I've been using this video for almost a year now with success, I took notes and created a personalized cheat sheet. I just realized I neglected to give this video a like : ( I did that today. Thanks !
A comment from a seasoned canner. You don’t need vented caps and foil. If you use new lids the canning process will vent naturally without any moisture injection. Just tighten the rings snug. If you overtighten pressure can rupture a jar but it’s rare. Just be aware that vacuum may cause them to seal when cooling so just lift up on the lid.
He's not canning, he's sterilizing the grains for use in mushroom cultivation. The mycelium (the mushroom is the fruiting body and the mycelium is the underground network of filamentous hyphae) will start off growing in the mason jars using the grains as nutrients. Mycelium breathe oxygen and exhale carbon dioxide, just like humans, so the jars need a vent hole for fresh air exchange. However, at this stage the mycelium will be weak and easily prone to domination by other microorganisms. Hence, the grain are fully sterilized in a pressure canner prior to inoculation (introduction of live mycelium or spores), to ensure no other microorganisms are present before/with the mycelium, so the mycelium don't have to compete with anything. This is also the reason the modified lids don't have just an open hole, but rather have a 0.22μ (micron) filter patch placed over them (there are no microorganisms that are smaller than 0.3μ in size, so a 0.22μ filter will ensure no contaminants enter the jars. Hopefully that cleared things up for you. ;)
Yeah idk why he said it smells bad. I got the 25lb bag from Amazon with the blue heron on it, and I noticed mine smelled exactly like a meadow after it has rained a lot -- that damp wood smell. It didn't smell bad, but it didn't smell good or anything. It just smelled very different, and very outdoors. I found it interesting and kept sticking my nose in it lol 😂 Now I'm curious wtf he was smelling though!
Your not supposed to put the rocker on until the pressure cooker has pushed up steam for about 10 minutes. This will also all the air to get pushed out of the pressure canner before putting the rocker on helping to create that vacuum for a more efficient process of sterilization
I just like to suggest the use of a rubber spatula to scrape the grains out of their containers like a bowl or bucket. I like to use them for glaze in pottery. Anyway, like how your videos are so brief and informative. As I am trying to educate myself now for a mushroom culture in the future when resources become available to me later. Thanks again,
I bought some growing kits, spore prints, spawns, liquid culture and psychedelic products from an online supplier and they are affordable and discreetly delivered
I’m an experienced grower. Fantastic video. Keep up the hard work. Only people like us know what hard work and thought goes into making these projects successful.
Yeah I am doing bags from here on out. I'm really satisfied with the results and problems that I used to have are now solved, particularly sterilization tek. Couple PC ing my bags(I do a 2 lb popcorn kernel base with 3 lbs of coco coir with 2 tbsp of kona coffee grinds added ) This all in one 5 lb grow bag is proving that a no-air contact environment is the best way to ensure success with a fast pace steady colonization with a great fruiting average (I colonize most of the grain and then I mix up all of the contents. Once!. After 8 to 11 days the entire contents are completely colonized and ready for fruiting. ) I haven't weighed them after dehydration because I have only done Blu Meanies and there are 3 bags of Albino A+ and 2 of Malabar Coast almost done. I just finished up 3 more liquid cultures and I have 4 new spore solutions done as well. PE variant, APE,and Tidal Wave and the 4 are Cope Cyans from WA FL 🇲🇽 and 🇯🇲 ...
@anthonyalexander5607 that seems to be the consensus, I cant determine what it is your giving up (besides the risk of Trich being ballooned). What benefit does it serve?
@@etownKeystoned it has a lot of nutrients in it including a lot of nitrogen, both of which the mycelium loves. It's this huge amount of nutrients and especially nitrogen that greatly increase the risk of contamination, because contams also love ample nutrition. To my understanding, you want SOME nitrogen in your substrate, but go over a certain percentage (idk what percent, maybe 5%? Don't quote me on that) and you'll be inviting contam in for a feast. So the problem is: yes, coffee is very nutritious for the mycelium, but it's also very nutritious for the contams -- and if your grow style is one in which your #1 priority is to mitigate any possible vector of contamination, then coffee grounds are something you don't want to consider adding. But if you are experimenting, go for it. Idk the mechanical process of how nitrogen invites contams specifically, but I'd certainly be interested in watching a video explaining it. I wonder if I can find one...
Thanks for this! I tried a no-soak and burst some rye, so I'll have to go back to the tried and true. Only downside is that I'd like to reuse grain soak water for pellet rehydration and maybe Agar etc (for heavily filtered for LC) and wonder about using the 'hatching liquid' lol, since it definitely smells foul
Great video, thank you! If you are not ready to inoculate your grain right away (post sterilization and cool down), can you tell how long it will last and what would be the best way to preserve it. Thanks again.
