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Spindlymass
wafer thin.



Registered: 09/25/17
Posts: 957
Loc:
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Re: The Gourmet Cultivation Discussion Thread [Re: Chwyn] 1
#26192665 - 09/16/19 07:53 PM (4 years, 4 months ago) |
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I got mine to fruit, the once I've tried, at room temps. The one thing I noticed was they only fruited out of the holes with tape over them. Any open hole didn't fruit.
Might be something to consider 
-------------------- enough knowledge to get into trouble. Not nearly enough to get out again.
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Chwyn
Bacteria Rancher


Registered: 08/21/16
Posts: 1,238
Last seen: 10 months, 10 days
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Re: The Gourmet Cultivation Discussion Thread [Re: Spindlymass]
#26193921 - 09/17/19 01:26 PM (4 years, 4 months ago) |
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Ill give it a try.
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Spindlymass
wafer thin.



Registered: 09/25/17
Posts: 957
Loc:
Last seen: 3 months, 24 days
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Re: The Gourmet Cultivation Discussion Thread [Re: Chwyn]
#26194004 - 09/17/19 02:23 PM (4 years, 4 months ago) |
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Damn it. I think I got my hens and chickens confused. 
I was talking about L. sulphureus not G. frondosa
-------------------- enough knowledge to get into trouble. Not nearly enough to get out again.
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Ferather
Mycological



Registered: 03/19/15
Posts: 6,325
Loc: United Kingdom
Last seen: 1 year, 2 months
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Re: The Gourmet Cultivation Discussion Thread [Re: Spindlymass] 1
#26196813 - 09/19/19 03:59 AM (4 years, 4 months ago) |
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Tip: L. sulphureus is a brown-rot fungi, it utilizes cellulose, and ignores nearly all of the lignin (phenols).
https://www.uniprot.org/proteomes/UP000076871
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LifeUnderAwno

Registered: 07/04/16
Posts: 977
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Re: The Gourmet Cultivation Discussion Thread *DELETED* [Re: Ferather]
#26198663 - 09/20/19 04:38 AM (4 years, 4 months ago) |
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Post deleted by LifeUnderAwno
Reason for deletion: .
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staytrippy420



Registered: 03/23/13
Posts: 2,337
Loc: Canada
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Re: The Gourmet Cultivation Discussion Thread [Re: LifeUnderAwno] 1
#26205673 - 09/23/19 11:42 PM (4 years, 4 months ago) |
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Found a decent spot this afternoon.
-------------------- Tek's I use LAGM2020
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FiatFirmamentum
Stranger


Registered: 04/15/19
Posts: 59
Loc: Central EU
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Re: The Gourmet Cultivation Discussion Thread [Re: staytrippy420]
#26207935 - 09/25/19 07:14 AM (4 years, 4 months ago) |
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How to get clear cultures from shiitake mycelium plugs? Mine are contaminated with molds. I have tried:
- Shaking plug in sterile water, then using inoculation loop on agar
- Putting plugs under sterile wood chips in jar.
- Putting plugs in sterile wet toilet paper
- Pugging plugs in coco coir
- Scratching mycelium from plug and putting it in agar
Nothing of that works.
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Mycolorado
Hobbyist


Registered: 07/23/16
Posts: 8,529
Loc: Interdimensional Bootcamp
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Re: The Gourmet Cultivation Discussion Thread [Re: FiatFirmamentum]
#26208063 - 09/25/19 08:54 AM (4 years, 4 months ago) |
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Have you put the plugs straight to agar? If not, give that a shot.
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Bumholio
What's the craic



Registered: 07/23/18
Posts: 4,269
Loc: Shroomsville
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Re: The Gourmet Cultivation Discussion Thread [Re: FiatFirmamentum]
#26208081 - 09/25/19 09:04 AM (4 years, 4 months ago) |
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If you're stuck, I have plugs I can send you. I bought them but haven't bothered my hole getting logs. They're maybe a month old, starting to brown a bit but no signs of contam. I'm only guessing they're still ok though
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 "great things may come to those who wait, but only what's left by those who hustle"
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LifeUnderAwno

Registered: 07/04/16
Posts: 977
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Re: The Gourmet Cultivation Discussion Thread *DELETED* [Re: Bumholio]
#26208104 - 09/25/19 09:12 AM (4 years, 4 months ago) |
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Post deleted by LifeUnderAwno
Reason for deletion: .
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Bumholio
What's the craic



Registered: 07/23/18
Posts: 4,269
Loc: Shroomsville
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Re: The Gourmet Cultivation Discussion Thread [Re: LifeUnderAwno]
#26215462 - 09/28/19 08:19 AM (4 years, 3 months ago) |
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Am I still on the right track here? My shiitake blocks have been in the frooter between 8 and 10 days now. The ones on the front were just wee testers and the ones in the back are 500g blocks (again just testers really). All were slapped some were dunked the rest put in the fridge o/night then brought back to room temperature before fruiting. Day time temp has been about 17.5 to just over 18 and night time probably around 17 or just under. Temps now have dropped to 16.5 in the day. RH has been up and down a bit anywhere between 85 and 97% I have a fogger but no fan. I've just been opening up the front for fresh air.
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 "great things may come to those who wait, but only what's left by those who hustle"
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AyePlus
Stony Danza


