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OfflineAdas
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Re: The Gourmet Cultivation Discussion Thread [Re: dyel]
    #28300040 - 04/29/23 01:31 PM (8 months, 26 days ago)

Put it in some boiling water, it will fall apart and hydrate. I use bricks too. But Oak is tricky, you'll have to leech it for a bit before using.


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Re: The Gourmet Cultivation Discussion Thread [Re: Adas]
    #28300097 - 04/29/23 02:19 PM (8 months, 26 days ago)

thank Adas, what do you mean by leech if you don't mind me asking?


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OfflineAdas
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Re: The Gourmet Cultivation Discussion Thread [Re: dyel]
    #28300103 - 04/29/23 02:27 PM (8 months, 26 days ago)

The inhibitory substances in it need to be removed to some extent. I used to let it sit in water, drain and repeat several times.


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Re: The Gourmet Cultivation Discussion Thread [Re: Adas]
    #28300109 - 04/29/23 02:35 PM (8 months, 26 days ago)

I'm confused :confused:, acording to the Google translated description this one should only contain oak wood that was compressed under high heat like pellet form
I thought the inhibitory substances only occured in pine (although I've been using fir pellets with okish success for a while now)


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OfflineAdas
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Re: The Gourmet Cultivation Discussion Thread [Re: dyel]
    #28300139 - 04/29/23 03:10 PM (8 months, 26 days ago)

Well, try it yourself. Try just hydrating the sawdust and then spawn.. anything to it. It will go green because that's the only thing that can grow on fresh Oak. It would also depend on the species of Oak but I'm assuming it has similar contents to the bricks I've had in the past.


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Re: The Gourmet Cultivation Discussion Thread [Re: Adas]
    #28300160 - 04/29/23 03:39 PM (8 months, 26 days ago)

thanks for the insite, maybe I'll try a trail bag or two with some oysters going heavy on spawn and see how it goes, will be using lepa's so it's kinda pesturizing


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Offline7mm_DeadS
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado]
    #28301067 - 04/30/23 12:16 PM (8 months, 25 days ago)

I'm using a 24x24x48 tent. Should I install something to prevent spores spreading into the rest of my house?


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Re: The Gourmet Cultivation Discussion Thread [Re: 7mm_Dead] * 1
    #28301081 - 04/30/23 12:28 PM (8 months, 25 days ago)

Depends on what youre growing. If you're growing oyster mushrooms in there all the time definitely. If you're growing a small amount of stuff that doesn't need a ton of fresh air and doesn't make a lot of spores then you'll be fine


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Offline7mm_DeadS
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Re: The Gourmet Cultivation Discussion Thread [Re: Stromrider]
    #28301094 - 04/30/23 12:35 PM (8 months, 25 days ago)

Quote:

Stromrider said:
Depends on what youre growing. If you're growing oyster mushrooms in there all the time definitely. If you're growing a small amount of stuff that doesn't need a ton of fresh air and doesn't make a lot of spores then you'll be fine



Going to be doing oysters first then hopefully moving to potbeloss.


--------------------
Some PDF files that some may find useful.
Reality is the muderer of dreams.
Said by me.
To know, is to know that you know nothing. That is the meaning of true knowledge.
Socrates



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Re: The Gourmet Cultivation Discussion Thread [Re: 7mm_Dead] * 1
    #28301283 - 04/30/23 03:44 PM (8 months, 25 days ago)

Oysters put out a lot of spores. Most people vent the exhaust of the chamber outside. How much you going to do at once


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Re: The Gourmet Cultivation Discussion Thread [Re: Stromrider]
    #28301941 - 05/01/23 08:25 AM (8 months, 24 days ago)

2 or 4 blocks. It's my first try. I'm going to do blue oysters to start. I was told by a professional to start with them. I have been thinking of venting into a 5 gallon bucket half filled with water and a filtered air outlet. The idea is that the spores will be trapped in the water, and humidity in the bucket. Any spores not captured that way will be trapped by the outlet filter.


