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Ferather
Mycological



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Re: The Gourmet Cultivation Discussion Thread [Re: Solipsis]
#26313482 - 11/11/19 10:47 AM (4 years, 2 months ago) |
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That's a shame, I'm guessing it was too weak, or not as efficient on cellulose alone, and no phenols-other to spend.
Good luck, it sounds like you have a lot of work ahead.
----
I forgot to mention, the sample that took 4-6 months on 100% paper pellets was fully exposed to air several times. It's possible certain brands of paper pellets may contain enough spendable carbon to germinate.
The non-toxic inks are biodegradable, and produce smells (decay to heat and time). Once colonized, the smell disappears to a clean mycelial one.
Edited by Ferather (11/11/19 02:32 PM)
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Ferather
Mycological



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Re: The Gourmet Cultivation Discussion Thread [Re: Ferather]
#26313983 - 11/11/19 02:42 PM (4 years, 2 months ago) |
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@Solipsis
Here is some old images of vendor contaminated KO, WBS, bacteria-yeast and mold, to T-Gel. I was able to transfer away using wooden pegs (see here). The pegs where transferred a few times before use. However as you are aware, T-Gel might not help with lignicolous invaders.

Start with plain T-Gel, then try T-Gel + flour (filtered).
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Greg
always learning




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Re: The Gourmet Cultivation Discussion Thread [Re: Ferather] 1
#26323061 - 11/15/19 05:37 PM (4 years, 2 months ago) |
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Made the mistake of buying a non-sponsor oyster LC... As viewed under my microscope:
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Nobler Hino
a dojo and a forge?!


Registered: 08/29/15
Posts: 1,780
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Re: The Gourmet Cultivation Discussion Thread [Re: Greg]
#26323098 - 11/15/19 05:54 PM (4 years, 2 months ago) |
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What up Greg, it's been a minute man. What do you think that stuff swimming around is? Looks like larvae lol
--------------------
   "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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Greg
always learning




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Re: The Gourmet Cultivation Discussion Thread [Re: Nobler Hino]
#26323105 - 11/15/19 05:57 PM (4 years, 2 months ago) |
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Some sort of awful motile bacteria is my guess.
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Thekd95
Not your buddy GUY

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Re: The Gourmet Cultivation Discussion Thread [Re: Greg]
#26323131 - 11/15/19 06:07 PM (4 years, 2 months ago) |
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I recently put some pink agar to grain and nothing, but I’m not seeing any growth at all. I’m thinking I waited to long to drop seeing as how there were tiny pins even tho the agar was a little less than half way colonized
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Quadman
Challenged


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Re: The Gourmet Cultivation Discussion Thread [Re: Greg]
#26323729 - 11/15/19 11:30 PM (4 years, 2 months ago) |
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You got some healthy swimmers there. Haven't seen you on here in a while, welome back.
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Solipsis
m̶a̶d̶ disappointed scientist



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Re: The Gourmet Cultivation Discussion Thread [Re: Quadman]
#26323771 - 11/16/19 12:14 AM (4 years, 2 months ago) |
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thekd:
I used to have that problem.. it can dry out if you are not careful so it is good to turn your jars/containers to mix the grains because in the bottom it tends to be more moist than on top.. Also use a big enough piece of agar to inoculate and make sure it is growing actively. when you inoculate imo shake it a little to get the agar covered with grains just a protective layer.
what species do you mean, pink oyster? and not sure what you mean waited too long to drop.
ferather:
thanks! Earlier this week i tried to revive old Tarragon oyster pegs by the way (from bamboo skewers) and they seem to quickly poke out pretty damn hairy myc haha. Hope its alright! but hey oysters right? I wouldnt be surprised if they just go on and on like many a Ganoderma. I kinda switched to wood chips instead of pegs for various situations but it depends.
To use for transfering away your experiments including with bleach (or peroxide?) are interesting but these days i dont think i have the problems such methods of yours are solutions for. Endosymbiotic (myc mingling) bacteria are one of my peeves (well not unusual with like wild print germination), and of course molds which are also lignicolous.. and the wild clones. I'm happy to just use an antibiotic for some of these issues.
About the paper pellets: i have considered that possibility too recently.. they might not all be exactly the same in that way. Some traces might get contams going. Idk about the inks... the package says there are no chemical *additives* but maybe as animal bedding they don't mind a limited quantity of toxic inks? Tbh i dont know what proportion of inks used on paper or cardboard are even toxic anymore (heavy metals usually i presume)..
Either way i prepared a substrate to experiment with wood shavings, bran and paper pellets just cause the paper is so digestible. But i also received oak pellets at other location to start working with.  About those i wondered: are they relatively free of viable endospores compared to your average oak / hardwood substrate? how sensitive is it to contamination if you were to sterilize / pasteurize less or not at all, for various situations?
I heard there are some beneficial bacteria (and i guess archaea etc) to grow with, lending various different benefits. I wonder: are some of those used professionally for faster better cultivation? If not, why not?
Also does anyone know if wood blewits are grown commercially, like in the winter months in a sort of set and forget way ideally?
And trying "perlite slants" for non woodlovers.. *shrug just curious random thoughts haha
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Ferather
Mycological