Registered: 12/18/14
Posts: 3,393
Loc: Fairfield, Connecticut
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Re: The Gourmet Cultivation Discussion Thread [Re: Bumholio]
#26216182 - 09/28/19 01:34 PM (4 years, 3 months ago) |
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Next time wait for more browning, I like at least 30% but most wait for 70-80 keep RH high as possible, until they skin over they will lose lots of moisture through the myc. They’ll fruit but you get a better first flush if you keep in dark and wait 2-3 months after full colonization.
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SunnyDayze
Finder of shrubberies



Registered: 12/30/17
Posts: 2,230
Loc: Canada
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Re: The Gourmet Cultivation Discussion Thread [Re: AyePlus]
#26216327 - 09/28/19 02:38 PM (4 years, 3 months ago) |
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I wait till about 80% as well. Or higher.... Its a big waiting game to start but if you are spawning to your fruit blocks regularly the extra time is nothing anymore.
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Bumholio
What's the craic



Registered: 07/23/18
Posts: 4,269
Loc: Shroomsville
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Re: The Gourmet Cultivation Discussion Thread [Re: SunnyDayze]
#26217153 - 09/28/19 09:45 PM (4 years, 3 months ago) |
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I opened these up at about 55/60 days so I need to be going for more like 90?
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 "great things may come to those who wait, but only what's left by those who hustle"
Edited by Bumholio (09/28/19 09:46 PM)
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SunnyDayze
Finder of shrubberies



Registered: 12/30/17
Posts: 2,230
Loc: Canada
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Re: The Gourmet Cultivation Discussion Thread [Re: Bumholio]
#26217225 - 09/28/19 10:36 PM (4 years, 3 months ago) |
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Perhaps, but maybe not quite that long. I find once they start turning brown like that it happens pretty fast. 70-80 days should be close but depends on culture and conditions. Leave them 90 and they might start fruiting in the bag lol (not a bad thing either though) I found that waiting longer made it so I didn't have to worry as much about RH once out of the bag, they pin and fruit so fast. I didn't have a great set up though so had to make it work.
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Bumholio
What's the craic



Registered: 07/23/18
Posts: 4,269
Loc: Shroomsville
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Re: The Gourmet Cultivation Discussion Thread [Re: SunnyDayze]
#26217303 - 09/28/19 11:56 PM (4 years, 3 months ago) |
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Cool, I've more that are at about 55 days now so I'll leave them another 3 weeks at least.
All those cultures are flying btw. Only one I had a problem with was enoki. Everything else was clean af
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 "great things may come to those who wait, but only what's left by those who hustle"
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SunnyDayze
Finder of shrubberies



Registered: 12/30/17
Posts: 2,230
Loc: Canada
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Re: The Gourmet Cultivation Discussion Thread [Re: Bumholio]
#26217693 - 09/29/19 07:36 AM (4 years, 3 months ago) |
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Right on! Happy to hear as that was the first time I used those containers. They were pretty easy to use and nice and small to send.
Good luck!
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Ferather
Mycological



Registered: 03/19/15
Posts: 6,325
Loc: United Kingdom
Last seen: 1 year, 2 months
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Re: The Gourmet Cultivation Discussion Thread [Re: SunnyDayze]
#26219830 - 09/30/19 08:16 AM (4 years, 3 months ago) |
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Today I'm trying a different T-Gel recipe.
Recipe:
100g > Water (± 10g), 1g Brown Flour, 2g > Agar Powder, 3g > Black Tea Leaves.
Assembly:
Add the flour to a container, add the boiling hot water, mix well. Filter the mixture using a coffee filter disc (or other methods). Now add the agar powder to the mixture, stir, then microwave for about 25-30 seconds (re-heat).
Add the black tea leaves and stir well (optional, filter out the leaves).
Notes:
Make sure the flour is pure, no raising agents or yeast. Filtered flour water is very clear (mild tint).
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Tips:
You can make your own flour by grinding up some grain-seed, which is ideal when using the same grain-seed as spawn. It's possible to use just filtered flour agar, alone, since brown flour is about £1 (GBP) for 1.5kg.
High quality kitchen roll can also be used as a filter (although very slow).
Edited by Ferather (09/30/19 08:42 AM)
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Nobler Hino
a dojo and a forge?!


Registered: 08/29/15
Posts: 1,780
Loc: Deep Ellum
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Re: The Gourmet Cultivation Discussion Thread [Re: Ferather] 1
#26222635 - 10/01/19 01:26 PM (4 years, 3 months ago) |
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Do reishi even need a fruiting chamber? I've done nothing to these, open air.
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   "The sacred mushroom takes me by the hand and brings me to the world where everything is known. It is they, the sacred mushrooms, that speak in a way I can understand. I ask them and they answer me.” – Maria Sabina
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Quadman
Challenged


Registered: 04/23/16
Posts: 2,529
Loc: IL
Last seen: 1 year, 3 months
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Re: The Gourmet Cultivation Discussion Thread [Re: Nobler Hino] 1
#26223072 - 10/01/19 06:03 PM (4 years, 3 months ago) |
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Quote:
Nobler Hino said: Do reishi even need a fruiting chamber? I've done nothing to these, open air.

No , they will do fine without. A fruiting chamber will cut down on moisture loss and therefore increase your yield.
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