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Temazzie
MethamphetamineFueled Dictator
Registered: 09/01/04
Posts: 32
Last seen: 19 years, 1 month
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cold dunk and roll
#3301444 - 10/31/04 03:28 PM (19 years, 4 months ago) |
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I just dunked two cakes and left them in the fridge for 24 hours. When I took them out I rolled them in dry vermiculite. Now they both look light blue. I'm wondering if this is just from cold shocking, or from bruises from rolling the cake in vermiculite Also, any other cold shocking, dunking, and rolling info anyone has please post. There's not much info on this site on these topics.
-------------------- No I do not support the national socialist party.
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Temazzie
MethamphetamineFueled Dictator
Registered: 09/01/04
Posts: 32
Last seen: 19 years, 1 month
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Re: cold dunk and roll [Re: Temazzie]
#3301457 - 10/31/04 03:32 PM (19 years, 4 months ago) |
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BTW, These cakes just finished their 1st flush.
-------------------- No I do not support the national socialist party.
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krazycure
Coastal TripTech
Registered: 08/16/04
Posts: 90
Loc: The edge of reason
Last seen: 17 years, 8 months
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Re: cold dunk and roll [Re: Temazzie]
#3301531 - 10/31/04 03:53 PM (19 years, 4 months ago) |
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Personally, I find that the popular advice to "roll in dry verm then mist" to be bunk. I'm sure it works for some, but what I've found is that most coarse verm doesn't readily make a good, even layer on the cake when rolled in dry. I suggest a complete reversal: use a premisted (lightly!) layer of FINE verm (go through coffee grinder /w coarse) in the bottom of a sterilized baking pan to roll in. That's just me though. However, popular consensus is that with cakes, cold shocking is not needed and really only slows things down. Can't hurt, but you'd still get the same temp. drop trigger just by putting them directly in the fruiting chamber
Edited by krazycure (10/31/04 03:55 PM)
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george castanza
Lord Of The Idiots!
Registered: 10/21/02
Posts: 8,743
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Re: cold dunk and roll [Re: krazycure]
#3303741 - 11/01/04 05:59 AM (19 years, 4 months ago) |
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Quote:
krazycure said: Personally, I find that the popular advice to "roll in dry verm then mist" to be bunk. I'm sure it works for some, but what I've found is that most coarse verm doesn't readily make a good, even layer on the cake when rolled in dry. I suggest a complete reversal: use a premisted (lightly!) layer of FINE verm (go through coffee grinder /w coarse) in the bottom of a sterilized baking pan to roll in. That's just me though.
However, popular consensus is that with cakes, cold shocking is not needed and really only slows things down. Can't hurt, but you'd still get the same temp. drop trigger just by putting them directly in the fruiting chamber
yes! dunk and roll! it works great! kramer dunks and rolls before the first flush...and just a cold dunk after every other flush! he uses fine verm and notes a HUGE difference between rolling and not rolling and cold dunking can only help so (cold)dunk and roll! you wont regret it! a link on the d&r
-------------------- KRAMER CAKES
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Sam1912
journeyman
Registered: 09/23/04
Posts: 2,142
Loc: Cali
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Something is not right about what you said... should be coldshock, dunk and roll before first flush, and dunk only between each flushes. Coldshocking will only slow the growth.
Sam
-------------------- Protect your civil rights! End drug prohibition. And if you don't care about your civil rights, protect mine! If you want a rating from me, please PM me. For those really newbies, don't expect an answer back, but you can try me anyways.
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george castanza
Lord Of The Idiots!
Registered: 10/21/02
Posts: 8,743
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Re: cold dunk and roll [Re: Sam1912]
#3303886 - 11/01/04 07:03 AM (19 years, 4 months ago) |
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cold dunking does not hurt them iko and warm dunking has a higher contam rate iko everyone will have, and of course, is welcome also,to there own opinions;)
-------------------- KRAMER CAKES
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Silven
Registered: 08/30/04
Posts: 2,072
Loc: El Mexicano
Last seen: 8 months, 3 days
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Sorry George, but what is iko?
I also find fine grade verm to be the best to roll in!
In fact, I like fine grade verm for mixing with BRF as well rather than course.
- Silven
-------------------- What do you bring to the table?
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Koala Koolio
TTAGGGTTAGGGTTAGGGTTAGGG
Registered: 01/07/04
Posts: 7,752
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Re: cold dunk and roll [Re: Silven]
#3303906 - 11/01/04 07:23 AM (19 years, 4 months ago) |
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in kramers opinion of course.
pure genius.
-------------------- You're not like the others. You like the same things I do. Wax paper, boiled football leather... dog breath. We're not hitch-hiking anymore, we're riding!
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MushroomFriend
I smell a conspiracy!
Registered: 10/12/04
Posts: 4,055
Loc: The Druid Peak Pack.
Last seen: 11 days, 18 hours
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lol, but i aint allowed to ask who he is!
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pizzle3k
Midwest Mushin!
Registered: 05/16/04
Posts: 206
Last seen: 12 years, 1 month
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its the guy on seinfeild,i heard he is a big shroom advocate lol
yea when fruiting cakes a good cold shock and then roll in verm always helps,those mushies love their water!!
P3K
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MushroomFriend
I smell a conspiracy!
Registered: 10/12/04
Posts: 4,055
Loc: The Druid Peak Pack.
Last seen: 11 days, 18 hours
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Re: cold dunk and roll [Re: pizzle3k]
#3305380 - 11/01/04 03:05 PM (19 years, 4 months ago) |
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Seinfeld? What is that?
A I google it!
Thanks, MF
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Sam1912
journeyman
Registered: 09/23/04
Posts: 2,142
Loc: Cali
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Re: cold dunk and roll [Re: Silven]
#3305469 - 11/01/04 03:27 PM (19 years, 4 months ago) |
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I agree with you on fine verm for roll. It's great for holding water. But as far as for the cake, I disagree. I use the coarse(7-12mm) verm for cakes. Fine verm tends to make "not packing" difficult and tends to colonize slower. I'm getting consistant colonization around 10 days with coarse verm. But I guess it's also matter of preference. I personally like cakes that move along fast instead of making me do tricks with it like flipping or laying on sides...
Sam
-------------------- Protect your civil rights! End drug prohibition. And if you don't care about your civil rights, protect mine! If you want a rating from me, please PM me. For those really newbies, don't expect an answer back, but you can try me anyways.
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