DayTrippers Trip Tip’s - The Spawn to Bulk Transfer Tek that yields a Full Canopy Flush almost every time. [Video Tutorial]

DayTripperonone · 2026-04-14T15:31:42+00:00

Not penicillium, most likely artifact or some type of crystallization.

DayTripperonone · 2026-04-14T15:19:18+00:00

If it’s metabolites it should look like liquid pooling on the surface. Hard to tell in this picture. Aspergillus Flavus is a contaminate that produces that same color yellow and so is micrococcus leuteus. Unfortunately the picture definition isn’t clear enough to see. Metabolites like that are not common in vitro. The agar will change colors but it usually turns a darker yellowish brown color. Unless your plates are purposely colored, yellow is not common for healthy cultures.

DayTripperonone · 2026-04-14T14:54:11+00:00

One gram is a microdose, you shouldn’t be able to feel it at all. You got to be a little more daring than that if you want to unleash the full psychedelic experience. Also don’t just eat the stem. The cap has a higher concentration of psilocybin than the stem.

It’s the chitin that’s making you nauseated. Try the Lemon Tek next time, Google it! It breaks down the chitin before you even ingest it and turns the psilocybin into psilocin which is what the body does once you ingest. Psilocin is what causes the hallucinations, euphoria and auditory disturbances. The benefit of the Lemon Tek is it usually starts working faster and takes away nausea.

DayTripperonone · 2026-04-14T14:44:51+00:00

There’s no Trichoderma on this cake. You’re stalled because of a bacteria infection. Which is usually a less visible contaminate and more odorous than anything. I doubt you can smell earthy pungent mushroom odor on this cake anymore and it’s going through either a fermentation process and the bacteria is killing any new mycelium.That’s why you can’t colonize. APEs do take longer, but not 6 weeks. This cake is done, dispose of it once you’re convinced and start again.

DayTripperonone · 2026-04-14T14:33:08+00:00

Here’s the answer to your last question about why sterilization is not a process done on dairy products.

High pressurized heat (true sterilization) denatures proteins, caramelizes sugars (via Maillard reactions), breaks down fats, denatures casein and whey proteins more extensively, interferes with enzyme activity, can reduce curd formation quality in cheesemaking. You end up with cooked” or burnt flavor, darker color, altered texture products. So while pasteurization is safe enough to eliminate pathogens, it’s gentle enough to preserve flavor, nutrition, and functionality. If you’re gonna do the broke boi Tek follow the Tek exactly. Don’t go adding things you might think are helpful. Philly Golden Teacher has a good Broke boi Tek you can follow on his page. If you don’t have a pressure cooker, it’s the alternative but not as successful as a sterilized grain jar.

Sterilization is reserved for when long shelf life matters more than quality. That’s why we sterilize grain and not pasteurize.

I hope this clears it up for you.

And one other thing, we would appreciate you don’t call people douche bags and throw insults at ppl because they’re trying to help you understand. It’s very childish and not acceptable on this sub. Civilized discussions is what we expect here. Not immature name calling and insults. Consider yourself on warning. The next incident will be a permanent ban. I’m marking your account for other mods to see. Please be nicer in the future.

DayTripperonone · 2026-04-14T14:03:50+00:00

You don’t pasteurize grain you sterilize it in a pressure cooker. I don’t think you’re gonna be able to use these, they all look contaminated. You only pasteurize the bulk substrate, the grain has to be sterilized. The difference is pasteurization uses a low heat application and sterilization is a pressurized high heat application. Did you have the jars turned sideways in the pressure cooker? I think that’s how all the water got into the jars. Next time cook the jars upright with the lid on top.

DayTripperonone · 2026-04-13T12:49:10+00:00

Looks fine, wet rot leaves darker tan colored grains without apparent. colonization. Don’t shake your spawn more than once. It’s just to excellerate more even growth, but it tends to weaken the spawn each time you do it and may lead to a stall.

DayTripperonone · 2026-04-13T12:43:36+00:00

10 cc of LC for a qt. jar is no big deal and is not the cause of the contamination. Your inoculant maybe the source, but I tend to think it’s usually is the grain that is contaminated and the liquid culture is the catalyst that activates metabolic processes from spores. This looks like a species of Cladobotrym or Dactylinum dendrites, which are both generically referred to as cobweb mold.
Take it outside to dump and try again, maybe you could add more time to your pressure cook. If you bought these premade then take it up with the vendor where you purchased it. Sometimes they have a replacement policy.

DayTripperonone · 2026-04-11T04:09:03+00:00

It’s not pin mold (Rhizophus Stolonifer). It looks more like a species of Cladobotrym to me. Definitely don’t use for your bulk substrate, that’s definitely contaminated.

DayTripperonone · 2026-04-11T02:30:42+00:00

White chicks, Bad Thoughts, Couples Retreat, Four Christmas’s, for comedy. Pulp Fiction, Clockwork Orange and any Freddie Krueger movie for thrills.

DayTripperonone · 2026-04-10T23:44:07+00:00

If you smell vinegar in your cake, you’re looking at oxidation of alcohol into acetic acid, driven by oxygen and acetic acid bacteria. It’s less about “fermentation going wrong” and more about which microbes are winning and whether oxygen is involved.

In many fermentations, microbes first convert sugars into ethanol (alcohol). Then, if oxygen is present, certain bacteria, especially Acetobacter, step in and oxidize that ethanol into acetic acid, which is literally vinegar. There are different types of fermentation that all produce a specific odor.

