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Invisiblenoobieshroomie
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beer lc
    #9175830 - 11/03/08 01:32 AM (15 years, 3 months ago)

ok i posted a while ago about beer in the pf tek
and decided not to do it but i did go with a beer lc this is how i did it
boiled beer for 1 hour to get all the aolchol out
ran beer thru a coffie filter to get sediment out
put 100 ml beer to 1 tsp karo and PCed for 20 min
this is what it looks like now

i plan to inocc with this

that is an lc of EQ
96 ml h20 to 4 ml karo
what do you guys/gals think?
will it work?
RR said he has tryed it before with little succes
but i have lots of vialable lc and thought why not try it?


  -noobie-


--------------------
AMU

Best Thread Ever
CapZilla said:
not sure what GE and FAE are but i should probably get some.

Citric said:
Your signature is wrong on colonization temps!

GOOD JUDGMENT COMES FROM EXPERIENCE
EXPERIENCE COMES FROM BAD JUDGMENT

ROOM TEMP 70-75 IS BEST FOR COLONIZATION
Thank you mycochef

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Invisiblenoobieshroomie
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Re: beer lc [Re: noobieshroomie]
    #9175899 - 11/03/08 02:08 AM (15 years, 3 months ago)

what no body?

  -noobie-


--------------------
AMU

Best Thread Ever
CapZilla said:
not sure what GE and FAE are but i should probably get some.

Citric said:
Your signature is wrong on colonization temps!

GOOD JUDGMENT COMES FROM EXPERIENCE
EXPERIENCE COMES FROM BAD JUDGMENT

ROOM TEMP 70-75 IS BEST FOR COLONIZATION
Thank you mycochef

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Invisibleteknix
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Re: beer lc [Re: noobieshroomie]
    #9175903 - 11/03/08 02:12 AM (15 years, 3 months ago)

Thats alcohol abuse! hey is for horses, buy water its much cheaper :laugh: I like to drink my beers, but if you get some unusually potent or large shrooms, I'd do it :smile:

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Invisibletripchip
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Re: beer lc [Re: teknix]
    #9175911 - 11/03/08 02:20 AM (15 years, 3 months ago)

Quote:

teknix said:
Thats alcohol abuse! hey is for horses, buy water its much cheaper :laugh: I like to drink my beers, but if you get some unusually potent or large shrooms, I'd do it :smile:




hey isnt for horses. HAY is for horses.:crazy2:

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Invisiblenoobieshroomie
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Re: beer lc [Re: teknix]
    #9175913 - 11/03/08 02:22 AM (15 years, 3 months ago)

i LOVE my beer too but i only used a lil bit
like less than 4oz so not too much wasted
so do you think it will work?
i am using 100% viable lc to knock it up with
well find out:shrug:

  -noobie-


--------------------
AMU

Best Thread Ever
CapZilla said:
not sure what GE and FAE are but i should probably get some.

Citric said:
Your signature is wrong on colonization temps!

GOOD JUDGMENT COMES FROM EXPERIENCE
EXPERIENCE COMES FROM BAD JUDGMENT

ROOM TEMP 70-75 IS BEST FOR COLONIZATION
Thank you mycochef

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InvisibleR10tGuNn3r

Registered: 08/06/08
Posts: 674
Re: beer lc [Re: noobieshroomie]
    #9175975 - 11/03/08 03:29 AM (15 years, 3 months ago)

i dont think it will work.. if you think about how alcohol is made.. you put sugar, hops, ect into a vat.. sterilize it and add yeast.. the yeast breaks the sugars down in to methanol, ethanol and some gasses. ethanol is what gets you drunk.. methanol is what gets you hung over.. and for liquor distillation extracts ethanol because it boils at a lower temp... but as far as beer goes.. there are not many sugars left over after fermentation for the fungus to live off of.. the yeast already took most of it.. so you add karo or corn syrup and you might as well just have another karo and water LC... what would the over all benefit be of the extra carbohydrates in there? to my knowledge mycelium cant break down carbs for its own use.. thats why they form mycohizal relationships with plants.. the plants break down the carbs into sugars and the mushrooms trade the sugars for water..

i dont want to discourage you from trying it tho. If nothing else do it to prove me wrong. :thumbup:

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Invisiblenoobieshroomie
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Re: beer lc [Re: R10tGuNn3r]
    #9177446 - 11/03/08 12:46 PM (15 years, 3 months ago)

ok i have been searching for about 2 hours on this subject
(god the search engine is a wonderful tool)
and from what i have read i learned that it probably wont work
but im gonna try any more comments before i do?
thanks

  -noobie-


--------------------
AMU

Best Thread Ever
CapZilla said:
not sure what GE and FAE are but i should probably get some.

