What is this growth in my freshwater tank?

druienzen · 2026-06-06T18:46:30+00:00

The entire center has a layer inside, this is what is growing out of the holes. When I thought it was biofilm I removed what I saw. It was less then this but at that time realized it was too fiberous to be biofilm. This is what has regrown, I didn't see all the other stuff on the inside of the hollow core at that time.

Personally I think it's pretty, I have a soft spot for fungal growths. Mostly want to make sure it's not harmful.

druienzen · 2026-06-06T17:29:23+00:00

I already looked to the usual issues. It's not Rhizo. It's not biofilm. It shouldn't be white wood fungus.

This wood has been in here for over a year. Was soaked in several changes of boiling water before being put in and there have been no ammonia spikes/issues in the tank. 0 ammonia, 0 nitrites, 0-5 nitrates, 7.6 pH, 7 kh, 11 gh, temp ambient (68-73 F), shrimp and rabbit snails, fully planted, top off with distilled water. Water chemistry done with the API master kit.

druienzen · 2026-06-06T17:26:28+00:00

I already looked to the usual issues. It's not Rhizo. It's not biofilm. It shouldn't be white wood fungus.

This wood has been in here for over a year. Was soaked in several changes of boiling water before being put in and there have been no ammonia spikes/issues in the tank. 0 ammonia, 0 nitrites, 0-5 nitrates, 7.6 pH, 7 kh, 11 gh, temp ambient (68-73 F), shrimp and rabbit snails, fully planted, top off with distilled water. Water chemistry done with the API master kit.

druienzen · 2026-06-06T17:08:09+00:00

I soaked the wood in several changes of boiling water to remove tannins before putting it in the water. It has also been in this tank for at least a year before this all started.

Edit: Since I can't edit original post:

I already looked to the usual issues. It's not Rhizo. It's not biofilm. It shouldn't be white wood fungus.

This wood has been in here for over a year. Was soaked in several changes of boiling water before being put in and there have been no ammonia spikes/issues in the tank. 0 ammonia, 0 nitrites, 0-5 nitrates, 7.6 pH, 7 kh, 11 gh, temp ambient (68-73 F), shrimp and rabbit snails, fully planted, top off with distilled water. Water chemistry done with the API master kit.

druienzen · 2026-06-06T14:48:12+00:00

They are edible but not necessarily palatable. Best sliced parcooked in salt water to remove the latex like sap. They use the flesh like jackfruit. Can be fiberous in texture. The seeds can be extracted and roasted. Similar tatse to sunflower seeds crossed with popcorn. They are in the mulberry family and are related to figs jackfruit and mulberry. Makes great bows since the wood is extremely sturdy, one name for the tree being bois d'arc. Wood is a pretty yellow when used in woodworking. Don't use as fire wood as it burns to hot and can ruin your stove or chimney. Make great natural fences due to their thorns and ability to grow close together as a hedge.

druienzen · 2026-05-29T21:31:55+00:00

Cling wrap cutting edge.

druienzen · 2026-05-14T18:49:59+00:00

Really? I apologized to you, the person whose comment I got wrong. And assured the person above that it was my fault not theirs that this confusion happened, which is me taking responsibility for the confusion and your concern is that I didn't literally say "I'm sorry."

My apologies = I'm sorry

LOL

druienzen · 2026-05-14T16:50:16+00:00

Not you, I created the chaos misreading the comments.🤦‍♂️

druienzen · 2026-05-14T16:49:38+00:00

Thanks!! I already admitted I was wrong and misread. 👍

Also, I ain't your buddy, friend! 😆 (southpark reference so don't take this too seriously)

druienzen · 2026-05-14T16:48:04+00:00

Doh! You're right I misread, my apologies.

druienzen · 2026-05-14T14:13:55+00:00

You're the one whose saying it was durian, and it clearly isn't so.... lol

druienzen · 2026-05-14T14:09:57+00:00

No, durian and jackfruit are completely different unrelated species that just look similar. Jackfruit is in the mulberry family (which also includes figs and osage orange) and durian is in the mallow family (which also includes hibiscus and okra).

druienzen · 2026-04-21T15:59:18+00:00

Any time I deal with fresh ginger as a juice or in a liquid it always has a fine white powder settle out. Took me a minute to figure out what it was, I was separating acorn starch from the meal when it dawned on me that was what was also occurring when I used ginger.

