Easy Oven Pasteurization

This is part of my Easy Series

Brought to you by THE TRIBE

Here is an easy pasteurization method. This method is simple and works like a charm. The method
is slightly different to a water bath pasteurization. You add water to field capacity, load it in the
turkey tin and allow the oven to do all the work.

The method tried and tested. Personally, when I first logged into the OMC around 1996 this was a
standard pasteurization method. Somehow it has been lost over the years.

I've used this method for 15 plus years with consistent grows all year round. If your talking about
consistency, once you dial in your stove, this is by far the easiest pasteurization method out there.
After initial stove dial in, you won't need to monitor anything. You set the temp on the stove and
the timer and let it be. Let it cool then spawn. Easy as 123.

I feel this is a fail safe way to pasteurize for even the easiest beginner. This method works with
coco fiber, vermiculite, strawnet, horse dung, compost, cow dung, donkey dung and pelleted
straw.

Wives complain about odd smells in the oven. Don't worry, as long as your dung is dry and field
aged. The smell will not be noticeable. The mess is also minimal bc your using a mixing box to mix
your substrate. you just rinse out the box when your done.

Materials:
a turkey tin from walmart or grocery store. they hold 11 quarts tightly packed into each tin.

some medium grade foil

your substrate and some water

a sterilite plastic bin for mixing or anything you can use to mix in. a big bucket

These turkey tins can fit exactly 11 quarts volume of substrate packed in tight. Each tin is the
perfect volume for one 56 or 66 quart tote or monotub. So you can actually fit 5 tins per oven
pasteurization session. So in one day you can make enough substrate for 15 tubs if you do 3
rounds in one day.

Instructions

1) Preheat oven to 170. Lowest setting on my oven is 170. Ovens may vary so you have to test the
oven temps the first run to dial your oven in. This involves using a thermometer to gauge inner
substrate temperature. You want to bring the inner core temperature to 170 for. You then cook
the substrate at that temperature for 2 hours.

2) Place a pot of water on high heat for 6-10 minutes to bring the temperature up to expand your
coco fiber brick. Personally, I use 5 quarts of water to 1 small brick coir and 2 quarts
vermiculite.(Substrate recipes and water volume may vary dependent upon which substrate recipe
you use) I place the brick in the bottom of the bucket, pour the hot water over it, then place the lid
on the bucket for about 10 minutes. When you come back, the bricks will be expanded. take your
big bucket and mix up your substrate to field capacity.

Expanding coir with hot water

Quote:

bricks of coir like this

mixing box is this exact sterilite.

my tubs are 66 quart like this.

I fill a big metal pot with water about half full. Put it on high heat for 6-10 minutes. I then pour it
over the coir brick about halfway up the height of the brick. I put the lid on the box and let it sit 10
minutes to expand.

here is a picture sequence. this is coir with hot water. its expanded. then i put the strawnet in. add
more warm water to expand that. then mix it all up.

3) Once you achieve "field capacity" moisture content. stick your sub into the turkey tin. you can
compress it as much as you like to fit more subs into the tin. each tin will fit 11 quarts substrate
packed down. this is enough for 1 tub if your using 5 quarts of spawn per tub. I actually use these
turkey tins as my measuring volume for substrates. I know that one of them fill one tub to 2.5"
substrate depth. Substrate depth may vary depending on the size or shape of your fruiting
chamber. Now, the standard oven will fit 4-5 turkey tins stacked on top of each other. you may
have to pull the metal racks out and leave the bottom rack in place to stack them that high. either
way. you can do 5-15 tubs a day with this if you have 10 tins(5 cook while 5 are full, when you
spawn you put the other 5 in the oven). if you want a rotation. get 10 turkey tins. when the first 5
are done. you can easily take those out to cool. then put in your 5 newly mixed subs into the oven
for another pasteurization. then when you take those out, you spawn the 2nd batch and prepare
your 3rd. allowing you to total 15 bins per non work day at spawning.

For personal use this works well for 4-5 tubs spawned per session. You can do 15 tubs in one day
using this method.

