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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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Re: Post Your Gourmet Cultivation Picture of the Day [Re: Blopblop] * 3
    #28845925 -

My meager contribution to the thread:

A basic automated fruiting tub and the fruitbodies growing in it. I can comfortably fit four or five 5LB blocks in there, probably six or seven if I reorient the blocks. I don't know if my ventilation solution can keep up with a larger amount of blocks, however. The picture of the mushrooms is from a few hours ago. I will harvest them in the morning if they look ready by then.


Some Shrek ears that grew in a less modified version of the tub.


I was only planning on using an unmodified tub as a temporary solution while I was building an outdoor fruiting house, but I realized that I might need to use the tub longer than intended and that I don't want to keep growing ugly fruits. The resulting tub is quite satisfactory at the moment.


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RuffPastian's Teks:

MORELS STAGE 1: Sclerotia Production
MORELS STAGE 2 [OUTDOORS]: Flowerpot Morels

LC to BULK: AIO Bags
FC: Basic Auto-Tub

...to be continued...

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: RuffPastian]
    #28846265 -

Nice. Happy oysters in there. Smaller chambers are harder to keep conditions correct but you're making it work.

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: deadmandave] * 4
    #28846734 -

Thanks for the encouragement.

I'm running constant FAE with a 100CFM inline exhaust fan and passive intake holes (the black squares on the lid). There is also a computer fan running in the tub to homogenize the air (RH and CO2). The humidifier is controlled with an Inkbird controller and set to run from 80%RH to 90%RH (I could run to 95%RH, but it creates too much condensation inside the box).

I harvested the mushrooms this morning. The timing was just right. 13.5oz (382g) of fresh oyster mushrooms. A good flush considering that they were fruiting in 80+F (26+C) indoor temperatures (there was a heat wave in my area -almost 100F outdoors!). Outdoor temps are back to mid-80s, so indoor temps should be back in the 70s.


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----------END OF POST----------

RuffPastian's Teks:

MORELS STAGE 1: Sclerotia Production
MORELS STAGE 2 [OUTDOORS]: Flowerpot Morels

LC to BULK: AIO Bags
FC: Basic Auto-Tub

...to be continued...

Extras: Filter Print Post Top
Re: Post Your Gourmet Cultivation Picture of the Day [Re: RuffPastian] * 2
    #28847087 -

My blues were suffering thru the pnw heat wave.



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Re: Post Your Gourmet Cultivation Picture of the Day [Re: deadmandave]
    #28847601 -

Ouch. I didn't realize your greenhouse was outside. Hopefully it's in the shade and equipped with a cooling solution.

If it's not in the shade, have you considered putting up a canopy/tent to provide shade? I'm thinking of putting up artificial shade when I build my fruiting house if its location doesn't provide enough shade.


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----------END OF POST----------

RuffPastian's Teks:

MORELS STAGE 1: Sclerotia Production
MORELS STAGE 2 [OUTDOORS]: Flowerpot Morels

LC to BULK: AIO Bags
FC: Basic Auto-Tub

...to be continued...

Edited by RuffPastian (07/12/24 06:06 AM)

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: RuffPastian]
    #28848272 -

It's in a garage with an AC unit but everything still struggles.

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: deadmandave]
    #28848415 -

I know some small scale produce farmers who built walk-in coolers inside of their garages for storing produce and other cold items. It stays really cold in those coolers, but I don't know the exact temps they were running at. Felt like refrigeration temps, though.

I don't know if a walk-in cooler can be modified to provide enough FAE for mushroom cultivation. A possible solution would be to run pre-chilled air into the cooler for intake and exhaust only when CO2 levels are above a set threshold in order to minimize heat gain when doing air refreshes. In theory it is simple, but in practice putting together such a solution may be more complicated and expensive than it may be worth.

The basic idea would be to turn your greenhouse into a fridge/cooler and modify it for mushroom cultivation. This is just an idea, though. There are probably simpler, less expensive solutions that are readily available to you for keeping your mushrooms cold. If the heat isn't too common a problem for you, then short term solutions are probably cheaper than building a completely new setup or seriously modifying your existing setup. Fancy setups are nice, but not everyone has the kind of money required to invest in those. I know that's the case for me, so I'm doing a more primitive setup.


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----------END OF POST----------

RuffPastian's Teks:

MORELS STAGE 1: Sclerotia Production
MORELS STAGE 2 [OUTDOORS]: Flowerpot Morels

LC to BULK: AIO Bags
FC: Basic Auto-Tub

...to be continued...

