Original post :
Just started a little experiment with the first grain bag that was ready (Tidal Wave) to go. The others have a week or two left of colonizing.
Split the bag into two and put half into cold water lime pasteurized coir mix and other half into oven pasteurized.
Fingers crossed to see how we go
★
UPDATE:
Well the cold water lime one failed. Trichoderma... Its now in the garden.
The oven pasteurized one is now just into fruiting stage with perfect coverage 👍
Still quite new to growing mushrooms, but I can't wrap my head around this one. As I understand, lime/vinegar lowers the pH to reduce the risk of contaminants, but wouldn't that acidic environment also make it harder for the intended mushrooms to grow? Also, does the pH slowly raise over time, or maintain its acidity as the block is colonized?
Just curious about the whole sterilization/pasteurization/colonization process. Open to suggestions and alternatives
I don't have hydrated lime to pasteurize hay for substrate. But I have quick lime and wanted to know if I can use it and if any process should be different. Both quick lime and hydrated lime are alkaline so wouldn't it work? Thanks!
Has anybody tried any type of cold pasteurization of coco? If so how did it go?
Those who have experience using lime baths for cold pasteurization of bulk, how long can you store and reuse the lime solution? I have a 5gal solution I’ve used two times so far and it’s been sitting for about a month. pH is still 10+. Seems like as along as it’s alkaline it should be fine but I haven’t had much luck finding any information on how many times a batch can be reused or stored. Thanks!
Hey fungi fam. Does anyone know of an achievable way to pasteurize substrate without soaking it, or heating it? I'm thinking ozone, or UV, but is that unrealistic?
Could you not cook your grain and then lime pasteurize it? Is the lime as wonderful and fool proof as it seems? It seems to me to be pretty hard and contam proof from the internet ravings.
Obviously a noob. Teach me things!
Thinking it would be a good idea to try since it achieves the same purpose that is increasing the ph of the substrate
+ its easier to get hold of
Any thoughts? ( for Oysters obviously )
Hi all,
Newbie and preparing to start mushroom cultivation.
Does anyone of these Hydrated Lime from Bunnings suits for lime pasteurization?
Dingo Hydrated Lime or Easy Mix Hydrated Lime?
Thank you.
I know there's probably regulations that would get in the way, but ignoring that, from a technical standpoint, could you do it? I've heard industrial ones are quite large, but I don't know if they have to be.
I kind of want one.
Does anyone have experience with ash cold water pasteurization? I live in Africa and it's really hard for me to get supplies like hydrated lime. But I have access to lots of ash. If anyone has experience or can send more to a link to give me information on how much ash to use when pasteurizing that would be great. I know the pH has to be between 10 and 12 but I can't get litmus paper to test this either so any info would be great! Thanks in advance.
Does Mrs. Wages pickling lime work for cold pasteurizing straw, or do I need to get the home depot stuff? What ph does it need to get to? How much do I need to mix in with the water?
I left substrate in a bucket with hydrated lime for cold pasteurisation but it has now been two weeks and I still haven't remove excess water.
Is the substrate still good?
If I perform the inoculation process next week (drain excess water and add grain spawns) will it work?
I just bought a 50 pound bag of hydrated lime, (99% limestone).. and about 8 cubic feet of aspen shavings and straw..
I have a starter bag of pink oyster mushrooms, and was wondering how to exactly do the cold pasteurization, and what to do with the excess water once I soak the shavings in the solution..
I am planning on putting the aspen into a large new trash can, soaking it for 24 hours, then moving them into 5 gallon buckets with holes drilled in them. I saw someone doing that and really liked the idea of using the buckets...
I just want some guidance and advice, if anyone could help me with learning the beginnings, and stuff. I want to make sure I do this right and don't end up messing it up or anything. And definitely don't want to accidentally kill my lawn, by the lime being somewhere it isn't supposed to...
I just want something like pink or blue oyster mushrooms for now, because I heard those are really hearty, so I don't have to worry about managing it TOO much...
