Just gotta say you have the best videos, most informative. You ACTUALLY want people to do as well as they can instead of giving away little tidbits available elsewhere and half information like so many others. Cheers man. Keep it up.
THIS! I swear after looking at 10 different "tek"s I was so confused that I was thinking of just buying aome premade while I spend a few months figuring it out. Then I found this! Bro! THANK YOU 🙏🏿🙏🏿!!!
Just how beers and wisk(e)ys are started; by allowing the grains to ferment the alpha and beta amylase within the grain to breakdown the complex starches of the seed into more bio-available sugars (more nutrients like you said) which increases sugar content of the water for alcohol creation, and/or makes the grain a juicier target for your fungi!
I think the idea of fermentation is good essentially the same as adding nutritional yeast powder to agar its the nutrition from the yeast after you steralize your grain that adds to nutrients for your mush
@@john-smith. Even just shoving your hand into the wet oats and swirling it around a bit would probably be enough, traditional sauerkraut is fermented by the microbes that transfer from your hands when you shred the cabbage.
I dont know if this has been posted yet or not but. Yeast and bacteria are also present in air. This is how sour dough is produced. However there is amylase enzyme in the mouth that helps with conversion of starch, but the grains are have not been crushed to allow the inside endosperm to be exposed directly to the solution (water/yeast/bacteria). also the bubbling might also be the malting Process of the grain I am not sure if grain will yeild CO2 after 24 hours but when malting grain, they will exhaust gas. Either way this is a fantastic way to do grains. I have done it many times with and w/o the spitting LOL and both have been extremely reliable and predictable.
Yes, not rinsing the grain, you leave the natural bacterias and yeasts to do the work. Sticks, leaves, hands and saliva also help. I brew mead like that too
I like the dirty arm swirl method 🤣. That will get the yeast going. I actually heard about that from a friend making beer a few years ago. It started as an unplanned accident and he went with it. He now calls that recipe "Dirty Arm Beer".
Got to meet Andrew and his family today. Awesome guy, and an awesome operation! Got some King Oyster mushrooms, along with some Lion’s Main. Can’t believe he’s only 9 miles away😁 Andrew, let’s find Tulip tree this spring.😉
Typically, when the farmer plants oats it's early in the spring. Oats have the capability to germinate at cold temperature. Germination is when the seed converts its starches to sugars. It's the sugars that provides the energy for the fungi to grow. When you soak any grain you want the starch conversion process to take place, that happens at different temperatures for different seeds.
Also love you content and have for the past couple years when i found you in 2018. Thank you for all of your curiosity and dedication in this industry!
@@Mossycreekmushroomsofficial You actually help a ton a while back when i asked a question on a stream about sterilization times. I'm sure you get that kind of question non-stop but i wanted to tell you that actually helped me a lot to start getting my first little mycelium jars nice and healthy. Thank you.
So you don't tissue test the grain before bagging? I use an oat/millet mix and my biggest downfall this far has been green contam from grains that are too moist. Very keen to get clarification on this so I can give it a try 😁✌️
The camerwork, editing and music choice were on point dude way to go and make the topic engaging. What was the music you used? Has a folk / Albanian gypsy ring to it.
I would do the same thing on a large scale, but on a small scale boiling the water makes it much easier to completely dry the grain in a short period of time. You're putting it into the bags with drops of water on the surface of the grain, which will likely cause contamination if it doesn't boil off completely in the autoclave.
Great video! Oats are local and CHEAP for me, so running across this step by step is perfect timing! Also, what IS the music you are playing in the background?! Makes my little Pagan heart simultaneously melt, and want to whoop something, 🤭!
Thank you very much man.....oh yeah BTW I've had pretty good success with turkeytail reishi and lionsmane inoculating substrate blocks with just lc using oak wheat bran and gypsum the down side is it takes a little over a month to fully colonize.
I just have to ask you since you are one of the most informative growtuber around. Say I'm in a very hot country that in summer the temperature can goes up to 40 C (104 F). How do we lower temperature in our outdoor fruiting shade? soon I am going to do something horrible like solar panel+A/C but I think I should ask first haha.