Post sterilized substrate is good at a DRY ROOM TEMP for 3-6 months. Keep it in a dark area too. High temperature fluctuations/greenhouse affects should be avoided.
After seeing this I'm going to continue using pop corn. It doesn't smell, doesn't get sticky and has a lower volume at the same weight making it more energy dense.
Aloha and thanks for the vid! Quick question. I have quite a bit of kernels that exploded, should I still proceed to put them in jars and throw them in the PC? Or should I start over?? Thanks 🙏🏽
I can say from experience Ive had liquid culture jars that were exposed to ambient air various times and sat idle in a box at 90-100°f for 8 YEARS!!!....still have 100% germination success. So, you'll have a hard time convincing me that wrapping the pressure cooker with a towel while cooling helps in the least bit. Just my $0.02.
You're absolutely right! I've stopped doing this, and in general, chilled out on a lot of the over-the-top things I've been doing. Mold happens, I've accepted it and learned to be a lot less worried about things...this makes mushroom cultivation (and life in general) much more pleasurable!
@@OneEarthMushrooms - I would say the biggest benefit I've noticed is to simply have better "clean room" protocols such as no carpet or curtains with very little free air movement. Put a MERV 13 filter over the AC supply vent for that room and have an automatic air purifier running to reduce air particulate. After that all contaminants will come from your own body or anyone that enters the room which is easier to manage. Getting fresh, filtered O2 into the room is a whole other story but yea just keep the air particulate low and contamination probability goes waaay down.
I just screwed up. Not sure how badly. Forgot to put the tin foil on the jars while sterilizing. I know the rye grain will be too wet to use immediately, but is it possible to let it dry out and then use it? How would you do that?
Hi Kean, I think you'll be fine! I've done that before, and it honestly didn't seem to make much of a difference. I'm thinking about skipping the foil from now on, because it's not seeming to do much.
@@OneEarthMushrooms i think the only reason people suggest using hte foil is to more precisely control the humidity, but i agree it's not a necessary step at all
Why not drain the original Soak water(without gypsum) and add clean u smelly Water with gypsum Prior to boiling ?(maybe reduce smell and contamination??
Why is it that every time I see a guy doing this on video, even when in his own kitchen with a colander, he doesn't simply know it is easier and quicker to simply put the grain in the colander (cover the bottom of the colander with cheesecloth if using smaller grains) and turn the faucet on, stirring or swirling the grain until the water runs clear? Its what we do when we prepare rice, to rid it of arsenic before cooking. Just sayin... That said, I love the information in this video.
Do you have issue with the rubber seal on the lid sticking to the glass making it hard to open? Popped it off in my SAB and it sucked a bunch of air into the jar, hoping it won’t contam. Great video
I'm sure you could! You can use pretty much any kind of grain. I'm working on using papaya seeds...just trying to build up enough seeds to be able to try it!
@@goofnewfie Can't wait! I'm sure grass seed is significantly less expensive than rye. The only thing I'd say to be careful of is making sure you don't use a seed thats coated with something, I know a lot of seeds come with coatings or have been sprayed with chemicals to make them grow better.
Ive heard that you should let the PC blow out steam without the cap on for 5 mins then put it back on. This gets rid of the extra air and gives a more accurate rating. Would love to hear anyone elses opinion
I ordered 3 bags now and they have been contaminated or atleast i think. This last two have this white looking slim that looks a few pieces of rue have busted open. I just hate wasting my spores and i only have about 6cc left. What do you think?
What kind of PC do you have? If you have a rubber gasket make sure it is in good condition and lubricated with the correct lubricant. (You can find out by searching your PC online or in the manual) and if you have a weighted system (you probably do unless it’s really old) make sure the weight is on and is the desired weight for your psi. If the weight is constantly giggling you may need to turn your heat down. Find a manual and see what they recommend. Some say the weight should giggle 3 times per minute etc. best thing you can do is watch people use your PC on CZcams and do research to stay safe. ✌️
Also if your PC has a manual petcock (and not a weight / vent pipe) you may want to consider converting it to a weighted system like I did with my pressure canner. Just do your research and know that if you do have a vintage petcock you’ll need to babysit it and make sure the pressure doesn’t get too high. - Sorry to preach just don’t want anyone getting hurt and if you already knew all of this maybe it’ll help someone else ✌️
Hi Daniel! I've never understood the purpose of venting the PC before putting the rocker on so I just don't do it. Can you think of a compelling reason for venting?
OneEarth Mushrooms yes! Venting for 10 minutes with lock up and rocker off allows air to escape and be volumetrically replaced by steam. Too much air leads to partial pressure, where your gage reads 15 psi, but the temp is not actually at sterilization temp. But hey, if your process works, amen! Thanks for the video and the reply!
