Hello, i am new to brewing and to this forum.
A while ago i began growing mushrooms, and since yeast is a fungi i thought that maybe i could transfer some skills between the two.
Basically, heres what i do when making a jar of mushrooms:
1. I get my medium (popcorn mostly)
2. I prepare my medium
3. The medium is put in a jar with a hole in its lid, the hole is then covered with micro-pore tape and the jar is boiled at a low temperature for 1 and a half hours.
4. the jar is cooled and i proceed to nuke my bathroom with lysol (some prefer injecting the spores with syringes instead)
5. the lid of the jar is removed for half a second i as i dump a few hundred thousand spored into the jar
6. the spores are left to do their
7. depending on the "tek" used the medium is either removed from the jar either spawned to bulk substrate or placed in a fruiting chamber. Or just left to fruit still inside the jar.
I was thinking that maybe i could do the same thing to a small batch of Canadian mead (fermented maple syrup)
I guess the main difference is that i will be using a liquid medium and that yeast doesn't need to fruit.
A while ago i began growing mushrooms, and since yeast is a fungi i thought that maybe i could transfer some skills between the two.
Basically, heres what i do when making a jar of mushrooms:
1. I get my medium (popcorn mostly)
2. I prepare my medium
3. The medium is put in a jar with a hole in its lid, the hole is then covered with micro-pore tape and the jar is boiled at a low temperature for 1 and a half hours.
4. the jar is cooled and i proceed to nuke my bathroom with lysol (some prefer injecting the spores with syringes instead)
5. the lid of the jar is removed for half a second i as i dump a few hundred thousand spored into the jar
6. the spores are left to do their
7. depending on the "tek" used the medium is either removed from the jar either spawned to bulk substrate or placed in a fruiting chamber. Or just left to fruit still inside the jar.
I was thinking that maybe i could do the same thing to a small batch of Canadian mead (fermented maple syrup)
I guess the main difference is that i will be using a liquid medium and that yeast doesn't need to fruit.