I would definitely get very high temperature strains, though you're gonna be pretty limited at 104F. Air conditioning is a necessary evil in this industry, and heat recovery ventilation is very desirable as well. If you're humidity is low, then humidifying the air can lower the temperature substantially. It's all a matter of balancing what you grow with what conditions you have and can reliably make with a reasonable energy budget.
@@john-smith. I remember Oyster is one of the most heat tolerance but 104 F is .. a lot I think I'll try to cool thing down with some semiconductor water cooler+ solar panel then. thank you.
Just drain them until no standing water in container and bag them up still wet after that throw them in your PC and sterilize them for 2.5 hours depending on what size bags you can either bring time down to 2 hours or bigger bags you can move the time up from 2.5 hours to 3. Personally I like using the 3 t 🦄 bags can fit 6 3lb bags into my PC and run for 2 hours haven't had a issue that wasn't caused by my own lack of care and rushing.
Hi Andrew. Thank you for the video. You only drain the oats, don’t dry it a bit? After draining it, i put it on a screen so it dries a bit, just enough so the kernels don’t stick together. Not necessary? It does not matter if there is too much moisture in the bag? Thanks so much
What should be the humidity inside jars of grain in which the mycelium grows after being mixed with a spore suspension? It seems to me that your grains are a little dry. Is it possible to inject sterile water through a syringe? What if you add sugar and vitamins to the water? will this speed up growth?
I've never heard in all my years spitting in the bucket, or yeast addition......unless you are making an alcoholic beverage (they have also used yeast from a woman).
Your adding the oats to a bag then cooking any viable yeast will die. They can’t compete because they are dead. That’s why you chill beer wort quickly so you can pitch special yeast at 70 degrees.
You are the best! Ive been doing it this way and it truly is the least labor intensive grain prep. Thank you for sharing your tricks. The universe will keep gifting you. Ps- I fit 8-10 4.5-5 lb grain bags in the 75x. There is not any more wiggle room in there, but they all seem to sterilize just fine. Are you venting for 10 minutes after reaching pressure? Ive read that in the user manual but not sure if its totally necessary or if a 10 minute vent at 0 psi is good enough
Answered my own question- It is very important to vent the 75x sterilizers. The owners manual states that they should be allowed to reach pressure, then purged completely, followed by running all the way back up to pressure and thats when the official time starts
So get some oats in a bucket put enough waster in to cover them? Or more? Then spit. :) Then wait 24 hours or more for it to ferment, bubble. Then drain, bag and PC. Sounds nice and much easier, just not sure how much water at the start.
Enough that there will be enough to drain (Fully covered). Start with 3 to 1 ratio.... water to grain by volume. You can adjust it down in the future once you see how it goes.
Was that Danheim music in background? Seen people use coffee with the grain does this actually help? Love all the videos man inspiring seen most of them.
Hi Andrew and Samantha great ! great ! great ! vlogs both of you I literally follow hundred of channel out there but content like yours is pretty rate (full of knowledge , and reason behind your doings) I have few questions for you though About substrate combination you use 50:50 saw dust and soy hull both are fine powder like substrate dont they cause aeration problem , coz i tried same combination (soy hull replaced with rice husk) and my mycelium run was patchy , didn't went throughout the block where substrate was dense 2ndly people do sterilization with different timing some with just 15 min some with couple of hours and some like you for 36 hr straight , can you please tell me the reason with this difference everyone gets good flushes Thank you so much , I expect your rply and keep posting good contents :)
What an amazing and informative video!! You made me laugh out loud. I started same period as you with shroomery and the same book. What’s the song? It’s so good.
Your videos are awesome and inspiring ,I’m starting a mushroom farm in upstate ny and was wondering if you use a false bottom in your steam troph to pump the steam under or if you just pack your troph from the bottom to the brim and pump the steam in the side?
We have a false bottom. Two 2x4s laid flat long ways, and a ladder of 2x4s screwed in flat across about 1" apart each. It works well, though I have to replace cracked and broken rungs every few months. I think Andrew has a shot of the trough in another video...
Thank you I think I looked through almost everyone one of his videos trying to find a shot of the bottom on the inside but I could only find shots of it packed with bags haha,thank you again.
