You get the most rapid growth if you shake up the grains every 3 or 4 days. This is part of the reason for using rye berries. Rice simply won't shake up properly. The inside of the clumps never get innoculated and it takes weeks for the mycelium to permeate. While it is taking such a long time, it is easy for contaminants to get the upper hand.
Organic rye stays loose and allows the mycelium to rapidly colonize.
Once colonized, you are done. The jars will stay nice and useable for 3 or 4 months if kept in a cool, dark place. If I break open a jar and use part of it for a dose, I usually keep the remainder in the fridge, where it will last a month or so until you finish it off. Add a glass marble as an agitator if you like. The acidified liquid will remove the active components, leaving behind the rye grains.