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LifeUnderAwno

Registered: 07/04/16
Posts: 977
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Re: The Gourmet Cultivation Discussion Thread *DELETED* [Re: Quadman] 2
#26225312 - 10/02/19 04:01 PM (4 years, 3 months ago) |
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Post deleted by LifeUnderAwno
Reason for deletion: .
Edited by LifeUnderAwno (10/06/19 04:55 PM)
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junk_f00d


Registered: 12/04/15
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Re: The Gourmet Cultivation Discussion Thread [Re: LifeUnderAwno]
#26227926 - 10/03/19 05:42 PM (4 years, 3 months ago) |
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I'm trying to plan out the conversion of a shed to a fruiting room. This thing NEEDS to be bug FREE, right? NO bugs, ever? So that means having filters / traps over everything, the intake fan, the outtake fan, the ventilation holes, the floor drain, etc.. Every last little nook and cranny, right? It just doesn't look like this is done on some other threads I've seen.
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Pullarius
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Re: The Gourmet Cultivation Discussion Thread [Re: junk_f00d]
#26228769 - 10/04/19 02:40 AM (4 years, 3 months ago) |
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How does this look for edible cakes from hell tek
I dont know what else I need to successfully make oyster mushrooms I am a total beginner I havent ordered anything yet.
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Pullarius
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Re: The Gourmet Cultivation Discussion Thread [Re: Pullarius]
#26228770 - 10/04/19 02:40 AM (4 years, 3 months ago) |
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Solipsis
m̶a̶d̶ disappointed scientist



Registered: 12/28/09
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Re: The Gourmet Cultivation Discussion Thread [Re: Pullarius]
#26228829 - 10/04/19 04:08 AM (4 years, 3 months ago) |
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Hey question:
- A grower friend said that sometimes even if you clone a fruit, say a wild gourmet fungus, you can still get a culture that doesn't fruit. Is that even possible or would there have to be other reasons why there was no fruiting achieved?
- On a similar note: if you have a certain commercial cultivar that is a particular cross of varieties, is it possible this produces offspring from spores (so MS grow) that doesn't fruit at all? Maybe similar to how certain hybrids can be infertile? Or was it again just other unrelated reasons why nothing fruited at all from MS?
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idk junk_food ive been asking myself similar questions.
Even if you did that it would take only one pregnant gnat to slip into your GH when you open it to enter, unless you have an airlock or something haha. I think often you can't really keep out all of nature unless you work with sterile containers: i mean look at contams, i think its kinda futile to try and keep every and all pathogens out of your grow so instead it seems better to focus on your conditions and measures you take to make it inhospitable to contams and pests etc. Also for example i am not sure if gnats are as attracted to healthy mycelium as much as it is attracted to mold like trich.
In a shed, idk, i guess it's possible but there are different levels of filthy and different sorts of potential contam hazards like established molds.
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chipsandwich



Registered: 04/25/16
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Re: The Gourmet Cultivation Discussion Thread [Re: Solipsis]
#26232214 - 10/05/19 06:04 PM (4 years, 3 months ago) |
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Is this weak oyster mycelium growth and metabolites a sign of bacterial contamination? I think my substrate is way too wet
Edited by chipsandwich (10/05/19 06:14 PM)
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FiatFirmamentum
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Re: The Gourmet Cultivation Discussion Thread [Re: chipsandwich]
#26233864 - 10/06/19 04:33 PM (4 years, 3 months ago) |
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Quote:
- A grower friend said that sometimes even if you clone a fruit, say a wild gourmet fungus, you can still get a culture that doesn't fruit. Is that even possible or would there have to be other reasons why there was no fruiting achieved?
Because each culture have its own fruiting requirement and you don't know what it actually is, so you can only follow general guideline for species (and these guidelines can be specific to single strain).
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Ferather
Mycological



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Re: The Gourmet Cultivation Discussion Thread [Re: FiatFirmamentum] 1
#26242968 - 10/10/19 03:07 PM (4 years, 3 months ago) |
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https://www.shroomery.org/forums/showflat.php/Number/26219830#26219830
Test recipe: No sterilization, assembled, poured then set. I am testing the antibacterial effects when grain is present. Test setup: Upside down container with lid, inner plate with the lid on loose for more oxygen, no filters.
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7 days: I expected bacteria and yeast to germinate, but they did not. I added a sample peg. 10 days: No visible molds, the test setup appears to be working. Peg looks healthy.
Note: No visible contamination present on or around the peg.
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The master plate is T-Gel plain (just tea), and a tissue sample. It produced white-rot.