Hi One Earth, I noticed you measured out 8 pints for the purpose of this video, and that the ratio of water to grain once poured to boil seemed exact to the dimensions of the pot you were using. Could you provide the size of the pot used in this video and the amount of water you used per 720g of grain? I'd like to sterilize the same amount for my project but don't want to get a pot too small or spend too much on a pot bigger than I need. Thanks so much!
Hey Joe! The purpose of a pressure cooker is to raise the temperature above 212F....the only way to do that is to raise pressure, or add a SIGNIFICANT amount of energy to turn the pot into a super-heated system...not practical. To give a more simplified answer to your question, pressure isn't really what is sterilizing the grain, its the heat. The heat will penetrate the entire jar via conduction, even if the jar is completely sealed. However, in this case, I have breathing holes in the top of my jars that are covered with breathable micropore tape, so the pressure inside the jars is the same as the inside of the pressure cooker. Hope this answers your question! Thanks for watching!
Hey I bought some lids from Amazon that come with an injection port and a vent hole. It’s a one piece lid though, so there’s no way for me to flip the rubber seal part of the lid upside down and screw it on. Would opening the vent on my one piece lid and wrapping it in aluminum foil do the same thing? (Stop it from cracking but also not let water in)
Can I use a regular cooker for sterilization? In medical area, a regular cooker is used to sterilize tools like needles and syringes. Why every body in mushrooms industry uses a pressure cooker? thank you
Hi David. What do you mean by a "regular cooker"? It's my understanding that the medical industry uses autoclaves, which reach high temperatures of about 250F, roughly the same temperature that a pressure cooker reaches.
Hey dude, thanks for the vid, just a quick question, if your doing BRF cakes in the PC is it still 90mins, i heard for BRF cakes only need 1hr at 15PSI? -
I am using an electric PC called pressure king pro can you recommend a like for like setting please? this is my first attempt am I right in thinking I can just add an amount of foraged mycelium to the jar once sterilised? I want to use the mycelium to create a material - not to eat? Many thanks
Hi Sadie! You should be trying to achieve 15 PSIG, or 121C/250F in the pressure cooker. I don't have any experience with a Pressure King Pro, but do you have the owner's manual? I'm certain the manual will tell you what settings to use for this pressure and temperature. I think that may work, but the chances of contamination are pretty high. Let me know how it works if you try this method!
is the lid with injection port on the cover necessary for sterilisation in the pot? or can i just use normal, completely sealing, covers? (because i have grown the mycel in agar petri dishes and plan to just open the lid and add the agar and mix.)
Hi Bert, the injection port is NOT necessary, but a hole for gas exchange IS necessary. This can be just a small hole that you puncture with a nail and cover with micropore tape (or any breathable covering) before you pressure cook the jar.
Are the lids sealed? I’m confused on how to use these ball lids. Aren’t they supposed to be loose? If I have the rings slightly loose does that mean I’m good? Doesn’t the rubber seal keep the jar air right? Can someone help me I wanna use these metal lids while I wait for my additional plastic lids to arrive. Thanks
Hey i have a question about the bucket. Do i really need to put my rye grains inside a hermetic bucket or i can use a big pan with a cuve on top while doing the 24 hours step?
The directions on my PC say you should let your PC vent for a few minutes before you put the weight on. I don't know why, but I just do it because I'd rather be safe than sorry.
Using a standard kitchen pressure cooker what would be your recommendations on time and heat? Obviously I have no way to check PSi but the manufacturer says it's 15psi on high heat!
Is there a pressure relief valve or rocker weight? For my pressure cooker, I use high until the rocker has steam coming out, then turn it down to 4.5 to maintain pressure.
@@OneEarthMushrooms thank you! It has a few valves on top! One I believe is the over pressure valve, another is the safety valve then the third valve has a weight on it. But it doesn't rock! I waited till the safety valve locked the handle and steam started to come out the weighted valve then turned it down and left for 1hr 30mins on a slightly lower heat to stop the weighted valve steaming! All seems to have gone well just hope there's no contamination now, only time will tell I guess!
Yeah, I think you'll be just fine. While having the correct moisture content is important, it's not necessary to be exactly precise...a little bit extra moisture isn't going to hurt. If it's pooling in the bottom of the jar/bag, then it's an issue.
@@OneEarthMushrooms It's not necessarily an issue if it's pooling in the bottom of the jar. @Home Mycology has videos confirming that. Check him out sometime. But I agree in that a little more or a little less moisture is fine. Keep up the good work, mate!
Wipe it away with clean paper towel or tip em upside down to drain it off. Try doing it in a clean area or still air box. Shake the jars hood and let cool
Hi Marissa! What stage are you talking about? Before pressure cooking, or after? After pressure cooking the grain is in a very sterile environment; sealed inside the glass jars that went through the pressure cooking process. Before the pressure cooker, it doesnt really matter because everything will get killed by the heat of the PC. Does that answer your question?