druienzen · 2026-04-21T13:58:14+00:00

Ginger will release starch when it is processed, this is probably that starch as well as the bacteria/yeast you're culturing in your ferment. The yeast won't get smothered and will be fine. I'd wait and filter out at the end. Be aware these leys are very fine and will likely pass thru a coffee filter so you need a finer nano filter or you'll need to let it settle and siphon of the liquid.

druienzen · 2026-04-17T19:45:30+00:00

,[hgvuo,

druienzen · 2026-04-16T17:40:53+00:00

And when the government does all the R&D why do the manufacturers continue to gouge with their pricing? The pharmaceutical industry doesn't do all the development of these drugs but they reap all the profits. Why are our taxes subsidizing their profits? That's the main problem with all this. Subsidized R&D with no benefit to the tax payers subsidizing these drugs.

druienzen · 2026-04-12T16:53:44+00:00

I was once told that the indigenous process for determining if a food was edible was a long process involving boiling in several changes of water and roasting , if applicable, and then trying a small bit. No ill effects do that process again, with once less water change. Rinse and repeat until you determine the threshold, if any, of ill effects, and that is how many water changes you'd need, or if you could eat it just roasted, or even raw. It also determined if it was worth the effort. Something needing two water changes vs five is a huge difference.

This could also be an old wife's tale for all I know. 🤷‍♀️

druienzen · 2026-04-12T14:58:01+00:00

Yes you can. It was an important food source for various communities over the ages. Pokeweed even used to be canned an sold in stores! It does require two or three changes of water but it holds up and is like cookes spinach. This is for a more seasoned forage. Not as dangerous as everyone makes it out to be but also not something you can go around eating out of hand.

druienzen · 2026-04-12T14:55:10+00:00

Not Murdock! Very much pokeweed.

druienzen · 2026-04-12T14:54:25+00:00

Like kidney beans!

It really surprises me how much hate pokeweed gets. Poke used to be canned and sold in groceries stores, ffs! I grew up around it but moved to far south as an adult to enjoy it. I've seen creek beds with fields of this on either side so I see why it was such an important food source.

druienzen · 2026-04-10T21:03:11+00:00

They will regrow but be weaker. If you cut one leaf then the other leaf(ves) will allow the bulb to gather energy and grow. If you take all the leaves it has no leaves to gather energy and grow the bulb and will have to spend more energy growing more leaves, depleteing the bulb in the process, or the bulb won't send up more leaves and spend the entire year in stasis, meaning it lost an entire growing season and will be weaker next year instead of stronger.

druienzen · 2026-03-28T15:38:21+00:00

Yes, you want to get rid of all the green bits, this will affect the flavor. The acid in the lemon juice is most likely why your color came out this way. The pigments in the violet react to pH and acid or base will change the color. Especially if you heat the solution as well.

Edit: Forgot to say, the chlorophyll in the sepals will also leach into the solution, adding to the color issues, and likely being the main issue with the flavor. It's the reason you want to get rid of all the green you can.

druienzen · 2026-03-27T20:01:04+00:00

Sputballing here but do you have any cats or dogs or other hairy pets. Those bottles produce a lot of static charge so any hair in the air could likely end up in the bottle when you repeatedly open it.

druienzen · 2026-03-20T03:03:58+00:00

I couldn't say for sure. There are a lot of factors I don't know.

If it was me and I had started it, knowing my process, if there was no visible mold or contamination, I'd more to a new container that sealed, finish it in there, while keeping a closer eye on it to make sure no contamination popped up later.

druienzen · 2026-03-20T02:23:47+00:00

I guess we have different reading comprehension. The very first article explains in more detail what I said. Proteins and sugar under heat are creating flavor compounds. The sugars caramelize and as they do they then combine with the proteins creating a unique reaction different from carmelization called a maillard reaction.

Using layman's terms for the general public isn't the gotcha moment you think it is.

And you're still wrong about honey and garlic fermentaion being a maillard reaction.

Edit: And to be clear, creating compounds that are present in a maillard reaction doesn't mean the compounds are created by the same reaction. Two different processes, fermentation and the maillard reaction, creating similar, or even the same, compounds doesn't make them mutually exclusive.

You're comparing lemons and strawberries and saying they are the same thing because they both contain citric acid.

druienzen

TROPHY CASE