4) Cover the turkey tin in foil. USING A TURKEY THERMOMETER MEASURE HOW LONG IT TAKES
YOU OVEN TO BRING THE INNER CORE TEMP OF THE SUBSTRATE TO 140-170. MY OVEN TAKES 30
MINUTES TO GET TO THIS TEMP. YOURS MAY VARY. MAKE SURE TO RECORD THE INITIAL TIME IT
TAKES YOUR OVEN TO GET YOUR INNER CORE SUBSTRATE TEMP TO 140-170. RECORD THE TIME
IT TAKES TO GET SUBSTRATE TEMPS AND REPEAT THIS OVER AND OVER. YOU WILL THEN COOK
THE SUBSTRATE AT THIS TEMPERATURE FOR 1 HOUR. then keep your tin in the oven for 2 hours at
that temp. the 30 mins extra is to account for allowing the substrate inner temp to get to
pasteurization temps. once that happens. then you want to pasteurize for 2 hours.
You can take the route of getting a turkey thermometer and measuring the inner temperature to
see how long it takes your oven to reach the 140-170 mark.

(NOTE: Everyone's oven is different but any gas or electric oven will work. You will have to do a
trial test run to see how long your oven takes to get the inner substrate temperature to 140-170
degrees. You can use a turkey thermometer to measure the temp. Record this time. keep the
inner core temperature of the substrate at this range for 1 hour) You can then repeat this time
frame over and over again with consistent results. But if you happen to move to a new place with
a new oven, you will then have to do a first trial test run on the new oven to find out how long it
takes the inner substrate to reach optimal temperature. I am not going to debate whether 140-
170 is the proper pasteurization temperature. this has been a hot topic longer than most of you
have been on the OMC. If your comfortable with 140 for an hour. Adopt the 140 for an hour range
to what i have listed in this thread.

After you find that time(my oven takes 30 minutes)you won't need to use the thermometer
anymore. You can simply turn your oven on, put the tin with mixed subs in, then set the timer. For
me this is 1.5 hours start to finish and I don't have to pay any attention or monitor the tins.

Then once inner temps are reached, keep the tins in for 2 hours at this temperature. I criss cross
stack the tins on top of each other.
5) once the 2.5 hours is up. allow your subs to cool. You can leave the tins in the oven to cool and
spawn in the morning. Or take your turkey tin out to your clean area for spawning for cooling.

6. take your cool tins to the spawning area.

when its all mixed in and in the tins and cooled.

mixed into my tubs after it has pasteurized and cooled.

Haters gonna hate and talk shit. So let the results speak for themselves. Not word from people
trying to get notoriety for their own shortcomings.

Over the years I've tested this method(so have many others) on 4 different ovens with consistent
results, but if you need reassurance then please do more work and use a thermometer.

Some winy kids in this thread seem to want to argue about shenanigans. The results below speak
for themselves. One guy mentioned it didn't work for him. Maybe he didn't do it properly. Below
you will see 15 years of consistent results with year round grows including the hot summertime
blues. A few failed tubs from amateur trash talkers prove absolutely nothing but heresay. I'll take
my 15 years of documented consistent results over what "this guy says didn't work for him the one
time he tried it" anyday.

And just to be clear here is a small sample of results. This pasteurization method has been used on
every grow for the last 15 years. These grows shown are from 2001-current year. Substrates vary
in range from worm castings/verm/straw, donkey poo, hpoo, strawnet, pelleted straw, cvg,
cofee/verm/coir and many others. they all work just fine.
This is a burma clone from the same 2009 genetics you see above. it was printed and grown out
non cased. then cloned and fruited. all done with dung using oven pasteurization.
All AA+ Tubs below have dung in them. How can anyone argue that dung doesn't work using this
method? AA+ says it does. Amateur futile attempts at bulk prove nothing, 15 years of documented
bulk dung substrates do. When one learns to properly prepare substrates I think that issue will be
clarified that its not the method but a user error.
WANT TO SEE MORE CONSISTENT RESULTS? HIGHROLLER FUNGAL ARTS METHOD

READ THE FIRST PARAGRAPH.