Yeah, the boiling is pretty necessary. It forces the grains to fully hydrate. Otherwise, the grain kernels will end up exploding in the P.C. I don't completely understand the physics of this, but I've done it.
Killing anything still living in the substrate before inoculation, mold and bacteria usually win if the environment isn't properly sterile for the mycellium to grow
Quick question man when doing the exact thing your doing in this video, why is all the rye grain sprouting? Same time cooked in this video same drying and before I get a chance to sterilize they all sprout. . . But only rye grain. Nothing else I use does that.
Love this method has worked best for me over everything else👏🏻
I've been using this video for almost a year now with success, I took notes and created a personalized cheat sheet. I just realized I neglected to give this video a like : ( I did that today. Thanks !
A comment from a seasoned canner. You don’t need vented caps and foil. If you use new lids the canning process will vent naturally without any moisture injection. Just tighten the rings snug. If you overtighten pressure can rupture a jar but it’s rare. Just be aware that vacuum may cause them to seal when cooling so just lift up on the lid.
He's not canning, he's sterilizing the grains for use in mushroom cultivation. The mycelium (the mushroom is the fruiting body and the mycelium is the underground network of filamentous hyphae) will start off growing in the mason jars using the grains as nutrients. Mycelium breathe oxygen and exhale carbon dioxide, just like humans, so the jars need a vent hole for fresh air exchange.
However, at this stage the mycelium will be weak and easily prone to domination by other microorganisms. Hence, the grain are fully sterilized in a pressure canner prior to inoculation (introduction of live mycelium or spores), to ensure no other microorganisms are present before/with the mycelium, so the mycelium don't have to compete with anything. This is also the reason the modified lids don't have just an open hole, but rather have a 0.22μ (micron) filter patch placed over them (there are no microorganisms that are smaller than 0.3μ in size, so a 0.22μ filter will ensure no contaminants enter the jars.
Hopefully that cleared things up for you. ;)
The towel was cute 😂
Food grade rye has a pleasant, nutty smell. If you omit the gypsum it's quite edible, delicious even. My dog certainly like it. 4:20
Yeah idk why he said it smells bad. I got the 25lb bag from Amazon with the blue heron on it, and I noticed mine smelled exactly like a meadow after it has rained a lot -- that damp wood smell. It didn't smell bad, but it didn't smell good or anything. It just smelled very different, and very outdoors. I found it interesting and kept sticking my nose in it lol 😂
Now I'm curious wtf he was smelling though!
I'm just about at this step so I'm pre-watching what I'm going to do. It really helps, thanks!
Your not supposed to put the rocker on until the pressure cooker has pushed up steam for about 10 minutes. This will also all the air to get pushed out of the pressure canner before putting the rocker on helping to create that vacuum for a more efficient process of sterilization
I just like to suggest the use of a rubber spatula to scrape the grains out of their containers like a bowl or bucket. I like to use them for glaze in pottery. Anyway, like how your videos are so brief and informative. As I am trying to educate myself now for a mushroom culture in the future when resources become available to me later. Thanks again,
I bought some growing kits, spore prints, spawns, liquid culture and psychedelic products from an online supplier and they are affordable and discreetly delivered
in
instagram
I’m an experienced grower. Fantastic video. Keep up the hard work. Only people like us know what hard work and thought goes into making these projects successful.
Thank you Dominc!
Yeah I am doing bags from here on out. I'm really satisfied with the results and problems that I used to have are now solved, particularly sterilization tek. Couple PC ing my bags(I do a 2 lb popcorn kernel base with 3 lbs of coco coir with 2 tbsp of kona coffee grinds added ) This all in one 5 lb grow bag is proving that a no-air contact environment is the best way to ensure success with a fast pace steady colonization with a great fruiting average (I colonize most of the grain and then I mix up all of the contents. Once!. After 8 to 11 days the entire contents are completely colonized and ready for fruiting. ) I haven't weighed them after dehydration because I have only done Blu Meanies and there are 3 bags of Albino A+ and 2 of Malabar Coast almost done. I just finished up 3 more liquid cultures and I have 4 new spore solutions done as well. PE variant, APE,and Tidal Wave and the 4 are Cope Cyans from WA FL 🇲🇽 and 🇯🇲 ...
dude ditch the coffee its only a tiny increase in nutrients with a gigantic risk of contamination.
@anthonyalexander5607 that seems to be the consensus, I cant determine what it is your giving up (besides the risk of Trich being ballooned). What benefit does it serve?
@@etownKeystoned it has a lot of nutrients in it including a lot of nitrogen, both of which the mycelium loves. It's this huge amount of nutrients and especially nitrogen that greatly increase the risk of contamination, because contams also love ample nutrition. To my understanding, you want SOME nitrogen in your substrate, but go over a certain percentage (idk what percent, maybe 5%? Don't quote me on that) and you'll be inviting contam in for a feast.
