|
Ferather
Mycological



Registered: 03/19/15
Posts: 6,325
Loc: United Kingdom
Last seen: 1 year, 2 months
|
Re: The Gourmet Cultivation Discussion Thread [Re: junk_f00d]
#26158519 - 08/29/19 06:52 AM (4 years, 4 months ago) |
|
|
About 28-30°C, 82.4-86°F.
|
junk_f00d


Registered: 12/04/15
Posts: 933
Last seen: 1 year, 2 months
|
Re: The Gourmet Cultivation Discussion Thread [Re: Ferather]
#26158900 - 08/29/19 11:26 AM (4 years, 4 months ago) |
|
|
82 is thermal death for oysters? hmmm, well I guess I've been hauling around some corpses for awhile now then. Thanks!
|
Adas
Lonely Dreamer



Registered: 12/22/16
Posts: 5,269
Loc: Central EU
Last seen: 1 hour, 30 minutes
|
Re: The Gourmet Cultivation Discussion Thread [Re: junk_f00d]
#26158913 - 08/29/19 11:33 AM (4 years, 4 months ago) |
|
|
Nope, my Oysters survived a thermal shock (being in the car in the sun for several hours). Only the mycelium on the outside died, but the block as a whole was just fine. I was beyond surprised.
|
junk_f00d


Registered: 12/04/15
Posts: 933
Last seen: 1 year, 2 months
|
Re: The Gourmet Cultivation Discussion Thread [Re: junk_f00d]
#26158932 - 08/29/19 11:46 AM (4 years, 4 months ago) |
|
|
What's the scoop on unmodified but loosened lids? I really like how simple these are, but I'm not sure if the limited GE it offers is suitable for all species. Oddly, I don't see many using unmodded lids, which makes me skeptical since they're so simple that if they worked well, everyone should be using them due to their simplicity..
Quote:
Nope, my Oysters survived a thermal shock (being in the car in the sun for several hours). Only the mycelium on the outside died, but the block as a whole was just fine. I was beyond surprised.
Interesting! Looks like mine actually do have some new growth. I doubt I'm going to get any fruits though lol, these suckers have been horribly abused their whole life.
|
Adas
Lonely Dreamer



Registered: 12/22/16
Posts: 5,269
Loc: Central EU
Last seen: 1 hour, 30 minutes
|
Re: The Gourmet Cultivation Discussion Thread [Re: junk_f00d]
#26158936 - 08/29/19 11:50 AM (4 years, 4 months ago) |
|
|
Limited GE? Loose lids provide ashitton of GE. NEVER had a problem myself. Never used a modified lid either. It has disadvantages, but advantages too.
|
junk_f00d


Registered: 12/04/15
Posts: 933
Last seen: 1 year, 2 months
|
Re: The Gourmet Cultivation Discussion Thread [Re: Adas]
#26159226 - 08/29/19 02:44 PM (4 years, 4 months ago) |
|
|
I thought the GE would be less than what most modified lids offer. But OK, my experiences have mirrored yours.. Just so odd I don't see more people doing it. Other than maybe accidentally removing the lid (which I've heard happens but have never experienced myself, I always retighten before shaking), what are the disadvantages?
I moved away from polyfill stuffed holes quickly once I learned oysters are monsters and will climb up jars and through holes, lol. That colonized polyfill is impossible to clean.
|
Adas
Lonely Dreamer



Registered: 12/22/16
Posts: 5,269
Loc: Central EU
Last seen: 1 hour, 30 minutes
|
Re: The Gourmet Cultivation Discussion Thread [Re: junk_f00d]
#26159286 - 08/29/19 03:28 PM (4 years, 4 months ago) |
|
|
Yes, you can accidentally remove the lid, for example if you're removing a jar and there are jars nearby, you can knock the lid off of those. Another problem is with PCing - unmodded lids hold vacuum so you have to PC them loosened.
Other than that, I find them sperior to modded ones.
|
Ferather
Mycological



Registered: 03/19/15
Posts: 6,325
Loc: United Kingdom
Last seen: 1 year, 2 months
|
Re: The Gourmet Cultivation Discussion Thread [Re: Adas]
#26159315 - 08/29/19 03:52 PM (4 years, 4 months ago) |
|
|
Thermal death temperature will vary with species and strain. Even oysters vary, anything that fruits in a higher temperature is likely able to tolerate higher than 30°C. Pleurotus pulmonarius (var. Summer oyster), for example, can tolerate 35°C and remain active, however I believe 40°C for 48 hours will kill it.
Other mycelium stop showing activity at a much lower temperature than 35°C (might have cold tolerances, rather than heat). Temperature will also effect enzymes, and can cause them to destabilize and stop functioning.
|
junk_f00d