Hi Andrew! I've been following many growtuber for quite a while. I found your channel is the most helpful and informative. I recently just got laid off due to economic slowdown globally and been thinking to jump into commercialised mushroom business. Do you think 5 months is enough to establish an at least well footed business with gourmet mushroom? By that i meant 5 months is enough to prep + grow the shrooms at a capacity well enough to support this business. Profit is not my main priority within this 5 months period. I'd really like to hear your opinion.
How is it going? Did you do it? Even if you don't clear a profit, you will eat good! And so will your friends if you went overboard the first time out!
When you filled your grain with water there was a little bubbly something in there... Was that your spit, or did you inoculate with something less gross? lol I guess if you cook afterward and pasturize or sterilize it's probably fine, just wondering what it was!
Thank's for the tutorial, I'll try . Just one question: isn't a 90 minutes pc at 15 psi not enough ? That's the length for my rye's pc ing Serge, France
You should save the water that you drain off, instead of discarding it. That water is full of great bacterias, which will decrease your fermentation time or more fully ferment it, in the same amount of time. Preinaculated water makes things even better. My water is months old and teaming with probiotics and yeasts!
Hey , thanks 4 all the information you provide. I have a question I hope someone here can answer. If I live in a shitty city that has fluoride and other bs in the water. Will it keep my inoculation from growing mycelium? Thanks for everything
I don't let it do anymore than air dry really if it's wet, but normally we just throw a few pellets in the bottom of the bag to soak up any excess moisture.
I used Oats for the First ime today. How Cool is that? I cooked as you said let cool blAh blah blah 8 hours later I am watching your Video.I worked my ass off too.only did 20 jars.
That's it. At least at the time of this video. I still use that method if I'm using only grain. Now though we use a 50/50 mix of oats and sawdust. Now we just bag and cook, no soak, no boil, no nothing.
I would assume that the yeast is producing enough alcohol to sterilize the outside of your grain and the yeast itself might be a food source for your mycelium.
Here is another question regarding the bio accessability of the grain. Since I've chicken I'm used to let the grain soak that long in water until it starts to sprout before I feed it to the ladies. The grain itself has a mechanism to crack the concentratet energy of the carbonhydrates by the help of enzymes like amylase. I've heard the content of nutritions like vitamins for instance eplodes up to 400%. Wouldn't be that a way to be considered or is there a disadvantage when it soaks too long and bursts?
Andrew touched on it in the video, and the short answer is overkill. He likes oats because he can go way overboard on the cook without cracking the grains. We live in a part of the country with a high bioload in the air, and it seems like we have to cook everything longer than other areas. He also mentioned the number of generations he can go in grain successfully without having to restart from agar. Ultimately if 90 min works consistently for you, then it's not a problem, do what works.
![[How to Grow Mushrooms] Making a Grain Spawn Master using liquid culture and agar.](http://i.ytimg.com/vi/njEi_BPBgHs/mqdefault.jpg)
![[How to Grow Mushrooms] Making a Grain Spawn Master using liquid culture and agar.](/img/tr.png)
Just gotta say you have the best videos, most informative. You ACTUALLY want people to do as well as they can instead of giving away little tidbits available elsewhere and half information like so many others. Cheers man. Keep it up.
Glad you like them!
THIS! I swear after looking at 10 different "tek"s I was so confused that I was thinking of just buying aome premade while I spend a few months figuring it out.
Then I found this!
Bro! THANK YOU 🙏🏿🙏🏿!!!
SPIT IN THE BUCKET !!! LMAO wow love u guys.
Just how beers and wisk(e)ys are started; by allowing the grains to ferment the alpha and beta amylase within the grain to breakdown the complex starches of the seed into more bio-available sugars (more nutrients like you said) which increases sugar content of the water for alcohol creation, and/or makes the grain a juicier target for your fungi!
Dude.. thank you for your contribution to this world.
This channel is awesome, I cant get over how cool this guy is! Such clear and concise info delivered by a friendly charismatic dude.
Is a bushy long beard essential for mushroom growing?
Without a doubt
No mush-tache no mush - room
Notice the guy working in the background also has the bushy beard 😆
Awesome video! U r right on the fermentation making it bioavailable and more nutritious!
