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InvisibleCorporal Kielbasa

Registered: 05/29/04
Posts: 17,235
You know what the wurst feeling is
    #5620689 - 05/12/06 10:37 AM (17 years, 8 months ago)

When you go into the basement to get a culture out of storage.  Finding the temp to be at about 50*F.  Mold growing on cardboard and my cultures. 

All the time spent isolating and cleaning and labeling and expanding all screwed over because some twat in the house wanted to reduce the electricity bill on the secondary fridge that i also use. 

All my work is lost!  I had them all double bagged and para filmed but the nasty climate promoted the foulest of conditions.  I'm totally bummed out  :sad:


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Invisiblemicololo2
Stranger

Registered: 11/05/05
Posts: 388
Loc: Québec, Canada
Re: You know what the wurst feeling is [Re: Corporal Kielbasa]
    #5621172 - 05/12/06 12:38 PM (17 years, 8 months ago)

Quote:

Corporal Kielbasa said:
When you go into the basement to get a culture out of storage.  Finding the temp to be at about 50*F.  Mold growing on cardboard and my cultures. 1. I'm not sure if I understand but if there's mold growing on cardboard in the house, wow your house need to breath. 2. If there's mold growing in your storage culture bank, you may review your technical way to practice.

All the time spent isolating and cleaning and labeling and expanding all screwed over because some twat in the house wanted to reduce the electricity bill on the secondary fridge that i also use. 

All my work is lost!  I had them all double bagged and para filmed but the nasty climate promoted the foulest of conditions.  I'm totally bummed out  :sad:


I don't know how many cultures you had, the way you kept them alive and healthy, but it's not normal to lose them all at once. It's not a reason to stop.There's something telling me that you have to work on your technics while you're manipulating.


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InvisibleCorporal Kielbasa

Registered: 05/29/04
Posts: 17,235
Re: You know what the wurst feeling is [Re: micololo2]
    #5622204 - 05/12/06 06:39 PM (17 years, 8 months ago)

Maybe i didn't explain myself well.  The fridge that they were kept in was placed in the basement.  It wasn't the one we use normally for food.  Basements have mold.  Someone in my family pretty much turned off the cooler and set it to 50*F.  I don't use the fridge except for the storage of culture.  My family put a pizza and some other things in the fridge.  They also had some sort of soup that spilled on the bottom.  I come down after not using my cultures for the past year to find this humid rank environment surrounding my pristine clean isolated and fruited strains.  I had a couple hundred plates of some 20 strains of edible mycelia.  Five varieties of oyster, nameko, eyringii, so on and so fourth.  All bagged and double bagged. 

I am sure i can use all my cultures but the fact that they were in such septic conditions made my blood go cold. 

Its just when you place so much work into something and have it all be reproduced by non understanding people, just made me a little upset.  No big deal but knowing that my cultures may not be as clean as they were makes me feel bad. 

I didn't want to do more transfers, just revive and use the cultures out of storage.  But now being in what they were i most definitely need to revive and rerun on new plates.  Watching for signs of contamination.   

I guess its the price i pay for living with 5 people.

I just need my own space where i can control everything........


Its all done in front of a hood, isolated from spores or from cultures.  Ran out and sectioned.  I use one whole plate to a sterile blender with sterilized water.  Then mycelia slurry poured into bags of grain.  Inoculated onto bags of sawdust/bran.  My cooker is much like yours just a little different.  Probably done 3000 bags last year alone. 

I was just ready for action now i need to do a more lab work.  I just wanted to get up and grow.....  eh oh well.....    :nut:


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Invisiblemicololo2
Stranger

Registered: 11/05/05
Posts: 388
Loc: Québec, Canada
Re: You know what the wurst feeling is [Re: Corporal Kielbasa]
    #5622598 - 05/12/06 08:14 PM (17 years, 8 months ago)

Quote:

Corporal Kielbasa said:
Maybe i didn't explain myself well.  The fridge that they were kept in was placed in the basement.  It wasn't the one we use normally for food.  Basements have mold.  Someone in my family pretty much turned off the cooler and set it to 50*F.  I don't use the fridge except for the storage of culture.  My family put a pizza and some other things in the fridge.  They also had some sort of soup that spilled on the bottom.  I come down after not using my cultures for the past year to find this humid rank environment surrounding my pristine clean isolated and fruited strains.  I had a couple hundred plates of some 20 strains of edible mycelia. In my mind, keeping strains in plates for a long time is not a good way to keep your cultures healthy. I think you better check for another technic to store your cultures for long periods. I never keep a culture longer than 2 weeks after colonization in a petri dish. Strong and healthy cultures is my first priority.  Five varieties of oyster, nameko, eyringii, so on and so fourth.  All bagged and double bagged. 

I am sure i can use all my cultures but the fact that they were in such septic conditions made my blood go cold. 

Its just when you place so much work into something and have it all be reproduced by non understanding people, just made me a little upset.  No big deal but knowing that my cultures may not be as clean as they were makes me feel bad. 

I didn't want to do more transfers, just revive and use the cultures out of storage.  But now being in what they were i most definitely need to revive and rerun on new plates.  Watching for signs of contamination.   

I guess its the price i pay for living with 5 people.

I just need my own space where i can control everything........


Its all done in front of a hood, isolated from spores or from cultures.  Ran out and sectioned.  I use one whole plate to a sterile blender with sterilized water.  Then mycelia slurry poured into bags of grain.  Inoculated onto bags of sawdust/bran.  My cooker is much like yours just a little different.  Probably done 3000 bags last year alone. 

I was just ready for action now i need to do a more lab work.  I just wanted to get up and grow.....  eh oh well.....    :nut:




I think you better start up again with new fresh and healthy cultures and looking for a better technic to keep your cultures healthy for long periods.  Probably those old cultures on plates are tired and you'll work again with more frustrations. Take a look on this. You can put 9 of them in a 500ml jars!! and it's far away better than petri dishes to keep the cultures in good shape. They are cheap and reusible.



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InvisibleCorporal Kielbasa

Registered: 05/29/04
Posts: 17,235
Re: You know what the wurst feeling is [Re: micololo2]
    #5623809 - 05/13/06 09:09 AM (17 years, 8 months ago)

Yeah slants are definetly the right way to go!

I just need to get myself my own pad where i can do all my freakishly interesting nerdy things in peace and quiet.


Edited by Corporal Kielbasa (05/13/06 09:37 AM)


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Offlinecurenado
73rd Man
Male User Gallery

Registered: 04/01/03
Posts: 2,603
Loc: North Central Arkansas
Last seen: 8 months, 23 days
Re: You know what the wurst feeling is [Re: Corporal Kielbasa]
    #5636878 - 05/16/06 09:54 AM (17 years, 8 months ago)

Because they all want you to provide them these things though they are too stupid, lazy and juvenile to do it themselves.
Been there. Understand.....


--------------------
Yours in the Natural State!
"The woods are lovely, dark and deep; but I have patches to keep, and jars to sterilize before I sleep...."


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InvisibleCorporal Kielbasa

Registered: 05/29/04
Posts: 17,235
Re: You know what the wurst feeling is [Re: micololo2]
    #5636900 - 05/16/06 10:04 AM (17 years, 8 months ago)

ha ha i think i might not totaly understand but i think i do. Caire to elaborate?
Are you talking about my familia wanting the things i can conjur up but not understanding what is needed for me to do so?


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