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Amazon Shop for: ½ Pint Jars, Rye Grain, Vermiculite, Wild Bird Seed

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OfflineDrBhang
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Registered: 10/15/04
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Problems with new type of verm
    #3975420 - 03/27/05 09:50 AM (11 years, 8 months ago)

I have made pf cakes for some time and (besides a few contam problems) never had any problem with that tek until now. I just bought in a new type of verm , the verm was much more (sorry my english) flourish or smaller you can say. It doesnt seem to leave much air inside the jar, or drainage. I tried 20 glass and all (after 9 days) only showed sign of growth near innoc point .
I was wondering if I should either
a) mix perlitte (20-35%) in the mix, any opinion on using perlitte on pf cakes ? good idea or bad idea
or
b) use wheat grain instead of verm and flour to make cakes, i also have popcorn, wbs and rye grain but I was thinking I could use wheat since wheat are small and makes a good cake (i do not want shakeable grain).

any other ideas?


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OfflineMitchnast
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Re: Problems with new type of verm [Re: DrBhang]
    #3975421 - 03/27/05 09:51 AM (11 years, 8 months ago)

its bad enough it causes cancer if you breathe it and ulcers if you ingest it


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OfflineIGnosticAbhorI
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Re: Problems with new type of verm [Re: Mitchnast]
    #3975437 - 03/27/05 10:01 AM (11 years, 8 months ago)

The smaller the verm. is, the worse it is.

You want it to be airy, even if you don't want to shake it.

Rye's a nice grain to try, not so sure about rye...

That whole cancer causing myth is old dead and buried...Foaf has been exposed to it for almost all his life...

Never really wanted to eat it though...ugh lol

-Gnostic


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InvisiblePrisoner#1M
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Re: Problems with new type of verm [Re: Mitchnast]
    #3975438 - 03/27/05 10:02 AM (11 years, 8 months ago)

Quote:

Mitchnast said:
its bad enough it causes cancer if you breathe it and ulcers if you ingest it




please dont buy into the crap, firstly, vermiculite is a mineral, it's made from mica and for many years mica was being mined along with asbestos, those plants are now closed down because of the health hazzard to the workers, unfortunately the myth is still perpetuated years later


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OfflineIGnosticAbhorI
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Re: Problems with new type of verm [Re: IGnosticAbhorI]
    #3975439 - 03/27/05 10:03 AM (11 years, 8 months ago)

Gives you glittershits from what i've read tho haha
Crazy fucks


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OfflineIGnosticAbhorI
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Re: Problems with new type of verm [Re: IGnosticAbhorI]
    #3975442 - 03/27/05 10:05 AM (11 years, 8 months ago)

Yeah...asbestos...That's what i was looking for but couldn't think of. My pops was exposed to that for awhile when he helped put it in attics near the roof, he got rather sick

-Gnostic


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Offlinefrock
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Re: Problems with new type of verm [Re: IGnosticAbhorI]
    #3975483 - 03/27/05 10:29 AM (11 years, 8 months ago)

I use to always use the fine grade vermiculite and actually liked it better. Just make sure that when you fill your jars be extra careful to make it light and fluffy in there. Do not pack it down at all!!!

I found that rolling cakes in fine grade verm is much better when you are fruiting. I always get a better pinset on cakes rolled in fine grade verm as apposed to the big stuff.

Anyway, 9 days is not that long at all! Hell, sometimes I dont see any growth at all untill 9 days. Seriously you just need to be patient.

I just had a jar that I kept sitting around for no reason to see if it would ever germinate. It finally did (an entire month after I nocked it up) Its probably so dry it might not get far, but you get the point. Oh yeah and this was with the big stuff not the fine grade.


Edited by frock (03/27/05 10:30 AM)


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Invisibleagar
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Re: Problems with new type of verm [Re: DrBhang]
    #3975577 - 03/27/05 11:30 AM (11 years, 8 months ago)

You have identified your own problem.

If you used a "course" verm - before & never had problems. Then, changed to a very fine verm & have problems.

Simply - switch back to the course verm.

I don't do "cakes". But, do use verm in casing cover mixtures, as well as add it to some bulk substrates, to increase moisture retention capacity.

I have found the "course" mixture of verm - to be preferable (better).

Because it doesn't compact tightly, as the very fine verm - does. Course verm allows for better airiation - in any mixture, including cakes.

Course verm also allows you to judge/see/veiw ...water/moisture content % - better, in any uncompacted mixture, in my opinion.


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OfflineDrBhang
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Registered: 10/15/04
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Re: Problems with new type of verm [Re: agar]
    #3975595 - 03/27/05 11:38 AM (11 years, 8 months ago)

yeah. but i was not confused what the cause of the problem was.

my question was can I add perlitte together with vermiculit for airation in the jars? or im thinking about using wheat instead of verm\flour to make cakes.

i do understand that there are other solutions and I do also use popcorn and wbs for substrate and makes casings but cakes are the thing i want to make right now.


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Invisibleagar
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Re: Problems with new type of verm [Re: Mitchnast]
    #3975599 - 03/27/05 11:39 AM (11 years, 8 months ago)

Quote:

Mitchnast said:
its bad enough it causes cancer if you breathe it and ulcers if you ingest it




Some was. because it contained ASBESTOS.

That mine (in Libby Montana) was SHUT DOWN, long ago.

READ THIS


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Invisiblemetasin
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Re: Problems with new type of verm [Re: agar]
    #3975600 - 03/27/05 11:40 AM (11 years, 8 months ago)

AFOAF had some success with the Sta-Green stuff from Lowes, it was really fine vermiculite. It took a while to get the correct moisture content in cakes. It works a lot better as a casing layer.


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Amazon Shop for: ½ Pint Jars, Rye Grain, Vermiculite, Wild Bird Seed

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