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Reged: 04/02/07 Posts: 1854 |
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I will be using Malt Extract Agar for this write up but preparation remains the same using other formulas. Super simple. Things you will need Scale Distilled water Autoclave flask or in my case a whiskey bottle. Lid and Small peace of tyvek Two small peaces of tinfoil Agar-Agar Malt Extract Hefe/Yeast (optional) And all the other obvious items such as a pressure cooker, still air box or flow hood, dishes. The recipe; enough for 20 dishes (one sleeve) 500ml distilled water (1/2 liter) 10g Agar-Agar 10g Malt Extract 1g yeast Mix the powders with the appropriate amount of water inside your bottle and give it a few wrist twirls to mix it together. You don't have to do the full amount, in fact I usually do smaller batches, for example; if you split it in half and use 5 grams of agar, 5 grams of malt extract, and .5 grams of optional yeast with for 250ml of mix; this will equal about 10 dishes. After you put your water into your bottle and mix it with your powders, place the piece of tyvek on top of the bottle opening. Next place your cap on top and tighten it down. I put my first peace of foil over it and squeeze it down tight, the next I just add for extra protection. It's ready to load into your pressure cooker. In addition to the metal bottom rack plate I add a small towel although it isn't necessary. Once the bottle is loaded into your pressure cooker and ready for sterilization, fill it up to where the water level is no more than one or two inches below your agar mix, the closer the better I have found, this will help prevent boil over when its cooling down. I have a small whiskey bottle and small pressure cooker so it sits in leaning sideways against the side of the pressure cooker so I can actually have the water level near level with the agar mix inside the bottle. Pressure cooked for 30 min @ 15psi, using a pressure cooker with a rocker pressure regulator, a slight rocking motion will signify roughly 15psi. Once done let your pressure cooker depressurize and cool on its own. Any time after your bottle is cool to the touch it can be poured but don't wait too long or it will begin to solidify. Make sure your area is cleaned and wiped down with a disinfected and the air is sprayed with air sanitizer. In addition make sure you get cleaned up, take a shower, wash your hands with anti bacterial soap, wear gloves and wipe down your bottle and hands with isopropyl alcohol before moving it into the still air box and getting to work. Here is a few photos taken for the purpose of the write up to show how to pour dishes, I am outside the still airbox and I am not actually pouring anything for the purpose of this write up. Working in a still air box space can be limited so I usually work in stacks of five dishes, sometimes ten depending on how drunk I am. You will want to start on the bottom of the stack and work your way up, you lift the entire stack of dishes with the lid of the first dish to be poured. and moving up to the next dish, again lifting the rest of the stack with the lid of the dish to be poured. And so on Once done, stack all your dishes and angle yourself around to cover them with either the sleeve they came in or use smaller stacks and cover with ziplock bags. I let them cool with the bag siting over them inside the box for an hour or two, once done I get gloved back up to close the bag or start working if I have agar work that needs to be done. Hope this helps! See Stro's Cleaning and Isolating On Agar next. - Stro -------------------- Current Grows Stro's Write Ups The Noob Forum Amateur Mycologists United The Tribe Edited by Stropharis (04/14/15 03:03 PM)
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