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Amazon Shop for: ½ Pint Jars, Agar, Malt Extract, Potato Dextrose, Rye Grain, Wild Bird Seed, pH Test Strips

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OfflineMushroomFriend
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Simmering Karo (Agar?)
    #3445199 - 12/04/04 11:02 AM (12 years, 4 months ago)

Hello,

Agar adviced me to simmer my dark karowater, and filter through coffee filter.
When Karo simmers (not boiling) all tiny fine white thingys get together and form flake like structures. When I pour this through coffee filter the water gets stuck.

Grrr the Karo is form another brand (eko as well without additives) and says Corn malt syrup. Ingredients: corn, barley.

Agar, or anyone, any suggestions before I proceed in my project?

Thanks!



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Offlinedjred
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Re: Simmering Karo (Agar?) [Re: MushroomFriend]
    #3445271 - 12/04/04 11:36 AM (12 years, 4 months ago)

yay...i got my karo jar going great it allready has a puff ball size of a dime growing..only been 4 days if that..wow fast i injected 2 cc of spores..hahaha and my wbs are taking off now..my half pints at least..very small growth but i can see it..popcorn still isn't shwoing anything they look kinda brown..over cooked maybe but at 10 psi for hour i don't see how they was only half pints though..well at least i have my karo going that will kill half the waiting time


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Re: Simmering Karo (Agar?) [Re: djred]
    #3445357 - 12/04/04 12:17 PM (12 years, 4 months ago)

Put karo in an empty, sterile jar. Boil water, poor it on there. Fool proof and simple. Put a generous portion of karo in there too, about a tablespoon per 100 mL then give it 4cc spore solution and voila.

MF: trust me, you've got it down, you've known all this for like 3 days now  :thumbup:


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OfflineMushroomFriend
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Re: Simmering Karo (Agar?) [Re: spliffmasta]
    #3445561 - 12/04/04 01:49 PM (12 years, 4 months ago)

No I still aint sure about things Splif.

Anyway I filtered that stuff through coffeefilter and now it is clear, but rather dark, theecolour. Dark syrup and I put 5 TBLSPNS in 350CC. Because I planned to transfer some of my old karos to new ones. In the old is only 1 TSP @ 100ML.

Dont know if I will knock my last 2CC of GT in somewhere. I am disappointed after 2 sporesyringes the result is 1 cake 99% colonized....

Thats from 1st syringe (PF classic) and taking ages.

I knocked up 4QTs of Rye a PC cake and 100ML karo Friday before (GT). Thats been 9 days now.
Nothing is growing.... *sigh*


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Invisibleagar
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Re: Simmering Karo (Agar?) [Re: MushroomFriend]
    #3445656 - 12/04/04 02:25 PM (12 years, 4 months ago)

MF,

I don't know about the brand stuff - you are using.

So, I can't help - it being a product I know nothing about.

But, it looks like it has a LOT OF STARCH in it from the barley.

Can you get DEXTROSE (straight corn sugar) & LIGHT DRY MALT powder?

Both can be had at wine & beer (home brew) places.

If so? Level teaspoon of each, into quart water. Simmer on stove to disolve, filter, pour in jars, PC 5 to 8 minutes & you should end up with a fluid that is a light golden beer color (no chunks or flakes).


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OfflineMushroomFriend
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Re: Simmering Karo (Agar?) [Re: agar]
    #3446104 - 12/04/04 04:50 PM (12 years, 4 months ago)

Agar thanks for answering. I made own wine last year. (VERY TASTY :thumbup:) I think the grocery I purchsed my stuff for that has the things you mention....

What exactly is STARCH, is it bad, can it be transformed to "GOOD"?

Why I ask is  cause NOS4A2 said:
"
Does anyone realize that you're converting starches when you boil sugar/water solutions and that the organism is going to respond differently to different carbs which is what is going to happen if you boil in diff ways and at diff times. In brewing we boil sugars for long periods of time to convert starches to something the yeast can metabolize. We never run into carmalization because we know how to boil and what ratios of sugar to H2O to use.
"

I give it a last try and then will switch to your dextrose/malt recipy.

Thanks,
MF


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Re: Simmering Karo (Agar?) [Re: MushroomFriend]
    #3448129 - 12/05/04 01:05 AM (12 years, 4 months ago)

Hey If I remember correctly a "starch" is a compound or complex sugar, I'm not positive about this. Physiology was many years ago, however I seem to remember that a starch could be broken down in to chains of simple sugars, i.e. dextrose, fructose, sucrose etc. If I'm wrong please let me know!!! It's bothering me now, I really need to know. I don't know how you would "convert " them though!! I hope this helps some.


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Re: Simmering Karo (Agar?) [Re: deoxy187]
    #3448224 - 12/05/04 01:30 AM (12 years, 4 months ago)

starch is complex sugar yes. it can be broken down to different sugars but needs chem's to do it.... chems in your body... i don't think there's a way to break it down in the pot... i agree with agar. karo seems to be a bitch anyways. hard to prevent carmelization.


