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outlawimmortal
the originaloutlaw

Registered: 11/03/05
Posts: 158
Last seen: 14 years, 25 days
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WBS fermentation
#5954384 - 08/11/06 04:32 PM (17 years, 5 months ago) |
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i searched for this but had no luck 
how long does it take (on average due to different grains) for fermentation to become a problem?
are there any good ways to postpone it (put jar in fridge?)
when fermentation starts is it worth injecting that jar/bag?
why is fermentation a problem?
cheers as always shroomery cultivators
-------------------- ...i just got thrown out of a bakery for asking if they sold lambs bread
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boosthappyvw
Stranger
Registered: 11/22/05
Posts: 231
Last seen: 15 years, 7 months
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do you mean after you pc them or before
before i save mine only a few days in the fridge if i have to
after it should not ferment because it is sterile and there is nothing to cause it to ferment.
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creamcorn
mad scientist


Registered: 03/13/06
Posts: 2,962
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fermentation is caused by living organisms such as bacteria or yeast.
its a problem because you're not sufficiently sterilizing your jars.
it can be aggrivated by excessive moisture, if you're not preparing your substrate correctly in the first place.
at room temperature, a bacteria cell can reproduce in 20 minutes. in 10 hours, a single cell can have multiplied to over a million. each of those million, can produce another million, in another mere 10 hours. if you don't kill them all by sterilization, it will take over quite rapidly.
refrigeration slows this down, but you're just slowing the inevitable, your mycelium can't grow under refrigeration either.
injecting a jar or bag that smells of fermentation, or smells of anything unusual, is a garunteed way to fail.
if the smell comes before your sterilization process, you need to look at your soaking procedure. if you soak for any more than 24 hours, you need to stop at around 24 hours, rinse well, and change the soak water. i suppose you could soak under refrigeration if its a big problem for you, though i've not tried it and am not sure at how the cooler temps might effect the absorption rate of the moisture into the grains. you need to immediately PC once your hydration is complete, or you're giving bacteria an upper hand and will go into the sterilization fighting a losing battle already - don't keep unsterilized substrate around for a moment longer than necessary, get them into the PC.
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outlawimmortal
the originaloutlaw

Registered: 11/03/05
Posts: 158
Last seen: 14 years, 25 days
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Re: WBS fermentation [Re: creamcorn]
#5954463 - 08/11/06 04:59 PM (17 years, 5 months ago) |
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ahh ok. my problem was that i had prepared two bags of WBS and verm, but i didn't have the chance to pc them today so i thought all hope was lost. i'll pc them tomorrow and hopefully i should be able to inoculate when my LC is ready.
theoretically the bags should last for ages if they're been properly sterilised right? well i hope so anyway
-------------------- ...i just got thrown out of a bakery for asking if they sold lambs bread
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creamcorn
mad scientist


Registered: 03/13/06
Posts: 2,962
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yes, in theory. in practice the moisture content gets screwed on you over time, so while they might not contam, they might not be very good for mycelium growth either.
if they haven't been PC'd yet, then the fridge is definitely the place for them until you can get to it.
in the future, plan better though, and only prepare substrate when you can immediately PC it after. your mycelium will thank you for it.
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outlawimmortal
the originaloutlaw

Registered: 11/03/05
Posts: 158
Last seen: 14 years, 25 days
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Re: WBS fermentation [Re: creamcorn]
#5954495 - 08/11/06 05:10 PM (17 years, 5 months ago) |
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lol, live and learn.
i'll pc tomorrow and hope all goes well. i've heard a lot of first time WBS failures due to moisture etc. when shaking and drying the grain i did it as thoroughly as i could without hair drying it so wish me luck
-------------------- ...i just got thrown out of a bakery for asking if they sold lambs bread
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