So the problem is: yes, coffee is very nutritious for the mycelium, but it's also very nutritious for the contams -- and if your grow style is one in which your #1 priority is to mitigate any possible vector of contamination, then coffee grounds are something you don't want to consider adding. But if you are experimenting, go for it.
Idk the mechanical process of how nitrogen invites contams specifically, but I'd certainly be interested in watching a video explaining it. I wonder if I can find one...
@@MissBlackMetal is it worth the risk?
Excellent mate, clear and concise.
Much appreciated!
I like to dry it on the weewee pads from a pet store
Thanks for this! I tried a no-soak and burst some rye, so I'll have to go back to the tried and true. Only downside is that I'd like to reuse grain soak water for pellet rehydration and maybe Agar etc (for heavily filtered for LC) and wonder about using the 'hatching liquid' lol, since it definitely smells foul
What kind of bags do I need to buy from Amazon for this
love the detail, thank you
great video. super easy to understand and clear
Thank you!
Thanks man i failed the first time but the lions mane were rocking last grow. Im going to try turkey tail next and make a decoction from that as well.
Didn't think of contam getting into the PC while cooling.
Thanks.
Great video, thank you! If you are not ready to inoculate your grain right away (post sterilization and cool down), can you tell how long it will last and what would be the best way to preserve it. Thanks again.
Post sterilized substrate is good at a DRY ROOM TEMP for 3-6 months. Keep it in a dark area too. High temperature fluctuations/greenhouse affects should be avoided.
@@joshmills1194 Wonderful! Thanks Josh
Hey man. May I ask how powerful is your hot plate ? What’s the spec ?
After seeing this I'm going to continue using pop corn. It doesn't smell, doesn't get sticky and has a lower volume at the same weight making it more energy dense.
My rye grain didn’t stink
I think the trade off is fewer points of inoculation so it could change the behavior of your flushes.
I saw many videos but you are the only one who cook the rye out after soak.
It really don’t smell too bad. Just like a bakery or grain…
Thanks! Several runs thus far and no contam.
Top notch content!
Thank you!
3:43 you are, becouse you are perfectionist and i am the same
Ha! I'm working on that, life is difficult as a perfectionist.
Aloha and thanks for the vid! Quick question. I have quite a bit of kernels that exploded, should I still proceed to put them in jars and throw them in the PC? Or should I start over?? Thanks 🙏🏽
I can say from experience Ive had liquid culture jars that were exposed to ambient air various times and sat idle in a box at 90-100°f for 8 YEARS!!!....still have 100% germination success. So, you'll have a hard time convincing me that wrapping the pressure cooker with a towel while cooling helps in the least bit. Just my $0.02.
You're absolutely right! I've stopped doing this, and in general, chilled out on a lot of the over-the-top things I've been doing. Mold happens, I've accepted it and learned to be a lot less worried about things...this makes mushroom cultivation (and life in general) much more pleasurable!
@@OneEarthMushrooms - I would say the biggest benefit I've noticed is to simply have better "clean room" protocols such as no carpet or curtains with very little free air movement. Put a MERV 13 filter over the AC supply vent for that room and have an automatic air purifier running to reduce air particulate. After that all contaminants will come from your own body or anyone that enters the room which is easier to manage. Getting fresh, filtered O2 into the room is a whole other story but yea just keep the air particulate low and contamination probability goes waaay down.
Superior presentation!
Hi, thank you so much for the video. Do I have to sterilize immediately after cooking the rye or can that be later like days later?
The quicker you start the better, if left out the grain spawn is the perfect breeding ground for other molds and fungus.
how long did you wait before taking the towel and opening the cover of the PC
Thanks for sharing
You're welcome!
Why not use whole oats and avoid having to boil altogether
I just screwed up. Not sure how badly. Forgot to put the tin foil on the jars while sterilizing. I know the rye grain will be too wet to use immediately, but is it possible to let it dry out and then use it? How would you do that?
Hi Kean, I think you'll be fine! I've done that before, and it honestly didn't seem to make much of a difference. I'm thinking about skipping the foil from now on, because it's not seeming to do much.
@@OneEarthMushrooms i think the only reason people suggest using hte foil is to more precisely control the humidity, but i agree it's not a necessary step at all
Why not drain the original
Soak water(without gypsum) and add clean u smelly
Water with gypsum
Prior to boiling ?(maybe reduce smell and contamination??
Why is it that every time I see a guy doing this on video, even when in his own kitchen with a colander, he doesn't simply know it is easier and quicker to simply put the grain in the colander (cover the bottom of the colander with cheesecloth if using smaller grains) and turn the faucet on, stirring or swirling the grain until the water runs clear? Its what we do when we prepare rice, to rid it of arsenic before cooking. Just sayin... That said, I love the information in this video.
