Voodoo Tek Alive And Well
Posted 27 May 2006 - 11:13 PM
Posted 28 May 2006 - 07:17 AM
didn't like them
besides there are drawbacks to
leaving standing water in a straw
for several days in warm environ
plus the straw prevents water from being absorbed
along the entire length of the hole
so just seeps out the end
actually absorbing less water but taking longer
that is why
i invented the 'voodoo' method
of sinking a 'well' into the cake,
it absorbs along the entire length quicker
and triggers more pinning near the holes
than you see with straws.
Posted 28 May 2006 - 09:19 AM
Inner reservoir cakes are kind of like that. They work great, but they are assholes to make and deal with.
Gotta say, though, I like the cleanliness of Voodoo over DEC (if not the straw refilling). I'm pretty lazy!
Posted 28 May 2006 - 11:15 AM
Posted 28 May 2006 - 11:26 AM
Posted 28 May 2006 - 11:40 AM
Posted 28 May 2006 - 05:03 PM
Posted 28 May 2006 - 06:32 PM
Posted 29 May 2006 - 08:57 AM
The mycelial mass knows how old it is and simply ages and slows down after a while, fruiting less and less and becoming more and more suceptible to contamination the slower it gets. The next time you have a "spent" cake, dissect it under some decent light. You'll be able to see the undigested nutrients still inside, especially if you examine it with a loupe or magnifying glass.
The wicking/slow dripping system I've been trying to get right in my head would only add pure water, in an effort to keep the cake's hydration level as close to maximal as possible throught it's life.
The cakes my FOAF has done have been both DEC and Voodoo style. Truth is, FOAF prefers nuggets or casings, considering cakes to be a huge PITA. That's opinion, only...some people love cakes...FOAF just isn't one of them!
The thing is, though, simply pumping nutrients in on one side and pulling mushrooms off the other side is not your only concern. After a few months, the mycelia itself will be very old and will slow down just like an old person. Cubensis is a very "fast living" mushroom - fast to grow, fast to fruit AND fast to get old/senesce.
*KIND* of like marijuana, your Cubies grow up to a big plant real quick, pump you out some beautiful fruits and then die off. You can't keep harvesting buds off the same flowering plant forever and you can't harvest shroomies off the same cake forever. Mycelia and plants are very different in specific function, but very similar in "birth, growth, reproduction, death" concepts.
Try a litttle experiment. The next time you have a cake go spent, tear it open in the glove box and remove a little bit of clean myc from inside the cake. Throw the clean myc in a new jar or petri dish and watch it grow. The myc will be super SLOW compared to the original culture. Also, unfortunately, the older and weaker the culture gets, the more suceptible it becomes to contamination.
Loss of nutrients/moisture isn't the reasons cakes/casings eventually get "spent." FOAF let a case go for almost four months. It still occasionally spit out a shroom or two, but "old age" harvest was NOTHING compared to it's first 4-5 flushes. FOAF has tried cleaning/crumbling spent subs/cakes to new bulk substrate. The result was very slow growth with a high liklihood of contaminantion.
It is important to have a continously rotating source of fresh myc to keep your projects functioning at maximum efficiency. It is also important to go back to spores every six months or so, as clone cultures (even when you keep them cold and work from masters) will also age and slow down over time.
Posted 29 May 2006 - 02:13 PM
I love those long ass write-ups
Posted 29 May 2006 - 04:10 PM
Posted 29 May 2006 - 04:31 PM
Posted 29 May 2006 - 04:38 PM
Posted 29 May 2006 - 11:42 PM
Posted 29 May 2006 - 11:46 PM
Posted 30 May 2006 - 12:23 AM
Posted 30 May 2006 - 02:47 PM
I have wondered why we didn't value our spent
cakes. It would seem that in the life cycle of
mushrooms outdoors that the spores that drop
from the fruits would recolonize the old mycelium
and utilize the remaining nutes and the old would
die off, as opposed to the old just refruiting each
So it would seem the real value of the spent cakes
we throw in the compost pile is the spores that
have collect on them and the remaining nutrients that
in the spent materials.
Got to readjust my thinking.
Posted 30 May 2006 - 03:45 PM
Posted 30 May 2006 - 04:46 PM
Once a year or so, you should swap the nutrient source the master culture is using, to keep it vigerous. Never use antibiotic medias with master cultures as atibiotics can weaken them.
Never make a clone of fruit grown from a clone source - it invites genetic defects. Go back to the master whenever you are ready to grow again.
A master culture can be kept quite hardy for many years using this technique (that's what the "big boys" who do this for a living do). Vacutainers work quite magnificently for this...