Note: The pegs where originally pushed into the agar as pegs.
I am using cheap tea, so cheap it tastes bad.
Edited by Ferather (10/10/19 04:39 PM)
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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: Bumholio]
#26243926 - 10/11/19 01:42 AM (4 years, 3 months ago) |
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Quote:
Bumholio said: 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.

Ehmm, could someone help me please. So I had these blocks in the FC for about 20 days and fuck all was happening. A bit of mould started on one of them so I fucked the whole lot out. When I was putting them in the composter I broke one open and it isn't even colonized inside out of about 8 blocks like 2 were colonized!!
I know I put them in to fruiting too early (55 days) but I'd have thought after that length of time they would at least ate it's way to the middle.
Anyone else seen this? I have more that are at 70 days now and tbh look a bit better than these did in the bag, so I might break one of those open when I fruit the rest. Colonized
Not colonized
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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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Solipsis
m̶a̶d̶ disappointed scientist



Registered: 12/28/09
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Re: The Gourmet Cultivation Discussion Thread [Re: FiatFirmamentum]
#26252445 - 10/14/19 06:19 PM (4 years, 3 months ago) |
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Quote:
FiatFirmamentum said:
Quote:
- A grower friend said that sometimes even if you clone a fruit, say a wild gourmet fungus, you can still get a culture that doesn't fruit. Is that even possible or would there have to be other reasons why there was no fruiting achieved?
Because each culture have its own fruiting requirement and you don't know what it actually is, so you can only follow general guideline for species (and these guidelines can be specific to single strain).
Good point! That is a more sophisticated way of saying it's possible he didn't fruit it right, but it would not mean that the culture does not have the potential or will to fruit at all (then there would be no "right" way)... I was already suspecting he may assume too much. The difference between I couldn't do it vs it's impossible. (An example of when a culture is apparently unwilling to fruit is when heterozygosity is lost apparently, at least for ascomycetes - which would not be good for the species. I'm not sure how this works with basidiomycetes).
Fortunately I will be joining a myco group..
@ Ferather: that's very interesting but I think calling it white rot might be pushing it. Utilizing phenols is not the same as being able to break down lignin into phenols. For example cubensis at least *seems* to be able to utilize phenols in tea (as I think you may have seen for yourself) but it cannot do white rot afaik. Not sure what else is in T-gel that might explain cubensis growing on it, and for a better test I guess must be excluded the possibility that the myc is still running on fumes from the inoculant wedge.
Anyway back to gourmet 
I did early tests of the growing system I built in that academy and so far so good.  Also finally got approval to build my steamer barrel [privately] so not bad timing.
Unrelated: would it be insane to cultivate some Clitocybe nebularis? Other than the fact that it can give a little long-term toxicity?
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TedsDead



Registered: 01/03/17
Posts: 4,998
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Re: The Gourmet Cultivation Discussion Thread [Re: Solipsis]
#26252742 - 10/14/19 09:26 PM (4 years, 3 months ago) |
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Hey, yall! First time on the gourmet cult thread so hows it goin? Ive got a few bags or reishi spawned last month on the 9th. Do these look normal? Everything ive read makes me think there should be antlers by now. Theres a few antlerish growths on the sides of a few bags but nowhere else. Also I have no clue about the cultures viability. Got it from a random trade
-------------------- weed gets you through times of no money better than money gets you through times of no weed... -the fabulous furry freak bros If you can buy it, you can burn it!
https://www.shroomery.org/forums/showflat.php/Number/25947396#25947396
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Quadman
Challenged


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Re: The Gourmet Cultivation Discussion Thread [Re: TedsDead]
#26253187 - 10/15/19 06:49 AM (4 years, 3 months ago) |
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Quote:
- A grower friend said that sometimes even if you clone a fruit, say a wild gourmet fungus, you can still get a culture that doesn't fruit. Is that even possible or would there have to be other reasons why there was no fruiting achieved?-
Solipsis I do know there are strains of hen of the woods that won't fruit in cultivation. There again it might be the condition grown in argument.
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Ferather
Mycological



Registered: 03/19/15
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Loc: United Kingdom
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Re: The Gourmet Cultivation Discussion Thread [Re: Quadman]
#26266765 - 10/21/19 07:33 AM (4 years, 3 months ago) |
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https://www.shroomery.org/forums/showflat.php/Number/26242968#26242968
I have multiple phenotype's and genetics from clone tissue. The cut end of the peg produced a populated area but no real growth, the center did little. The tip of the peg produced a different phenotype to begin with (thin filaments), but has now turned to normal growth (Tarragon oyster).
This suggests that even clone tissue can carry multiple genetics (including enzymes, phenotype's and other). Growth compared to the original T-Gel master (see the link), has improved significantly.
I will need to transfer at least one more time, sorry for the image quality.