Citric said:
Your signature is wrong on colonization temps!

GOOD JUDGMENT COMES FROM EXPERIENCE
EXPERIENCE COMES FROM BAD JUDGMENT

ROOM TEMP 70-75 IS BEST FOR COLONIZATION
Thank you mycochef

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Invisibleteknix
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Posts: 11,953
Re: beer lc [Re: noobieshroomie]
    #9177490 - 11/03/08 01:00 PM (15 years, 3 months ago)

Just go crazy and start experimenting with everything imo :smile: Never know what you could stumble upon.

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Invisiblenoobieshroomie
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Re: beer lc [Re: teknix]
    #9177546 - 11/03/08 01:16 PM (15 years, 3 months ago)

thats kinda my goal
i might even try to knock up a sock lol
RR did it with a bra so who knows anythings possible i guess:shrug:

  -noobie-


--------------------
AMU

Best Thread Ever
CapZilla said:
not sure what GE and FAE are but i should probably get some.

Citric said:
Your signature is wrong on colonization temps!

GOOD JUDGMENT COMES FROM EXPERIENCE
EXPERIENCE COMES FROM BAD JUDGMENT

ROOM TEMP 70-75 IS BEST FOR COLONIZATION
Thank you mycochef

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InvisibleFungalution
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Registered: 08/21/08
Posts: 129
Loc: Earth... I think?
Re: beer lc [Re: teknix]
    #9177564 - 11/03/08 01:19 PM (15 years, 3 months ago)

R10tGuNn3r.... I think you should do some research and take another look at your post. Your fermintation info is incorrect as well as your resoning behind the plant fungal relationship. We are all now dumber for having read it. LOL... just giving you a hard time. Some info is correct and some you have there is far off base though. If there is methanol in what your drinking than you are going too have some problems beyond a hang over.

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OfflineNibin
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Re: beer lc [Re: R10tGuNn3r]
    #9177694 - 11/03/08 01:44 PM (15 years, 3 months ago)

Quote:

R10tGuNn3r said:
i dont think it will work.. if you think about how alcohol is made.. you put sugar, hops, ect into a vat.. sterilize it and add yeast.. the yeast breaks the sugars down in to methanol, ethanol and some gasses. ethanol is what gets you drunk.. methanol is what gets you hung over.. and for liquor distillation extracts ethanol because it boils at a lower temp... but as far as beer goes.. there are not many sugars left over after fermentation for the fungus to live off of.. the yeast already took most of it.. so you add karo or corn syrup and you might as well just have another karo and water LC... what would the over all benefit be of the extra carbohydrates in there? to my knowledge mycelium cant break down carbs for its own use.. thats why they form mycohizal relationships with plants.. the plants break down the carbs into sugars and the mushrooms trade the sugars for water..

i dont want to discourage you from trying it tho. If nothing else do it to prove me wrong. :thumbup:




Carbs ARE sugars. Also, not only is P.Cubensis not mycorrizal but the process does not work that way really.

P Cubensis is a decomposer and most certainly can break down even more complex carbohydrates such as cellulose into simple ones.


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InvisibleR10tGuNn3r

Registered: 08/06/08
Posts: 674
Re: beer lc [Re: Nibin]
    #9179345 - 11/03/08 07:23 PM (15 years, 3 months ago)

fungal... i may not know everything about the way mushrooms break down their carbohydrates but i know a little bit about beer, fermenting, and distilling my own alcohol :wink: :thumbup: its called foot in mouth disease.. we all have our DUH moments.. my point was more along the lines of this: i dont think mycelium is capable of digesting the few carbs found in beer..  not that it cant digest carbs.. Beer is made with malted barley. When the barley malt is first cooked in the brewing process the resulting liquid contains maltose, which is a sugar. During fermentation the yeast consumes the maltose, converting it to alcohol. Popular beers in fact contain little or no maltose or any other simple sugars due to fermentation. This gives them a low glycemic index and load. It would take 7.5 beers to get 50mg of carbohydrates, where it takes 3 table spoons of karo to achieve this. Plus i'd like to point out that boiling the beer wont remove all of the alcohol, it will only remove 85% at atmospheric pressure.

