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 Mycolorado
Hobbyist
 
Registered: 07/23/16
Posts: 7,340
Loc: Interdimensional Bootcamp
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 The Gourmet Cultivation Discussion Thread   4
#24417510 - 06/19/17 11:33 AM (5 years, 9 months ago) |
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Hey all,
This thread is meant to be a general discussion covering all things gourmet. As this board is typically frequented by cultivators sharing their projects, I thought it would be nice to have a thread for people to pop in with questions, thoughts, new projects, etc., without having to start a new thread dedicated to a single topic as well as to act as a general sounding board for any gourmet-related cultivation ideas, questions, tips, etc. for those just getting started. I'm also hoping this will generate a little more discussion and interest on the board.
My question is, has anyone grown nebrodensis? Quadman was kind enough to share a culture with me last year, an I was wondering if anyone has had luck fruiting them and what observations and tips they might have outside of typical eryngii cultivation.
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 Chwyn
Bacteria Rancher
Registered: 08/21/16
Posts: 1,238
Last seen: 17 days, 10 hours
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado] 1
#24417547 - 06/19/17 11:50 AM (5 years, 9 months ago) |
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Im building a mushroom room in my detached garage. Im having trouble deciding if I should build a platform on blocks so I can have a drain running out or if I should just use the concrete floor and mop any excess water out. I may create a thread soon with my designs
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Mycolorado
Hobbyist
Registered: 07/23/16
Posts: 7,340
Loc: Interdimensional Bootcamp
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Re: The Gourmet Cultivation Discussion Thread [Re: Chwyn] 1
#24417854 - 06/19/17 01:53 PM (5 years, 9 months ago) |
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Hey Chwyn,
I'm in a similar situation but in a basement...I'm most likely going to frame it out with a drain under the floor leading to the main sewer line (I really with there was a drain in the floor!). A concrete floor is hard to beat, especially if you can just move the water out the door...a squeegee might work better than a mop depending on the finish of the floor.
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Quadman
Challenged
Registered: 04/23/16
Posts: 2,529
Loc: IL 
Last seen: 5 months, 17 hours
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado] 1
#24418054 - 06/19/17 03:11 PM (5 years, 9 months ago) |
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 Colorado, I was going to mess with the Nebro this past winter.
It didn't happen. I did quite a bit of reading they grow at higher altitudes with lots of limestone under the soil. The Asian market cultivates lots of them so they should be doable. I would like to hear of some success and technique beforehand.
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Edited by Quadman (06/19/17 03:22 PM)
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MorePies
Stranger
Registered: 02/09/16
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Loc: TX
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Re: The Gourmet Cultivation Discussion Thread [Re: Quadman] 1
#24418248 - 06/19/17 04:35 PM (5 years, 9 months ago) |
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Inspired by vatman, I am fermenting rice hulls to try to improve their water retention and nutrition. I'm going to leave them submerged for a week (3 days in so far) and do a side by side using blue oyster.
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vatman
I'm Vatman
Registered: 04/17/14
Posts: 1,642
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Re: The Gourmet Cultivation Discussion Thread [Re: MorePies] 1
#24418395 - 06/19/17 05:19 PM (5 years, 9 months ago) |
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You could add sugar and yeast. Yeast would act as a nutrition boost. Would need to let the alcohol dissipate before use (alcohol boils at 172F, so a @150 you should loose first) other than that you are looking at a about 7-14 days for fermentation.
Side note a lot more oils are present on my pine fermentation after two weeks. A picture would accurately depict it due to I've been skimming off oil every few days with bark.
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Ferather
Mycological
Registered: 03/19/15
Posts: 6,325
Loc: United Kingdom 
Last seen: 4 months, 23 days
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 Re: The Gourmet Cultivation Discussion Thread [Re: vatman] 1
#24418416 - 06/19/17 05:24 PM (5 years, 9 months ago) |
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I recently did a grow with added sugar and yeast, the yeast prevented mold growth, eventually it stalled and got eaten.
You can class that as a barrier effect that eventually became an organic nutrition source for the oyster.
The sample fruited just fine, however a normal yeast smell was present for about 8 days.
Taking notes on your findings, there is potential in these methods.
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Mycolorado
Hobbyist
Registered: 07/23/16
Posts: 7,340
Loc: Interdimensional Bootcamp
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Re: The Gourmet Cultivation Discussion Thread [Re: Quadman] 1
#24418513 - 06/19/17 05:48 PM (5 years, 9 months ago) |
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Hey Quadman! Bummer...I was hoping you were going to reply with a play by play on the grow! I'm going to run them like regular kings. I'm guessing they don't sporulate like regular oysters? I need to check out Marty's king grow...
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GrandHavenDude
Panaeolus Removeus
Registered: 05/20/17
Posts: 194
Loc: North East, US
Last seen: 1 month, 30 days
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado] 1
#24418527 - 06/19/17 05:53 PM (5 years, 9 months ago) |
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I was growing oysters in my house until I heard how dangerous the spores are to inhail. Now grow them outside in buckets with holes drilled in them. Works good.
