Ate 6 grams over the weekend

[JJ05]

monoculture grown on suplimented straw spawned with corn about 6 years ago.

Im confused, by MS I mean Multistrain, did you innoculate spores or did you have an isolate/clone on agar or liquid culture? From my understanding all spore inoculations can produce 1000's of different "strains" and each mushroom is a different "strain" with differences in potency? I am going to look into isolation and cloning soon, after I figure out a way to identify a good mushroom/mycelium to clone/isolate. I think the best way will be to take clones before harvest, keep each specimen separate from its brothers/sisters. Try them out individually and the most potent I will keep the agar its clone is on. BUT ANYWAYS lol back to my original question, did you inoculate spores or a LC or from agar?

 

[JJ05]

Whats your storage methods? I put mine in a ziplock bag, thats then put into a mason jar thats tucked away in this leather satchel kept in the corner of the coldest section of my basement.

 

[rory420420]

Jj..id freeze them..I gave my dad a half oz of some dank p.e. once..him and his griend split an 8th and had a great time..he put the rest in his office desk and came back a mothh later and ate some more..nothing..finished the bag..nothing..

 

[JJ05]

Jj..id freeze them..I gave my dad a half oz of some dank p.e. once..him and his griend split an 8th and had a great time..he put the rest in his office desk and came back a mothh later and ate some more..nothing..finished the bag..nothing..

Hmm! Interesting!!! How old were they when you gave them to him? Mine are currently about 3 weeks old since storage.

 

[JJ05]

This has me concerned bc my father and I are going to trip for the FIRST TIME EVER at Shpongle! He finally agreed to trip with me, and it will be his first time tripping again since the late 60's/70's..I want him to have an awesome time....hmmm! Maybe talk him into some lucy instead considering Shpongle is in May? Or I can always keep growing until then....decisions decisions!

 

[canndo]

Im confused, by MS I mean Multistrain, did you innoculate spores or did you have an isolate/clone on agar or liquid culture? From my understanding all spore inoculations can produce 1000's of different "strains" and each mushroom is a different "strain" with differences in potency? I am going to look into isolation and cloning soon, after I figure out a way to identify a good mushroom/mycelium to clone/isolate. I think the best way will be to take clones before harvest, keep each specimen separate from its brothers/sisters. Try them out individually and the most potent I will keep the agar its clone is on. BUT ANYWAYS lol back to my original question, did you inoculate spores or a LC or from agar?

I said it was a monoculture - all the same thing. I innoculated from macerated agar. I isolate my best mycelium by growth patterns and demarcation of colonies in the dishes, from there I take tissue and grow each of those on dishes, I test each dish for the qualities I want and then take clones from those I like best, regrowing them on agar and then doing a maceration teqnique. Mono cultures pin and flush more uniformly and generaly yield better.

Beyond that, it is postulated that all of those 1000s of slightly different "strains", cannot compete with only a very few growing in the same substrate to large enough mass to fruit, which means that you don't get much of a variety in the end.

 

[canndo]

Whats your storage methods? I put mine in a ziplock bag, thats then put into a mason jar thats tucked away in this leather satchel kept in the corner of the coldest section of my basement.

cracker dry, vaccume sealed wth a desiction packet, wrapped in black plastic and placed in the freezer. But as i said, they havn't lost much potency if any.

 

[JJ05]

cracker dry, vaccume sealed wth a desiction packet, wrapped in black plastic and placed in the freezer. But as i said, they havn't lost much potency if any.

Interesting sorry for sounding goofy LOL! I am still learning all the terms, ins and outs of this hobby. So bascially I put mine in the dehydrator for 6-12 hrs, cracker dry to the BONE! Then stored in this dark/cool room, the temp of the room they are stored in is 55-60 degrees while the rest of my house is 72-75. I may have to relocate my jars to the freezer then eh? I dont think the few weeks they were left in there will hurt anything....I hope not atleast!

 

[canndo]

Interesting sorry for sounding goofy LOL! I am still learning all the terms, ins and outs of this hobby. So bascially I put mine in the dehydrator for 6-12 hrs, cracker dry to the BONE! Then stored in this dark/cool room, the temp of the room they are stored in is 55-60 degrees while the rest of my house is 72-75. I may have to relocate my jars to the freezer then eh? I dont think the few weeks they were left in there will hurt anything....I hope not atleast!

the point is dry and out of the light, the rest is secondary. Ive had mushroom that were 10 years old that were quite good and they were stored in an air tight jar in a black plastic bag in the back of a closet.

 

[rory420420]

Hmm! Interesting!!! How old were they when you gave them to him? Mine are currently about 3 weeks old since storage.

