Light Malt Extract Agar

Bring a few quarts of water to a boil. Use more water than is needed as some may evaporate, which would throw off the recipe. You can also use the extra water to essentially pre-heat the pressure cooker. Use the ratio table above and measure the needed amount of light malt extract and add it to the empty container. Repeat the process with the agar-agar. Carefully measure the needed amount of boiling water and pour it with the dry ingredients. If you would like to change the mixture's color, add a few drops of the desired color. You may want to avoid using greens as it may disguise contamination. Mix the agar until the dry ingredients are fully dissolved. Do not let the liquid come into contact with filters or poly-fil. Cover the cap of the agar mixture with foil to prevent moister from entering while in the pressure cooker. Place the agar mixture in the pressure cooker and ensure it is secure. If needed, place a few empty mason jars inside the pressure cooker to prevent anything from moving. Cook for at least 45 minutes at 15-PSI. It is perfectly acceptable to cook along with grain spawn. The extended cooking time will not harm the agar. Allow the pressure cooker to come down to 0-PSI before cracking the seal. Unlike other materials, you'll want to remove the agar mixture from the cooker to prevent it from solidifying. Place the agar in a sterile environment while cooling. The mixture is ready to pour once the temperature reaches 116-122°F (46-50°C). Highly recommend using an infrared thermal gun to monitor the temperatures.