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English.Grain-For-Simple-Minds History

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Pressure cookers on Ebay:

to:

http://ecx.images-amazon.com/images/I/41J2WXVHVRL._SL500_AA280_.jpg
Presto 23-Quart Pressure Cooker/Canner

Pressure cookers on Ebay:

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Pressure cookers on Ebay:
(:include English.EbayPC:)

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  1. Fill the of grain in the jars, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use.
to:
  1. Fill the of grain in the jars, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use.
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Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use. The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker. It's best to make a batch of test jars when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you'll see which water content provides the best result.

to:

Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use. The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker. It's best to make a batch of test jars when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you'll see which water content provides the best result.

Changed lines 17-18 from:

These instructions will guide you through the process of preparing grain either to be used as spawn to inoculate bulk substrates or as mushroom substrate that can be directly cased. There are 2 ways of preparing the grain, either by measuring grain and water, combining them in a jar and pressure cooking it, or first simmering the grain in order to achieve the proper water content, and then pressure cooking it. Both methods work similarly well.

to:

These instructions will guide you through the process of preparing grain either to be used as spawn to inoculate bulk substrates or as mushroom substrate that can be directly cased.

There are 2 ways of preparing the grain, either by measuring grain and water, combining them in a jar and pressure cooking it, or first simmering the grain in order to achieve the proper water content, and then pressure cooking it. Both methods work similarly well. Try both, and see what works for you.

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  • 105g (= 3.5 oz =100 ml~0.42 cup) water
to:
  • 105g (= 3.55 oz =105 ml~0.44 cup) water
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  • 60-70g (60-70 ml) water
to:
  • 60-70g (60-70 ml) water
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  • 100g (= 3.5 oz =100 ml~0.42 cup) water
to:
  • 105g (= 3.5 oz =100 ml~0.42 cup) water
Changed lines 35-36 from:

The recipes above a basic guidelines. The exact measurements depend on your grain, jar and pressure cooker. You might find out, that a little less or more water gives you better results, thus experiment and vary the amounts a little after you have used the basic recipe, to find the optimum for your situation. Keep notes on the amounts!

to:

The recipes above a basic guidelines. Other grains can be used as well, for instance wheat, barley, whole oats, tricale.... The exact measurements depend on the grain used, jar size and your pressure cooker.
You might find out, that a little less or more water gives you better results, thus experiment and vary the amounts a little after you have used the basic recipe, to find the optimum for your situation.
Keep notes on the amounts!

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Changed line 22 from:
  • 110g (= 3.9 oz =110 ml~0.46 cup) water
to:
  • 100g (= 3.5 oz =100 ml~0.42 cup) water
Changed lines 25-26 from:

If you are going to prepare rye for producing spawn, you might use a bit less water( I use 105g in that case)

to:

For a quart jar, double the amounts.

Changed lines 35-36 from:
to:

The recipes above a basic guidelines. The exact measurements depend on your grain, jar and pressure cooker. You might find out, that a little less or more water gives you better results, thus experiment and vary the amounts a little after you have used the basic recipe, to find the optimum for your situation. Keep notes on the amounts!

Changed lines 62-63 from:

Immediately after the pressure has settled, take the still burning hot jars from the cooker using a towel and shake them well to mix the wetter and drier kernels.

to:

After the pressure has settled and the jars have cooled down a bit (~1 hour), take the still very hot jars out of the cooker using a towel and shake them well to mix the wetter and drier kernels.

Changed lines 75-76 from:

After shaking the grains should appear wet, after a few days after inoculation they will loose this look and look more drier. Put the jars back in to the pressure cooker and let sit until cool. It has to be pointed out that the grain on this picture was meant to be directly cased after colonization.

to:

After shaking the grains should appear wet, after a few days after inoculation they will loose this look and look more drier. Put the jars back in to the pressure cooker and let sit until completely cool. It has to be pointed out that the grain on this picture was meant to be directly cased after colonization, thus it is a bit on the wet side.

