Sterilization+Heat

Pressure Heat sterilization
> This steps explain heat sterilization : > A main issue during preparation is to avoid excessive water content and prevent the substrate from clamping, what make an unshakable anaerobic cake. Soaking allows bacteria endospores to start germinate, and become vulnerable to heat. It allows also to the grain to partially absorb water and reduce clamping. Notice the difference in the color and smell of the water and grain after 24 hrs of soaking. Before heat sterilization, vermiculite can be used to correct the excess of water and clamping, and help to make your substrate shakable. To close the holes, you may use a non breathable tape, but you need to replace it by a breathable air filter during early stages of mycelium colonization. After heat sterilization, sterility need to be maintained at highest level (cultivator hands, cooker handles, container for jars, etc). > This preparation may have many variations. Some preparations include pre-cooking and shake grains before they into heat sterilization, to prevent them from clamping and / or adjust water content afterward. Other cultivators that doesn't use the right amount of water from the start, need to strain the grain through a colander to get rid of the excess of water after soaking. This is not recommended since the substrate is washed off from precious nutrients.
 * 1) Cover with some foil to reduce gaz exchange and avoid getting excessive water amount inside jar during sterilization
 * 2) Sterilize the jars with heat sterilization, e.g. into a pressure cooker for 15 min to 1 h at 15 psi or with tyndallisation (i.e. fractional sterilization).
 * 3) Let the jars cool down in the pressure cooker. Store in fridge in not used immediately
 * 4) Jars are ready for inoculation


 * Fractional Sterilization** : http://www.shroomery.org/5248/What-is-fractional-sterilization-or-tyndallization