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Jkrustie
Permaculturalist



Registered: 11/05/06
Posts: 38
Loc: Canada
Last seen: 8 years, 7 months
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Gourmet Grow 1.0
#21411437 - 03/15/15 01:09 PM (9 years, 2 months ago) |
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Hello, and welcome to a first time gourmet grow log.
Starting off with Reishi, Pink Oyster, and Cold Weather Shiitake. All 3 were LC from www.everythingmushrooms.com
Following proper sterility techniques, and using a glove box for inoculation, I started two 1L jars for all 3 species on organic rye(with gypsum) Feb 3. I used RR's DVD as guidance, and followed all protocols to reach field capacity.
The Reishi and Oyster were 40% colonized on Feb 10, so I shook the jars. The Shiitake was not ready to shake.
The Reishi was 100% colonized on Feb 14, Oyster on Feb 16. The Shiitake reached 40% on Feb 16, and had a shake.
I wasn't ready to spawn the Reishi and Oyster so instead of allowing them to harden up, I shook them again with the Shiitake on the 16th.
Reishi and Oyster recovered quickly and were ready to spawn on Feb 20.
I spawned to RR's recipe of 15:2:1 Sawdust:Bran:Gypsum. Roughly 2x5lbs blocks each.
I was lucky to get a great mix of coarse hardwood sawdust comprised of Oak, Maple, Birch, Pine and possibly a few others. No cedar is cut on site. I used organic Oat bran, and horticultural pelleted gypsum(I luckily stumbled upon a post by RR stating it was unnecessary to pulverize pelleted gypsum, so I happily mixed it in and thanked the gods I found that post!) There was also a small quantity of wood chips mixed in to the saw dust, so I separated them, soaked them, and added them to the blocks. Again using RR's DVD as a step by step guide.
Reishi and Oyster colonized the substrate quickly and reached 100% on March 2. My wife and I were away from home from the 5th-12th so I estimated we would be just about right for birthing on our return.
March 12 I observed that the Reishi blocks were starting to yellow slightly, and were growing up the bags readily. The Oyster blocks were showing early signs of pinning in the bags, and also were growing up the inside of the bags. All 4 blocks were put in to fruiting conditions on March 12.
My fruiting chamber consists of a mini-greenhouse, slits going down both sides for FAE, and a single impeller style cool-mist humidifier on the floor to raise humidity to 99%. After much research I settled on a cigar shop hygrometer that has decent reviews. I calibrated using the wet towel method and tested the chamber before fruiting. 100% humidity easily reached with 30 minutes of humidification, with a drop to 40-60% after 1 hour of turning off. In my research I found that generally speaking wood lovers like fluctuations in humidity and temperature, so I have a timer set to 30 minutes on, 60 minutes off. Currently in Ontario Canada we are still in winter, so the air is very dry, and temperatures dip to 55 overnight, and peak around 75 during daylight hours on a warm sunny day. I feel like these are decent fruiting conditions, and the oysters agree! I have the greenhouse placed in front of 2 windows that allow plenty of daytime light, and facilitate complete darkness at night.
I mist the blocks 2-3 times a day.
Pictures show inoculation progress, and all the block pictures are from March 12 before and after birthing. Just for fun I threw in a picture of the Oyster spawn jar about a week after spawning. I had put the lids back on loosely and left them inside my pressure cooker to await cleaning. I was surprised to see the Oyster attempting escape in both jars!
The Shiitake has been ready to spawn to bags for some time, but I haven't made time to prepare the substrate yet. I hope to do so in the next few days.
Please feel free to offer advise, things I should change or if you notice any mistakes or areas for improvement in my attempt.
http://imgur.com/a/67wsD/all
Edited by Jkrustie (03/15/15 01:16 PM)
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Jkrustie
Permaculturalist



Registered: 11/05/06
Posts: 38
Loc: Canada
Last seen: 8 years, 7 months
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Re: Gourmet Grow 1.0 [Re: Jkrustie]
#21411559 - 03/15/15 01:44 PM (9 years, 2 months ago) |
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Picture updates for March 15.




