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Rocket Scientist: you should really read up on bacillus, it mainly inhibits growth. But it spreads so fast that its catastrophic. If your grain spontaneously generated bacillus you prolly didn't presoak it, presoaking is a must if you don't have a pressure cooker that can sterilize at really high PSI(>20). Even though myne can, I still presoak the grain, it just eliminates the chance of endospores surviving. So far the only contamination I've had with grain was Wet Spot AKA Bacillus and this only occured when A. The grain wasn't presoaked and B. It wasn't cooked for a full hour.
As far as fruiting, if the mycllium is dominant(95% of its colonized with it) you can try to case the grain and fruit it, although, most everything else in your house will become infected with wetspot. I had to completely spray down my entire place with lysol for a week to get all the fucking wetspot out. It was a horrible, had to throw away tons of stuff that I knew I wouldn't be able to get it out of (ie. plastics). Also make sure to pressure cook the jars BEFORE using them again. You don't want it to spread even further.
[This message has been edited by Ripper (edited April 11, 2000).]
I have a question, why is it that people here feel the need to put others down? Does it make them feel like they are bigger men for it because they might know something that they don't. In all sincerity thank you for the advice I think that I will 86 that bag of rye. But could all of us here please stop it with the "you are an idiot" and "hey rocket scientist" and just try to help others become more succesfull mycologists by spreading usfull information without proving our manhood.
No flame intended, you did however say something in my straw discussion without thinking first, if you don't understand something you ask. You don't make a statement that's completely unprecidented(SP?). Well regardless, you don't need to toss the grain, you just need to presoak it 24 hours before use, just prepare your jars as usual and then cook them. Almost all organic rye grain has bacillus by nature from what I understand. Prolly isn't anything at all wrong with your grain, just needs presoaking, or longer cooking..sometimes 1.5 hours does the trick.
just out of curiousity what exacly did I say in you straw topic that I didn't think about? If it was my questioning of why use straw at all you missed the reason that I asked it. Please let me know what it is that you had a problem with though I would like to set it straight. Thank you
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