I walked into the room after 8 hours and temp had topped out at 146. I was losing a tremendous amount of heat out the top.

I covered the top of the top with cling wrap and laid beach towels over it to insulate. After a few hours I had temps up to 205-208, which I allowed to run for 6 hours. I’m feeling pretty good that I got a decent kill on pathogens with that temp.

After that I pulled the logs out in the bags to cool to 80 or so, took about 4 hours, added 2 cups of spawn per bag, sealed and shook per the article.

Packed up and ready to go

Show

3-4 weeks now in the garage after which I will bury when fully inoculated. Fingers crossed. Best part is I have some spawn left over so I can go do that dying oak tree in the wooded lot next door greensicko-laser

  • chickentendrils [any, comrade/them]
    ·
    1 year ago

    Nice, good luck!!

    If you ever have to scale up for some reason, I've drilled a hole for the sous vide circulator into a big insulated cooler, which I fit with some rubber rings. It'll hold temperature overnight easily.

    • Assian_Candor [comrade/them]M
      ·
      1 year ago

      Thanks! That’s a good tip, I’ve thought about doing something like that for beer. Never got around to it though.

      I’m good on sterilizing logs for a while but I think I might fuck around with some agar next and then I’ll need sterilized substrates. I would usually just buy them ready to go but now having the bags and everything it might be fun to try to go from start to finish with it.