a little about distillation, ethanol and methanol:
When you have a mixture of liquids, each with its own boiling point when pure, then the boiling point of the mix will lie somewhere in the middle, and this will depend on the relative concentrations of each liquid.  Pure water boils at 100 deg C, and pure ethanol boils at 78.5 deg C, but a mixture of water and ethanol will boil at some point in between.  The major point about distillation is that when a mixture like that boils, then the vapor given off is richer in the most volatile component, and when that vapor condenses then the resulting liquid has a lower boiling point than the mix it came from.  By repeating this boiling and re condensation process up a column, using packing to hold the condensed liquid at each stage, you can separate the components more and more. 

So if you have a mixture of liquids each with a different boiling point, then you heat the mixture, it will heat up until the new intermediate boiling point is reached.  When you first start a distilling run, the packing in the column will be at room temperature, so vapor given off by the boiler condenses on the first cool packing it reaches.  In condensing, the vapor gives up a lot of heat, and this warms that packing until the liquid on it boils again.  However, this liquid is richer in volatiles than the mix in the boiler, so its boiling point is lower. When it does boil again, from the heat given off by more condensing vapor, what you get is even richer in those most volatile components.  This process of boiling and condensing continues up the column and, because the condensed liquid is always getting richer in volatiles, the temperature gradually falls the higher you go.  The temperature at any point is governed solely by the boiling point of that liquid mix, and any attempt to interfere with that process will disrupt the separation that Nature is carrying out automatically.

In contrast, the boiling point of the mix left in the boiler will very slowly start to rise as it is left with less and less of the most volatile components.

If you started with a mixture (fermented wash) that is mostly water & ethanol, with trace amounts of methanol, propanol, etc. then the net result will be that the most volatile components will tend to rise in greater quantity up the column than their less volatile cousins, and will be found in greatest concentration at the top.  This would mean that methanol, the most volatile of the lot, will win the race and you will able to collect it and set it aside.  This continues until you have collected all of the "heads" (components that are more volatile than ethanol that you throw out), and you can then collect just ethanol with a trace of water.  You cannot get rid of that small amount of water, as once you reach a mix of 96.5% ethanol/water, with a boiling point of 78.2 deg C, then you have reached a stable mix that no amount of re-boiling and re-condensation can change (at normal atmospheric pressure).

Once you have collected the main bulk of ethanol, then the components that are less volatile than ethanol, such as propanol and the bigger organic molecules, will start to reach the top, and you will have arrived at the stage called the "tails".  These "tails" may be recycled in the next batch you do, for they still contain a lot of ethanol, or a proportion may be retained as they contain many of the compounds that give a spirit a distinctive flavor, like whiskey or rum.

All you are doing is concentrating off the original brew into its various parts. There is no more methanol after you finish than what you started with. What does happen though, is that because most of the methanol comes off at once (first up, or heads), it is highly concentrated, and can damage you. You definitely don't want to be sampling the first portion of distillate that you collect. But once you have thrown away this part, you have guaranteed that the remaining distillate is safe enough to partake of.

Methanol is a by-product of fermentation; more methanol is produced in fruit fermentation than in grains. Brewers do not remove the methanol in beer and wine because methanol is not especially toxic at low concentrations. You are looking at between 0.4%-1% methanol in wines and brandies and beers. Distillers remove almost all the methanol in most cases. Ever notice how vodka produces clean hangovers and wines (particularly reds) give you very nasty hangovers? Methanol.

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OfflineUberDeepName
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Re: beer lc [Re: R10tGuNn3r]
    #9179421 - 11/03/08 07:36 PM (15 years, 3 months ago)

Vodka produces "clean" hangovers? :puke:


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"Call on God, but row away from the rocks"- Hunter S. Thompson

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Invisiblearp180
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Re: beer lc [Re: UberDeepName]
    #9179568 - 11/03/08 08:07 PM (15 years, 3 months ago)

how does this look?



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My AutoMono (11oz First Flush)
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Invisiblemagicbastard
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Posts: 791
Re: beer lc [Re: UberDeepName]
    #9179574 - 11/03/08 08:08 PM (15 years, 3 months ago)

BEER Thats an awesome idea!!! Add some dextrose after the boil?

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