Was literally just troubleshooting in my head as this popped up in my recommended. I assumed i was getting some contam it was because it wasnt getting hot enough, long enough and you touched on it perfectly. I'll have to get myself a probe, right on friend. Thank you for sharing!
Ive learned so much from your videos! My first couple years i was flying by the seat of my pants. Been doing small local sales for a while but finally im finishing my first real building. Going legit and getting away from tents! Im still using two 53L industrial pressure cookers and two 23 quart to cook grain and substrate. Thinking about a small boiler in the future
I’ve always noticed a profound difference in the vigor and the milk white mycelium performance in bags done by guys like you. It’s noticeable when the mushroom has the ability to consolidate its energy source with skipping a beat. When you sterilize long enough there’s no war going on between competing organisms. This really brought forth much needed clarity on why my grows have always seemed to less than ideal and slower than normal colonization times. I can hear the mushroom talking and it’s no coincidence I’m here listening 👁️ much love and gratitude T.R. and Earth Angel Mushrooms 🍄 Peace -Tim “Dr. Strange” Reed
incredible simple logic here, why would you not invest another hour or two if necessary to avoid contamination and wasting all the time and effort put into getting the grain to the point of cooking!!!! TR such a Missourian with his way of thinking, priceless cheap insurance here!!! THANKS FOR THE SHARE of obvious hard learned knowledge!!!!! Greatly appreciated !!!!
I understand that's it's better to sterilize grain under pressure because it's higher nutrition and the higher temps help ensure everything gets wiped out. But is there anything wrong with sterilizing grain for spawn with atmospheric steam if you keep the internal temp up for long enough? I use a temp probe in the center of a 300-gallon cow trough that I pack with substrate. If I were to sterilize my grain in there too and keep the internal temp above 200 for a full 18-24 hours, wouldn't it have the same effect as using one of these pressurized vessels for a shorter amount of time?
Without seeing this video the home canner in me just couldn't see a cold start canner even with pint jars getting heat to center in anything less than 2 hours. Especially since there isn't any liquid inside to transfer heat from grain to grain. My first batch in pressure cooker, I did pint jars. Brought canner to boil vented steam for 10 minutes brought the pressure to 15 psi. Then started the time for 2 hours. All 16 jars seemed to as of now grown clean spawn. I may need to increase the times thanks for the insight.
Okay thats great advice but explain this. I have preasure cooker and he cant be regulated he is cook on 21psi on 128 celsuis how long i need cook or how to regulate temperature????
How can you know when the grain is just right for the spawn? I've been doing a boil, followed with the sterilization, and afterwards, it's getting overcooked.
I do 5lb spawn bags, 40% hydration, 5 hrs @ 15psi. I even preseal the bags, I use .5 filters, my contam rates are higher than I would like, about 8-9%, but once I make some more $$$$ I'm going to invest in som .2 bags for spawn.
Hi there! Thank you , great video! Can’t find any videos how to get 2nd and 3d flash. Do I need them place into the water for a night or don’t? It’s okay if you have a few but when you have 100 bags it’s a problem. Going to start soon growing mushrooms but can’t find how to get 2nd flash
Hello mate Out of your vedio title Could you please make a vedio on choosing ultrasonic fogger or pressurised Misting system which one is better or how to deicide which one is the right option? Thanks again
Hi can you help me out. I cook my grains for 2hrs after it hits 15 psi. After I introduce culture to my grains They start having thermal action and some get hot and puffy with air and start greening. what an I doing wrong.
I have only been growing commercially for 10 months now, but I started cooking my grain @15 psi for 2.5 hours after coming to pressure. Only once did I cook for under 2.5 hours did I experience you you described and it was when I didn’t cook for 2.5 hours after achieving pressure. Good luck my fellow grower.
I've been searching on FB literally for 2 hrs trying to find your comment on this process I just read a couple days ago... Do you run 200 minutes once it hits 200°?
What is your take on low pressure (around 1psi) steam steam sterilizers ran at a longer time for hobby level use (kind of like a DIY Bubba keg). I was thinking about a 24 hour heating cycle, 5lb bags. not totally sure about how i can space them properly yet.
