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Offlinecoconutjamushies
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Registered: 11/18/04
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Dunking length theory
    #7086616 - 06/24/07 11:59 AM (13 years, 10 months ago)

I've come to a theory about dunk length
1. Dunking before 1st flush
- Dunk for a short time, maybe about 6-8 hrs
- There is a possibility that mycelium can get destroyed.
- This is an observation of mine after one of my cakes was dunked before its initial flush. It had only certain areas of "white fuzz(myc)". But it still fruited.
2. Dunking after the 1st flush
- Dunk for 12-18 hrs

Anyone else have a similar experience or inputs?


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Offlinesimplystoned
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Re: Dunking length theory [Re: coconutjamushies]
    #7086620 - 06/24/07 12:01 PM (13 years, 10 months ago)

I usually just go with a 24 hour fridge dunk right out of the jar, then directly into the fc. Haven't dunked after the first flush, don't really see the benefit. I keep things nice and humid.


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OfflineRogerRabbitM
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Re: Dunking length theory [Re: simplystoned]
    #7087882 - 06/24/07 06:19 PM (13 years, 10 months ago)

I make cakes on the dry side so they colonize faster. Then, a 24 to 36 hour dunk, followed by a roll in verm prior to first flush. After each flush, allow the cakes to sit for a few days to rest, and then dunk for 24 to 36 hours again.
RR


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InvisibleJrsxt
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Re: Dunking length theory [Re: RogerRabbit]
    #7088241 - 06/24/07 08:21 PM (13 years, 10 months ago)

Definitely. I always go with a 12-24 hour soak. You want to make sure your cakes are completely hydrated. The mycelium is converting the moisture and creating psilocybin mushrooms.


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Offlinecoconutjamushies
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Re: Dunking length theory [Re: Jrsxt]
    #7088631 - 06/24/07 10:29 PM (13 years, 10 months ago)

Thanks!


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Offlinehyphae
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Re: Dunking length theory [Re: coconutjamushies]
    #7089831 - 06/25/07 07:39 AM (13 years, 10 months ago)

24hrs is optimal any longer doesn't absorb any more water but it does give you time if needed but don't go over 36-48hrs as the centers of the cakes begin to rot.


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Offlinecoconutjamushies
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Re: Dunking length theory [Re: hyphae]
    #7090227 - 06/25/07 11:14 AM (13 years, 10 months ago)

hyphae, 24 hrs is optimal for the first dunk or the dunks after the initial flush?
* I noticed that an hour of dunking difference, really makes a difference. hehehe


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Offlinehyphae
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Re: Dunking length theory [Re: coconutjamushies]
    #7090512 - 06/25/07 01:21 PM (13 years, 10 months ago)

24hrs after substrate colonization. Substrate shrink considerably during colonization. I do not dunk after that just keep RH near 100%.


--------------------
Getting the most out of your casings!, A pinning strategy.
Oyster Shell "Flour" $2 for 1lb. a hell of a deal :wink:
Not what is overlay but rather what overlay is
Gas Exchange vs. FAE

"We all have priorities. I used a closet once setup a nice little lab trouble was all the shit that was in there ended up in the bedroom that pissed off the GF then I ended up dumping her as she was getting in the way of my sterile culture technique! Ya I got priorities too!!!"


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OfflineShRm22
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Re: Dunking length theory [Re: hyphae]
    #7614184 - 11/09/07 10:55 AM (13 years, 6 months ago)

When the jars are fully colonized, how long do you wait to do a dunk and roll? I know you should wait a week before putting in a FC but if I was going to D and R them first when should it be done after 100% colonization?


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Invisiblemycocurious
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Re: Dunking length theory [Re: ShRm22]
    #7614226 - 11/09/07 11:20 AM (13 years, 6 months ago)

After full colonization is noticed, wake at least a good 3-7 days afterwards to ensure the enter is fully colonized as well. You'll start to see the cake shrink away from the glass in places as the mycelium exerts full consolidation over the entire substrate within the jar. At that point they can be birthed, dunked and rolled. Remember to get brush away of all of the dry vermiculite layer on top at this point as well...

As for dunking, I'm a much bigger fan of a constant-running water source than a still water dunk so what I've done is placed all the cakes in a clean pot or bowl and placed them under the sink with the cold water running slowly into the bowl overnight. This becomes more important with each subsequent flush because the constant moving water allows the cakes to hydrate fully while washing away any potential contaminates whereas a still-water dunk would only evenly distribute those contaminates throughout the surface of your cakes.

I follow the same process for my bulk substrate trays as well for the same reasons...


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figgusfiddus said:
Keep in mind that inoculating or whatever in front of a flow hood won't help your bad substrate, your bad inoculant, your bad sterile procedure, etc. etc. etc. It's not a +3 flowhood of magic, it's just a tool.


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InvisibleSlimz
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Re: Dunking length theory [Re: ShRm22]
    #7614233 - 11/09/07 11:23 AM (13 years, 6 months ago)

3-5 days from what i have read...


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Offlinekatfish
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Re: Dunking length theory [Re: Slimz]
    #7615678 - 11/09/07 05:03 PM (13 years, 6 months ago)

can you do dunk without roll??


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