Changed lines 81-82 from:

The grain used for spawn should look a bit drier, but still moist, and have less exploded kernels. The rye on this picture has been pressure cooked 48 hours ago with a rye/water ratio of 100g/105g.

to:

The grain used for spawn should look a bit drier, but still moist, and have less exploded kernels. The rye on this picture has been pressure cooked 48 hours ago with a rye/water ratio of 100g/100g.

Changed lines 57-58 from:

Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use. The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker. It's best to make a batch of test jars when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you'll see which water content provides the best result.

to:

Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use. The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker. It's best to make a batch of test jars when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you'll see which water content provides the best result.

Changed line 96 from:
  1. Fill the of grain in the jars, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use.
to:
  1. Fill the of grain in the jars, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use.
Changed lines 92-104 from:

1. Weight out the amount of grain needed (~100g per pint jar).

2. Bring double the weight of water to a boil and put the grain in it. Start timing.

3. Reduce the heat so the water is barely moving. Stir the grain occasionally with a fork.

4. After ~30 minutes (for millet or birdseed) or after ~40 minutes (for rye) pour the now swollen grain through a strainer and let is drain for ~20 minutes. The exact simmer times depend on your grain, the size of the pot and other factors. For the start, follow the above times as closely as possible and then, if you see that the water content is not perfect, vary the times a bit.

5. Fill the of grain in the jars, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use.

6. After the pressure has settled, take the still very hot jars from the cooker (using a towel to protect your hands) and shake them well to mix the wetter and drier kernels.

to:
  1. Weigh out the amount of grain needed (~100g per pint jar).
  2. Bring double the weight of water to a boil and put the grain in it. Start timing.
  3. Reduce the heat so the water is barely moving. Stir the grain occasionally with a fork.
  4. After ~30 minutes (for millet or birdseed) or after ~40 minutes (for rye) pour the now swollen grain through a strainer and let is drain for ~20 minutes. The exact simmer times depend on your grain, the size of the pot and other factors. For the start, follow the above times as closely as possible and then, if you see that the water content is not perfect, vary the times a bit.
  5. Fill the of grain in the jars, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use.
  6. After the pressure has settled, take the still very hot jars from the cooker (using a towel to protect your hands) and shake them well to mix the wetter and drier kernels.
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http://www.fungifun.org/grain/pics/rye_small.jpg

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http://www.fungifun.org/grain/pics/finch_seed_small.jpg

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http://www.fungifun.org/grain/pics/millet_small.jpg

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http://www.fungifun.org/grain/pics/rye1_small.jpg

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http://www.fungifun.org/grain/pics/rye3_small.jpg

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http://www.fungifun.org/grain/pics/rye5_small.jpg

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http://www.fungifun.org/grain/pics/rye6_small.jpg

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(:noautosections:)

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(:cellnr:)
Rye:

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(:cellnr:)
Birdseed:

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(:cellnr:)
Millet:

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(:cellnr:)
Rye
(:cell:)
Birdseed
(:cell:)
Millet

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4. After ~30 minutes (for millet or birdseed) or after ~40 minutes (for rye) pour the now swollen grain through a strainer and let is drain for ~20 minutes. The exact times depend on your grain, the pot and other factors. For the start, follow the above times as closely as possible and then, if you see that the water content is not perfect, vary them a bit.

to:

4. After ~30 minutes (for millet or birdseed) or after ~40 minutes (for rye) pour the now swollen grain through a strainer and let is drain for ~20 minutes. The exact simmer times depend on your grain, the size of the pot and other factors. For the start, follow the above times as closely as possible and then, if you see that the water content is not perfect, vary the times a bit.