Why can't you add the gypsum after the boil and drain. It seems like you are just pouring it all away with the water.
Any reason to not wash, soak, and boil all in the same pot? Will the lid not be tight enough for the soak?
Does pouring boiling water into the grain not kill everything?
Everything but the grain...
Where do you find your spores?
Thanks for the video, where can I find the calculator
Do you have issue with the rubber seal on the lid sticking to the glass making it hard to open? Popped it off in my SAB and it sucked a bunch of air into the jar, hoping it won’t contam. Great video
Would this be the same process for millet?
isnt a lot of your gypsum being rinsed outwhen you pour the boiling water out? Or is that taken into account in your recipe?
can these steps be applied to grass seed? not sure if theres many differences
I'm sure you could! You can use pretty much any kind of grain. I'm working on using papaya seeds...just trying to build up enough seeds to be able to try it!
If you try it, I'd love to hear your results!
@@OneEarthMushrooms for sure! gunna be a couple weeks yet but ill be sure to let you know!
@@goofnewfie Can't wait! I'm sure grass seed is significantly less expensive than rye. The only thing I'd say to be careful of is making sure you don't use a seed thats coated with something, I know a lot of seeds come with coatings or have been sprayed with chemicals to make them grow better.
@@OneEarthMushrooms great idea! I tried using chuffa grain (nut) with no success but I'm giving it another go 😎
Is the gypsum a Must?
Followed everything thanks man. Couldn't get to 15 psi so worried a bit. Not sure if there wasnt enough water or what.
Maybe not enough water, or maybe the burner is underpowered?
Ive heard that you should let the PC blow out steam without the cap on for 5 mins then put it back on. This gets rid of the extra air and gives a more accurate rating. Would love to hear anyone elses opinion
@@OneEarthMushrooms hey just saw this thanks. Failed at blue oyster but im gonna try again. Thinking fruit chamber didn't get enough air flow
Tus vid made me subscribe
Awwwhh thank you!
How much water muat be added to avoid water run out as long as ster. proses?
how u sterelize your substrate pls?
if I was to inject with a spore syringe, at what point would i do that?
After you've sterilized the jars/grain in the pressure cooker, and after the jars have cooled back down to room temperature.
Accidentally burned my rye grain.... Is it still safe to innoculate?
Hello! Can i replace gypsum powder for calcium carbonate?
Saludos desde chile!
you don't even need the gypsum
helpful video thanks - may i ask about the vinegar and staining thing ? do you mean like the aluminium foil reacting with the jar lid or something?
Canning jars can get white rings on the outside that you can’t clean, use little vinegar and no stains
what happens if you use too much gypsum?
it can create a toxic environment. Depending on how much youve added it can decrease yield or completely spoil the entire inoculation.
I ordered 3 bags now and they have been contaminated or atleast i think. This last two have this white looking slim that looks a few pieces of rue have busted open. I just hate wasting my spores and i only have about 6cc left. What do you think?
invest in a mini fridge and some agar plates. youll never run out of spores again
buddy can i still use a 6 day old substrate if its still in the pressure cooker ?
What brand of hot plate do you use. Does it work well?
Is constant hissing from pressure cooker normal?
What kind of PC do you have? If you have a rubber gasket make sure it is in good condition and lubricated with the correct lubricant. (You can find out by searching your PC online or in the manual) and if you have a weighted system (you probably do unless it’s really old) make sure the weight is on and is the desired weight for your psi. If the weight is constantly giggling you may need to turn your heat down. Find a manual and see what they recommend. Some say the weight should giggle 3 times per minute etc. best thing you can do is watch people use your PC on CZcams and do research to stay safe. ✌️
Also if your PC has a manual petcock (and not a weight / vent pipe) you may want to consider converting it to a weighted system like I did with my pressure canner. Just do your research and know that if you do have a vintage petcock you’ll need to babysit it and make sure the pressure doesn’t get too high. - Sorry to preach just don’t want anyone getting hurt and if you already knew all of this maybe it’ll help someone else ✌️
@@heyb6268 yeah I have an all American pressure cooker but I figured it out thank you though!
@@xomonti absolutely take it easy
Holy overkill Batman.
I've dialed it back a bit. I agree, a bit overkill.
If I can cook the rye at another house , will I be risking contamination if I bring it back to my place ?
Yeah, that'll increase the risk just a bit, but I'm sure you can still do it safely.
So it's okay for the water to touch the jars?
Will this work with wheat berries?
Hi! I noticed that you did not vent the PC before placing the rocker on. Can you comment on that? Thanks!
Hi Daniel! I've never understood the purpose of venting the PC before putting the rocker on so I just don't do it. Can you think of a compelling reason for venting?
