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JennyJackston
Stranger

Registered: 09/28/20
Posts: 43
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Why add coffee / Gysum to grain during soaking?
#26964337 - 10/01/20 05:16 PM (3 years, 4 months ago) |
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Can someone please explain what these two additives do for mushroom production?
What effect do they have and why do some people use them?
Do they have any effect on the finished fruits?
Do they have any effect on the expereince that a person will have on shrooms grown from them?
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pesa



Registered: 06/13/20
Posts: 603
Last seen: 4 hours, 54 minutes
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Re: Why add coffee / Gysum to grain during soaking? [Re: JennyJackston]
#26964676 - 10/01/20 07:58 PM (3 years, 4 months ago) |
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1. coffee and coffee grounds... coffee adds nitrates to grain in soaking process retards growth of some bacteria and provide fuel to mycelium. coffee grounds act as fertilizer and provide moisture..... should i be using. No keep it simple. cubes are not gourmet mushrooms and first lesson of shroomery keep it stupid simple, also if you still want to use coffee here is frank's tek using coffee. https://www.shroomery.org/forums/showflat.php/Number/17252080/fpart/1/vc/1
2. gypsum or calcium sulfate... calcium and Sulphur plays vital role in entire life cycle of any mushroom calcium helps in producing extra pins and sulfate is use by mycelium both are essential and little spoon of that goes a long way in soaking process. should i be using it, if you have it use it, if not does not make a huge difference. there are a lot of growers on shroomery that grow without it and still got good results.
3. horse and cow poo. both are good substrate provide bit of nutrient but does not make a huge difference. most of threads you will see people will be using coco coir or vermiculite there is a reason for that both are easy to work with and can be pasteurize even more easily and are very contam resistant, in case of cow and horse poo you really need to pasteurize well or face contams.
check out bodhisatta sticky thread its one stop for all info.
4. its better to go simple and use simple tek and work on better sterilization and pasteurization and working on conditions dial down to perfection.
5. potency is genetics.
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JennyJackston
Stranger

Registered: 09/28/20
Posts: 43
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Re: Why add coffee / Gysum to grain during soaking? [Re: pesa]
#26965177 - 10/02/20 02:21 AM (3 years, 4 months ago) |
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Thanks Pesa, tht is all very very helpful and useful for me.
I am happy to pasturize my Horse and Cow poo, I want to get as close to what nature produces as possible.
I have been told that the coffee whould be very weak. I also dont add the grinds because I hear mould loves them. So I double filter my coffee through filter paper to make sure that only coffee is added.
I have had major issues with contam before coming here and I am going to be trying my first Tek as after following the advice from this place today. Hopefully I will have more success.
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pesa



Registered: 06/13/20
Posts: 603
Last seen: 4 hours, 54 minutes
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Re: Why add coffee / Gysum to grain during soaking? [Re: JennyJackston]
#26965728 - 10/02/20 11:15 AM (3 years, 4 months ago) |
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1.horse/cow poo combine with verm 50/50 ration works a lot better but still i would say in my opinion go with coco coir for your first try with bulk substrate, two things about coco coir its very contam resistant and holds water much better than verm. after you done with coco coir go with small project of either horse or cow poo there is so much experience and things to learn before going for poo. surface conditions and right amount of moisture and enough FAE these are the things you should be doing in beginning once you master those go for next project.
we can mimic nature but we can not create what nature does, in nature mycelium's got km/acers of mycelium network transporting water nutrients, all we got is a mono tub and different flavors of substrate. read about Armillaria ostoyae, or, as it's nicknamed, the Humongous Fungus.
2. i used coffee grounds in gourmet mushrooms honestly it does nothing more than adding a vector of contam and after that i never use coffee grounds i know a lot TC that use coffee grounds but always recommend not do its there experience that let them play with coffee grounds and i got good results with out coffee grounds but i will never use them thank you to all TC a good advice. i use weak coffee in oat soaking and calcium carbonate not gypsum and it works at lesat it adds amount of calcium i need. calcium helps with mycelium cellular wall.
there are a lot of tek's find one that goes with you and is understandable and easy on you and follow it like a book, and for contams, pastwhyte TC cote" if a person claims he do not get contams he either have not grow enough or he is a liar". we all get contams at some stage in grows but there is way to reduce and eliminate work on your sterilization and pasteurization and making sure grains are not over hydrated. on the bright side you learn how not to get contams in youe next grow.
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