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(:table border=0 cellpadding=5 cellspacing=0:)

to:

(:table border=0 cellpadding=5 cellspacing=0 width=100%:)

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  • knife tip full of gypsum (optional''')
to:
  • knife tip full of gypsum (optional)
Changed lines 31-32 from:
  • knife tip full of gypsum (optional''')
to:
  • knife tip full of gypsum (optional)
Deleted line 38:
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  • 100g (=3.5 oz~125 ml~0.53 cup) rye
  • 110g (= 3.9 oz =110 ml~0.46 cup) water
  • knife tip full of gypsum (optional''')

If you are going to prepare rye for producing spawn, you might use a tad less water( I use 105g in that case)

to:
  • 100g (=3.5 oz~125 ml~0.53 cup) rye
  • 110g (= 3.9 oz =110 ml~0.46 cup) water
  • knife tip full of gypsum (optional''')

If you are going to prepare rye for producing spawn, you might use a bit less water( I use 105g in that case)

Changed lines 29-32 from:
  • 100g (3.5 oz~140 ml~0.59cup)''' birdseed
  • 60-70g water (60-70 ml)
  • knife tip full of gypsum (optional)
to:
  • 100g (3.5 oz~140 ml~0.59cup) birdseed
  • 60-70g (60-70 ml) water
  • knife tip full of gypsum (optional''')
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Preparation

to:

Grains

Added lines 41-43:

(:cellnr:)
Rye:

Changed lines 45-46 from:

Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use. The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker. It's best to make a batch of test jars when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you'll see which water content provides the best result.

to:

http://www.fungifun.org/grain/pics/rye_small.jpg

(:cellnr:)
Birdseed:

Changed lines 51-52 from:

http://www.fungifun.org/grain/pics/rye_small.jpg http://www.fungifun.org/grain/pics/finch_seed_small.jpg http://www.fungifun.org/grain/pics/millet_small.jpg

to:

http://www.fungifun.org/grain/pics/finch_seed_small.jpg

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Immediately after the pressure has settled, take the still burning hot jars from the cooker using a towel and shake them well to mix the wetter and drier kernels.

to:

Millet:

Added lines 57-68:

http://www.fungifun.org/grain/pics/millet_small.jpg
(:tableend:)

Preparation

Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use. The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker. It's best to make a batch of test jars when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you'll see which water content provides the best result.

(:table border=0 cellpadding=5 cellspacing=0:)
(:cell:)
Immediately after the pressure has settled, take the still burning hot jars from the cooker using a towel and shake them well to mix the wetter and drier kernels.

(:cell:)

Deleted line 17:
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100g (3.5 oz~140 ml~0.59cup)''' birdseed

to:
  • 100g (3.5 oz~140 ml~0.59cup)''' birdseed
Changed lines 69-106 from:

(:tableend:)

to:

(:tableend:)

Preparing grain by simmering

Alternatively you can prepare the grain by simmering in order to give it the correct water content. The procedure step by step:

1. Weight out the amount of grain needed (~100g per pint jar).

2. Bring double the weight of water to a boil and put the grain in it. Start timing.

3. Reduce the heat so the water is barely moving. Stir the grain occasionally with a fork.

4. After ~30 minutes (for millet or birdseed) or after ~40 minutes (for rye) pour the now swollen grain through a strainer and let is drain for ~20 minutes. The exact times depend on your grain, the pot and other factors. For the start, follow the above times as closely as possible and then, if you see that the water content is not perfect, vary them a bit.

5. Fill the of grain in the jars, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use.

6. After the pressure has settled, take the still very hot jars from the cooker (using a towel to protect your hands) and shake them well to mix the wetter and drier kernels.

Preparing rye grain by simmering - TEST RESULTS
(originally posted at the Shroomery)

I decided to test a rye grain for the water absorbing ability.

I weighed out 3 time 100 gram rye grain.

