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MustNotBe
HPPDer


Registered: 01/27/06
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Keeping cakes moist when fruiting
#5317582 - 02/19/06 07:41 PM (17 years, 11 months ago) |
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I read a teq that said that you could puncture a hole in the top with a sterilized nail 2' deep. And then put a sterilized 4' straw about into the hole. Once a day u can fill it up 1' with clean water. They said this would help create much larger fruits. Sounds correct to me, anyone tried this? Do you think it would work better or worse then dunking?
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Edited by MustNotBe (02/19/06 07:45 PM)
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Delinquentes
TIMMMAYYYYYYY


Registered: 02/07/06
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Re: Keeping cakes moist when fruiting [Re: MustNotBe]
#5317721 - 02/19/06 08:32 PM (17 years, 11 months ago) |
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That's an interesing idea. I'd like to hear the experts opine.
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jenerikcairet
cognitivelibertist


Registered: 02/17/06
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Re: Keeping cakes moist when fruiting [Re: Delinquentes]
#5317773 - 02/19/06 08:43 PM (17 years, 11 months ago) |
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im a total newb with no growing experience, but i bet that this is a bad idea for two reasons: 1- putting a hole in the middle of the cake seems like it would make it a little more susceptible to contam 2-wouldnt dunking work better anyway since it would get the outside of the cakes moist more efficiently, and this is where you want the mycellium to spread the best?
-------------------- Yes, ordinary water. Laced with nothing more than a few spoons full of LSD- professor farsnworth
Edited by jenerikcairet (02/19/06 08:43 PM)
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Shimen
NotGuilty


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Re: Keeping cakes moist when fruiting [Re: jenerikcairet]
#5317790 - 02/19/06 08:45 PM (17 years, 11 months ago) |
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I would have to agree with with the above post. seems like and easier way for contams to get in
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FooMan



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Re: Keeping cakes moist when fruiting [Re: MustNotBe]
#5317815 - 02/19/06 08:48 PM (17 years, 11 months ago) |
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I read a similar tek, but it involved inserting the straw into the BRF/verm PRIOR to sterilization. I think dunking your cakes for 24 hours would work better for completely saturating the cake. No need to complicate something as easy as PF cakes.
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Snaggletooth
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Re: Keeping cakes moist when fruiting [Re: jenerikcairet]
#5317816 - 02/19/06 08:48 PM (17 years, 11 months ago) |
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You should not have to add water during the Grow, besides spraying the casing layer.
The case, if properly prepared should have the moister that it needs.
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hyphae
born to grow


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Re: Keeping cakes moist when fruiting [Re: Shimen]
#5317822 - 02/19/06 08:49 PM (17 years, 11 months ago) |
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It's an old tek and it works.
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jenerikcairet
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Re: Keeping cakes moist when fruiting [Re: hyphae]
#5317862 - 02/19/06 08:56 PM (17 years, 11 months ago) |
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im not doubting that it COULD work, but what benefits would this have over plain ol' dunking?
-------------------- Yes, ordinary water. Laced with nothing more than a few spoons full of LSD- professor farsnworth
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Snaggletooth
Stranger in a Strange Land


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Re: Keeping cakes moist when fruiting [Re: hyphae]
#5317866 - 02/19/06 08:57 PM (17 years, 11 months ago) |
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Quote:
hyphae said: It's an old tek and it works.
I stand corrected 
Could you elaborate
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FooMan



Registered: 02/02/05
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Re: Keeping cakes moist when fruiting [Re: jenerikcairet]
#5317881 - 02/19/06 09:02 PM (17 years, 11 months ago) |
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Quote:
jenerikcairet said: im not doubting that it COULD work, but what benefits would this have over plain ol' dunking?
The only benefit I see is that you can just inject the water directly into the straw, rather than taking putting the whole cake in water. I would think that you'd have to squirt some water, wait for the cake to absorb it, squirt some water, wait.....
Plus you would have to guess when there is enough water in the cake, whereas with a dunk, you can just let it soak and then dab off the excess water afterwards.
I'm sure the straw deal works, but I think it just adds unneccessary steps to making PF cakes to accomplish the same objective as dunking them would achieve.
Advantages IMO= 0
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Quick WBS Prep
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