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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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Re: The Gourmet Cultivation Discussion Thread [Re: Adas] * 2
    #28773245 -

That is super cool @tree frog, thanks for the idea!


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We have not succeeded in answering all our problems. The answers we have found only serve to raise a whole set of new questions. In some ways we feel we are as confused as ever, but we believe we are confused on a higher level and about more important things. -- Earl C. Kelley

Things I really wish I knew when I started // Vacuum sealer discussion thread // Shroomery gif zoo

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Re: The Gourmet Cultivation Discussion Thread [Re: tree frog]
    #28773584 -

tree frog said:
I've been fruiting oyster mushrooms and lions mane outside in a fort built out of PVC and shade cloth. You could also do like a hoop house style structure outside. Just find a shady spot if you have one. They don't have to be super big.

I live somewhere where it's pretty humid so I don't know how well that would work in a dry climate. But if you have wild oyster mushrooms in your area something like this should work.









:fuckinawesome:


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:mushroom2::heart: Growing Semperviva/Subtropicalis - My standard procedure, it all comes down to the basics. :heart::mushroom2:



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Re: The Gourmet Cultivation Discussion Thread [Re: Melgo]
    #28804118 -

Is it possible to pasteurise soy hulls with sawdust or are they too nutritious and can only be sterilised?


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Clean MS from fresh fruits every time.
How I prep brown rice

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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M]
    #28804129 -

My understanding is that they need to be sterilized. I haven’t tried it yet but I also wouldn’t be comfortable pasteurizing grain. You could also pasteurize the wood and then spawn more grain to make up for the nutrition but in my trials when doing that the fruits are never as nice and filled out compared to a supplemented substrate.

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Re: The Gourmet Cultivation Discussion Thread [Re: TPython]
    #28804205 -

This is what I’ve been tossing up, I’m growing pioppinos, king oyster and maybe chestnuts in tubs so am leaning towards a combination of CV and pasteurised sawdust but would like to somehow also supplement, only way I figure I can do it is sterilise the hulls and bran with the grain then adding to bulk once colonised, only problem (so far that I know of)would be figuring out water content.


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Clean MS from fresh fruits every time.
How I prep brown rice

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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M]
    #28804505 -

I'm finding lion's mane much slower on agar than every other culture of mine. I thought it was my culture (purchased from a vendor and sat in a mailbox for several hours during a very cold snap last year). But I got one from another fine Shroomery member, and found it's also really taking its time. The transfer I took actually made a bunch of primordia before it bothered to reach out on the new dish.

I wonder if it just likes higher temperatures (this is in a basement, rarely over 67 degrees F, usually lower 60s), or if it doesn't like my agar media (filtered tap water, 1.5% agar, 1.5% malt extract, 0.1% nutritional yeast).

Anyone have any tips for lion's mane plates?

I will say that my original culture colonized grains in a couple weeks (though it was so fine I could barely see it till it started to consolidate), and 1 lb of grain in 4 lb of Lipa-tek sawdust colonized and started pinning all over in like 9 days. Though that was in a substantially warmer part of the house, so maybe I've already answered my question. :lol:


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LAGM 2026 grow log | My library/trade list

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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M] * 1
    #28804555 -

3.A.M said:
This is what I’ve been tossing up, I’m growing pioppinos, king oyster and maybe chestnuts in tubs so am leaning towards a combination of CV and pasteurised sawdust but would like to somehow also supplement, only way I figure I can do it is sterilise the hulls and bran with the grain then adding to bulk once colonised, only problem (so far that I know of)would be figuring out water content.


Try adding extra grain as a supplement. Works great but is more energy and resource heavy. Grains work well at 50% moisture and substrate should be about 60%. If you want to add soy to your grains hydrate them both separately and then mix, sterilize and inoculate.

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Re: The Gourmet Cultivation Discussion Thread [Re: deadmandave]
    #28804616 -

I’ll try that, cheers 👍

Went with extra grain for this pioppino tub but it’s gone a bit flaccid, stringy and the caps are small, thought it might be a lack of nutrition but given how the original grain spawn I bought stalled there might be something else riding with it.

I’ll know soon enough as I’ve got several methods going at once but it’s bugging the shit out of me for now, even tried introducing more fae and it made things worse :shrug:


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Clean MS from fresh fruits every time.
How I prep brown rice

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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M]
    #28804847 -

I think it was a huge pinset and not enough substrate to get them all to a large size. You can use a smaller container, well smaller footprint but taller if that makes sense. So the substrate would be deep and not wide.

Keep the humidity very high because they're much more sensitive to low humidity than high CO2.

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Re: The Gourmet Cultivation Discussion Thread [Re: deadmandave]
    #28805473 -

Cheers man, I’ll try that, definitely wasn’t expecting such a massive pin set, I’ll figure them out eventually 👍


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Clean MS from fresh fruits every time.
How I prep brown rice

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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M] * 5
    #28813779 -

Lionsmane on masters mix, top fruited in Martha

Next time I’ll cut slits rather than exposing the entire sub surface.