Yes
Yes
I think the idea of fermentation is good essentially the same as adding nutritional yeast powder to agar its the nutrition from the yeast after you steralize your grain that adds to nutrients for your mush
Hello there. The "spit in the bucket" is working just you said. Thank You so much for the information, you save a tons of work and money for me.
I bet cracking an egg, dip the cat's toe, or put your foot in for a minute (after removing from sweaty footwear) will have a similar effect....BYMMV.
@@john-smith. Even just shoving your hand into the wet oats and swirling it around a bit would probably be enough, traditional sauerkraut is fermented by the microbes that transfer from your hands when you shred the cabbage.
@@SomeMorganSomewhere The Lactobacillus is already on the cabbage....hands not required.
The oats come from my neck of the woods. Love your videos. Got my first plate growing right now. Ready for some oysters.
I’ve always soaked for 24 hrs, simmered, then cooked for 1 hr 30. Gonna have to try this.
I dont know if this has been posted yet or not but. Yeast and bacteria are also present in air. This is how sour dough is produced. However there is amylase enzyme in the mouth that helps with conversion of starch, but the grains are have not been crushed to allow the inside endosperm to be exposed directly to the solution (water/yeast/bacteria). also the bubbling might also be the malting Process of the grain I am not sure if grain will yeild CO2 after 24 hours but when malting grain, they will exhaust gas. Either way this is a fantastic way to do grains. I have done it many times with and w/o the spitting LOL and both have been extremely reliable and predictable.
Yes, not rinsing the grain, you leave the natural bacterias and yeasts to do the work. Sticks, leaves, hands and saliva also help. I brew mead like that too
I’m 4 weeks into this and praying my 4 spawn bags take, wow, long process if you’re just getting going.
Oats users unite! Lol it's the only grain I get cheap around here since Maryland is big horse farm state.
Just started trying oats yesterday. 14$ for 50lb southern Oregon
that song by Danheim was ultra good listening at 1.75x speed ..
new sub and appreciate the knowledge and discount codes …thank you
Awesome content! You are a really interesting person! Please don't stop!
This video changed my life! Thank you for this info brother.
Glad to hear it!
Thanks from Argentina!!!!! I started not so long ago and im sooo exciteddd!!!! im making it BIG.. wish me luck...
thanks for all the info and your channel ! love it ! new grower and i have found all my answers here on your channel ! absolute legend !
Awesome! Thank you!
I've been watching👀👀 your channel for 2 years now u are alsom man thenks 4 your videos!!!!🐝🐝🐝🐝
Exactly what I was looking for today, cheers Andrew!
- Rick, The Good Shroom Co. ✌🍄
I like this guy. A lot.
Plenty of wild yeast on the grain. The spit is probably unnecessary but I nice country touch....
Great video.
My favourite mushroom growing channel. Has helped me enormously with my tiny operation. Thanks Andrew 🍄🍄❤️
Spit in the bucket!!!!❤️👌🤙
Only if it's too tight.
I like the dirty arm swirl method 🤣. That will get the yeast going. I actually heard about that from a friend making beer a few years ago. It started as an unplanned accident and he went with it. He now calls that recipe "Dirty Arm Beer".
With my mead I started just throwing in leaves and bark from outside and stirring with my dirty hands to get it bubbling 🤣.
Got to meet Andrew and his family today. Awesome guy, and an awesome operation! Got some King Oyster mushrooms, along with some Lion’s Main. Can’t believe he’s only 9 miles away😁
Andrew, let’s find Tulip tree this spring.😉
Can't wait to try this! Love the music! Maybe you will give us a playlist some day? 0:-)
Great idea!
Soundtrack is on point
Thanks for this tutorial sir. Best from France
Glad it was helpful!
You should do a video on substrate pasteurization vs sterilization. What's better? Does it matter? Is there data to support this? ✌️🙏🙏
Thanks! Being Gluten-Free I am happy to find an alternative!
Typically, when the farmer plants oats it's early in the spring. Oats have the capability to germinate at cold temperature. Germination is when the seed converts its starches to sugars. It's the sugars that provides the energy for the fungi to grow. When you soak any grain you want the starch conversion process to take place, that happens at different temperatures for different seeds.
Also love you content and have for the past couple years when i found you in 2018. Thank you for all of your curiosity and dedication in this industry!
Found your channel about a month ago. You share awesome advice with a cool and chill vibe.