When you say use probes what temperature are you looking for the probe to read ? Is that the temp of the whole auto clave or is that the temperature of one of your spawn bags ??
Do you think it’s possible to get by using a atmospheric sterilizer for grain? I have 2 55gallon on a couple PID controllers. Trying to avoid buying an autoclave or multiple PC at the moment. I started cooking for 12 hours after internal temp reaches 210F
Hey, T.R. I know you’re probably extremely busy, but are you looking to expand across the US? I know most of your sales are from blocks but I’m looking to find a business partner for something quite large. I have yet to find someone with the dedication and knowledge you’ve got. Let’s chat.
Thanks for sharing your hard earned knowledge with us. It is much appreciated.
Was literally just troubleshooting in my head as this popped up in my recommended. I assumed i was getting some contam it was because it wasnt getting hot enough, long enough and you touched on it perfectly. I'll have to get myself a probe, right on friend. Thank you for sharing!
Ive learned so much from your videos! My first couple years i was flying by the seat of my pants. Been doing small local sales for a while but finally im finishing my first real building. Going legit and getting away from tents! Im still using two 53L industrial pressure cookers and two 23 quart to cook grain and substrate. Thinking about a small boiler in the future
I’ve always noticed a profound difference in the vigor and the milk white mycelium performance in bags done by guys like you. It’s noticeable when the mushroom has the ability to consolidate its energy source with skipping a beat. When you sterilize long enough there’s no war going on between competing organisms. This really brought forth much needed clarity on why my grows have always seemed to less than ideal and slower than normal colonization times. I can hear the mushroom talking and it’s no coincidence I’m here listening 👁️ much love and gratitude T.R. and Earth Angel Mushrooms 🍄 Peace
-Tim “Dr. Strange” Reed
incredible simple logic here, why would you not invest another hour or two if necessary to avoid contamination and wasting all the time and effort put into getting the grain to the point of cooking!!!! TR such a Missourian with his way of thinking, priceless cheap insurance here!!! THANKS FOR THE SHARE of obvious hard learned knowledge!!!!! Greatly appreciated !!!!
I cook 6lb up to 10 lb bags in an AA and cook at pressure for 4 hrs. min. Stamets even has a small chart in his Gourmet Edibles and Medicinals book.
You said to cook longer. How do I calculate cook times for 23 quart presto pressure cooker and at home growing?
I understand that's it's better to sterilize grain under pressure because it's higher nutrition and the higher temps help ensure everything gets wiped out. But is there anything wrong with sterilizing grain for spawn with atmospheric steam if you keep the internal temp up for long enough? I use a temp probe in the center of a 300-gallon cow trough that I pack with substrate. If I were to sterilize my grain in there too and keep the internal temp above 200 for a full 18-24 hours, wouldn't it have the same effect as using one of these pressurized vessels for a shorter amount of time?
Without seeing this video the home canner in me just couldn't see a cold start canner even with pint jars getting heat to center in anything less than 2 hours. Especially since there isn't any liquid inside to transfer heat from grain to grain. My first batch in pressure cooker, I did pint jars. Brought canner to boil vented steam for 10 minutes brought the pressure to 15 psi. Then started the time for 2 hours. All 16 jars seemed to as of now grown clean spawn. I may need to increase the times thanks for the insight.
Would love to see the setup for the HEPA blowing into (?) the autoclave. Is it blowing the steam out of the outlet/check valve?
Ahh, blows out the bypass! Anyways, would still love to see the hepa setup. Thanks so much!
Thanks for all the info!!! When will you do the video on hydration of grain? Thanks
top video, thankx pro if you make this moisture test with grains is it also 60% lets say for milo?
Okay thats great advice but explain this. I have preasure cooker and he cant be regulated he is cook on 21psi on 128 celsuis how long i need cook or how to regulate temperature????
Year later still sending people to your channel
Awesome proof bro. How about a good way to pasteurize manure based substrate at home? Thanks
great info TR!! can you recommend some temp probes for the autoclave? Tanksfor sharing
There are multiple options on Amazon.
