Reference/LiquidCulture/Recipes/PGT: Difference between revisions
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Created page with "This recipe is from Philly Golden Teacher on Youtube and a perfectly viable and great recipe to use * 600 ml water * 18-20g Karo * 1.5g Dry Light Malt Extract * 1g Peptone Pressure cook at 15psi for 30 min (45-60 at 6000ft elevation, or increase by 2-3 psi.) [https://www.youtube.com/watch?v=9XWVbkc--QE Philly Golden Teacher Liquid Culture Video]" |
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This recipe | This recipe comes from Philly Golden Teacher on YouTube. It's a reliable, widely used starting point. | ||
{| class="wikitable" | |||
! Ingredient !! Amount !! Notes | |||
|- | |||
| Water || 600 ml || Distilled gives the clearest result | |||
|- | |||
| Karo light corn syrup || 18–20 g || The main sugar, roughly 3% of the water by weight | |||
|- | |||
| Light dry malt extract (LME) || 1.5 g || | |||
|- | |||
| Peptone || 1 g || Nutritional yeast works as a substitute | |||
|} | |||
Pressure cook at | == Directions == | ||
# Dissolve everything in warm water and divide between jars fitted with an injection port and a filter (see [[Tutorials/LiquidCulture/Making and Using LC|making and using LC]]). Add a stir bar to each jar if you have a magnetic stirrer. | |||
# Pressure cook at 15 psi for 30 minutes at sea level. | |||
# '''At about 6,000 ft, cook 45–60 minutes at 15 psi, or raise the pressure by about 3 psi''' if your cooker has a dial gauge. Most hobby cookers use a fixed 15 psi weight, so extending the time is the usual choice. See [[Reference/Pressure Cooking at Altitude|pressure cooking at altitude]] for why. | |||
# Let the cooker cool and depressurize on its own, and let the jars reach room temperature before inoculating. | |||
== Notes == | |||
* Compared with the [[Reference/LiquidCulture/Recipes/ClemGrows|ClemGrows recipe]], this one is somewhat richer. Both work; ClemGrows trades a little nutrition for clarity and slower blob formation. | |||
* If the liquid comes out dark amber, it cooked too long or too hot. A light gold tint is normal. | |||
== Sources == | |||
* Philly Golden Teacher, [https://www.youtube.com/watch?v=9XWVbkc--QE Liquid Culture video] (YouTube) | |||
{{Cultivation}} | |||
[[Category:Recipes]] | |||
[[Category:Liquid culture]] | |||
Revision as of 19:00, 22 October 2026
This recipe comes from Philly Golden Teacher on YouTube. It's a reliable, widely used starting point.
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 600 ml | Distilled gives the clearest result |
| Karo light corn syrup | 18–20 g | The main sugar, roughly 3% of the water by weight |
| Light dry malt extract (LME) | 1.5 g | |
| Peptone | 1 g | Nutritional yeast works as a substitute |
Directions
- Dissolve everything in warm water and divide between jars fitted with an injection port and a filter (see making and using LC). Add a stir bar to each jar if you have a magnetic stirrer.
- Pressure cook at 15 psi for 30 minutes at sea level.
- At about 6,000 ft, cook 45–60 minutes at 15 psi, or raise the pressure by about 3 psi if your cooker has a dial gauge. Most hobby cookers use a fixed 15 psi weight, so extending the time is the usual choice. See pressure cooking at altitude for why.
- Let the cooker cool and depressurize on its own, and let the jars reach room temperature before inoculating.
Notes
- Compared with the ClemGrows recipe, this one is somewhat richer. Both work; ClemGrows trades a little nutrition for clarity and slower blob formation.
- If the liquid comes out dark amber, it cooked too long or too hot. A light gold tint is normal.
Sources
- Philly Golden Teacher, Liquid Culture video (YouTube)
| Cultivation guide | |
|---|---|
| Basics | Sterile technique · Pressure cooking at altitude · Glossary · Equipment |
| Culture work | Spores · Agar plates · Three transfers · Cloning · Storing cultures · Smash tek · Liquid culture · LC recipes: PGT, ClemGrows |
| Spawn & substrate | Grain spawn · Coir and CVG · Manure-based substrates |
| Fruiting & problems | Monotub fruiting · Contamination ID · Drying and storage |