Thank You ☮️🕊️🍄🌞🍄👍
Incredible... God bless your company...
I CAN'T WAIT TO TRY IT THIS WAY!
thank you for sharing... sounds reasonable and very understandable
Is that Danheim? Love me some Danheim
Thanks bro, really loving the steez. Appreciate you
I see you boys over at Mossy Creek enjoy growing large, healthy beards! Must be all the fermented oats 😄
Awesome content brother!
Appreciate it!
@@Mossycreekmushroomsofficial You actually help a ton a while back when i asked a question on a stream about sterilization times. I'm sure you get that kind of question non-stop but i wanted to tell you that actually helped me a lot to start getting my first little mycelium jars nice and healthy. Thank you.
Thanks I’ll try it
Danheim......nice
music Danheim - Hefna regards from finland
So you don't tissue test the grain before bagging? I use an oat/millet mix and my biggest downfall this far has been green contam from grains that are too moist. Very keen to get clarification on this so I can give it a try 😁✌️
Contams are from insufficient sterilization!
I love the videos! Can I ask why there aren’t any videos recently?
Love this.
great video moss man
Someone way thinking about gaming at work :)
The camerwork, editing and music choice were on point dude way to go and make the topic engaging. What was the music you used? Has a folk / Albanian gypsy ring to it.
idk if the spit tek is health code approved but i like it lmaooo
I would do the same thing on a large scale, but on a small scale boiling the water makes it much easier to completely dry the grain in a short period of time. You're putting it into the bags with drops of water on the surface of the grain, which will likely cause contamination if it doesn't boil off completely in the autoclave.
Cement mixer for soaking just for the soaking and straining not mixing
I’m doing this
Do it!
Great video! Oats are local and CHEAP for me, so running across this step by step is perfect timing! Also, what IS the music you are playing in the background?! Makes my little Pagan heart simultaneously melt, and want to whoop something, 🤭!
Thank you very much man.....oh yeah BTW I've had pretty good success with turkeytail reishi and lionsmane inoculating substrate blocks with just lc using oak wheat bran and gypsum the down side is it takes a little over a month to fully colonize.
Thank you! 😍
we love you xxx
I just have to ask you since you are one of the most informative growtuber around.
Say I'm in a very hot country that in summer the temperature can goes up to 40 C (104 F).
How do we lower temperature in our outdoor fruiting shade?
soon I am going to do something horrible like solar panel+A/C but I think I should ask first haha.
You grow when it's cooler, or find a species that can handle those conditions.
I would definitely get very high temperature strains, though you're gonna be pretty limited at 104F. Air conditioning is a necessary evil in this industry, and heat recovery ventilation is very desirable as well. If you're humidity is low, then humidifying the air can lower the temperature substantially. It's all a matter of balancing what you grow with what conditions you have and can reliably make with a reasonable energy budget.
@@john-smith. I remember Oyster is one of the most heat tolerance but 104 F is .. a lot I think I'll try to cool thing down with some semiconductor water cooler+ solar panel then. thank you.
100% OATS are the best grain for mycology! You can’t over cool them really, because of the hulls, and they take a pounding!
Great video and great idea.
How much do you drain your oats? Do they need to be “dry” or just drained is enough?
Thanks!
I would like some clarification on this too.
Me too
Just drain them until no standing water in container and bag them up still wet after that throw them in your PC and sterilize them for 2.5 hours depending on what size bags you can either bring time down to 2 hours or bigger bags you can move the time up from 2.5 hours to 3. Personally I like using the 3 t 🦄 bags can fit 6 3lb bags into my PC and run for 2 hours haven't had a issue that wasn't caused by my own lack of care and rushing.
Love the music. Tell me what it is please 😁
Danheim.
Awesome thank you i will have to try. I dont care for the rice not good for me milet i do have good results
Love your content thank you so much!
Did you do a video on the setup you had for filling your spawn bags? I saw a video where you were sitting down making them quick!
Thanks!
@Mossy Creek Mushrooms .
I see in many of your videos, that you will make a video for the liquid culture, but I can not find it. Did you make it?
