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goddelusion
Stranger
Registered: 02/06/06
Posts: 2
Last seen: 17 years, 11 months
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QUINOA
#5268720 - 02/06/06 08:06 AM (17 years, 11 months ago) |
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DOES QUINOA ACTUALY INCREASE THE POTENCY OF MUSHROOMS WHEN USED AS A GROWING MEDIUM COS IVE HEARD A FEW TIMES NOW THAT IT DOES
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thenewguy05
The Mushroom Man


Registered: 02/11/05
Posts: 2,123
Loc: My Underground Layer
Last seen: 2 years, 5 months
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honestly i don't know if it increases potency, but i do know it make them more solid feeling.
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Sinthetic
Stranger


Registered: 12/05/05
Posts: 812
Last seen: 15 years, 6 months
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You might want to double check your poll there.
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FooMan



Registered: 02/02/05
Posts: 8,957
Loc: Earth
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Quote:
Sinthetic said: You might want to double check your poll there.
Yeah, should I agree or should I agree? So hard to decide!
--------------------
Quick WBS Prep
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ChromeCrow
one ancient mutha



Registered: 02/21/02
Posts: 1,887
Loc: Hoosier HELL
Last seen: 9 months, 16 days
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Re: QUINOA [Re: FooMan]
#5268844 - 02/06/06 09:09 AM (17 years, 11 months ago) |
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ive found Quinoi has no major impact on potency (btw i by-passed the poll) it also seems weak by itself as a substrate.. at least in flour form..i havent found any quinoi berries BUT a mixture of rye flour & quinoi flour 50/50 was the fastest i have ever seens from a pf tek type grow
-------------------- ISO: Orissa, Malabar, z strain
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RoachMan
Old Man



Registered: 03/06/05
Posts: 2,083
Loc: Midwest
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Quinoa (keen-wa) contains the highest amount of tryptophan than any other grain. Tryptamines are known to increase potency.
Quinoa, however, isn't as nutritious as say...rye grain.
When using them in whole grain preparation I would use about 10-20%, and probably should be treated the same was as rye (soaking, simmer, etc.)
P.S.--We have a store here that carries quinoa berries from Bolivia.
-------------------- "The mistake that I make is to try to come awake in a place you're just supposed to get shit faced or baked."
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creamcorn
mad scientist


Registered: 03/13/06
Posts: 2,962
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this is a pretty old thread that you bumped but ill throw in 2 more cents now that others are going to be looking at it...
ive used it in a few ways, as a whole grain, and ground into a flour in cakes.
as a whole grain, it hydrates very quickly and easily, and is very easy to over-hydrate burtsting it open and leaving these wierd little white rings all over that must detach somehow from the grains. pain in the ass if you ask me. expensive too. no difference noted in results. if you do want to use it, soak only, don't simmer, or you'll overdo it. if you're mixing it with something like WBS, hydrate the quinoa in a separate container then mix together... the quinoa will be at moisture capacity far before the WBS even gets started.
as a flour in cakes, no difference noted in results.
soy flour also has a particularly high level of tryptophan... i've employed it in a few ways, again in cakes, and actually mixing it in with a bulk substrate (i know that sounds like an invitation for contamination, but if done right you CAN mix an amount of a grain flower into your bulk sub)... again... no difference noted in results.
the more i play with these things, and others as well, the more it seems substrate has an effect on your yields, fruit size, abundance, and overall quality, but an undetectable difference on the potency. there's just no substrate magic bullet for potent mushrooms. they're gonna do what they wanna do, and will, as long as your substrate meets some minimum standards.
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