canndo
Well-Known Member
A few of the more avid mycophiles here are dunking their plugs or pucks or cakes or what ever they are called. This discussion and question is for them.
The point of a nice casing layer is not only to provide physical support for the fruit but also to provide moisture. The methods I use ensures plenty of moisture in the substrate and of course a continuing supply of fresh water to the surface of the casing.
Now I think that what the dunkers are presuming is that the water content of the substrate runs low long before the nutritional value does.
Here is my issue - the casing layer becomes so compact and filled with mycelium that it no longer accepts water while the substrate is becoming quite dry - I am hoping to get another few flushes using your all's dunking. How long should I dunk? how do you keep your cakes from falling apart when you do? If I case, is dunking going to help me? Thanks in advance.
The point of a nice casing layer is not only to provide physical support for the fruit but also to provide moisture. The methods I use ensures plenty of moisture in the substrate and of course a continuing supply of fresh water to the surface of the casing.
Now I think that what the dunkers are presuming is that the water content of the substrate runs low long before the nutritional value does.
Here is my issue - the casing layer becomes so compact and filled with mycelium that it no longer accepts water while the substrate is becoming quite dry - I am hoping to get another few flushes using your all's dunking. How long should I dunk? how do you keep your cakes from falling apart when you do? If I case, is dunking going to help me? Thanks in advance.