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Crasher
αἱρετίζω




Registered: 03/13/01
Posts: 6,220
Loc: Tardy to the Party
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Pasterization gone awry.
#8015960 - 02/13/08 12:34 AM (15 years, 11 months ago) |
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Pasteurizing 50/50+ mix in quart jars and it reached 182 degrees Fahrenheit. Toss or consider using despite lack of bacterial bloom?
Thank you in advance.
-------------------- Give me silence, water, hope; Give me struggle, iron, volcanoes...
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zyxwvutsr
rstuvwxyz


Registered: 12/30/07
Posts: 141
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Re: Pasterization gone awry. [Re: Crasher]
#8015981 - 02/13/08 12:38 AM (15 years, 11 months ago) |
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by 50/50 you are talking about a substrate right?
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Crasher
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Registered: 03/13/01
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Re: Pasterization gone awry. [Re: zyxwvutsr]
#8016029 - 02/13/08 12:46 AM (15 years, 11 months ago) |
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50/50+ being Ryche Hawk's (THE) principle casing mix of vermiculite, peat moss, hydrated lime and oyster flour, in this case.
-------------------- Give me silence, water, hope; Give me struggle, iron, volcanoes...
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zyxwvutsr
rstuvwxyz


Registered: 12/30/07
Posts: 141
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Re: Pasterization gone awry. [Re: Crasher]
#8016071 - 02/13/08 12:57 AM (15 years, 11 months ago) |
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you want that to be sterile. a casing layer is for one, provide moisture and two, a contam barrier.
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Crasher
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Re: Pasterization gone awry. [Re: zyxwvutsr]
#8016081 - 02/13/08 01:00 AM (15 years, 11 months ago) |
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And a properly pasteurized casing mix still has the bacterial bloom to aid in mycelial growth, which dies if sterilized. I know what its for and how it works, I'm asking specifically if I killed the bloom and need to toss it.
forget it, I'll use it anyway.
-------------------- Give me silence, water, hope; Give me struggle, iron, volcanoes...
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galadar


Registered: 05/09/07
Posts: 981
Loc: in a monotub!
Last seen: 2 years, 2 months
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Re: Pasterization gone awry. [Re: Crasher]
#8016097 - 02/13/08 01:03 AM (15 years, 11 months ago) |
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use it. many times ive had it go to 190 then drop back down to 160.
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Crasher
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Registered: 03/13/01
Posts: 6,220
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Re: Pasterization gone awry. [Re: galadar]
#8016158 - 02/13/08 01:19 AM (15 years, 11 months ago) |
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And oops, 190 on accident. I suck.
-------------------- Give me silence, water, hope; Give me struggle, iron, volcanoes...
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shaggydogman
Stranger


Registered: 04/20/07
Posts: 672
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Re: Pasterization gone awry. [Re: Crasher]
#8016258 - 02/13/08 02:21 AM (15 years, 11 months ago) |
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Crasher, how are you pasteurizing and where are you measuring the temperature?
-------------------- Rye -- WBS | Grain LC -- G2G | Bulk -- Monotub | 50/50 -- Late Casing -- A Pinning Strategy Disclaimer: My opinion is subject to change at short notice subject to but not limited by new information and knowledge being made available.
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Crasher
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Registered: 03/13/01
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Re: Pasterization gone awry. [Re: shaggydogman]
#8016262 - 02/13/08 02:23 AM (15 years, 11 months ago) |
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In quart jars in my uncovered PC, with a digital thermometer measuring the temp from the center of a jar.
-------------------- Give me silence, water, hope; Give me struggle, iron, volcanoes...
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shaggydogman
Stranger


Registered: 04/20/07
Posts: 672
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Re: Pasterization gone awry. [Re: Crasher]
#8016288 - 02/13/08 02:47 AM (15 years, 11 months ago) |
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Which means all the stuff closer to the edge was hotter!
Sounds like you sterilized it to me then. I was hoping you were gonna say water temperature.
-------------------- Rye -- WBS | Grain LC -- G2G | Bulk -- Monotub | 50/50 -- Late Casing -- A Pinning Strategy Disclaimer: My opinion is subject to change at short notice subject to but not limited by new information and knowledge being made available.
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Crasher
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Registered: 03/13/01
Posts: 6,220
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Re: Pasterization gone awry. [Re: shaggydogman]
#8016291 - 02/13/08 02:50 AM (15 years, 11 months ago) |
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oh well, its still getting used. We'll see what happens.
-------------------- Give me silence, water, hope; Give me struggle, iron, volcanoes...
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large_dose
Melonhead



Registered: 05/05/06
Posts: 1,346
Loc: Right in the Middle
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Re: Pasterization gone awry. [Re: Crasher]
#8016326 - 02/13/08 03:51 AM (15 years, 11 months ago) |
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whoa whoa whoa.
sterile is at 250F, which is why we cook at 15psi... that will destroy the bacteria, preventing bacterial bloom. molds are killed at 140F.
i let my casing mix get up to 180 almost every time.
btw crasher... lovin the doob tubes
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shaggydogman
Stranger


Registered: 04/20/07
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Re: Pasterization gone awry. [Re: shaggydogman]
#8016331 - 02/13/08 03:57 AM (15 years, 11 months ago) |
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Top tip for that method is to use a candy thermometer in the water. Control the water temperature and wait for the inside temperature of the jars to adjust.
The inside of the jars can take about 10 - 15 mins to adjust to water temperature changes due to the insulating effect of the glass. I get the water to about 74C (165F) and then keep it there. I also have a meat thermometer in a jar measuring inside temps.
Keep the water at 165F and watch how long it takes the inside temperature to adjust. I use smaller jars and it takes about 15 mins to get the water to temperature stable, then about 1/2 hour to get the inside of the jar to temperature. The inside is usually about 65C (150F).
Once you know the timings for your jars all you have to do is get the water temperature stable at 165F and know how long to leave it.
-------------------- Rye -- WBS | Grain LC -- G2G | Bulk -- Monotub | 50/50 -- Late Casing -- A Pinning Strategy Disclaimer: My opinion is subject to change at short notice subject to but not limited by new information and knowledge being made available.
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