How can you know when the grain is just right for the spawn?
I've been doing a boil, followed with the sterilization, and afterwards, it's getting overcooked.
90 minutes is okay for jars in a pressure cooker tho.
Bags definitely need like 4 hours
I do 5lb spawn bags, 40% hydration, 5 hrs @ 15psi. I even preseal the bags, I use .5 filters, my contam rates are higher than I would like, about 8-9%, but once I make some more $$$$ I'm going to invest in som .2 bags for spawn.
You just saved me years of fuckery my friend
Would caramelizing the sugar from long cooks change the way the mycelium reacts to the spawn?
Are you asking about over cooking grain to be used as spawn? If so, yes, over cooking grain is not good.
Thanks man!
Hi there! Thank you , great video! Can’t find any videos how to get 2nd and 3d flash. Do I need them place into the water for a night or don’t? It’s okay if you have a few but when you have 100 bags it’s a problem. Going to start soon growing mushrooms but can’t find how to get 2nd flash
How do I stop it from bursting so much?
Did u ever find out?
Overnight soak, slow cooking @@davidevans1723
Hello mate
Out of your vedio title
Could you please make a vedio on choosing ultrasonic fogger or pressurised Misting system which one is better or how to deicide which one is the right option?
Thanks again
I mention this in another video on humidification
@@earthangelmushrooms2118 thanks
How do you prepare your grain? Before it’s cooked.
Thanks! So what do you recommend as the internal temp of the grains to properly sterilize?
In thé case you still haven't thé answer, it's 250°F
Hi can you help me out. I cook my grains for 2hrs after it hits 15 psi. After I introduce culture to my grains They start having thermal action and some get hot and puffy with air and start greening. what an I doing wrong.
I have only been growing commercially for 10 months now, but I started cooking my grain @15 psi for 2.5 hours after coming to pressure. Only once did I cook for under 2.5 hours did I experience you you described and it was when I didn’t cook for 2.5 hours after achieving pressure. Good luck my fellow grower.
I've been searching on FB literally for 2 hrs trying to find your comment on this process I just read a couple days ago... Do you run 200 minutes once it hits 200°?
What is your take on low pressure (around 1psi) steam steam sterilizers ran at a longer time for hobby level use (kind of like a DIY Bubba keg). I was thinking about a 24 hour heating cycle, 5lb bags. not totally sure about how i can space them properly yet.
When you say use probes what temperature are you looking for the probe to read ? Is that the temp of the whole auto clave or is that the temperature of one of your spawn bags ??
@ the 2:07 mark you say "most of you are overcooking." Do you mean undercooking? I am confused.
Undercooking.
Do you think it’s possible to get by using a atmospheric sterilizer for grain? I have 2 55gallon on a couple PID controllers. Trying to avoid buying an autoclave or multiple PC at the moment. I started cooking for 12 hours after internal temp reaches 210F
No, it won't be consistent
I would love to sit here with the Master for at least that long!!!!!!🤣
Are you in St. Louis?
THANK YOU!!!!
Hey, T.R. I know you’re probably extremely busy, but are you looking to expand across the US? I know most of your sales are from blocks but I’m looking to find a business partner for something quite large. I have yet to find someone with the dedication and knowledge you’ve got. Let’s chat.
you can email me a proposal at earthangelmushrooms@gmail.com If I'm interested I'll let you know.
Bro may I just say you were made for teaching this shit
thanks!
May I come work for you?
Send in your resume dude.
holy shiet, you look just like Christian Bale
Adorei!
obrigado, Noh.
As a surgical & sterile processing professional, I CRINGE every time I watch someone cramming bags into their ‘sterilizer’!
Why is that? Please may you elaborate?
it’s not for medical purposes 🙄 the bags get sterilized regardless and cleaned after each use.
What happened to you telling everyone not to cook grain at all? You were all about the no boil 🤣🤣
As time goes on you find more consistent and reliable ways to do things. It's ALWAYS a moving target to find the best way.