Experiments:
1. 100 g rye were dried in the oven at 140°C for 90 minutes
2. 100 g rye were simmered in 500 ml of water for 30 minutes (rye grain put in boiling water)
3. 100 g rye were simmered in 500 ml of water for 40 minutes (rye grain put in boiling water)

Results:
1. The 100 g rye grain in the oven dried to 88 g -> 12% moisture content.
2. After 20 minutes of draining the grain weighted 190 g, nearly no exploded kernels ->(12g+90g)/190g = 54% moisture content
3. After 20 minutes of draining the grain weighted 200 g, more exploded kernels, I'd say at the limit ->(12g+100g)/200g = 56% moisture content

Conclusion:
Preparing grain by simmering it is a viable option. It shows that the amounts usually used when one mixes grain and water directly (100g grain and 100g-110g water) are similar(a little higher) as if one simmers the grain for around 40 minutes.

Changed lines 23-29 from:

- 100g (=3.5 oz~125 ml~0.53 cup) rye
- 110g (= 3.9 oz =110 ml~0.46 cup) water
- knife tip full of gypsum (optional''')
'''If you are going to prepare rye for producing spawn, you might use a tad less water( I use 105g in that case)

to:
  • 100g (=3.5 oz~125 ml~0.53 cup) rye
  • 110g (= 3.9 oz =110 ml~0.46 cup) water
  • knife tip full of gypsum (optional''')

If you are going to prepare rye for producing spawn, you might use a tad less water( I use 105g in that case)

Changed lines 30-32 from:

- 100g (3.5 oz~140 ml~0.59cup)''' birdseed
- 60-70g water (60-70 ml)
- knife tip full of gypsum (optional) Note: 1/4 qt(quart) = ½pt(pint) = 1cp(cup) = 236ml(milliliter) = 236cc'''(cubic centimeter)

to:

100g (3.5 oz~140 ml~0.59cup)''' birdseed

  • 60-70g water (60-70 ml)
  • knife tip full of gypsum (optional)

Note: 1/4 qt(quart) = ½pt(pint) = 1cp(cup) = 236ml(milliliter) = 236cc(cubic centimeter)

Added line 37:

Preparation

Changed lines 40-41 from:

Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use. The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker. It's best to make a batch of test jars when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you'll see which water content provides the best result.

to:

Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use. The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker. It's best to make a batch of test jars when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you'll see which water content provides the best result.

Added lines 35-37:

(:table border=0 cellpadding=5 cellspacing=0:)
(:cell:)

Changed lines 40-44 from:
http://www.fungifun.org/grain/pics/rye_small.jpg http://www.fungifun.org/grain/pics/finch_seed_small.jpghttp://www.fungifun.org/grain/pics/millet_small.jpg
Immediately after the pressure has settled, take the still burning hot jars from the cooker using a towel and shake them well to mix the wetter and drier kernels.http://www.fungifun.org/grain/pics/rye1_small.jpg
If you turn the jar upside down, you can see the drier kernels separate from the wet kernels at the bottom.http://www.fungifun.org/grain/pics/rye3_small.jpg
After shaking the grains should appear wet, after a few days after inoculation they will loose this look and look more drier. Put the jars back in to the pressure cooker and let sit until cool. It has to be pointed out that the grain on this picture was meant to be directly cased after colonization.http://www.fungifun.org/grain/pics/rye5_small.jpg
The grain used for spawn should look a bit drier, but still moist, and have less exploded kernels. The rye on this picture has been pressure cooked 48 hours ago with a rye/water ratio of 100g/105g.http://www.fungifun.org/grain/pics/rye6_small.jpg
to:

(:cell:)
http://www.fungifun.org/grain/pics/rye_small.jpg http://www.fungifun.org/grain/pics/finch_seed_small.jpg http://www.fungifun.org/grain/pics/millet_small.jpg

(:cellnr:)
Immediately after the pressure has settled, take the still burning hot jars from the cooker using a towel and shake them well to mix the wetter and drier kernels.

(:cell:)
http://www.fungifun.org/grain/pics/rye1_small.jpg

(:cellnr:)
If you turn the jar upside down, you can see the drier kernels separate from the wet kernels at the bottom.