Registered: 03/19/15
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Re: The Gourmet Cultivation Discussion Thread [Re: Solipsis]
#26323924 - 11/16/19 04:10 AM (4 years, 2 months ago) |
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The Tarragon oyster culture I get is very vigorous, it seems to be a bit more efficient than pleurotus pulmonarius and pleurotus citrinopileatus, on cellulose. I ordered another set of colonized dowels a few years ago, and they are much better than the first set (no contamination).
It would seem the vendor has improved their handling of wild clones, which is good news.
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Well unfortunately paper pellet brands will be different, I guess some may contain enough soluble carbon sources to grow bacteria. The upside for general aseptic work (sterile), paper pellets hold much more water than wood or wood chips.
Note: Various organisms can germinate on soluble calcium bicarbonate, from carbonate (lime).
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Thekd95
Not your buddy GUY

Registered: 06/15/18
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Re: The Gourmet Cultivation Discussion Thread [Re: Solipsis]
#26325744 - 11/16/19 11:41 PM (4 years, 2 months ago) |
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I think you hit it right on the head I’m using small agar containers at the moment but should have put it to a larger container before I dropped to grain. Will update with pics when I try it again. And yes they were pink oysters
Edited by Thekd95 (11/16/19 11:42 PM)
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Greg
always learning




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Re: The Gourmet Cultivation Discussion Thread [Re: Greg]
#26333499 - 11/20/19 12:47 PM (4 years, 2 months ago) |
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Quote:
Greg said: Made the mistake of buying a non-sponsor oyster LC... As viewed under my microscope:

Put this LC from hell onto 4 more petris. Gentamicin MEA did nothing to slow the bacteria unfortunately.
I did some transfers from the one plate with a sizable patch of oyster myc, I think I managed to avoid touching any bacteria colonies. All three transferred wedges went to another gent MEA plate which I'll transfer from one more time, hopefully resulting in a clean culture.
Messaged the amazon seller I bought it from letting them know their culture is bad. Next time I buy gourmet cultures I'll being shelling out the extra $$ to out-grow or something...
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Fergent
Stranger

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Re: The Gourmet Cultivation Discussion Thread [Re: Greg]
#26333644 - 11/20/19 02:02 PM (4 years, 2 months ago) |
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what oyster species is it? I could help you out with a clean culture if you want. might save you some time...
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Greg
always learning




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Re: The Gourmet Cultivation Discussion Thread [Re: Fergent]
#26333654 - 11/20/19 02:11 PM (4 years, 2 months ago) |
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It's blue oyster but honestly any edible/medicinal culture is much appreciated. I used to have a pretty big library of cultures purchased, traded and wild cloned, but I left the hobby for a while and they all went bad.
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Haywire
Wetspot Wizard



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Re: The Gourmet Cultivation Discussion Thread [Re: Greg]
#26333722 - 11/20/19 02:32 PM (4 years, 2 months ago) |
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Quote:
Greg said: It's blue oyster but honestly any edible/medicinal culture is much appreciated. I used to have a pretty big library of cultures purchased, traded and wild cloned, but I left the hobby for a while and they all went bad. 
-------------------- Ciao mamma, guarda come mi diverto My grows Outdoor patches
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Fergent
Stranger

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Re: The Gourmet Cultivation Discussion Thread [Re: Haywire]
#26333803 - 11/20/19 03:02 PM (4 years, 2 months ago) |
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Haha, haywire beat me to it. Let me know if I can help too Greg!
I've got some ostreatus fruiting as we speak.
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Greg
always learning




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Re: The Gourmet Cultivation Discussion Thread [Re: Fergent]
#26333922 - 11/20/19 04:08 PM (4 years, 2 months ago) |
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Thank you both! That's a beautiful blue oyster grow Fergent.
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Fergent
Stranger

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Re: The Gourmet Cultivation Discussion Thread [Re: Greg]
#26334766 - 11/21/19 01:05 AM (4 years, 2 months ago) |
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Quote:
Greg said: Thank you both! That's a beautiful blue oyster grow Fergent.
thanks, grown on 100% shredded flax straw.
save your cultures in water vials next time. sterilise water in a little PP vial. add some pieces of agar to it after cooling. twist cap on tightly and wrap with parafilm. then store in a clean container in a cool place. fridge not necessary. lasts a very long time!
Edited by Fergent (11/21/19 01:12 AM)
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Fergent
Stranger


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Re: The Gourmet Cultivation Discussion Thread [Re: Fergent] 2
#26337460 - 11/22/19 06:01 AM (4 years, 2 months ago) |
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I have 4 Coprinus comatus samples to share with the European community. I have only 4 European stamps left, so sorry for whoever is left out. send me a pm with address if you want one.

it's a proven fruiter as you can see here.
Edited by Fergent (11/22/19 06:02 AM)
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Greg
always learning




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Re: The Gourmet Cultivation Discussion Thread [Re: Fergent]
#26338894 - 11/22/19 07:25 PM (4 years, 2 months ago) |
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Well the blue oyster transfers all grew bacteria so I think it's time to give up on that culture. Managed to get a refund from the seller at least.
I ordered Ganoderma sinense and Panellus serotinus, some interesting species I've wanted to try growing for a while. I'm going to put them to agar straight away and do a wedge giveaway / grow along I think.
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Ferather
Mycological



Registered: 03/19/15
Posts: 6,325
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Re: The Gourmet Cultivation Discussion Thread [Re: Greg]
#26339520 - 11/23/19 05:51 AM (4 years, 2 months ago) |
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I know that feeling, some vendors.........
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