Hi Andrew. Thank you for the video. You only drain the oats, don’t dry it a bit? After draining it, i put it on a screen so it dries a bit, just enough so the kernels don’t stick together. Not necessary? It does not matter if there is too much moisture in the bag?
Thanks so much
If your worried you can add some dry fuel pellets to absorb the excess moisture.
That's the same question I had above!! Curious as well.
Same
same
What should be the humidity inside jars of grain in which the mycelium grows after being mixed with a spore suspension? It seems to me that your grains are a little dry. Is it possible to inject sterile water through a syringe? What if you add sugar and vitamins to the water? will this speed up growth?
I've never heard in all my years spitting in the bucket, or yeast addition......unless you are making an alcoholic beverage (they have also used yeast from a woman).
Wouldn't adding yeast make it compete with the myc you inoculate with? Just a question...
Your adding the oats to a bag then cooking any viable yeast will die. They can’t compete because they are dead. That’s why you chill beer wort quickly so you can pitch special yeast at 70 degrees.
@@roady7420 You can chill, or do no chill and pitch the next day...I do both ways. Its a numbers game, and how clean your area is.
@@mermaidmushrooms544 It all dies when sterilized....Just do not see a need for spit since the grain will have much
lactobacillus on it already.
You are the best! Ive been doing it this way and it truly is the least labor intensive grain prep. Thank you for sharing your tricks. The universe will keep gifting you.
Ps- I fit 8-10 4.5-5 lb grain bags in the 75x. There is not any more wiggle room in there, but they all seem to sterilize just fine. Are you venting for 10 minutes after reaching pressure? Ive read that in the user manual but not sure if its totally necessary or if a 10 minute vent at 0 psi is good enough
Answered my own question- It is very important to vent the 75x sterilizers. The owners manual states that they should be allowed to reach pressure, then purged completely, followed by running all the way back up to pressure and thats when the official time starts
How long do you drain the grains for?
So get some oats in a bucket put enough waster in to cover them? Or more?
Then spit. :)
Then wait 24 hours or more for it to ferment, bubble.
Then drain, bag and PC.
Sounds nice and much easier, just not sure how much water at the start.
Enough that there will be enough to drain (Fully covered).
Start with 3 to 1 ratio.... water to grain by volume. You can adjust it down in the future once you see how it goes.
@@john-smith. thanks you very much. 😊
"iz what it iz" hahaha
Was that Danheim music in background? Seen people use coffee with the grain does this actually help? Love all the videos man inspiring seen most of them.
It is indeed Danheim. He has made all of his music free for content creators now!
Hi Andrew and Samantha great ! great ! great ! vlogs both of you
I literally follow hundred of channel out there but content like yours is pretty rate (full of knowledge , and reason behind your doings)
I have few questions for you though
About substrate combination you use 50:50 saw dust and soy hull both are fine powder like substrate dont they cause aeration problem , coz i tried same combination (soy hull replaced with rice husk) and my mycelium run was patchy , didn't went throughout the block where substrate was dense
2ndly people do sterilization with different timing some with just 15 min some with couple of hours and some like you for 36 hr straight , can you please tell me the reason with this difference everyone gets good flushes
Thank you so much , I expect your rply and keep posting good contents :)
Mush love friend
Banging video bro. Using a gimbal? The b roll and music tied it together really well
What an amazing and informative video!! You made me laugh out loud.
I started same period as you with shroomery and the same book.
What’s the song? It’s so good.
Danheim the Song is Hefna ! It's great right?!?!
@@Mossycreekmushroomsofficial legendary
Your videos are awesome and inspiring ,I’m starting a mushroom farm in upstate ny and was wondering if you use a false bottom in your steam troph to pump the steam under or if you just pack your troph from the bottom to the brim and pump the steam in the side?
We have a false bottom. Two 2x4s laid flat long ways, and a ladder of 2x4s screwed in flat across about 1" apart each. It works well, though I have to replace cracked and broken rungs every few months. I think Andrew has a shot of the trough in another video...
Thank you I think I looked through almost everyone one of his videos trying to find a shot of the bottom on the inside but I could only find shots of it packed with bags haha,thank you again.
I use oats also. 50 lb bag for $15. More then doubles when cooked. Makes financial sense.....