--------------------
Some PDF files that some may find useful.
Reality is the muderer of dreams.
Said by me.
To know, is to know that you know nothing. That is the meaning of true knowledge.
Socrates



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OfflineWalter_Wolf
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Re: The Gourmet Cultivation Discussion Thread [Re: 7mm_Dead]
    #28303272 - 05/02/23 10:10 AM (8 months, 23 days ago)

remember me mentioning some eight years old cultures in the fridge?

well, this is what they look like four days after plating:



I have growth all over. Even the pioppino which looked awful is growing.

I got me some oats today, so we'll see how far they run.
I was not very hopeful because the stuff I transfered was very 'leathery' and didn't look good at all.

what a beautiful day

cheers


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Re: The Gourmet Cultivation Discussion Thread [Re: Walter_Wolf]
    #28303276 - 05/02/23 10:17 AM (8 months, 23 days ago)

Tht is ver encouraging to see that. I really want to see your results. PM me with your results if I don't see you here for some reason.


--------------------
Some PDF files that some may find useful.
Reality is the muderer of dreams.
Said by me.
To know, is to know that you know nothing. That is the meaning of true knowledge.
Socrates



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OfflineWalter_Wolf
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Re: The Gourmet Cultivation Discussion Thread [Re: 7mm_Dead]
    #28303281 - 05/02/23 10:20 AM (8 months, 23 days ago)

will try to remember


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Re: The Gourmet Cultivation Discussion Thread [Re: Walter_Wolf]
    #28303903 - 05/02/23 06:25 PM (8 months, 22 days ago)

I'll be very surprised if they perform well. Please report back. I'm very interested in the results as well


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OfflineSmoothcat
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Re: The Gourmet Cultivation Discussion Thread [Re: Stromrider] * 1
    #28303955 - 05/02/23 07:08 PM (8 months, 22 days ago)

Im struggling to revive 2 year old cultures here - I think the plates have dried out in the fridge.

My slants have performed better tho (mainly oysters tho)


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InvisibleSteyner
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Re: The Gourmet Cultivation Discussion Thread [Re: Steyner] * 2
    #28304434 - 05/03/23 05:23 AM (8 months, 22 days ago)

Quote:

Steyner said:
Quote:

deadmandave said:
As to why pine isn't more popular, it might be an availability thing or it might be a stigma pine has picked up before the pelletization became more common.

I think the c:n ratios you've listed are very interesting. From experience, a masters mix block can colonize with very little spawn. One quart can easily inoculate 3 10lb blocks.

Anyways the more important feature in my opinion is yield.  Can you speak to what kind of yield you get using pine?




Cant say for sure yet, just started but I have 5 tubs in various stages. 4 on the pine and 1 on straw as comparison. Cased with coir at spawning. First set of king-pins coming in now. So will have an idea of the tub's first flush yield in about a week or so. Going to try and flip the blocks to push for a second flush as seen from "what the fungus" on youtube (although his are in bags, I'm sure it's the same concept).












Kings a bit slower than I expected but not doing too badly on the lime pasteurized pine:




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OfflineMushieMafia
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado]
    #28305611 - 05/03/23 09:05 PM (8 months, 21 days ago)

Nice stuff, I found some compressed hardwood logs that i will try and hydrate with a pot of boiling water. Gonna try Aus native LM and Aus Shitake as well as my Golden, pearl and pink oysters. Ayeplus mentioned that it may be hard to hydrate but i will try cutting the log into smaller chunks before dumping in the pot


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Re: The Gourmet Cultivation Discussion Thread [Re: MushieMafia]
    #28307764 - 05/05/23 12:33 PM (8 months, 20 days ago)

thought one week since plating is a nice benchmark for these vintage cultures. does the growth look promising? ag ag and one of the pulmonarius look weak, but reishi sure is kicking ass.





should the plates be full already? don't think so, right?

will post a week 2 update. will have some grains by then also for sure.

cheers


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Re: The Gourmet Cultivation Discussion Thread [Re: Walter_Wolf] * 1
    #28308865 - 05/06/23 09:39 AM (8 months, 19 days ago)

Should cordyceps look this fluffy?



Edit: so a day later there are hues of yellowish orange coming in. I think that is a good sign. I will update in gpotd when things start fruiting.


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Edited by thirdeyewild (05/07/23 07:39 AM)


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