Extras: Filter Print Post Top
Re: Post Your Gourmet Cultivation Picture of the Day [Re: RuffPastian]
    #28848718 -

Wavy edge and Supatheripper are in the process of building one right now, both different systems but both are working well so far (:


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

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: father_fungi]
    #28849776 -

father_fungi said:
P. Tuber-Regium Tubers!!  I have three 14A bags that have been sitting for almost a year.  Tubers were present this past fall, just not this big.  This one is the largest of them.  Measures approximately 6-8".  I'm going to try and fruit these when it gets hotter out.  From what I gather reading, and now experience, it seems they ONLY fruit from the tubers.






Wow! Those are some chunky stones! Where’s that culture from?




Here is a couple lb spawn bag that’s 10 months old. I don’t think it made too many stones, but it’s fruiting like crazy.

Edit: added a picture of back to better show the fruits.


In the Spring I spawned a different bag to two shoeboxes. I separated most the stones into one shoebox and cased into coir, the other shoebox I filled with all the spawn. The spawn fruited quicker and with a lot more fruits, but smaller and most aborted, probably due to less than ideal setup. The stone box took a bit longer to fruit, but produced bigger fruits. Think I was able to get a light print off those.

Edited by Om Namo Shivaya (07/12/24 11:54 PM)

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: Om Namo Shivaya] * 1
    #28850224 -

I was surprised to see pins in this blue oyster bag since the room is mid to high 70s, so I sliced it open over one of the bigger clusters. Guess we’ll see how it goes with the warmer temps.




Pretty sure these cultures suck but thought I’d ask you guys since I have zero experience with these species.

Enoki on left and Pioppino on the right




And finally, is it normal for pink oysters to be small?? I was happy about this pinset but it turned into two inch tall fruits. The culture is super fast the blocks are basically colonized by day 5 so I’m not sure what to think. The bag was only 2LB and unsupplemented though.



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LAGM2020

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: A.k.a]
    #28850272 -

Those cultures look okay to me.

Yeah, 2lb black unsupplemented is pretty small. Smaller fruits are to be expected.

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: Om Namo Shivaya] * 4
    #28850310 -

Took a couple weeks but finally tweaked my tubs for lions mane, meant for exotics but I haven’t made space for a tent yet, very happy though (:


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

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: 3.A.M]
    #28852814 -

3.A.M said:
Took a couple weeks but finally tweaked my tubs for lions mane, meant for exotics but I haven’t made space for a tent yet, very happy though (:



Very cool! Please tell us more about how you modified these tubs!
:tellmeastory:


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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: Post Your Gourmet Cultivation Picture of the Day [Re: Melgo] * 1
    #28852895 -

It’s just the same as a tent on a small scale, fogger and computer fan with holes lower down for exhaust (:


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

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: Farm3r] * 1
    #28852944 -



King trumpet oyster, black
24 bags were inoculated in a custom built raised SAB in total congruency. For every quart jar of spawn, I divided amongst 3 hardwood sawdust bags.

I plan to custom build a second hex enclosure for the remainder of our stock, which we will be lucky if we’re OUT of stock by days end. We will see what the demand at the market is and whether it calls for adjustments or revision.

I have a Martha enclosure with a functional exhaust and fresh air intake system. At some point I would like to add an inkbird to the mix but for now I’m slumming it…


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the favorite statement of your bitches parrot.

⁂ tail-lights, back-pockets, rearview mirrors ⁂

⁂ guides | grows | supreme air box | sporeaddict ⁂

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: fiddle_head]
    #28853220 -

Nice. 5lb bags? My guess is you sell out quickly at the market but I guess there are lots of variables.

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: deadmandave] * 7
    #28853449 -

Been running this lion's mane culture cloned from the grocery store on unsupplemented shredded Amazon boxes as a fun aside. It's going pretty well, though I'm sure yields would be better with more traditional methods.


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Re: Post Your Gourmet Cultivation Picture of the Day [Re: notthatsorry]
    #28853780 -

Are you heat treating the cb? I had good luck with oysters on cb using sodium percarbonate or lime to chemically pasteurize. I would slice the cb into long strips rather than smaller bite size pieces, the wet cardboard mashes together well regardless.

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: deadmandave]
    #28854224 -

Yea, I'm pasteurizing in a 13 gallon pot at 165F for 2 hours. The photo above is post heat treatment, drying to field capacity before getting stuffed into the bucket with the grain spawn.

I've run oysters just like this too, with about the same results (pretty good but not perfect.)

I'm just doing 2 buckets at a time, which is about max capacity for my biggest pot, and it takes quite a while to get the water up to temp. I bet chemical treatment is a lot more efficient for really large batches.

Edited by notthatsorry (07/14/24 07:23 PM)

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: notthatsorry] * 9
    #28857340 -


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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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