OneEarth Mushrooms yes! Venting for 10 minutes with lock up and rocker off allows air to escape and be volumetrically replaced by steam. Too much air leads to partial pressure, where your gage reads 15 psi, but the temp is not actually at sterilization temp. But hey, if your process works, amen! Thanks for the video and the reply!
@@danielc.729 let us see youre process. Mr. perfect
PLEBE JONES xiv 😂 I wouldn’t even consider myself an amateur, but that is my understanding of partial pressure.
@@danielc.729 but for real show us. Its all about growing. 😅🍄🚀👁
Hi One Earth,
I noticed you measured out 8 pints for the purpose of this video, and that the ratio of water to grain once poured to boil seemed exact to the dimensions of the pot you were using. Could you provide the size of the pot used in this video and the amount of water you used per 720g of grain?
I'd like to sterilize the same amount for my project but don't want to get a pot too small or spend too much on a pot bigger than I need.
Thanks so much!
@Spiders Scam scam scam go away
What kind of stove is that just wondering because I would like to do this in garage
It was a really cheap stove from Target that I don't recommend at all. Took forever to get up to temp.
What is the model of that oyster hot plate
What kind of single stove is that?
would you use this substrate for Lions mane?
For grain spawn, yes. Substrate, no. Lion's mane is a wood loving species, so you'll need a hardwood substrate.
Svmells good to me
haha!
When you put the jars in the pressure cooker, do you tighten the lids or leave the loose? Thanks
That was my question, If you already got an answer please tell me.
I screw them on all the way but not tightly.
I screw them on all the way but not tightly.
@@OneEarthMushrooms Thank you.
Do you leave the jars slightly cracked open before placing the alum foil on them? How are they being sterilized if they are screwed closed?
the heat still gets to the grain with the lids screwed on....
@@user-is3ie3wp7s sure the heat, but not the PSI? Am I missing something?
Hey Joe! The purpose of a pressure cooker is to raise the temperature above 212F....the only way to do that is to raise pressure, or add a SIGNIFICANT amount of energy to turn the pot into a super-heated system...not practical.
To give a more simplified answer to your question, pressure isn't really what is sterilizing the grain, its the heat. The heat will penetrate the entire jar via conduction, even if the jar is completely sealed. However, in this case, I have breathing holes in the top of my jars that are covered with breathable micropore tape, so the pressure inside the jars is the same as the inside of the pressure cooker.
Hope this answers your question! Thanks for watching!
@@Joe_P it's the heat that sterilizes, and it's the pressure that allows the high temperature
Can you use spent grain from brewing beer or would it not have enough nutrients/sugars?
It would be worth the experiment, hard to know
Hey I bought some lids from Amazon that come with an injection port and a vent hole. It’s a one piece lid though, so there’s no way for me to flip the rubber seal part of the lid upside down and screw it on. Would opening the vent on my one piece lid and wrapping it in aluminum foil do the same thing? (Stop it from cracking but also not let water in)
Put micro tape on hole
Can I use a regular cooker for sterilization? In medical area, a regular cooker is used to sterilize tools like needles and syringes. Why every body in mushrooms industry uses a pressure cooker? thank you
Hi David. What do you mean by a "regular cooker"? It's my understanding that the medical industry uses autoclaves, which reach high temperatures of about 250F, roughly the same temperature that a pressure cooker reaches.
It's possible, you only need to use much longer time to sterilize
Hey dude, thanks for the vid, just a quick question, if your doing BRF cakes in the PC is it still 90mins, i heard for BRF cakes only need 1hr at 15PSI?
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by 1 hour it should be good. 90 mins is kind of od’ing it in my opinion
@@shivansohan6903 thanks for reply.
I am using an electric PC called pressure king pro can you recommend a like for like setting please? this is my first attempt am I right in thinking I can just add an amount of foraged mycelium to the jar once sterilised? I want to use the mycelium to create a material - not to eat? Many thanks
Hi Sadie! You should be trying to achieve 15 PSIG, or 121C/250F in the pressure cooker. I don't have any experience with a Pressure King Pro, but do you have the owner's manual? I'm certain the manual will tell you what settings to use for this pressure and temperature.
I think that may work, but the chances of contamination are pretty high. Let me know how it works if you try this method!
is the lid with injection port on the cover necessary for sterilisation in the pot? or can i just use normal, completely sealing, covers? (because i have grown the mycel in agar petri dishes and plan to just open the lid and add the agar and mix.)
Hi Bert, the injection port is NOT necessary, but a hole for gas exchange IS necessary. This can be just a small hole that you puncture with a nail and cover with micropore tape (or any breathable covering) before you pressure cook the jar.