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vatman
I'm Vatman
Registered: 04/17/14
Posts: 1,642
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Re: The Gourmet Cultivation Discussion Thread [Re: Ferather] 1
#24418605 - 06/19/17 06:12 PM (5 years, 9 months ago) |
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The premises behind mine is you still heat sterilize or pasteurize after.
https://www.academia.edu/9849562/OPTIMUM_MEDIUM_FOR_OYSTER_MUSHROOM_PRODUCTION?auto=download
Further documentation of yeast increasing yield, fruit size and color. If you can ferment your own sawdust in a pile outside in the summer enough for winter you should be good. I added a packet of quick brewers yeast. I have kept adding sawdust and sugar. Bagged a sample of sawdust and it smelt like alcohol in 24 hours.
Edited by vatman (06/19/17 09:10 PM)
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Mycolorado
Hobbyist
Registered: 07/23/16
Posts: 7,340
Loc: Interdimensional Bootcamp
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Re: The Gourmet Cultivation Discussion Thread [Re: vatman] 1
#24420598 - 06/20/17 01:48 PM (5 years, 9 months ago) |
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Anyone know if kings produce as much of a spore load as regular oysters?
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eatyualive
Eat's You Alive :)
Registered: 08/17/01
Posts: 19,026
Loc: In Your Head
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado] 1
#24420619 - 06/20/17 01:53 PM (5 years, 9 months ago) |
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so a friend found pre chopped straw on amazon. thats incredible for those of us who live in the city or don't have space for a real chopper. im interested to find out what the local shroomerites use to chop their straw. id love to see some pictures. 
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GrandHavenDude
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Registered: 05/20/17
Posts: 194
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Re: The Gourmet Cultivation Discussion Thread [Re: eatyualive] 1
#24420697 - 06/20/17 02:20 PM (5 years, 9 months ago) |
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Quote:
eatyualive said:
so a friend found pre chopped straw on amazon. thats incredible for those of us who live in the city or don't have space for a real chopper. im interested to find out what the local shroomerites use to chop their straw. id love to see some pictures.
Sorry no pictures. Ive used a weed wacker, steel trash can with a aluminum window screen (Jimmy rigged) lid that was made around the shaft of the weed wacker. Still messy as hell, but it worked great. You dont need straw though, Ive seen oysters grow on shredded newspapers, wood pellets, corn cobs... you name it.
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vatman
I'm Vatman
Registered: 04/17/14
Posts: 1,642
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado] 1
#24420733 - 06/20/17 02:32 PM (5 years, 9 months ago) |
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Quote:
Mycolorado said:
Anyone know if kings produce as much of a spore load as regular oysters?
from my experience it is less. Still enough to cause issues
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Mycolorado
Hobbyist
Registered: 07/23/16
Posts: 7,340
Loc: Interdimensional Bootcamp
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Re: The Gourmet Cultivation Discussion Thread [Re: vatman] 1
#24421084 - 06/20/17 04:23 PM (5 years, 9 months ago) |
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Thanks vatman! Can you share any other info or tips you came across while growing them or just a rough outline of your grow?
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Kevs0923
Stranger
Registered: 06/19/17
Posts: 41
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Re: The Gourmet Cultivation Discussion Thread [Re: eatyualive] 1
#24421774 - 06/20/17 07:18 PM (5 years, 9 months ago) |
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Just throwing it out there, but what about a trim machine? I live in an area with a lot of choices but I'm just starting out with growing/fruiting. Just an idea.
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vatman
I'm Vatman
Registered: 04/17/14
Posts: 1,642
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado] 1
#24421809 - 06/20/17 07:27 PM (5 years, 9 months ago) |
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Quote:
Mycolorado said:
Thanks vatman! Can you share any other info or tips you came across while growing them or just a rough outline of your grow?
They like to side pin a lot. I haven't really noticed a difference between casing and not. Unfortunately I cannot say more because that was around the time I switched to a fresher Douglas fir that had oils that greatly hindered growth.
Low airflow = long stems, decent fresh air = short steams large caps.
I grew them on straw in my greenhouse on straw. I didn't like short stems on greenhouse grow.
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MorePies
Stranger
Registered: 02/09/16
Posts: 805
Loc: TX
Last seen: 4 months, 14 days
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Re: The Gourmet Cultivation Discussion Thread [Re: eatyualive] 1
#24421828 - 06/20/17 07:33 PM (5 years, 9 months ago) |
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Quote:
eatyualive said:
so a friend found pre chopped straw on amazon. thats incredible for those of us who live in the city or don't have space for a real chopper. im interested to find out what the local shroomerites use to chop their straw. id love to see some pictures.
Tractor Supply and local feed stores carry that as well.
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vatman
I'm Vatman
Registered: 04/17/14
Posts: 1,642
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Re: The Gourmet Cultivation Discussion Thread [Re: MorePies] 1
#24421959 - 06/20/17 08:16 PM (5 years, 9 months ago) |
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Leaf mulcher works ok for chopping your own straw.
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Mycolorado
Hobbyist
Registered: 07/23/16
Posts: 7,340
Loc: Interdimensional Bootcamp
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Re: The Gourmet Cultivation Discussion Thread [Re: vatman] 1
#24422003 - 06/20/17 08:29 PM (5 years, 9 months ago) |
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Thanks for the input, vatman! I'll try both supplemented wood and straw subs. Sounds like straw is giving bigger yields. My guess is I'll have to dial in the FAE for the desired stem to cap ratio.
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