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OfflineRaven_420
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Registered: 03/06/02
Posts: 124
Loc: Canada
Last seen: 11 years, 6 months
Casing With Dunked, Cold Shocked Cakes?
    #616776 - 04/23/02 10:29 PM (15 years, 5 months ago)

Hi there. I was thinking about dunking my cake and leaving it in the fridge for 12-18 hours (depends when I wake up tomorrow). What I was wondering is where or not it is possible to case the cake? Or can I not cold shock yet, because I have to wait until the casing is colonized before cold shocking because it's basically telling it to start fruiting? If this is the case, can I still dunk my cakes before casing? Thanks alot. Any help would great.

-Raven


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* The above post is not meant to be the thoughts and/or opinions of the author. I am relaying information for an acquintance and only write in first-person to simplify the process


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Offlinefrocie
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Registered: 04/05/02
Posts: 38
Last seen: 15 years, 5 months
Re: Casing With Dunked, Cold Shocked Cakes? [Re: Raven_420]
    #616795 - 04/23/02 10:52 PM (15 years, 5 months ago)

Cold Shocking gives it the 10 or so degree drop and pinning begins. when you case the mycellium colonizes your casing establishing a strong network to produce fruits. Cold shocking a 'cake' to Initiate pinning would defeat the purpose of casing (you dont want to initiate pinning before you case). You can however cold shock a casing after your casing layer colonizes but you most likely wont have to do this

In reply to:

If this is the case, can I still dunk my cakes before casing?




You could, but it isn't necessary when you are casing.
dunking is mainly for re-saturizing cakes after flushes therefore replacing the moisture that the fruits took.

Shroomery FAQ - Casing


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Mushrooms, Mycology and Psychedelics >> Mushroom Cultivation

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