Hi Andrew! I've been following many growtuber for quite a while. I found your channel is the most helpful and informative. I recently just got laid off due to economic slowdown globally and been thinking to jump into commercialised mushroom business. Do you think 5 months is enough to establish an at least well footed business with gourmet mushroom? By that i meant 5 months is enough to prep + grow the shrooms at a capacity well enough to support this business. Profit is not my main priority within this 5 months period. I'd really like to hear your opinion.
How is it going? Did you do it? Even if you don't clear a profit, you will eat good! And so will your friends if you went overboard the first time out!
I love the beard
why ferment the oats during the soak? does it improve the spawn?
Shroomery link?
When you filled your grain with water there was a little bubbly something in there... Was that your spit, or did you inoculate with something less gross? lol I guess if you cook afterward and pasturize or sterilize it's probably fine, just wondering what it was!
It was at 8:23. Just wondering if you really spit in it lol
Hello good morning I just want to ask you how many weeks or months can keep the Liquid culture and and spawn. Thanks
Thank's for the tutorial, I'll try .
Just one question: isn't a 90 minutes pc at 15 psi not enough ? That's the length for my rye's pc ing
Serge, France
same here ive been doing 1.5 hrs. but seen some industrial fellas do longer
Yes, for many people that is enough, but I've found that I get much better results by adding another hour to the cook.
@@mycominer
Maybe because of the size of your bag.
When using jars, I 've fast never got any problem when pc ing at 90 min/15. psi !
He said 2 and a half hours (150 minutes) at 15psi in the video not 90 minutes
You should save the water that you drain off, instead of discarding it. That water is full of great bacterias, which will decrease your fermentation time or more fully ferment it, in the same amount of time. Preinaculated water makes things even better. My water is months old and teaming with probiotics and yeasts!
Interesting thanks
DO you put a lid on the bucket or tub after you put water in it?
Just bought a bag of oats. The price went thru the roof.21.00 for a 50lb bag.
Have you ever tried regular grass seed. You might be surprised. And I love the music
Probably not as much of the protein/carbs as oats which he mentioned was why he chose oats?
Hey , thanks 4 all the information you provide. I have a question I hope someone here can answer. If I live in a shitty city that has fluoride and other bs in the water. Will it keep my inoculation from growing mycelium? Thanks for everything
I don't think you will have a problem.
I use City water in mine. No issue.
So no need to let it dry before bagging?
I don't let it do anymore than air dry really if it's wet, but normally we just throw a few pellets in the bottom of the bag to soak up any excess moisture.
I used Oats for the First ime today. How Cool is that? I cooked as you said let cool blAh blah blah 8 hours later I am watching your Video.I worked my ass off too.only did 20 jars.
Wait so you just soak it, bag it, then auto clave it???
That's it. At least at the time of this video. I still use that method if I'm using only grain. Now though we use a 50/50 mix of oats and sawdust. Now we just bag and cook, no soak, no boil, no nothing.
@Mossycreekmushroomsofficial do they need to dry before pc?
how are you sure about-the moisture content
I would assume that the yeast is producing enough alcohol to sterilize the outside of your grain and the yeast itself might be a food source for your mycelium.
Here is another question regarding the bio accessability of the grain. Since I've chicken I'm used to let the grain soak that long in water until it starts to sprout before I feed it to the ladies. The grain itself has a mechanism to crack the concentratet energy of the carbonhydrates by the help of enzymes like amylase. I've heard the content of nutritions like vitamins for instance eplodes up to 400%. Wouldn't be that a way to be considered or is there a disadvantage when it soaks too long and bursts?
This is a gamechanger for me... I have one question though. Why do you pressure cook for 2 and 1/2 hours why not 90 minutes? TIA
Andrew touched on it in the video, and the short answer is overkill. He likes oats because he can go way overboard on the cook without cracking the grains. We live in a part of the country with a high bioload in the air, and it seems like we have to cook everything longer than other areas. He also mentioned the number of generations he can go in grain successfully without having to restart from agar. Ultimately if 90 min works consistently for you, then it's not a problem, do what works.
Bags take longer to get sterile all the way in the middle to be sure. I think jars are good at 90 minutes
Hey Andrew, thanks for the video. Can you use tap water for the grains?
Perfectly fine
@@janthonycologero9206 thank you! 🍄