No visible contamination (the dots are tea leaf).
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22/10/2019 (DD/MM)
Sorry for the image quality, growth is improving, speed is good.
Utilizing: Phenolic compounds, starch and cellulose.
Edited by Ferather (10/22/19 02:43 PM)
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Ferather
Mycological



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Loc: United Kingdom
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Re: The Gourmet Cultivation Discussion Thread [Re: Ferather]
#26271153 - 10/23/19 06:22 AM (4 years, 3 months ago) |
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This morning, I can see the peg is being decayed much more. Overall I would say it needs a bit more grain flour. Most of the total weight is removed when it's filtered, it's ideal to use solubles with tea phenols.
There is about 1.2g of total solubles (flour solubles + tea solubles), per 100g.

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Note, mycelium do not fixate atmospheric carbon or nitrogen, it must be already fixated. They do however, breakdown and convert both carbon and nitrogen sources.
More data: https://imgur.com/a/8jngxe8
Edited by Ferather (10/23/19 07:09 AM)
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Ferather
Mycological



Registered: 03/19/15
Posts: 6,325
Loc: United Kingdom
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Re: The Gourmet Cultivation Discussion Thread [Re: Ferather]
#26275474 - 10/25/19 07:02 AM (4 years, 3 months ago) |
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The genetics that grew out have produced a radial, the other genetics have still not grown out. Some of the growth has full potential (left and top side), the rest is still gaining.

The peg has populated at the area-genetics with growth. No visible contamination at all locations.
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DutchMyco
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Re: The Gourmet Cultivation Discussion Thread [Re: Ferather]
#26277509 - 10/26/19 05:25 AM (4 years, 3 months ago) |
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Would there be any difference between a steam autoclave and a submerged version? Just bought a 100liter autoclave meant for canning food, where the cans are fully submerged. But the heating element is at the bottom, so I think it might work using a small amount of water as well.
Haven't really had the chance to check it out fully yet, and it's 380v so I can't test it at home either. Bought it in case I ever get to processing, but thought it might just work as a steam autoclave as well.
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Quadman
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Re: The Gourmet Cultivation Discussion Thread [Re: DutchMyco]
#26277845 - 10/26/19 09:32 AM (4 years, 3 months ago) |
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Seems like it could work. Only problem I see would be keeping enough water in it. Autoclave uses a minimum being sealed and pressurized.
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DutchMyco
Stranger

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Re: The Gourmet Cultivation Discussion Thread [Re: Quadman]
#26280186 - 10/27/19 12:37 PM (4 years, 3 months ago) |
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This one seems to be exactly like any other autoclave from what I could see quickly. Like filling your presto/autoclave up to an inch from the edge. It had some controls on it, need to see how those work. And the bottom plate is almost laying on the heating element, that would need some risers to keep the bags out of the water in case it would work.
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AyePlus
Stony Danza



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Posts: 3,393
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Re: The Gourmet Cultivation Discussion Thread [Re: DutchMyco]
#26281001 - 10/27/19 07:05 PM (4 years, 3 months ago) |
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You need steam to sterilize, I’ve never heard of a submerged sterilizer. If it is a safe pressure vessel you should be able to use it like normal. Just put the jars/bags on a rack.
A true autoclave loses barely any water, just a little during the vent.
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Ferather
Mycological



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Re: The Gourmet Cultivation Discussion Thread [Re: AyePlus]
#26282502 - 10/28/19 01:54 PM (4 years, 3 months ago) |
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Tarragon oyster peg to non-sterile T-Gel, with flour:
https://www.shroomery.org/forums/showflat.php/Number/26242968#26242968
Looks like it got full potential before it meets the end of the plate. Apparently 0.2-0.4g of flour solubles is enough. Total solubles per 100g: Tea, 3g - 60% = 1.2g | Flour, 1g - ~80% = 0.2g | Total, 1.4g.

Contamination: N/A.
Edited by Ferather (10/28/19 01:59 PM)
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