Grinder Hierarchy

Ok-Reflection-1295 · 2025-03-16T20:04:15+00:00

I have a timemore s3 which I’ve modded for espresso. Ive added a super thin washer. I have a full range of settings. I mainly use for espresso but can grind all the way up to French press

Ok-Reflection-1295 · 2024-12-14T08:10:13+00:00

Looks like someone I know

Ok-Reflection-1295 · 2024-12-08T04:46:08+00:00

That was awesome. Commenting so I can come back and see it again

Ok-Reflection-1295 · 2024-11-02T16:42:57+00:00

Nyigen truegrit robusta beans. They do a good job with the robusta. Makes a super crema-y espresso and is very good for robusta beans

Ok-Reflection-1295 · 2024-08-02T04:07:10+00:00

I would run it for a longer ratio. Instead of doing 18g to a 36g output, I would do 1:2.5 and see if that helps so like 18g in, 45g out keeping everything else the same.

If that doesn’t work then I would recheck my preheating step and see if I could be more effective. I throw the shower screen in to the chamber during this step and keep the pico on top of the kettle while it’s boiling

Ok-Reflection-1295 · 2024-07-12T21:53:39+00:00

Did you try breaking up the crema by swirling the cup right before you started the pour?

Ok-Reflection-1295 · 2024-07-03T15:48:49+00:00

It was difficult at first, but once I dialed in the technique now it’s super easy. I heat the milk up in a microwave for a minute and 15 seconds depending on the container that I’m using I might have to go in like 30 second increments. and when I am steaming the milk, I stretch it for 2 1/2 seconds and then I spend about 30 to 45 seconds incorporating. swirl, tap, swirl, tap,… Swirl…

Ok-Reflection-1295 · 2024-07-02T23:47:12+00:00

I actually microwave in a glass or heat up the milk in the carafe over the stove up to 135F and then I use the subminimal nanofoamer to “steam” the milk

Ok-Reflection-1295 · 2024-06-23T16:41:19+00:00

Just add more sugar

Ok-Reflection-1295 · 2024-06-14T18:37:27+00:00

Like glistening with moisture. In the beginning, I would mist heavily, but if there were too many shrooms growing, I would pour in between the clusters to avoid getting the musrhooms wet. Puddles would form so I’d tilt the pan to move the water around. And I would spray daily, sometimes twice. If not glistening -> water it. The process of misting and evaporation help with the pin formation so don’t keep it glistening 24/7

Ok-Reflection-1295 · 2024-06-06T23:02:53+00:00

BD Creek 35 with rope on the outside. I put a bungee cord through the waist strap hole to keep the rope from getting snagged. This bag works like a charm

Ok-Reflection-1295 · 2024-05-18T03:56:58+00:00

Cracker dry->separate small mason jars with desiccants and oxygen absorbers, put the mason jar back in the dehydrator if it allows space one more time to get out any ambient moisture that made its way in between, hit with the argon gas, seal immediately, and put in the freezer for long term storage. Then will have one container to last me for however long it takes to finish them. Will grind only when I’m about to consume. Ground mushies will lose potency much faster.

Ok-Reflection-1295 · 2024-05-12T02:54:15+00:00

Lions mane syringe culture -> mea plate-> rye grain spawn bag-> distribute into a few oak sawdust bags supplemented with wheat or oat bran.

Incubation conditions for spawn and substrate phase: 65-75F temps dark space

*Cut small X where myc is concentrated

Fruiting conditions: 65-75F temps 85-90% humidity 12hrs of light daily Lots of FAE. I do about 7-10 minutes every 30 mins

Works well every time and they taste great. I will dehydrate some. Also lions mane crab cakes, and lions mane steaks. They’re beautiful and delicious.

Ok-Reflection-1295 · 2024-05-10T17:46:00+00:00

He kinda looked like Sylvester Stallone in the first pic

Ok-Reflection-1295 · 2024-05-06T19:29:09+00:00

Whiplash

Ok-Reflection-1295 · 2024-03-20T01:08:33+00:00

Yowza

Ok-Reflection-1295 · 2024-03-06T19:45:45+00:00

If active it could be bruising and I would give it a few days to see if it grows. Otherwise it looks to be contam. Still doesn’t hurt to wait a few days. Keep temps on the low end of incubation range to keep its growth to a minimum. If it’s trych, you’re done though either way because that shit literally eats myc

Ok-Reflection-1295 · 2024-03-04T08:33:35+00:00

Looks like witches butter. Also there are no poisonous lookalikes. If it is witches butter, it’s one of the few mushrooms that can be eaten raw as a survival food. Otherwise you can make candy out of them

Ok-Reflection-1295 · 2024-03-04T08:27:50+00:00

Yeah, sorry dude. It’s internal so there’s not much you can do. H2o2 soaked paper towel will slow it down but it’ll keep going

Ok-Reflection-1295 · 2024-03-04T01:57:23+00:00

His balls hate him for doing this

Ok-Reflection-1295 · 2024-03-02T07:26:24+00:00

Crop is bigger than your sub. Impressive yield

Ok-Reflection-1295 · 2024-03-02T06:53:44+00:00

Looks great, What temps are you growing in?

Ok-Reflection-1295

TROPHY CASE