So first, thanks for the simple video. For some reason I thought to put the rye in the PC for 30 mins instead of cooking it on the stove. Do you think this will hurt my batch? They came out decent looking just a bit more moist. I did let them dry over night after PC them. My next step would be to PC them in the jars.
Hello, thank you for the very informative video! How long does it take for spores to show activity after inoculation? I did a liquid spore syringe with just water and inoculated them on a whole oat but I haven't seen any activities yet.
Yeah just seeing how much water to use in the cooker was something I couldn't find so thanks. If I poured boiling water on grain in a bucket put lid on how long should sit before I jar it up to cook it 2 hours or so? It's bird seed
Was that enough water in the PC? My instructions for the 23qt presto says 3 quarts but yours looked like maybe a pint at best. Just curious since that looked really dry at the end so sometimes bad doesn't happen
Don't ever let it run dry. Ruined a pressure cooker cause of it, it was aluminium and apparently if it gets a little too hot like when you put it on the stove without water it gets too hot and warps. The bottom of the pot was completely rounded out and it couldnt even boil water after hitting it back into place. And the dial broke. Always add PLENTY water i think you cant do enough
Question when making plug jars,.. would i process the plugs at the same 90 minutes at 15psi? Or do hardwood plugs need more time or a higher psi to sterilize? I want to make hardwood plugs for wood log inoculation. Thank you.
Thanks for this very detailed tutorial. Well done! All seemed to go very well during the pc, but when I removed the tinfoil from the inoculation lids the micropore tape was a little bit wrinkled. Is this expected or might this have compromised the sterile oats?
Hey there! I keep getting my mushrooms growing up towards the filter patch regardless of where I make my cuts in the bag. I have some great pinning but they always develop as knots trying to poke through the bags instead of where my cuts are. I know my yields are low because of this. Any ideas?
No, I haven't tried that! Sounds like an interesting experiment, I'll add it to my list! Should be an easy experiment to run. Have you seen anyone else do this?
@@OneEarthMushrooms I've heard of people doing it and seen it more with bags rather than jars so wonder if it'll make any difference. Would be super interesting what the correct ratios would be
Most pressure cookers like the one in the video have that weight on top, and it’s designed to start rocking when the pressure reaches a certain point. Check your manual if you have it.
Outstanding intro to the process for the home grower. However: "90 minutes at 15psi," while the current standard advice, really isn't a precise measure of *temperature,* which is what sterilizes the grain - and also alters the nutritional profile of that grain. Without temperature control, grain usually gets scorched to some degree. Mycelium responds to overcooked grain (its food) like we do: it eats around it, resulting in weak, striated, or complete lack of, spawn. Often, bacterial colonies or trichoderma take advantage of such weak spawning, to gain a foothold - whereas a fast, robust mycelium strike (from optimized nutrition) would have prevented that. We've found that by monitoring temperature within the pressurized sterilization chamber, and using that information in a feedback loop to control the temperature source, it eliminates weak spawning, wasted grain, and inefficient energy usage, and results in higher mushroom yields. Our strains aren't "finicky" or "unpredictable" - they each have specific nutritional preferences - preferences that even the best growers, in the current state of our industry, tend to ignore. But this is changing! "The Big Fun Guy" company makes a temperature probe and hot plate controller (called "The Control Unit") that fits pressure cookers, allowing precise control over temperature, and with it, the nutritional profile of the grain. The Big Fun Guy's "Big Unit" handles 50 gallons of grain (with an 80 gallon option). A dream tool for cultivators who are serious about making a living from their mushroom grow operation, it has two, moveable, temperature probes, and utilizes the passive thermodynamics of an insulated chamber, in an automated, "set it and forget it" process. The Big Unit brings every grain in the batch up to the same, precise temperature, with no over- or under-cooking, which is impossible in larger, "tower" style autoclaves that were designed for the brewing industry (those concentrate heat at the bottom heating element, and at with the rising heat at the top, scorching grain). Big Fun Guy precision sterilizing tools eliminate waste, grow more mushrooms, and with bigger harvests per dollar and hour invested, grow businesses. 50 (or 80) gallons is human-scale, allowing serious growers the agility to produce grain for multiple strains at the same time, with each batch nutritionally optimized for each specific strain. If this is interesting to you, email me at dan (at) thebigfunguy (dot) com, and I'll answer any questions and get you started.
@@ZenAndPsychedelicHealingCenter Every grower I know still uses the gypsum. Commercial growers and home growers as well. It is not necessary, but it has several benefits.
Good to see ad free, 4k videos. However, gypsum does nothing for mycelium and is older tek that is no longer much used. Soaking, for some grains at least, is also no longer much used.