Registered: 12/04/15
Posts: 933
Last seen: 1 year, 2 months
|
Re: The Gourmet Cultivation Discussion Thread [Re: Ferather]
#26160480 - 08/30/19 08:56 AM (4 years, 4 months ago) |
|
|
Does anyone have any cordyceps or reishi culture for sale or trade? I know where I can get both for around $20 (or less)? Looking for cultures that do well indoors.
Quote:
Adas said: Yes, you can accidentally remove the lid, for example if you're removing a jar and there are jars nearby, you can knock the lid off of those. Another problem is with PCing - unmodded lids hold vacuum so you have to PC them loosened.
Other than that, I find them sperior to modded ones.
My experience mirrors this. I'm just suprised it isn't the defacto method.
Quote:
Ferather said: Thermal death temperature will vary with species and strain. Even oysters vary, anything that fruits in a higher temperature is likely able to tolerate higher than 30°C. Pleurotus pulmonarius (var. Summer oyster), for example, can tolerate 35°C and remain active, however I believe 40°C for 48 hours will kill it.
Other mycelium stop showing activity at a much lower temperature than 35°C (might have cold tolerances, rather than heat). Temperature will also effect enzymes, and can cause them to destabilize and stop functioning.
Yeah, I don't know the exact species, just that I got them at the supermarket. I think I'm just gonna give them a few more days then compost them, I wasn't really ready to handle fruiting yet anyway..
Edited by junk_f00d (08/30/19 10:07 AM)
|
Solipsis
m̶a̶d̶ disappointed scientist



Registered: 12/28/09
Posts: 3,398
Loc: the Neitherlands
Last seen: 5 months, 18 days
|
Re: The Gourmet Cultivation Discussion Thread [Re: junk_f00d] 2
#26160808 - 08/30/19 01:18 PM (4 years, 4 months ago) |
|
|
Hey dude 
please keep the trading in the marketplace forum, you should just have gotten access..
Be aware that Cordyceps cultures can lose the ability to fruit just by continuing to grow over time if you allow it. So it's not as simple as a culture doing well indoors and keeping on doing it reliably. You need one that is kinda fresh.
Reishi has other problems: it is in a Ganoderma section that is just hard to ID properly so it can be kind of a mystery how much of a true Reishi your actual Reishi culture is, there are other similar ones in the clade. Granted they are not necessarily bad but can be different or varied.
Aren't lid mods kinda for what you want to be able to do after you have PC'd and tightened down the lid? Like gas exchange or injecting..
I think few methods are meant to be de facto method, I would say it is more valuable to understand the pro's and cons of different methods and choosing accordingly.
|
d0urd3n
Just call me "D"

Registered: 09/15/10
Posts: 5,237
|
Re: The Gourmet Cultivation Discussion Thread [Re: Solipsis]
#26162286 - 08/31/19 11:48 AM (4 years, 4 months ago) |
|
|
I'm not able to find much on how to inoculate logs with sawdust. Mainly I'm wondering how to get the sawdust in without buying a 40 dollar tool. And why most people seem to use dowels. Perhaps this is why?
Thanks.
|
DutchMyco
Stranger

Registered: 01/09/17
Posts: 284
Last seen: 2 years, 8 months
|
Re: The Gourmet Cultivation Discussion Thread [Re: d0urd3n]
#26162588 - 08/31/19 03:12 PM (4 years, 4 months ago) |
|
|
I've seen some small scale farmers use a simple funnel with the tip cut just enough to fit in the drilled hole, and a wooden dowel to push sawdust spawn in the hole. But if you inoculate enough logs, $40 is cheap if it speeds up the process.
|
Solipsis
m̶a̶d̶ disappointed scientist



Registered: 12/28/09
Posts: 3,398
Loc: the Neitherlands
Last seen: 5 months, 18 days
|
Re: The Gourmet Cultivation Discussion Thread [Re: DutchMyco]
#26163452 - 09/01/19 07:09 AM (4 years, 4 months ago) |
|
|
What 40$ tool are you talking about..
And what's so difficult about filling drilled holes with sawdust spawn? I guess its ok to leave some air in there but you will want to use spawn where esp any supplement has been colonized thoroughly enough, and would close the hole off with a wax or something.
But its such a bother I would personally experiment with trying to make a more pasty sawdust inoculum if its such a big deal.
Hey where is Fishermansjc, wth happened to him?
|
RockyRiverMushroom

