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Quadman
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Registered: 04/23/16
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Re: The Gourmet Cultivation Discussion Thread [Re: LemurLemur]
#24713235 - 10/15/17 11:52 PM (6 years, 3 months ago) |
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Quote:
LemurLemur said: How long after reishi forms that mat do fruits take to start guess ?
You should be able to see some white blobs starting to form after a week or so.
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LemurLemur
Pray for Boog



Registered: 01/30/17
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Re: The Gourmet Cultivation Discussion Thread [Re: Quadman]
#24713277 - 10/16/17 12:31 AM (6 years, 3 months ago) |
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I misted it good is that okay?
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 (when my data is fast play Lemur in chess at chess.com)[ [gradient:#D40B29,#18C418]Any1 expecting a trade from me i havent forgot about you pinky promise, i fr promise shits just shit rt now[/gradient]
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Mycolorado
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Re: The Gourmet Cultivation Discussion Thread [Re: LemurLemur]
#24713771 - 10/16/17 10:11 AM (6 years, 3 months ago) |
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Slow growing, but growing:
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Mycolorado
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado] 2
#24716099 - 10/17/17 08:41 AM (6 years, 3 months ago) |
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Reishi are looking good. Some bags are doing better than others:
Edited by Mycolorado (10/17/17 08:42 AM)
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Chwyn
Bacteria Rancher


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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado]
#24716269 - 10/17/17 10:15 AM (6 years, 3 months ago) |
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Is there any benefit to fruiting reishi invitro? I have the space to fruit them open air. I like the look of the large fruits rather than antlers.
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Mycolorado
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Re: The Gourmet Cultivation Discussion Thread [Re: Chwyn]
#24716302 - 10/17/17 10:29 AM (6 years, 3 months ago) |
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Pretty sure it's just for ease...they will ultimately be ground so doesn't really matter what the fruit look like...pretty much set and forget. IIRC there is some discussion on the concentration of the medicinal compounds in the spores themselves, but haven't really followed up on it...it there is any truth to it, one would assume that a larger spore-baring surface would signify more spores/compounds, in which case you would prolly want to conch them. That said, I have no clue and was actually wanting to send out some samples to determine the content of medicinal compounds.
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hamloaf
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado]
#24716306 - 10/17/17 10:30 AM (6 years, 3 months ago) |
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Quote:
Mycolorado said: Reishi are looking good. Some bags are doing better than others:

NICE WORK, MYCEY!
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thunderfarm


Registered: 02/19/17
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Re: The Gourmet Cultivation Discussion Thread [Re: hamloaf]
#24716442 - 10/17/17 11:23 AM (6 years, 3 months ago) |
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What about storing pink oyster cultures in a wine refrigerator? I think they typically have a high end temperature of about 60 to 65 oF. There are inexpensive ones that are thermoelectric. I suspect you could find used ones as well.
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Mycolorado
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Re: The Gourmet Cultivation Discussion Thread [Re: thunderfarm]
#24716470 - 10/17/17 11:31 AM (6 years, 3 months ago) |
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Quadman
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado]
#24716560 - 10/17/17 11:59 AM (6 years, 3 months ago) |
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There was discussion on reishi spores . Supposedly the medicinal benefits were from breaking them which requires special equipment and a butt load of spores.
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Mycolorado
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Re: The Gourmet Cultivation Discussion Thread [Re: Quadman]
#24717066 - 10/17/17 03:06 PM (6 years, 3 months ago) |
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Thanks for the info, Quadman! Here are those nebros...they put on quite a bit of size yesterday..been very warm.
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Ferather
Mycological



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Re: The Gourmet Cultivation Discussion Thread [Re: Quadman]
#24717072 - 10/17/17 03:08 PM (6 years, 3 months ago) |
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Here is something some of you may like.
After doing some tests with liquid seaweed I have come to the following conclusion:
The bacteria present decay's enriched cellulose substrates faster than mycelium, even when lignin is present. However, they do not compete, and in fact the response from the mycelium was greatly improved.
The speed, visible population and overall efficiency improved to grain like. Spawning to more cellulose produced rapid, vigorous growth.
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Side notes:
https://www.ncbi.nlm.nih.gov/pubmed/24512602
> Survives pasteurization, and as far as I know, also pressure cooking (not tested). > Reduces contamination chances, at the cost of slightly reduced yield. > Requires fruiting in fresh air (rich O2), it is anaerobic (CO2). > Travels in water and wet substrates, not in air.
May cause loss of weak fruit formations. Difficult to remove once applied.
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0.4 - 2g per 100g paper, wood, card, straw, compost.

Can be added to casing mixes.
Edited by Ferather (10/18/17 06:21 AM)
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Quadman
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Re: The Gourmet Cultivation Discussion Thread [Re: Ferather]
#24717935 - 10/17/17 07:46 PM (6 years, 3 months ago) |
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Colorado, I believe your going to be one of the first on here to pull off a nebro grow. Those look amazing!
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Mycolorado
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Re: The Gourmet Cultivation Discussion Thread [Re: Quadman]
#24718030 - 10/17/17 08:19 PM (6 years, 3 months ago) |
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Ha, that would be cool but lipa grew some last year. I don’t think there have been many attempts, though, TBH. They are pretty, that’s fosho!
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thunderfarm


Registered: 02/19/17
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado]
#24718189 - 10/17/17 09:31 PM (6 years, 3 months ago) |
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My Colorado, thanks. I did not read that thread.
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Mycolorado
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Re: The Gourmet Cultivation Discussion Thread [Re: thunderfarm] 1
#24719466 - 10/18/17 01:23 PM (6 years, 3 months ago) |
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Weather is still good, hopefully it'll hold up for the next week or so.
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LemurLemur
Pray for Boog



Registered: 01/30/17
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado]
#24720884 - 10/18/17 11:37 PM (6 years, 3 months ago) |
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I let my reishi sit outside for a few nights in the cold, does that help any with this kind? Or is that only for shiitakes?
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 (when my data is fast play Lemur in chess at chess.com)[ [gradient:#D40B29,#18C418]Any1 expecting a trade from me i havent forgot about you pinky promise, i fr promise shits just shit rt now[/gradient]
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Mycolorado
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Re: The Gourmet Cultivation Discussion Thread [Re: LemurLemur]
#24721266 - 10/19/17 07:05 AM (6 years, 3 months ago) |
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Don’t know that they need a cold shock. I’ve had them around 70F the whole time. Side note, the sub was prepped with around 65% water to keep them growing over the 60 day fruiting period. You can see how much water they draw up in these pics of the same bag:
Oct. 3:

Yesterday:
Edited by Mycolorado (10/19/17 11:24 AM)
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Steevo
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado]
#24721703 - 10/19/17 11:18 AM (6 years, 3 months ago) |
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Tossed these reishi bags into an unmodded tub last night. I used Frank's Fuel Pellet tek for the bags and Muda's coir bottle recipe for the small container. Thanks for the tips Mycolorado I cut the top off one bag and put two slits in the other

I have a question about testing an oyster culture. I bought some oysters at the market and cloned a piece on agar. Growth looks really good so far. How can I test this out to see whether it'll fruit or not? Can they be done on a small puck of supplemented fuel pellets or something similar?
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Mycolorado
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Re: The Gourmet Cultivation Discussion Thread [Re: Steevo]
#24721718 - 10/19/17 11:26 AM (6 years, 3 months ago) |
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As you cloned them, they'll fruit...the genetic potential for fruiting has been proven! As it's a commercial strain, it's most likely a prolific fruiter. If you have clean growth, I would suggest running with it.
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