Man i want a mixer like this, a big ole shredder too!

🌞 Blessings

I have been using this method for certain species for 7 years and it works well for the aggressive ones and depending on what objectives or purpose the bags are being made for. But as you mention, it also carries a risk that must be assessed based on the losses that can be acceptable, regarding to the time and money saved. One of the main problems we had sometimes with that method was Mycogone, which can build up spore concentration and spread easily with water splashes too, and could cause later serious problems if the bulk non sterile method keeps being used and huge volumes are being done. Greetings Eric!

@OldFirehand1991

2 ай бұрын

By "depending the purpose" you mean "if you are selling the chemicals infected mushrooms is ok, but not for yourself to consume it"?

@andreslorenzosantana4920

2 ай бұрын

@@OldFirehand1991 No. And why do you say "chemicals infected mushrooms"? cause using lime?

@john-smith.

2 ай бұрын

@@OldFirehand1991 Everything is made up of chemicals, go read my other reply to your comment. That aside no one said he is selling infected mushrooms.

@MyersMushroomsFarms

2 ай бұрын

​@OldFirehand1991 the chemical is calcium. It's mined from the earth and baked to be more available.

@MyersMushroomsFarms

2 ай бұрын

Absolutely, I wouldn't base a farm around it but you can implement it when needed. Huge time saver. I typically rinse then hose down the tub with a food surface sanitizer like star san before each batch to minimize cross over from previous batches or just built up grime that might be harboring something. We leave our mixers outside year round so they get all sorts of grime that builds in the tub. Moving up from there you would want to inject some hest and do a pasteurization but now you significantly increased the batch process time. We hope to be able to implement some form of batch pasteurization or even sterilization with future mixers.

Would love to know what % weight of lime you’re using for this?

@popesfoodmedicine

2 ай бұрын

About .0175%

@MyersMushroomsFarms

2 ай бұрын

This batch was off the cuff but normally I've had success with .25 lbs lime, 5 lbs spawn, per 100lbs wet sub, I typically don't go over 10% soy hull with that.

@popesfoodmedicine

2 ай бұрын

@MyersMushroomsFarms whoops I misplaced a decimal. Thats still 2x as much as I've used. Interesting.

Have you tried this with winecap (SRA)??

So, using chemicals that are absorbed in mushrooms than eaten is ok?

@john-smith.

2 ай бұрын

it's just hydrated lime, like you would use for the garden. It raises the PH like wood ash which makes it harder for bacteria to grow, but not so much the mushroom mycelium. Just so you know, everything is made up of a chemicals...you, me the air we breath. Some good, and some not so good for you.

@popesfoodmedicine

2 ай бұрын

Hydrated lime is not garden lime. It is used on large scale farms though. It is perfectly safe used in mushroom production. It is also used by water treatment plants to destroy contaminants that do not appreciate a basic aqueous solution, thats many by the way. It ionizes in water and its alkalinity reduces over time rendering it harmless. ​@john-smith.

@MyersMushroomsFarms

2 ай бұрын

Mined minerals, mostly calcium

@john-smith.

2 ай бұрын

@@popesfoodmedicine I never said it was garden lime, but it is used to sweeten the soil before growing. Garden lime (aglime) usually refers to crushed limestone (calcium carbonate).

@popesfoodmedicine

2 ай бұрын

@@john-smith. correct.