BenJamin Harderhmm my concern with this one is that you can't position the bag in a way that it is still receiving HEPA air up to the point of sealing. In other words, the sealer is going to block laminar flow clean air and potentially cause dirty air to get in the bag. I guess if you hold the bag completely shut as you stick it in the sealer it could work. I've never used one of these style sealers

Phillipe Kenny I'm guessing the heat accelerated the metabolic rate of the oysters, especially as they became thick and that cause that spike in CO2

Thanks for such a timely and complete response and orientation. Once you open the bag and break up the "tumor" growth, it has a distinct smell as well, right?Another factor which I updated on my post is that the CO2 level increases room 500ppm to 1300 ppm, not sure for how many days because I wasn't tracking. I wonder if that was a major cause? 

Interesting thoughts on thickness of sub and using the bag without a tray 

That's cool to hear you are doing water preservation of your gourmet cultures. I haven't seen many people who have tried it. I've been doing it for a while but haven't got enough data on viability and vigor. especially as related to yield. Look forward to hearing your results and hopefully sharing results too

Thanks this is very insightful and what I was looking for... Didn't know it could stay viable on petri dish in the fridge.. 

Love it

Thanks. Super helpful. Yeah for that price, it's gotta be way too good to be true. Unless you want something temporary to later step up from 

Click on "general" on the left, and you will see the spot on top to type.

Thanks. Will only be available july- August, but good to know