Looks like it may have bacterial infection but your fine. Shake it up and if it recovers spawn it. Make the sub just slightly dry so the mycelium runs the sub faster.
Sent from my LGLS992 using Tapatalk
Even if they don't recover..
I'm not sure I follow.
Also what was the give away that it's a bacterial infection?
Do I have to worry my room is 63f? Should I get it closer to 70f? What should I respect for healthy recovery times?
I was making a joke (sorta) that a bacterial contamination doesn't automatically disqualify a substrate or grain spawn in our book. However it's extremely unwise for newer growers to experiment with contaminated grain. If I had a dollar for every time that I read "let's see who wins" in reference to a contaminated jar I'd have at least $200. Even if the myc "wins", the contaminant is still hitching a ride and absolutely does disqualify it from spore printing if it fruits. It's much much much more important for newer growers to master clean work and proper execution in lieu of "fixing" and experimentation IMHO.
That said, recently I had a bulk contamination that had just been spawned and had that sweet apple smell, and per a conversation with microbe and based on me "curing" bulk subs that acquired the same smell after a dunk, I decided to lay the grain out on a full sized sheet pan for about 24hrs. Like microbe already mentioned, it made the whole room stink but I was able to halt the yeast and/or the bacteria from growing further and the smell went away, I put the grain and bulk back into a shoebox and it's starting to pin now.
Almost all contaminants grow slower in cooler environments, so upping your room temperature won't help your jars IMHO.