So I’ve been looking into cold water pasteurization and finding a few different teks but how do the fungi survive such high pHs? I understand that hydrated lime will turn into calcium carbonate, but when people use wood ashes and bring it up to a pH of 11 how does it come back down to something more reasonable?
Hi fellow Redditors!
Was hoping to hear about the pros' and con's associated with using hydrated lime or calcium hydroxide?
Also, if you have experience, what is a link to a trustworthy source of the chemicals required.
thanks!
Hi guys newbie here! I'll try to grow King Oyster as a hobby, and i started today with wood chips (poplar wood) pasteurized with lime.. i wasn't able to get hydrated lime so i get quick lime (CaO) and made it react with water.. i added the mix to water until i get pH 12. I'll let the wood chips and coffe grounds soak with that water during 12h.
What do you thin about this? Sorry about my English!
So I just finished bottling a wine I had cold crashed for a week to get all the sediment at the bottom. However I realized after I finished corking them that there might be some problems storing the bottles at room temperature because I bottled while it was still cold. It's only the second wine I have made and I made some begginer mistakes that lead to it being very sweet (1.08 FG) and low ABV. (More info at the end)
My question is: Is it safe to store these bottles at room temperature? I bottled straight out of the fridge and while I'm sure I kept the majority of the yeast out, I'm unsure whether or not it is safe to leave the wine at room temperature in case any yeast warm up and become active again. I only left about half an inch between the bottom of the cork and the wine when I bottled so I'm not exactly sure how much the yeast could actually start to ferment again with that little oxygen.
On another note, could I kill the yeast by pasteurizing the bottles in hot water (150 degrees for 10 minutes) safely due to the difference in temperature (the wine was racked straight out of cold crashing so it is fairly cold)?
I'm not exactly sure where to go from here or how to ensure the yeast don't start fermenting again without storing in the fridge. I would like to age at room temperature if possible. Is it safe to do either of the things I mentioned about without a risk of exploding bottles?
Some other information: The yeast I used was fleischmann's dry yeast OG was 1.134 FG was 1.08 for 2 consecutive weeks before bottling
I could use some help finding something for cold-pasteurizing straw. I cannot find local high calcium lime (calcium carbonate), so I need another option. Thank you for any help!
Does anyone have any ideas on how blue bottle creates a shelf stable cold brew can without pasteurization?
For the folks that use hydrated lime water for cold pasteurization. How do you dispose of your water when you are done with it? I understand that the PH is so high it would kill any plants if you just pour it off onto the ground. Do you neutralize it first then pour it off? Is this stuff safe to pour down the drain?
I'm going to make my first attempt at juicing my own apples and making cider from that rather than buying a gallon of UV pasteurized cider from my local orchard. I want it to be as safe as possible so I do plan on pasteurizing but want to do it cold.
Do you have any favorite (and affordable) at home UV pasteurizing devices?
I am interested in cold pasteurization. The way it works is by killing microorganisms with ionizing radiation. It seems like a small cold pasteurization unit would be useful around the house, to preserve food without heat. Does anyone know how to make such a unit?
Original 1 week ago post :
Just started a little experiment with the first grain bag that was ready (Tidal Wave) to go. The others have a week or two left of colonizing.
Split the bag into two and put half into cold water lime pasteurized coir mix and other half into oven pasteurized.
Fingers crossed to see how we go
UPDATE:
Well the cold water lime one failed. Trichoderma... Its now in the garden.
The oven pasteurized one is now just into fruiting stage with perfect coverage 👍
Just started a little experiment with the first grain bag that was ready (Tidal Wave).
Split the bag into two and put half into cold water lime pasteurized coir mix and other half into oven pasteurized.
Fingers crossed to see how we go 🤞
Just started a little experiment with the first grain bag that was ready (Tidal Wave) to go. The others have a week or two left of colonizing.
Split the bag into two and put half into cold water lime pasteurized coir mix and other half into oven pasteurized.
Fingers crossed to see how we go 🤞
Is it safe to use Hi-Yield Hydrated Lime for cold pasteurizing straw?
