Hey friends,
Long time since I last checked into this space. Landed back in South Africa after living in the USA for about a year, with no mushroom cultivation going on at all.
Excited to fire up the pressure cooker again with two unfamiliar cultivars; the wine cap and pink oyster.
Definitely a bit rusty since I forgot to soak my rye + sorghum grains the night before. Nonetheless, I boiled them for about half an hour.
Made about 4 bags in total (3 liters of hydrated grain in each besides the fourth which had 4 liters). Added some gypsum.
The pressure cooker is almost done. Alarm set for 20:22 
Sealed the bags beforehand with an impulse sealer. (Not sure how everyone else likes to do it?). Will inoculate tomorrow in the evening with a friend.
Plan to do about 6cc - 8cc of liquid culture in each bag. Have to come up with a plan for a makeshift injection port, might stick some red silicone onto the bags - hopefully it sticks.
Really happy to be cooking again, in my new home in Noordehoek, little bit sad I didn’t get the opportunity to say farewell to you before you left @glyph. But I have to thank you for passing on the information about cultivating wine caps in winter, to Murray. Definitely got me inspired! Also the tips about cold water pasteurization 
Hopefully these bags colonize smoothly and I can put them in the garden with ease. I’m thinking of waiting for full colonization to occur, and adding them to a bed of biochar, (oak) woodchips, straw, sawdust and soil?
Is it wise to put grain spawn straight outdoors into a bed?
)