Hey, I'd love to know what you mean by this? About yo dive into my first attempt soon and was planning on doing the soak & boil as well as a bit of gypsum. Any advice or links would be appreciated!
Gypsum prevents the grains from clumping and sticking to each other while also balancing the pH of the grains/substrate to create a more ideal environment for mycelium growth.
That's a lot of gypsum for such a small amount of grain. I use 1g per 250ml of dry grain and it's more than enough. There's nothing wrong with using more but I think it's a bit wasteful...
Drying w air and transferring it to jars could reintroduce contam. The cooker sterilizes the whole jar w grain and it never sees the outside again, it could work just boiling too but bigger chance of failure
So first, thanks for the simple video. For some reason I thought to put the rye in the PC for 30 mins instead of cooking it on the stove. Do you think this will hurt my batch? They came out decent looking just a bit more moist. I did let them dry over night after PC them. My next step would be to PC them in the jars.
Great video, thanks as always for the content!
You're welcome, and thank you!!
How did you do it with such a small amount of water I use No less than 2 1/2 quarts and it uses up quite a bit of it
Hey, thanks for the vid! Do you screw the lids on tight before pressure cooking? If not, when do you tighten the lids?
I think you cannot tighten the lid as it would stop the sterilization from happening inside the jar.
Hello, thank you for the very informative video! How long does it take for spores to show activity after inoculation? I did a liquid spore syringe with just water and inoculated them on a whole oat but I haven't seen any activities yet.
Direct to grain is not the best.
Agar is bettwr
Never do spore to grain. Spore to agar is cheap, easy and you get clean mycelium this way.
@Zen Center got it! I haven't had any success yet since I posted my comment. I am planning to get a cheap laminar flow hood and try again.
@@toshiroolangar3855I used the oven for laminar flow. Now that is cheap! Lol
hi, what substrate can i use after colonization? I was thinking of using coconut bar + Brown rice, would that be enough? thanks in advance
What is the significance of the PC..?..can you do without one ?. Great vid cheers ☮️.
Yeah just seeing how much water to use in the cooker was something I couldn't find so thanks. If I poured boiling water on grain in a bucket put lid on how long should sit before I jar it up to cook it 2 hours or so? It's bird seed
I take it you dont like the no soak no simmer method? If so do you know where i can find a ratio for grain to water?
Was that enough water in the PC? My instructions for the 23qt presto says 3 quarts but yours looked like maybe a pint at best. Just curious since that looked really dry at the end so sometimes bad doesn't happen
Yeah that’s not good for pressure cooking that long
Don't ever let it run dry. Ruined a pressure cooker cause of it, it was aluminium and apparently if it gets a little too hot like when you put it on the stove without water it gets too hot and warps. The bottom of the pot was completely rounded out and it couldnt even boil water after hitting it back into place. And the dial broke. Always add PLENTY water i think you cant do enough
You prefer to add gypsum in this early on? Why not add it into the CVG?
Welcome Back
Well thank you! Great to be back, I've hit a creative streak and I'm loving it.
Question when making plug jars,.. would i process the plugs at the same 90 minutes at 15psi? Or do hardwood plugs need more time or a higher psi to sterilize? I want to make hardwood plugs for wood log inoculation. Thank you.
great content
Thanks for this very detailed tutorial. Well done! All seemed to go very well during the pc, but when I removed the tinfoil from the inoculation lids the micropore tape was a little bit wrinkled. Is this expected or might this have compromised the sterile oats?
Thanks for the video. Q: No washing of the grain?
Hey there! I keep getting my mushrooms growing up towards the filter patch regardless of where I make my cuts in the bag. I have some great pinning but they always develop as knots trying to poke through the bags instead of where my cuts are. I know my yields are low because of this. Any ideas?
great vid, have you ever tried adding water to the jars with the grains and put straight into the PC?
No, I haven't tried that! Sounds like an interesting experiment, I'll add it to my list! Should be an easy experiment to run. Have you seen anyone else do this?
@@OneEarthMushrooms I've heard of people doing it and seen it more with bags rather than jars so wonder if it'll make any difference. Would be super interesting what the correct ratios would be
@@maxlynn9877 I'm doing a one jar experiment now. If I can figure it out I'll post something. Thanks for the idea!
@@OneEarthMushrooms how'd it go?
@@XxFuzzballsxX +1
How’d you make the tops for the jars?
Those look like half pint (250ml) jars rather than pint (500ml) jars?
Should I do the same with brown rice? Add the gypsum too?
Dudes the best
What if you use normal lids? Do you tighten them completely?