I have no idea how old they were,my friend had pounds of mushies for about 3 years straight,so it was during that period,I'm assuming it couldn't have been more than a month or so old,we were really going through them at a fast pace..point is that they were in a room with not much in the way of a stable environment(hot,cold,humid,dry..all the elements they could be exposed to except light)..canndo and I are on the same page..cool dark and dry...

 

[rory420420]

Hmm! Interesting!!! How old were they when you gave them to him? Mine are currently about 3 weeks old since storage.

I have no idea how old they were,my friend had pounds of mushies for about 3 years straight,so it was during that period,I'm assuming it couldn't have been more than a month or so old,we were really going through them at a fast pace..point is that they were in a room with not much in the way of a stable environment(hot,cold,humid,dry..all the elements they could be exposed to except light)..canndo and I are on the same page..cool dark and dry...

 

[LIBERTYCHICKEN]

I use proven long term food storage technics

Mylarbag or mason jar , with a O2 absorber

3 years and still like freshdried

 

[JJ05]

I use proven long term food storage technics

Mylarbag or mason jar , with a O2 absorber

3 years and still like freshdried

you dont freeze them? So I assume mine in ziplock bags, inside of a mason jar should be alright?

 

[spandy]

you dont freeze them? So I assume mine in ziplock bags, inside of a mason jar should be alright?

Yup. Maybe get yourself a pack of jerky and then rob the o2 absorber and toss that in there, eat the jerky.

But seriously, just tripped balls a couple months ago on some 2 year old, stored in a pint mason jar with 02 absorber, top shelf back of closet, inside a box so light wasn't hitting it. 4g later and the ride was as it always is, a little bumpy at first and then the faster she goes the smoother she gets, lol.


I think the box had my high school year books and some old tax papers, and a little dust, if that helps.

 

[JJ05]

Yup. Maybe get yourself a pack of jerky and then rob the o2 absorber and toss that in there, eat the jerky.

But seriously, just tripped balls a couple months ago on some 2 year old, stored in a pint mason jar with 02 absorber, top shelf back of closet, inside a box so light wasn't hitting it. 4g later and the ride was as it always is, a little bumpy at first and then the faster she goes the smoother she gets, lol.


I think the box had my high school year books and some old tax papers, and a little dust, if that helps.

Right on! I'll have to go invest in some O2 absorbents, however the mason jars are air tight right?

 

[spandy]

Right on! I'll have to go invest in some O2 absorbents, however the mason jars are air tight right?

jar, ring and a lid....as long as you can open a sealed pickle jar you should have enough strenghth to seal a mason jar. IF not, ask you grandma to help, she probably has one of those jar opening devices that you could use in reverse.

 

[JJ05]

jar, ring and a lid....as long as you can open a sealed pickle jar you should have enough strenghth to seal a mason jar. IF not, ask you grandma to help, she probably has one of those jar opening devices that you could use in reverse.

Oh dude I close the jar INSANELY tight. HOWEVER! The lid still pops up n down like its compressing air inside the jar? Know what Im talking about? I dunno if that button in the middle of the lid is supposed to pop up n down or what? BUT I do know that I store my herb in the same jars and the lids all pop up n down. I am smoking some blueberry right now that I harvested in 2011 and its still fresh. SO I ASSUME they are keeping air out lol!

 

[LIBERTYCHICKEN]

Properly sealing the mason jars , can actually be tricky with some powders , or when working with hot jars

First thing is to always use a new lid or invest in the reusable taters , If your lid is new out of the slieve just inspect the rubber seal to ensure it is CLEAN , If you must reuse lids clean them well with soapy water and dry well with something that is not going to leave behind fibers on the rubber, If you have reused the same lid many times a quick wipe of alchool on the rubber can help, just be sure to let it completly dry first

When storing dry goods in a jar alone or with a dessicant , You will not obtain the vaccume effect like the store bought jars, They are filled and sealed with hot contents , after the jar cools the contents shrinks (heat makes everything but water expand) and builds a vacumme

When using a O2 assorber you will have a vaccume effect (if done right) , First o2 assorbers require a small amount of water to work so the mushrooms must not be 100% brittle cracker dry , 98% cracker dry is just right, Since you need the small amount of water no dessicant is used with the O2 asorber .
Simmply fill your jar about half way open you package of O2 asorbers and drop the correct amount in, close the package of asorbers, fill the rest of the jar leaving around 1/4'' space between the lid and fill, gently place the lid on the jar without getting anything on the rubber , and lightly tighten the lid down (you dont need to over tighten it , in fact that can cause leaks)

Put the jars away for about 24 hours, after this amount of time you should notice a vaccume has formed sucking the lid down. If this has happened just store in the dark at a stable but cool temp.

