Without much more to go on I decided to give it a go and find out for myself. It was a slow process of trial and error that led me to the point that I'm now comfortable sharing my notes with the community. I'll start with my most current method to keep this post brief and since its the only one I've really documented.
First, the grain bill is as follows:
12 lbs 2.0 oz brewers malt 2-row
1 lb 4.0 oz munich malt
10 oz caramel malt - 20L
10 oz caramel/crystal malt - 40 L
After the mash was performed I took 4 quarts of the spent grain and put it in a mesh laundry bag and tied it to a clothesline outside to drain overnight.
The next day I mixed the grain with 5 quarts of DRY vermiculite in a 5 gallon bucket. This mixture was loaded into 4 medium size mycobags.
I prepared the PC by adding the trivet and 6 empty 1/2 pint jars, added 7 quarts of water and a second trivet on top of the jars. The bags were folded over but not sealed and placed in tyvek envelopes. Two bags were loaded into the PC and the water was brought to a boil with the lid off.
Once boiling the lid was locked into place and allowed to vent for 10 minutes. Weight was placed on vent and flame adjusted to maintain 15 psi for 2.5 hours. After the cycle PC was allowed to cool for 1 hour bags were removed and immediately sealed. Bags were left to cool overnight and innoculated with a spore solution the next day.
3 bags contaminated, can't remember what happened
49days later the remaining bag began fruiting
Here it is today.
