Gregorah yes i see thank you for the clarification. i was still running it for 3 hours even after it got up to temp before so probably 5-6 hours total- haha. i see what theyre saying though. the last run i just did it took about that time all together with venting and then getting up to PSI i started a 35 min timer. like i replied to Erik, my first bags i just put into the FR looked better with the new flow hood but i found that the king blues still looked like they had some yellow/orange on the top of the mycelium. and perhaps a small amount of metabolites in a couple of ElmAs. So, we'll see how they grow

Erik LomenErik thanks, i will probably get the 6m you speak of, as this seems to be a better fit for the situation. my bags i made with the new flow hood are looking good in incubation and are set to go in the FR soon. they look healthy as opposed to prevalent metabolites at this stage before, so im going to assume at this point that my old flow hood was indeed just clogging over time and this was the issue. im also excited to be doing lower run times as you guys pointed out in the contam episode of 35 minutes with the pressure cooker. i was certainly overcooking my sub with 2-3 hours. this is the first ive heard of this. as im sure youre aware of the prevalence of people saying 1.5-3 hours elsewhere. what a great resource this has been to subscribe....positive pressure is certainly ideal but doubt parents would be ok with it but its good to know about

awesome thanks.. i was getting bacterial contam during incubation- havent really had a problem with trich or others- before with my other flow hood we built. but when we first built it i was not getting contam really. so im thinking it may just be my filter was getting dirty progressively- although, it looks brand new with the naked eye still. i was shutting this one off and on all the time. so ive been trying left and right for the past year to figure out whats been going on. hope to God this is it. also think my parents are going to let me put one of those plastic carpet runners over the pad on the floor

Gregor thanks for the feedback :)

Christopher Edgarthanks. im guessing the contam is from another part of my process then. i get blown out bags pretty often though. id say every fourth or fifth run, sometimes less. do you pre mix your masters mix with the water? in the contam episode they were saying sometimes this can lead to uneven sterilization. they might of been talking more about pasteurization though

is jamming blocks in a pressure cooker.as big of a deal as pasteurizing containers and not getting total sterilization around all blocks? i do four 5 lbs blocks in pressure cookers and always feel like im jamming them in there. wondering if some of the contam i have comes from this...