If you have not gotten a vacume seal the lid likely did not seal or the mushrooms were likely to dry or O2 asorbers do go bad if not stored properly

 

[LIBERTYCHICKEN]

[h=5]How Many Oxygen Absorbers Do I Need? Some Recommended Amounts*[/h]
[h=6]Container Type[/h]	[h=6]Wheat/Flour/Grains/Rice (More Dense/Less Air)[/h]	[h=6]Pasta/Beans (Less Dense/More Air)[/h]
FOOD STORAGE BUCKETS:
6-Gallon Food Storage Bucket Item: 18-03-003	100cc: 20 500cc: 4 1000cc: 2 2000cc: 1	100cc: 25-30 500cc: 5-6 1000cc: 3 2000cc: 2
5-Gallon Food Storage Bucket Item: 18-03-002	100cc: 20 500cc: 4 1000cc: 2 2000cc: 1	100cc: 25-30 500cc: 5-6 1000cc: 3 2000cc: 2
4.25 Gallon Food Storage Bucket Item: 18-03-001	100cc: 15-20 500cc: 3-4 1000cc: 2 2000cc: 1	100cc: 20 500cc: 4 1000cc: 2 2000cc: 1
MYLAR FOOD STORAGE BAGS:
Mylar Bag 26in. x 36in. (6 gallons) Item: 18-01-011	100cc: 20 500cc: 4 1000cc: 2 2000cc: 1	100cc: 25-30 500cc: 5-6 1000cc: 3 2000cc: 2
Mylar Bag 20in. x 30in. (4.25, 5 and 6 gallons) Item: 18-01-001	100cc: 20 500cc: 4 1000cc: 2 2000cc: 1	100cc: 25-30 500cc: 5-6 1000cc: 3 2000cc: 2
Mylar Bag with Ziplock 18in. x 28in. (4.25, 5 and 6 gallons) Item: 18-01-002	100cc: 20 500cc: 4 1000cc: 2 2000cc: 1	100cc: 25-30 500cc: 5-6 1000cc: 3 2000cc: 2
Mylar Bag 14in. x 20in. (2.0 gallons) Item: 18-01-012	100cc: 10 500cc: 2 1000cc: 1 2000cc: 1	100cc: 15-20 500cc: 3-4 1000cc: 2 2000cc: 1
Mylar Bag with Ziplock 14in. x 18in. x 6in. (2.0 gallons) Item: 18-01-013	100cc: 10 500cc: 2 1000cc: 1 2000cc: 1	100cc: 15-20 500cc: 3-4 1000cc: 2 2000cc: 1
Mylar Bag 12in. x 18in. (1.5 gallons) Item: 18-01-014	100cc: 5-8 500cc: 1-2 1000cc: 1 2000cc: 1	100cc: 10-12 500cc: 2-3 1000cc: 1-2 2000cc: 1
Mylar Bag with Ziplock 12in. x 16in. x 6in. (1.5 gallons) Item: 18-01-015	100cc: 5-8 500cc: 1-2 1000cc: 1 2000cc: 1	100cc: 10-12 500cc: 2-3 1000cc: 1-2 2000cc: 1
Mylar Bag 10in. x 14in. (1 gallon) Item: 18-01-016	100cc: 3-4 500cc: 1 1000cc: 1 2000cc: 1	100cc: 4 500cc: 1 1000cc: 1 2000cc: 1
Mylar Bag with Ziplock 10in. x 14in. x 4in. (1 gallon) Item: 18-01-017	100cc: 3-4 500cc: 1 1000cc: 1 2000cc: 1	100cc: 4 500cc: 1 1000cc: 1 2000cc: 1
Mylar Bag 8in. x 12in. (1/2 gallon) Item: 18-01-018	100cc: 1-2 500cc: 1 1000cc: 1 2000cc: 1	100cc: 2-4 500cc: 1 1000cc: 1 2000cc: 1
Mylar Bag with Ziplock 8in. x 12in. x 4in. (1/2 gallon) Item: 18-01-019	100cc: 1-2 500cc: 1 1000cc: 1 2000cc: 1	100cc: 2-4 500cc: 1 1000cc: 1 2000cc: 1
*Note, these are average amounts at sea level. You may need more or less depending on your individual conditions and the remaining residual volume of air. There is no danger in adding too many as this does not affect the food. Oxygen represents 20% of the total volume of air and the number in cc's above represents the amount of oxygen that would be absorbed. Conversions: 1cc = 1ml. 1000ml = 1 Liter. 3.78 Liters = 1 gallon.

 

[canndo]

Remember however that oxygenation is only a minor problem when your mushrooms are at all wet and any reaction will be further slowed in a frozen state. You could also fill your containers with an inert gas to the same effect. I have had samples that were 10 years old with little if any degradation in dry, frozen and light free containers, each holding enough such that you need not open ore expose your entire stash at once. I have hash that is stored the same way for 20 years.