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bloodbrother778

Glandeuse Pinéale
Inscrit
8/4/07
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112
1 pint cakes, did a dunk and roll, did it help? judge for urself
This one is GT
Photo15.jpg

This one is TAZ
Photo14.jpg
 
Nice!

(What's a dunk and roll? :oops: )
 
Forkbender a dit:
Nice!

(What's a dunk and roll? :oops: )

dunking the cakes in water after birthing to replace water lost during colonization and rolling them in dry vermiculite and then misting the vermiculite - helps the cake fruit from the sides
 
Top notch stuff mate :D

Peace,

Sticki
 
Very nice looking mushies mate :mrgreen:
I really can't wait to start growing my own!
 
bloodbrother778 a dit:
dunking the cakes in water after birthing to replace water lost during colonization and rolling them in dry vermiculite and then misting the vermiculite - helps the cake fruit from the sides

U use method simular like one posted bu @user1919 (
) but:
I'm curiuse did after birthing U give them a cold shok (24h in wather ) ?
And must to admit magnificiant work. :o :) :o
 
yes i did cold shock them, when i dunked them in water i also put them in the fridge, they were in the for about 12 hours
 
Can cake, bout 4/5 colonized be taken out of jar and realized from remaining rice(whole seeds)? Cause it is obviously that cake will dehydrate very soon!
Or maybe when mycelium is growing or not fully grown it doesn't go to the stage of fruiting-pining? What are possible side-effects of this bath? For instance:destroying the poorly colonized cake, despairer's of white fluff when you put water directly? And such. Thanx. :wink:
 
this was my first time growing so i'm not even close to being an expert, but i can tell you that it's not a good idea to take out a partially colonized cake,
the only real problem with dunking is exposing your cakes to contaminants but if you're pretty sterile you'll be fine

check out shroomery.org it'll have all the info u need
 
bloodbrother778

you dont have to worry about contamination after the cake is colonized because the myscilem have taken over so they over power the contaminates
 
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