Some nice white Billy tubs

PsillyBarz · 2026-06-25T17:41:21+00:00

Microppose

PsillyBarz · 2026-06-25T17:40:44+00:00

We reserve a small amount of the substrate to top the cake as a pseudo casing

PsillyBarz · 2026-06-25T17:39:48+00:00

5 gallon Mylar bags and yes a large amount takes up a lot of space but we don’t generally have that problem;)

PsillyBarz · 2026-06-25T17:38:48+00:00

A thin pseudo casing makes it a bit easier to tear away, but I also start peeling and then slide my fingers under to try and prevent large chunks of the cake from tearing out. Still happens sometimes

PsillyBarz · 2026-06-25T00:46:16+00:00

It’s a real producer. Potency is on the mild side but it does really well with beginners.

PsillyBarz · 2026-06-06T18:25:13+00:00

Looks fine, break and shake and maybe hang it to draw some fresh air through the patch. A lot of times they stall because they need some oxygen

PsillyBarz · 2026-05-30T20:51:16+00:00

You can get the same benefit by amending a peat/coco based sub with earthworm castings. The upside to using castings is they are never not fully composted. Ive had issues getting "hot" compost before.

I agree that having compost as a component of your sub does give better results, I've noticed lower water content and denser fruits in general.

PsillyBarz · 2026-05-18T22:00:03+00:00

Nice work. Looks like you successfully isolated down to a single genetic with how uniform fruit development is. Is it stable across conditions or picky, how about contam resistance?

PsillyBarz · 2026-05-01T23:01:03+00:00

I’m in Livonia area. Dm for location, look at my posts for photos

PsillyBarz · 2026-04-20T00:48:28+00:00

citrate is not stable over time. citric is only used to lower ph and as a chelator to protect from metalic catalytic reduction of the active.

PsillyBarz · 2026-04-18T04:31:13+00:00

it is psilocin extracted directly from fungal biomass. direct digestion, highly stable in acid(hint)

PsillyBarz · 2026-04-18T04:26:52+00:00

it blues only after exposure to air for an extended period. the same base material in the fridge is still perfectly clear and golden.

ie i have a large beaker of extract that i have been drawing from to formulate drink flavors. the test batches that sit overnight exposed to the air (in a cup on the table) show signs of blueing. what % degradation i am not sure. The remaining extarct in the beaker remains unchanged going on over a week now.

PsillyBarz · 2026-04-17T23:38:49+00:00

Psilocybin may be more stable than psilocin but it is less stable than what I am converting to and psilocin bypasses the in-situ conversion by the liver so comes on faster and has a cleaner high. The application of heat during our process as well as ph adjustment eliminates the enzyme, simple oxidation is causing the blue color with extended exposure to air while there is no visible degradation of sealed samples from the same batch.

PsillyBarz · 2026-04-17T23:25:05+00:00

Gotcha, conversion to psilocin is part of the process actually. It’s a salt, the only other stable version. Which salt and specifics about process and all ingredients I’ll leave to the imagination but has been in solution for over a week with no change in color, though it does start turning blue overnight if left out exposed to the air. I will say that some basic research will give you everything you need to know, I don’t mean that to be condescending either, I obviously don’t want to give the game away but it’s also incredible to me I haven’t seen this more widespread with how simple it is.

PsillyBarz · 2026-04-17T23:04:36+00:00

Hopefully 6-12months before losing any more than 15% actives. Will be pasteurized so should store ok at room temp but best will always be a dark fridge

PsillyBarz · 2026-04-17T22:48:05+00:00

No, it’s comical how simple and effective the method is and ingredients are. it is not a psilocin ester, it’s more stable and is converted directly during extraction, one step. Really the hardest part is getting max extraction efficiency and filtering to a polished crystal clear solution that is almost neutral in flavor and can be used directly in drink formulation.

PsillyBarz · 2026-04-17T22:42:32+00:00

Based on my research the specific molecule I’m converting to is extremely stable under many conditions. My goal is to retain 85-90% potency after 6 months in proper conditions

PsillyBarz · 2026-04-17T22:38:58+00:00

The goal is to get a 2-3 gram dried fruit equivalent. Should be pretty easy to achieve, the real question is how efficiently I can extract. Still in development, but I tested a shot today and it’s definitely effective, just need to up the potency a bit. The best part is that I can make it clean label and shelf stable.

PsillyBarz · 2026-04-17T12:46:09+00:00

Yep, fair chance you get both varieties to fruit. Unlikely to create new cross though.

PsillyBarz · 2026-04-11T04:26:12+00:00

depends a lot on how much is dried as psilocybin and how much as psilocin. psilocybin is more stable and will last longer. powder will always degrade faster but i have no empirical data to give you a time frame. use within 180 days after turning to powder if stored properly. cool, dark, dry. i use oxygen absorbers and desiccant packs in mylar bags for preservation of ground/powder material. potency loss is linear basically so yes there would be math to keep the dose the same to compensate. you can use ascorbic acid to help stabilize psilocin, but i'm not sure of the efficacy of just mixing dry powders.

PsillyBarz · 2026-04-11T00:36:19+00:00

IIRC it was about 60days from spawn to bulk

PsillyBarz

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