▲ 2 r/Zamnesia🍄 First-time growers – McKennaii Ready-2-Grow Bag grow log (Day 5) | Squeeze incident + condensation concernsHey everyone! My partner and I just started our very first grow — a McKennaii Ready-2-Grow Bag from Zamnesia that arrived 5 days ago (production date 03/04/2026). We're complete beginners and planning to document the whole journey here as a grow log.---**🫠 THE SQUEEZE INCIDENT**While reshaping the bag after shipping (it arrived crumpled), I squeezed it a bit too hard and probably pushed out some internal air. The bag is now fully expanded with the filter vent deployed and facing forward, but we're worried: did we damage the microclimate inside? Will the filter patch regulate air exchange on its own, or did we mess things up? **💧 CONDENSATION / DRIPPING**The inside walls of the bag have heavy condensation — visible droplets running in streams down the plastic (see close-up photos). Is this normal humidity behavior for a sealed bag, or is it excessive? Could it be related to the temperature gap we're seeing (details below)? ---**📊 Day 5 — Temperature readings:**| Measurement | Reading ||---|---|| Outdoor temp (Agualva-Cacém, Portugal — rainy) | 13.9 °C || Room temp (app estimate, updated 2 days ago) | 20.3 °C || Analog thermometer on bag exterior (wooden) | 20.2 °C || Analog thermometer underneath the bag | 25.0 °C |There's a ~5 °C difference between the base and the exterior of the bag. The manual says 25 °C is the upper limit before mycelium can suffocate, so this worries us. We're not sure if this is metabolic heat from colonization or heat from the surface underneath.**📸 Setup description (photos attached):**- The bag is standing upright on a wooden fruit crate (strawberry box), which sits on a dark surface- Location: shaded room corner, near a glass-front closet/cabinet — decent airflow but not directly near a window- The micropore filter patch is centered on the front of the bag and unobstructed- Green elastic band is in place around the cake- We're using an analog meat thermometer (yes, a cooking thermometer — it's what we had 😅) inserted through the crate to read the base temperature- A second wooden wall thermometer sits outside the bag at the same height**🔬 Mycelium status:**- White fuzzy mycelium is spreading across the substrate — mainly on the upper portion of the cake above the elastic band- Lower portion (below the band) has less coverage but some threads are visible- No signs of contamination — no green, black, yellow, or unusual colors- Some very small bumps visible on the cake surface near the center (primordia? or just mycelium knots?). **Questions for the community:**1. Is the amount of condensation in the photos normal, or should we be concerned?2. Could the 5 °C gap between the base and the exterior mean the bag is sitting on something too warm? Should we elevate it with a rack or move it to a cooler surface?3. The squeeze — should we just forget about it at this point, or is there something we should do?4. Is a meat thermometer accurate enough for this, or should we invest in a proper hygrometer/thermometer?5. How does the mycelium colonization look for day 5 with McKennaii?Will keep updating with photos and data. Any advice is hugely welcome — we're learning as we go! 🙏 reddit.com u/Fresh-Ad-3546 — 13 days ago