(:cell:)
http://www.fungifun.org/grain/pics/rye3_small.jpg

(:cellnr:)
After shaking the grains should appear wet, after a few days after inoculation they will loose this look and look more drier. Put the jars back in to the pressure cooker and let sit until cool. It has to be pointed out that the grain on this picture was meant to be directly cased after colonization.

(:cell:)
http://www.fungifun.org/grain/pics/rye5_small.jpg

(:cellnr:)
The grain used for spawn should look a bit drier, but still moist, and have less exploded kernels. The rye on this picture has been pressure cooked 48 hours ago with a rye/water ratio of 100g/105g.

(:cell:)
http://www.fungifun.org/grain/pics/rye6_small.jpg

(:tableend:)

Added lines 1-41:

(:noautosections:)
(:title Grain for Simple Minds:)

(:table border=0 cellpadding=5 cellspacing=0 width=100% align=center:)
(:cell:)

(:cell align=center:)

Grain for Simple Minds

( updated: October 03, 2017, at 03:39 AM )
dead link reports, comments and suggestions welcome any time

(:cell:)

(:tableend:)

These instructions will guide you through the process of preparing grain either to be used as spawn to inoculate bulk substrates or as mushroom substrate that can be directly cased. There are 2 ways of preparing the grain, either by measuring grain and water, combining them in a jar and pressure cooking it, or first simmering the grain in order to achieve the proper water content, and then pressure cooking it. Both methods work similarly well.

Basic rye recipe for 1 pint jar

- 100g (=3.5 oz~125 ml~0.53 cup) rye
- 110g (= 3.9 oz =110 ml~0.46 cup) water
- knife tip full of gypsum (optional''')
'''If you are going to prepare rye for producing spawn, you might use a tad less water( I use 105g in that case)

Basic millet or birdseed recipe for 1 pint jar

- 100g (3.5 oz~140 ml~0.59cup)''' birdseed
- 60-70g water (60-70 ml)
- knife tip full of gypsum (optional) Note: 1/4 qt(quart) = ½pt(pint) = 1cp(cup) = 236ml(milliliter) = 236cc'''(cubic centimeter)
The cups, pints and quarts are in the US liquid measuring system.
Fill both the measured amount of grain and the water into the jar, screw the lid fitted with a polyfill filter tight and pressure cook for 1 hour at 15 psi. If you don't know how to use a pressure cooker, check out this document about the correct pressure cooker use. The water absorption ability can vary depending on the grain quality and the type and the size of the pressure cooker. It's best to make a batch of test jars when one acquires a new grain for instance 100g rye and 100, 105, 110, 115 and 120g water. Then you'll see which water content provides the best result.

http://www.fungifun.org/grain/pics/rye_small.jpg http://www.fungifun.org/grain/pics/finch_seed_small.jpghttp://www.fungifun.org/grain/pics/millet_small.jpg
Immediately after the pressure has settled, take the still burning hot jars from the cooker using a towel and shake them well to mix the wetter and drier kernels.http://www.fungifun.org/grain/pics/rye1_small.jpg
If you turn the jar upside down, you can see the drier kernels separate from the wet kernels at the bottom.http://www.fungifun.org/grain/pics/rye3_small.jpg
After shaking the grains should appear wet, after a few days after inoculation they will loose this look and look more drier. Put the jars back in to the pressure cooker and let sit until cool. It has to be pointed out that the grain on this picture was meant to be directly cased after colonization.http://www.fungifun.org/grain/pics/rye5_small.jpg
The grain used for spawn should look a bit drier, but still moist, and have less exploded kernels. The rye on this picture has been pressure cooked 48 hours ago with a rye/water ratio of 100g/105g.http://www.fungifun.org/grain/pics/rye6_small.jpg
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Page last modified on October 03, 2017, at 03:39 AM