Are the lids sealed? I’m confused on how to use these ball lids. Aren’t they supposed to be loose? If I have the rings slightly loose does that mean I’m good? Doesn’t the rubber seal keep the jar air right? Can someone help me I wanna use these metal lids while I wait for my additional plastic lids to arrive. Thanks
thats what the hole in the lid is for, he covered it with microtape so debris and bacteria cant get in but air (and pressure) can escape.
Hey i have a question about the bucket. Do i really need to put my rye grains inside a hermetic bucket or i can use a big pan with a cuve on top while doing the 24 hours step?
Your method would work fine!
My grain is always too wet.. ugh what am i doing wrong? nothing grows.. if it does its just one large clump
Maybe let it dry longer (post-boil, before putting it in the jars to sterilize)
The directions on my PC say you should let your PC vent for a few minutes before you put the weight on. I don't know why, but I just do it because I'd rather be safe than sorry.
Hello! What kind of tape is that you use for the lid ? Where do you find it ; does it have a specific name ? If you can link please thx!
Micropore tape, in the first aid section at rite aid and such
Subtle flex with pimp silicone mats. Lol
Ha! I love those things, baking bread is life!
Using a standard kitchen pressure cooker what would be your recommendations on time and heat? Obviously I have no way to check PSi but the manufacturer says it's 15psi on high heat!
Is there a pressure relief valve or rocker weight? For my pressure cooker, I use high until the rocker has steam coming out, then turn it down to 4.5 to maintain pressure.
@@OneEarthMushrooms thank you! It has a few valves on top! One I believe is the over pressure valve, another is the safety valve then the third valve has a weight on it. But it doesn't rock! I waited till the safety valve locked the handle and steam started to come out the weighted valve then turned it down and left for 1hr 30mins on a slightly lower heat to stop the weighted valve steaming! All seems to have gone well just hope there's no contamination now, only time will tell I guess!
Moisture got into my jars after PCing. And it got a little darker, that’s fine right?
Yeah, I think you'll be just fine. While having the correct moisture content is important, it's not necessary to be exactly precise...a little bit extra moisture isn't going to hurt. If it's pooling in the bottom of the jar/bag, then it's an issue.
@@OneEarthMushrooms It's not necessarily an issue if it's pooling in the bottom of the jar. @Home Mycology has videos confirming that. Check him out sometime.
But I agree in that a little more or a little less moisture is fine. Keep up the good work, mate!
What happens if I find moisture under the foil and on my lid after im done pressure cooking.?
Wipe it away with clean paper towel or tip em upside down to drain it off. Try doing it in a clean area or still air box. Shake the jars hood and let cool
Why letting it soak instead of cooking them directly?
Is there a reason not to boil before soaking overnight?
He didn’t boil. Just heated up plain water to ~140F
Question is...is that a pressure (cooker) or (canner) im seeing online its not a cooker if it has a gauge
Same function
what hot plate is that?
gypsum powder is SUPER unneccessary for making grain spawn
I agree. It’s just a trick of the trade some people find necessary. More like an old wives tale
How large is the pressure cooker? Just wonderin' how large I should get
It's a 23qt Presto.
Is it normal for the rye grain jars to stink after pressure cooking?
Yeah, immediately after pressure cooking the grain usually doesn't smell very good. My kids hate it!
You can let them sit outside the pressure cooker that long without a contam issue?
Hi Marissa! What stage are you talking about? Before pressure cooking, or after? After pressure cooking the grain is in a very sterile environment; sealed inside the glass jars that went through the pressure cooking process. Before the pressure cooker, it doesnt really matter because everything will get killed by the heat of the PC. Does that answer your question?
@@OneEarthMushrooms yeah I'm talking about after.. I had to go to work that day so I took them out.. so far only one of them had contam so that's good
@@skymayfield7104 ah gotcha. Glad it's working out for you!
Is the boiling necessary after it has been sitting for 24 hours? Or can I go straight to pressure cooker
Yeah, the boiling is pretty necessary. It forces the grains to fully hydrate. Otherwise, the grain kernels will end up exploding in the P.C. I don't completely understand the physics of this, but I've done it.
You don't need a pressure cooker. Only for large bags of grain
Cannot figure out what the pressure cooker is for
Killing anything still living in the substrate before inoculation, mold and bacteria usually win if the environment isn't properly sterile for the mycellium to grow
Quick question man when doing the exact thing your doing in this video, why is all the rye grain sprouting? Same time cooked in this video same drying and before I get a chance to sterilize they all sprout. . . But only rye grain. Nothing else I use does that.
Dude, that's so weird! I've never had that happen. They're sprouting overnight? I would figure that boiling would kill off the ability to sprout.
Probably not dry
My rye grain smells like vinegar is that normal? Kind of slimy at the bottom of the inoculation bag
Any mycelium growth?
This doesn't sound good...
Yeah on top