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Mushrooms, Mycology and Psychedelics > Mushroom Cultivation
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Offlinekali
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Registered: 12/25/00
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Re: water / rye
    #299481 - 04/23/01 03:02 PM (23 years, 8 months ago)

what does gypsum do?
is it worth adding oyster shell as McKenna suggests?


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OfflineAnnoA
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Re: water / rye [Re: kali]
    #299776 - 04/23/01 04:29 PM (23 years, 8 months ago)

gypsum separetes the kernels and provides minerals.

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Offlineemetheus
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Registered: 10/25/00
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Re: water / rye
    #300366 - 04/24/01 07:40 AM (23 years, 8 months ago)

indeed
kast is correct, steeping is the true way

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Offlinekali
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Re: water / rye [Re: emetheus]
    #301370 - 04/25/01 05:11 AM (23 years, 8 months ago)

excuse my ignorance, but what does steeping the rye involve?


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Offlinenononsense
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Registered: 03/26/01
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Re: water / rye [Re: kali]
    #301372 - 04/25/01 05:15 AM (23 years, 8 months ago)

Letting the rye take up water 24 hours without boiling.
This will cause you to use less water at the pc stage!

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Invisiblepaddoholland
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Registered: 02/13/01
Posts: 317
Loc: the Netherlands
Re: water / rye [Re: nononsense]
    #301381 - 04/25/01 05:51 AM (23 years, 8 months ago)

Yeah, nononsense is right.
Put your rye in enough water for 24 hours!
Run through a sieve, put in jars, pc, ready!
No shit with too much, or less water!

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Offlineegghead
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Re: water / rye [Re: kali]
    #301404 - 04/25/01 06:50 AM (23 years, 8 months ago)

steep: to soak, saturate or imbue.

Most folks think of tea in association with steeping. From the definition, you know the goal is to saturate some material with another substance.

When steeping tea, you're saturating the hot water w/ the essential oils of the tea leaves. When steeping grain, you're saturating the grain w/ water.

You can steep grain at various temps, but to speed things up use higher temps. If you go too high on temps for too long, the kernels will expand and burst. A safe way is to bring the water to a boil, turn off the heat, add grain and wait until it's fully saturated. Just pick out kernel and smash it between your fingers. If it's hard in the center, keep waiting. If not, your substrate may dry up.

The method Anno said works also. I've found that the grain on the bottom tends to get the most water and you might end up w/ a sticky layer on the bottom.





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OfflineAnnoA
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Re: water / rye [Re: egghead]
    #301420 - 04/25/01 07:42 AM (23 years, 8 months ago)

To obtain an uniform water content shake the hot jars imediately after the pressure has settled.

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OfflineMNmyc
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Registered: 02/25/01
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Re: water / rye [Re: Anno]
    #301497 - 04/25/01 10:06 AM (23 years, 8 months ago)

This is what I did most recently.

3/2 organic rye to distilled water by volume (in half gallon jars the math is easy, 3 cups/2 cups).

I then used a foodsaver vaccuum sealer to evacuate the air/pressure in the jars (which is cool, you can see the air being drawn from the grains, so water must be entering just as quick). Just like the stuff they say about marinating a steak in 15 minutes, except I left it that way for several hours and periodically shook it up.

After which I relieved the vaccuum and continued to let it sit for the rest of a 24 hour period to germinate any spores that can survive pc'ing. Then I just drained what little liquid was left free in the jar (about 3 teaspoons) switched to a lid with a polyfill plug and foil to cover, and into the canner it went for a half hour.

It worked beautifully. Perfect! Nice, uniform, fat grains that shake effortlessly. And no contams. after sitting for several days now.

And I figure that measuring the water doesn't really matter with this method, as I drain the excess before cooking. I just try to keep it close so that I don't throw away alot of nutrition.



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