with 2% light malt extract 100ml water 2g light malt and also filter in a coffee filter after 20min pressure cooking at 15psi the liquid looks supter cloudy tiny spots swomming there inside so i make a bew batch for 15min at 15 psi and same think not clear what i hope for.

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Reduce the amount of malt extract to 0,2% and use distilled or RO water.

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0,2% sure? ok then i will make another one today i always use RO water dude...

Fiet said:

0,2% sure? ok then i will make another one today i always use RO water dude...

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Glad to hear you're using RO
And yes, 0,2%.

Here's one of my LC's ready to go, 0,2% dry malt.

rotvelta said:

Karo/high fructose corn syrup makes a pretty clear lc.

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I'm so damaged from working with yeast that I'm not comfortable with giving mycelium short chained sugars, I'm scared they will be lazy when they go to break down the long chained sugars in grain spawn

I'm sure mycelium don't mind as long as it's not to consentrated, what brand are you using and how much?

langten69 said:

This stuff works...
About a tsp per 500ml of water

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So 1ml/dl, got it. Does all mycelium like vanilla flavor

Kloakk said:

rotvelta said:

Karo/high fructose corn syrup makes a pretty clear lc.

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I'm so damaged from working with yeast that I'm not comfortable with giving mycelium short chained sugars, I'm scared they will be lazy when they go to break down the long chained sugars in grain spawn

I'm sure mycelium don't mind as long as it's not to consentrated, what brand are you using and how much?

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"short chained sugars" You are already over my head

I have been using Karo light corn syrup @ 3% in my lc's. I don't use lc's so much anymore as it makes me lazy with the agar work, but it sure gives a crystal clear lc.

Kloakk said:

Fiet said:

0,2% sure? ok then i will make another one today i always use RO water dude...

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Glad to hear you're using RO
And yes, 0,2%.

Here's one of my LC's ready to go, 0,2% dry malt.

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looks crystal clear i try .3% right know its pressure cooked right know will post soon a pictrue how it looks. but is there no disadvantage because of the low nute level in the water?

rotvelta said:

"short chained sugars" You are already over my head

I have been using Karo light corn syrup @ 3% in my lc's. I don't use lc's so much anymore as it makes me lazy with the agar work, but it sure gives a crystal clear lc.

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So if I feed my yeast with short chained sugars and then try to make them eat long chained sugars they give me the same look as my five year old when I tell him to eat something healthy right after having a chocolate bar

I can find karo, but man was that expensive where I'm at

Fiet said:

looks crystal clear i try .3% right know its pressure cooked right know will post soon a pictrue how it looks. but is there no disadvantage because of the low nute level in the water?

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Kloakk said:

langten69 said:

This stuff works...
About a tsp per 500ml of water

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So 1ml/dl, got it. Does all mycelium like vanilla flavor

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Shiiiid i guess so