Drying most of it for tincture


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Re: The Gourmet Cultivation Discussion Thread [Re: Telomere] * 1
    #28813806 -

Telomere said:
Lionsmane on masters mix, top fruited in Martha

Next time I’ll cut slits rather than exposing the entire sub surface.



Drying most of it for tincture


:fuckinawesome:


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:mushroom2::heart: Growing Semperviva/Subtropicalis - My standard procedure, it all comes down to the basics. :heart::mushroom2:



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Re: The Gourmet Cultivation Discussion Thread [Re: Melgo] * 1
    #28829042 -

When adding grains to sawdust bags, is there any advantage/difference to mixing the grains through the block or having them run down the side or just letting them sit on top?
They’re a bitch to mix through but it just seems wrong having them just sit there.


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Clean MS from fresh fruits every time.
How I prep brown rice

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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M] * 1
    #28829091 -

3.A.M said:
When adding grains to sawdust bags, is there any advantage/difference to mixing the grains through the block or having them run down the side or just letting them sit on top?
They’re a bitch to mix through but it just seems wrong having them just sit there.


I’ve had uneven colonisation when the spawn isn’t mixed evenly through the sub. I think it’s even more important for masters mix because the sub is kind of stickier and holds moisture in place, causing colonisation to take slightly longer to get going. Just my observation. The faster the bag is fully colonised, the less chance of everything going to shit.

What I do is, working in front of a flow hood - open the bag, break up the compressed sub mix, dump the spawn into the bag. Then, leaving as much air as possible in the bag, fold down the top so none of the air can escape, grip the folded part tight and shake the bag until all of the spawn is evenly mixed.


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Re: The Gourmet Cultivation Discussion Thread [Re: Telomere] * 1
    #28829094 -

Anyone run King Tubers and care to share their process/experiences?

I have some in bags now hopefully forming stones once they colonize.  But also a little half pint jar of rye berries forming stones in vitro.

@3 a.m.  I clip them in front of my hood, take them to my sealer, seal and then mix.  I push the sides in, so grain falls down the sides.  Then push the bottom and top in, mix once they're distributed.

A good sealer and a good seal is a must though.  Those bags should be like potato chip bags.  If seals are popping while you are mixing, then it's not a good seal.


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And if I only could
I'd make a deal with God
And I'd get him to swap our places
I'd be running up that road
Be running up that hill
With no problems

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Re: The Gourmet Cultivation Discussion Thread [Re: Telomere] * 1
    #28829151 -

Telomere said:
What I do is, working in front of a flow hood - open the bag, break up the compressed sub mix, dump the spawn into the bag. Then, leaving as much air as possible in the bag, fold down the top so none of the air can escape, grip the folded part tight and shake the bag until all of the spawn is evenly mixed.


Is there a particular reason why you shake the bag before sealing it and not after? Or did I get it all wrong?

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Re: The Gourmet Cultivation Discussion Thread [Re: spasm666]
    #28829243 -

spasm666 said:
Is there a particular reason why you shake the bag before sealing it and not after? Or did I get it all wrong?


You are correct, that’s what I do. The reason is so that I can compress the substrate a little before I seal it without the sealed bag acting like a balloon. I would only do this in front of a flow hood.

I’m pretty new to growing gourmets so my workflow steps are mainly based on logic from practicing hobby mycology for a couple of years. I’m always tweaking procedures based on learning from others or my own observations.


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Re: The Gourmet Cultivation Discussion Thread [Re: Telomere]
    #28829698 -

I must be filling my bags too much cos once I break it up there isn’t much room for shaking, I manage to squeeze grains in clumps into the sub but that’s about it.
I’ve fruited lions mane fine before with grains just shuffled down the sides but the bag open plan would definitely alleviate some issues.


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Clean MS from fresh fruits every time.
How I prep brown rice

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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M]
    #28829705 -

I try to just get them semi mixed through, I don’t fret too much on getting it mixed perfectly like I would a tub. If anything it just bumps up the colonization time a day or so

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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M] * 2
    #28830046 -

Or using small bags.  When I first started, I was having a similar issue because I was trying to put five pounds of sawdust in the smaller bags made for grains.


--------------------
And if I only could
I'd make a deal with God
And I'd get him to swap our places
I'd be running up that road
Be running up that hill
With no problems

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Shop: North Spore Bulk Substrate   Myyco.com Isolated Cubensis Liquid Culture For Sale   Mushroom-Hut Grow Bags   MagicBag.co All-In-One Bags That Don't Suck   Original Sensible Seeds Bulk Cannabis Seeds   Sporeworks.EU Spores for European Microscopy

Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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