Hi there, I figured verm has no nutes in it, or very little nutes, brf is just rice flour which has only a limited amount of nutrients just due to amount of dry weight of flour compared to verm content, so the overall available nutrients from BRF cakes is pretty low in my option

So I figured why not use a sub strait that's 100% nutes.

So this is what I do

* Soak the rye for 24 hours in water (germinate those nasty endospores)

* Boil the crap out of the rye! literally until almost every berry is splitting and the water is going all starchy, just like over cooking pasta

* Rinse it off with hot water then I lay them out on a huge bath towel and literally rub then dry to the touch.

so now the rye is packed with water, but no water is going to pool at the bottom and cause either the cakes to stall or give them wet spot, so I just top the cake with dry verm like a normal BRF and pressure cook for 90 mins at 15 psi

The myc colonizes the cake in like 8-12 days from an ms spore inoculation.

I believe that pure rye will produce a much larger overall yield than using BRF, and they will flush 4 times... and there are some monsters on the last flushes, well for cakes at least.

I hope this explains my madness sorry I mean my methods.

some more pics below

peace