Screw half way on, make sure the lid jiggles before putting in pressure cooker. Cover with foil if lid is modified.
@willbennett8412 Thanks
Do you have to rinse the rye?
You have to sterilize it in a pressure cooker.
Rinse before you pressure cook. No need for soaking.
You want to soak it for an hour in hot water to hydrate the grain. Strain. PC to sterilize.
My pressure cooker doesn’t have pressure gauge on it what would you recommend?
What kind of pressure cooker do you have? Did it come with a weight that sits on a vent hole on the top? Or is it like an instapot?
Most pressure cookers like the one in the video have that weight on top, and it’s designed to start rocking when the pressure reaches a certain point. Check your manual if you have it.
Thanks
You're welcome!
I’m hoping I can inoculate rye grain with b plus cubensis spores inoculated on an agar playe
Nice! Hope it goes well for you!
Outstanding intro to the process for the home grower. However: "90 minutes at 15psi," while the current standard advice, really isn't a precise measure of *temperature,* which is what sterilizes the grain - and also alters the nutritional profile of that grain. Without temperature control, grain usually gets scorched to some degree. Mycelium responds to overcooked grain (its food) like we do: it eats around it, resulting in weak, striated, or complete lack of, spawn. Often, bacterial colonies or trichoderma take advantage of such weak spawning, to gain a foothold - whereas a fast, robust mycelium strike (from optimized nutrition) would have prevented that. We've found that by monitoring temperature within the pressurized sterilization chamber, and using that information in a feedback loop to control the temperature source, it eliminates weak spawning, wasted grain, and inefficient energy usage, and results in higher mushroom yields. Our strains aren't "finicky" or "unpredictable" - they each have specific nutritional preferences - preferences that even the best growers, in the current state of our industry, tend to ignore. But this is changing!
"The Big Fun Guy" company makes a temperature probe and hot plate controller (called "The Control Unit") that fits pressure cookers, allowing precise control over temperature, and with it, the nutritional profile of the grain. The Big Fun Guy's "Big Unit" handles 50 gallons of grain (with an 80 gallon option). A dream tool for cultivators who are serious about making a living from their mushroom grow operation, it has two, moveable, temperature probes, and utilizes the passive thermodynamics of an insulated chamber, in an automated, "set it and forget it" process. The Big Unit brings every grain in the batch up to the same, precise temperature, with no over- or under-cooking, which is impossible in larger, "tower" style autoclaves that were designed for the brewing industry (those concentrate heat at the bottom heating element, and at with the rising heat at the top, scorching grain). Big Fun Guy precision sterilizing tools eliminate waste, grow more mushrooms, and with bigger harvests per dollar and hour invested, grow businesses. 50 (or 80) gallons is human-scale, allowing serious growers the agility to produce grain for multiple strains at the same time, with each batch nutritionally optimized for each specific strain. If this is interesting to you, email me at dan (at) thebigfunguy (dot) com, and I'll answer any questions and get you started.
Tip Top!
Well thanks!
do you screw the lid on tight before pressure cooking?
finger tighten then turn back about a quarter rotation. the steam needs to be able to get to the grain
Why go through the effort of boiling the grains first, if the pressure cooker sterilzes in the same way?
Mycelium needs moisture but not too much the moisture stored in grain is used. Pressure cooker is sterilized better than boiling.
can you do this without gypsum ?
Nah you won't get good mushrooms
@@babysniper10 Not true. Most up to date growers no longer use gypsum.
@@ZenAndPsychedelicHealingCenter Every grower I know still uses the gypsum. Commercial growers and home growers as well. It is not necessary, but it has several benefits.
Why you put aluminium papper to esterilizar?
To avoid that the micropore become wet I think.
Good to see ad free, 4k videos. However, gypsum does nothing for mycelium and is older tek that is no longer much used. Soaking, for some grains at least, is also no longer much used.
Hey, I'd love to know what you mean by this? About yo dive into my first attempt soon and was planning on doing the soak & boil as well as a bit of gypsum. Any advice or links would be appreciated!
Gypsum prevents the grains from clumping and sticking to each other while also balancing the pH of the grains/substrate to create a more ideal environment for mycelium growth.
That's a lot of gypsum for such a small amount of grain. I use 1g per 250ml of dry grain and it's more than enough. There's nothing wrong with using more but I think it's a bit wasteful...
LOL! There's so much disinformation in this video. But thanks for making us laugh.
Doesn't the boiling sterilize the grain?
Drying w air and transferring it to jars could reintroduce contam. The cooker sterilizes the whole jar w grain and it never sees the outside again, it could work just boiling too but bigger chance of failure