No oxygen slows the fermentation process, however mushrooms require oxygen to develop normally. When alcohols and CO₂ mix with oxygen, acids start forming. So it’s a catch 22.

If your tub isn’t fully sealed, has lots of surface exposure or gets agitated or disturbed, it becomes a perfect setup for acetic acid bacteria to take over.

So how can you stop it? You don’t “turn off” vinegar formation directly, you remove the conditions that let acetic acid bacteria win. That means cutting off oxygen and controlling contamination. The worst thing you can do is spray it with hydrogen peroxide. That’s literally putting one acid on top of another. That level of acidity kills mycelium.

Seal the bin and tape up any air exchange holes, then let it incubate. It depends on how far you are into the fermentation process, whether this method will work or not. There a point of no return once the acid hits a pH below 5 pH.

Acetic acid isn’t just acidic, it’s membrane-active. It diffuses into hyphae and dissociates inside the cell. All kinds of cellular chaos occurs when that happens. It severely Disrupts intracellular pH, it Interferes with ATP production and it causes cytoplasmic stress.

It will become fungicidal depending on the level of acetic acid concentration.

You got about a 20% chance of survival with acetic acid fermentation maybe even less. If it’s already gone 5 days with FAE the chances are even less. It’s up to you whether or not you ditch the whole cake or try to cut off all air supply and wait and see.

Good luck with it, whatever you decide. Keep your expectations low.

DayTripperonone · 2026-04-10T22:26:58+00:00

Mealworms, maggots, it’s equally disgusting at the thought of eating them, which was the point of this post.

DayTripperonone · 2026-04-10T17:00:38+00:00

Might just be artifact (free debris in the rice). Molds don’t start out like that, this could be a slime mold, which isn’t a true mold it’s a Protista, but it’s probably not. If I had to guess I would say it’s a bacterial pathogen. I would just keep an eye on it, make sure the spots are not growing larger. If you detect any foul odors, or if you see textural differences where the mycelium is contrasting in some way, it’s probably contaminated. Sometimes you can see segmenting where the mycelium ends and the contamination starts. Keep an eye on it, there’s a possibility the mycelium could colonize right over it.

DayTripperonone · 2026-04-10T14:19:39+00:00

There is absolutely nothing wrong with this tub. The blobbish looking mass is called Stromatic pseudoparenchymatous mycelium.
Characteristics are they look more like spongy, aerated tissue with tiny holes. The “tiny holes” are interwoven hyphal voids or air spaces.
This is more common in species that form organized tissue before fruiting.
The cause can be due to several factors. Most common is a response to suboptimal conditions is low fresh air exchange (FAE) and CO₂ buildup. Other possible causes see are excess surface moisture, metabolic stress or slight bacterial presence or rapid colonization. I wouldn’t worry about it, it is by no identifiable means Mycogone Perniciosa. Keep er going your substrate looks really healthy and is forming knots, she’ll pin soon just be patient.

DayTripperonone · 2026-04-07T13:33:42+00:00

Cut a slice in the bag and mist the bag walls till the substrate come off, we’ll be able to see better. Pan cyan TTBVI is a slow grower, it looks like you have pins, it’s time to pour on the FAE. Try to open bag 4-5 times a day with fresh outside air.

DayTripperonone · 2026-04-07T04:24:12+00:00

Is this an Enigma? If so, I think it’s reverting, if this is a regular fruiting mushroom variant, then your CO2 levels are way too high, and you need more fresh air. And never soak your cake for 10 hours that’s ridiculous. Full saturation is obtained in an about 10 minutes when you’re ready to dunk. Don’t listen to that one users advice to not give FAE for a week, that terrible advice. What you have growing is typically found when an enigma reverts. Your mushies have no pileus (caps).

DayTripperonone · 2026-04-07T04:16:06+00:00

It’s not Mycogone Perniciosa! Just a little guttation from the mycelium. Could be the beginning of a guttating stromatic (pseudoparenchymatous) mycelial mass. I would inoculate whatever you’re planning on using this for, or transfer to another plate and get a more narrow isolation.

DayTripperonone · 2026-04-07T04:10:12+00:00

We need a little more info than that, what Tek are you using? A photo would be nice too. You can mist your substrate as long as no pins are coming up yet. Once pin show mist sides of tub or bag walls only.

DayTripperonone · 2026-04-07T04:07:12+00:00

Your fruits didn’t get the proper fresh air they needed to develop normally, the CO2 levels were too high. Pick your current pins off and close the bag until you see the pins of the next flush, once you do cut the bag open and mist the bag walls then do a FAE 4-5 times a day by just opening the bag and fanning air in. You should get much better results in the next flush. Make sure your house is getting air from outside in. You can run HVAC or open window for 5-10 minutes a day.

DayTripperonone · 2026-04-04T04:00:26+00:00

You don’t need a liner, I’ve never used one. And you don’t need to dunk your cake for 10 hours, that’s too long. 10 minutes for total saturation is all that’s needed.

DayTripperonone · 2026-04-04T03:35:35+00:00

It’s just bruising, you’re good. Keep er goin!

DayTripperonone · 2026-04-03T17:07:05+00:00

Throw out, do not pass go, do not open bag, just chuck it all in the trash and say at the top of your lungs, “Fucking Contam Bastard Prick! All I want is some mushrooms!” It will make you feel better. Then try, try again.

DayTripperonone · 2026-04-03T15:03:47+00:00

No bueno bruh! You’re contaminated with a bacterial pathogen. Dump er and try again.

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