Registered: 06/08/19
Posts: 10
Last seen: 4 years, 3 months
|
Re: The Gourmet Cultivation Discussion Thread [Re: Solipsis]
#26164194 - 09/01/19 05:37 PM (4 years, 4 months ago) |
|
|
Ive seen people just layer logs and stack em.
|
junk_f00d


Registered: 12/04/15
Posts: 933
Last seen: 1 year, 2 months
|
Re: The Gourmet Cultivation Discussion Thread [Re: Solipsis] 1
#26166084 - 09/02/19 11:04 PM (4 years, 4 months ago) |
|
|
Quote:
Cordyceps cultures can lose the ability to fruit just by continuing to grow over time if you allow it. So it's not as simple as a culture doing well indoors and keeping on doing it reliably. You need one that is kinda fresh.
Is this different than regular ol' senescence? Can I just plate a VERY fresh cordyceps as a master and keep in the fridge, as usual, and make new plates -> jars from the master, or is it more complex than that? This would keep the p-value low (aka amount the myc has grown), but it would still be 'old'.. Obviously I will read more on it as I get my hands on some, just curious! I found a good thread by Frank here: https://www.shroomery.org/forums/showflat.php/Number/18630947/fpart/all/vc/1, tangential linked threads included.
Quote:
I would say it is more valuable to understand the pro's and cons of different methods and choosing accordingly
I agree, just suprised that unmodded lids aren't used more. I mean, they're cheaper/quicker than buying silicone and SFDs and modding and the only other downside is if you're silly you might forget to tighten them before shaking.. Just curious as to why my fellow lazy shroomerites don't opt to leave something unmodified if it works that way, makes me think I'm missing something.
Edited by junk_f00d (09/02/19 11:07 PM)
|
Geinstein
Shroomery addict



Registered: 01/25/18
Posts: 1,784
Last seen: 2 years, 1 month
|
Re: The Gourmet Cultivation Discussion Thread [Re: junk_f00d]
#26168426 - 09/04/19 09:23 AM (4 years, 4 months ago) |
|
|
OK so I know need to use hardwood to grow on But is there a way to use other woods. . .maybe like pine wood? My country hardwood is well. . . hard to come by
--------------------
Nothing breads nothing
|
Bumholio
What's the craic



Registered: 07/23/18
Posts: 4,269
Loc: Shroomsville
|
Re: The Gourmet Cultivation Discussion Thread [Re: Geinstein]
#26168442 - 09/04/19 09:39 AM (4 years, 4 months ago) |
|
|
I'm growing on cat litter wood pellets atm. They look like hwfp but for the cost of them I doubt very much they are hard wood. I've several shiitake blocks and some king oysters that have colonized it wit no problem but as of yet haven't got any fruits.
(This is the part where ferather tells me that most wood loving mycelium will colonize any sawdust but they'll only fruit on hardwood or something and I find out I've wasted a month watching my shiitake bags colonize)
--------------------
 "great things may come to those who wait, but only what's left by those who hustle"
|
Mycolorado
Hobbyist


Registered: 07/23/16
Posts: 8,529
Loc: Interdimensional Bootcamp
|
Re: The Gourmet Cultivation Discussion Thread [Re: Bumholio]
#26168449 - 09/04/19 09:43 AM (4 years, 4 months ago) |
|
|
Are you letting the shiitake blocks brown? They need an additional 30-60 days after colonization to turn brown before they’ll fruit.
Pine/conifers have a lot of resins and oils that inhibit fungal growth. I believe people boil pine sawdust to remove said oils and then use it but that sounds like a clusterfuck.
|
Bumholio
What's the craic



Registered: 07/23/18
Posts: 4,269
Loc: Shroomsville
|
Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado]
#26168486 - 09/04/19 10:12 AM (4 years, 4 months ago) |
|
|
Yeah dude they're popcorning up nicely and the tops of the blocks have been going brown for a while but I checked today and they're starting to brown around the sides too so it all looks in order,
--------------------
 "great things may come to those who wait, but only what's left by those who hustle"
|
Mycolorado
Hobbyist


Registered: 07/23/16
Posts: 8,529
Loc: Interdimensional Bootcamp
|
Re: The Gourmet Cultivation Discussion Thread [Re: Bumholio]
#26168509 - 09/04/19 10:21 AM (4 years, 4 months ago) |
|
|
You’re on the right track then. Are these in bags? If so, once totally browned, pull off the bag, dunk for an hour and rinse and throw in the fruiter.
|
|