I mix it in a 1000ml flask with a magnetic stir bar on a stir plate, add my dry ingredients first and I boil water in a tea kettle to a rolling boil before adding it to the flask. I've been using tap water (city) but I'm probably going to start using the filtered water from our brita jug since the house is old and so is the plumbing.
The only other agar I've made was that same recipe but also including 1g of powdered activated charcoal per 500ml batch but that seems to have a little less of a gel-like effect with the one transfer I made to one with a copelandia specimen that thrived from LC to one of the beige agar plates.
I feel like I have read and watched a lot of methods of how to work with agar in a SAB or in front of a flow hood and when the time comes that I'm starting to make my cuts and do the work I forget some of the little things like how thin to pour my cups or how big to cut my transfers. I'm sure I'll get the hang of those things in time though
Tap water is fine, unless you have really really shitty tap water. Don't overthink it (I know that it's hard to avoid thinking too much, but just try not to).
10 g LME and 16 g dextrose? Is that too much food/sugar?
IMO no, I mean it's a waste of ingredients, but the myc will still colonize it IME.
16g Dextrose to 500ml water. with the 10g of agar agar
Way too much food. Less is more.
If we are working with 10g of agar. That's 500ml of H20 for the average stiffness. I prefer 8g agar for the extra adhesion.
10g of any sugar is the max I do and lately I've been dropping that super low so that myc has to reach for food and get that beautiful rhizo people like.
Never played with peptone it is def. not needed, unless you are following textbooks.
If you are making grain just look at the water. So 500g of any grain juice I'll dump to 100g-50g of juice and add back 400g of h2o. Just that nice light amber beer color...
8g malted stuff1
pinch of nutritional yeast or additives (straw, manure, wood, compost)
1: all your malted starchy stuff (complex sugars?), potato + dextrose (people don't care for this, never tried it), GRAIN WATER
I have to respectfully disagree. In my experience, the nutrition amount in and of itself is shouldn't be detrimental to the mycelium. That said, it's way too much nutrition
Salty, I think that your problem is the dextrose. Dextrose can set weird, even if one uses powdered dextrose, it'll definitely set weird if one uses dextrose syrup.
Do yourself a favor, do a batch of agar with the following ratios:
and go from there, I bet you'll have success
If you'd like to read more about my theories/propaganda, go here:
Edited by CatsAndBats, 05 July 2021 - 02:30 AM.