-------------------- Grow your own!
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cronicr



Registered: 08/07/11
Posts: 61,436
Loc: Van Isle
Last seen: 2 years, 3 months
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Re: Gourmet Grow 1.0 [Re: Jkrustie]
#21411565 - 03/15/15 01:47 PM (9 years, 2 months ago) |
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  It doesn't matter what i think of you...all that matters is clean spawn I'm tired do me a favor
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OysterKing
His I ness



Registered: 02/08/14
Posts: 237
Last seen: 1 year, 3 months
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Re: Gourmet Grow 1.0 [Re: Jkrustie]
#21411790 - 03/15/15 02:50 PM (9 years, 2 months ago) |
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Nice!
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Jkrustie
Permaculturalist



Registered: 11/05/06
Posts: 38
Loc: Canada
Last seen: 8 years, 7 months
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Holy Moly, I just had a peek and realized every one of those dark pink dots are becoming pins!
Wow Oysters don't mess around, better get out the recipe book!
-------------------- Grow your own!
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Migraine
Expanding Life


Registered: 09/21/09
Posts: 158
Loc: Alabama
Last seen: 6 months, 7 days
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Re: Gourmet Grow 1.0 [Re: Jkrustie]
#21412195 - 03/15/15 04:50 PM (9 years, 2 months ago) |
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You should have left the plastic around your oyster substrate and just poked a few holes.
Odds are you will get a lot of pins but little sizable fruit.
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Jkrustie
Permaculturalist



Registered: 11/05/06
Posts: 38
Loc: Canada
Last seen: 8 years, 7 months
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Re: Gourmet Grow 1.0 [Re: Migraine]
#21427676 - 03/18/15 05:00 PM (9 years, 2 months ago) |
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I've seen arguments from both sides. Some say leave them in plastic for the humidity, some say take them out for the lower co2.
I'm not too concerned with yield, mostly self education at this point, but I'll try one of each next time to compare results!
Here are some picture updates as of March 17.






-------------------- Grow your own!
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Jkrustie
Permaculturalist



Registered: 11/05/06
Posts: 38
Loc: Canada
Last seen: 8 years, 7 months
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Re: Gourmet Grow 1.0 [Re: Jkrustie]
#21427769 - 03/18/15 05:23 PM (9 years, 2 months ago) |
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Pics March 18
Any suggestions about harvesting these oysters? I'm not sure how big they will get in this kind of setup.
Thanks!




-------------------- Grow your own!
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poofterFroth
Feel Like A Stranger



Registered: 03/15/14
Posts: 1,012
Last seen: 4 months, 10 days
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Re: Gourmet Grow 1.0 [Re: Jkrustie]
#21428138 - 03/18/15 06:58 PM (9 years, 2 months ago) |
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Should of picked em a couple hours ago.
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Jkrustie
Permaculturalist



Registered: 11/05/06
Posts: 38
Loc: Canada
Last seen: 8 years, 7 months
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Thanks for the advise!
Harvested today and picked up 142g from the better flush, only 83g from the other. The only difference was I left the substrate mix a bit dryer before sterilization in one of the bags. Only problem is the mark I put on the bag rubbed off so I'm not sure which one did better!
I was pleased with the fruits, they were mostly caps with very little stem! I've cooked up a stir-fry this evening with the following ingredients: Onion, Garlic, Broccoli, Collards, Red Pepper, and of course, pink oysters!
Mushroom lovers please enjoy!
Questions: I have a large number of aborted pins on both blocks, do I need to remove 100% of them? I've taken off all with visible gills already. In my experience with cubes, 50% of people say remove 100% of all aborts to minimize rot/contam chances, and 50% of people say leave them to avoid damaging the mycelium and exposing the substrate to contams. Which is the preferred method for oyster?
I've tried searching a while and can't re-find a RR post describing what he does with his oyster blocks after a flush. Something about letting them sit, then dunking and cold shocking for another fruit. Could someone please clarify for me?
Thanks!


-------------------- Grow your own!
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poofterFroth
Feel Like A Stranger



Registered: 03/15/14
Posts: 1,012
Last seen: 4 months, 10 days
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Re: Gourmet Grow 1.0 [Re: Jkrustie]
#21433522 - 03/19/15 09:17 PM (9 years, 2 months ago) |
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I'd remove most of the aborts and leftover pins. IME leftover tissue is prone to molding.
Since you removed the bags from your subs it may have dried out a lot, so you could opt to dunk your block but it's not necessary. Cold shocking oysters seems like a waste of time, its gonna flush again on its own.
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