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Re: Simmering Karo (Agar?) [Re: lesstutrey]
    #3448346 - 12/05/04 01:55 AM (12 years, 4 months ago)

I'm glad I was right! But I'm sorry It didn't help!!However I used honey for Ps.Cyan's and had no problems on my first try. but agar is still a better choice cause if you get con-tams then you can sandwich em them and grow them out!!!


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Re: Simmering Karo (Agar?) [Re: deoxy187]
    #3448936 - 12/05/04 06:26 AM (12 years, 4 months ago)

Yes it is confirming what NOS2 said. Starch bunch of complex sugars.
They can get  "simple", but how? Maybe by boiling them!?

I think from complex to simple = converting the starch..?

Guess I am converted then! :lol:


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Re: Simmering Karo (Agar?) [Re: MushroomFriend]
    #3450400 - 12/05/04 04:27 PM (12 years, 4 months ago)

It seems to me that if you where to boil them you would caramelize the sugars as they where broken in to smaller chains. I would think that you would have to have the exact molecular structure of the starch to figure out what the bonding chemical would be. Then you would have to break them apart I would think with an acid or some kind of enzyme? You could probably use heat as a catalyst but not enough to boil the mixture. Then you would have to neutralize the acid or enzyme used, balance the PH level, and then you would have to probably kick your self because you could have just used an agar mix and not have to went through all of that! :blah: just don't listen to me I'm full of shit!!!


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Re: Simmering Karo (Agar?) [Re: deoxy187]
    #3450431 - 12/05/04 04:34 PM (12 years, 4 months ago)

LOl deoxy, but your not full of shit.

But sugars dont caramelize at boiling temperature if im correct.. Agreeing with you that I dont want to put to much work in straches and all that.

And as yo usay I might just go and try agar instead of the cornsyrups. But I have the alternative of malt extract with dextrose.

I think teh same shop has agar too, so we will see!

Thanks. :wink:


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Re: Simmering Karo (Agar?) [Re: MushroomFriend]
    #3450493 - 12/05/04 04:54 PM (12 years, 4 months ago)

I was just thinking that it would take so long to have the splitting happen that the sugars would fall in to the bottom and begin to separate from to lighter liquid,then the higher temp at the bottom of the boiling vessel would caramelize them. Any way I'm not even sure about that! just a thought. I was just reading a post about using honey in a modified PDA type agar. I think the post was "does this agar recipe seem OK for the first time?" I just searched for agar and Karo and it came up!I think the poster was THX. Any way I'm working on how to separate the petticin out of hard woods for a wood lovers agar mix that's why I thought of the whole molecular structure and splitting the bonders thing !!!


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Re: Simmering Karo (Agar?) [Re: deoxy187]
    #3450529 - 12/05/04 05:02 PM (12 years, 4 months ago)

O yeah I usually use agar-agar that i get from Oriental grocery stores and its cheep! Like $2.00 for 4 ounces. I have seen it in both solid sticks and power form!!


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Re: Simmering Karo (Agar?) [Re: deoxy187]
    #3450584 - 12/05/04 05:18 PM (12 years, 4 months ago)

Any probs with that if I live in the Netherlands ?:)


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Offlinedjred
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Re: Simmering Karo (Agar?) [Re: MushroomFriend]
    #3451002 - 12/05/04 07:42 PM (12 years, 4 months ago)

man mf still having issues with karo ouch..well better luck next time bro..


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Re: Simmering Karo (Agar?) [Re: MushroomFriend]
    #3451003 - 12/05/04 07:42 PM (12 years, 4 months ago)

Not that i could think of. I know when i went to Spain, i know that's far away from you, that they had it their. they use it alot for jellied candies, and different entrees. If you cant find it pm me and Ill send you some. you ll have to pay for shipping but a have plenty of the stuff so I'll just give it to you!!!


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Re: Simmering Karo (Agar?) [Re: djred]
    #3451006 - 12/05/04 07:43 PM (12 years, 4 months ago)

Yeah it hurts.... :frown:

And I think the syringe I had was bad cause neither in karo neither in cake neither in rye has it shown any growth yet.
After 10 days..


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Offlinedjred
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Re: Simmering Karo (Agar?) [Re: MushroomFriend]
    #3451014 - 12/05/04 07:46 PM (12 years, 4 months ago)

yeah i would say so..like ym post said above i have growth in my karo jar for sure cotton ball size of a dime.wbs have a few speks of growth..i have my tnt at 81 to 83 fluxs a little here in the basement.


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Re: Simmering Karo (Agar?) [Re: djred]
    #3451023 - 12/05/04 07:49 PM (12 years, 4 months ago)

:thumbup: !!!


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Amazon Shop for: ½ Pint Jars, Agar, Malt Extract, Potato Dextrose, Rye Grain, Wild Bird Seed, pH Test Strips

Mushrooms, Mycology and Psychedelics >> Mushroom Cultivation

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