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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: RoscoeReturns] * 3
    #29080578 -

Started hen of the woods on the 23rd of December. I’ve always heard that these are very slow growing and take about four months to fruit.  I checked in today and was surprised at the rate the mycelium is taking off. 

Hardwood sawdust/wheat germ block and generous amounts of grain spawn. I’m pretty excited because I’ve never tried miatake before

The bag on the right I messed up and put in less water than I intended.  It’s growing, but much slower.


Edited by Fezzgig (01/07/25 09:18 PM)

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: Fezzgig] * 7
    #29080623 -





2 bags of reishi.
Weaker bag is masters mix.
Stronger bag is sawdust bran.
Antlers from both bags fused together, and the antler from the weaker bag looks really healthy, just like the stronger bag, under the fused portion


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Re: Post Your Gourmet Cultivation Picture of the Day [Re: space.madness] * 6
    #29081677 -

That's super cool how the fruit bodies don't lose the capacity for anastomosis and now I want to see somebody fuse a bunch of bags to make the giga antler or something. Please do it for like science

My first flush of enokitake. Thought I'd give side fruiting a try.


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"If it smells like miso and tastes like miso,
                          ...it is probably not the best miso."

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: mboehm]
    #29081835 -

Very cool to see them grown like that with a more natural looking mushroom.

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: mboehm] * 2
    #29081840 -

Is there any difference in taste or texture (chewy) with these vs the normal (cultivated) look. 

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: LewDoja]
    #29082082 -

Not sure, think its mostly for the different visual aesthetic. I will say it seems like yields are a little less side fruiting since the stems are still quite thin but now also pretty short. Texture wise a little more dainty but that may be down to letting the caps mature a bit more.


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"If it smells like miso and tastes like miso,
                          ...it is probably not the best miso."

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: mboehm] * 4
    #29083859 -

I'm on the never ending path to finding the perfect oyster. Various strains oysters. King blue is not what I expected. It looks pretty common to me.








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Re: Post Your Gourmet Cultivation Picture of the Day [Re: space.madness]
    #29084294 -

What kind of temps are you working with? I've noticed color really depends on temps and lighting.

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: deadmandave] * 2
    #29084409 -

Right now it's 80f +/-5. The king blue had a lot more stem than I was expecting.. or maybe the vendor sent a common blue oyster, and not the blue x elm

King of pearl and king blue takes substantially longer to fruit.

I also have this handsome buddy growing.



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Re: Post Your Gourmet Cultivation Picture of the Day [Re: space.madness] * 2
    #29084634 -

Lower your temps to 60f if possible to really give them deep colors and firm crisp texture also the leggy ones might have higher FAE requirements not necessarily the genetic phenotype just environmental factors so I’d play around with them a little more before scraping the strains all together


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Re: Post Your Gourmet Cultivation Picture of the Day [Re: 7Suns] * 7
    #29084717 -





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Method for Small Scale Casing Pasteurization

How much really fits in a 00 capsule?

Micro and Macro Mushroom Photography

Can you freeze mycelium?


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Re: Post Your Gourmet Cultivation Picture of the Day [Re: RoscoeReturns]
    #29084847 -

Beautiful herecium... nice puffball. Which strain is that? By chance, is that Lions beard?


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Re: Post Your Gourmet Cultivation Picture of the Day [Re: space.madness]
    #29084887 -

space.madness said:
Beautiful herecium... nice puffball. Which strain is that? By chance, is that Lions beard?


Thank you. I don’t really know what strain. It was a generic Lion’s Mane LC I bought from a supplier a few years ago. I’ve been keeping it alive on agar, and fruiting one or two blocks a month ever since.


--------------------
Method for Small Scale Casing Pasteurization

How much really fits in a 00 capsule?

Micro and Macro Mushroom Photography

Can you freeze mycelium?


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Re: Post Your Gourmet Cultivation Picture of the Day [Re: RoscoeReturns] * 5
    #29085948 -

space.madness said:
Right now it's 80f +/-5. The king blue had a lot more stem than I was expecting.. or maybe the vendor sent a common blue oyster, and not the blue x elm

King of pearl and king blue takes substantially longer to fruit.


This is how my king blues typically look at 60F


I find them to be one of my fastest and most reliable cultures. Aggressive pinner too. Harvest is usually 7-10 days from introduction to fruiting. It is susceptible to blotch...maybe more so than other oysters? Some that I've shared them with have reported a slightly bitter taste.


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"If it smells like miso and tastes like miso,
                          ...it is probably not the best miso."

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: mboehm] * 1
    #29086920 -

Wow. That is gorgeous. The pins are hypnotic. I get lost in thought just staring at it.

It blows me away to see the different phenotype expressions and growth requirements within the same species.

I'm always jealous of all of your guys' vibrant coloring. I'm just happy that I'm able to get fruits in my warm climate. Where I live, I don't have any of the common edibles here in the wild. Glad they are happy growing in my warm house.


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Re: Post Your Gourmet Cultivation Picture of the Day [Re: space.madness] * 4
    #29086957 -




Blue oyster on masters mix 6lb block.
Super fast colonizer on grain. As fast as 4 days on WBS from LC.
23 days from spawn to harvest.

Special thanks to deadmandave for the culture. Super meticulous in preserving solid genetics.


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Re: Post Your Gourmet Cultivation Picture of the Day [Re: space.madness] * 3
    #29089161 -



Cloning some wild winter oyster



A bunch of culture backups. Look forward to getting them to fruiting.

These cultures are taking longer than they should be. Contacted the vendor as I believe these may have eaten through their food source.


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Being pissed on does not make you a real man.

...OR DOES IT?

Edited by Guerrilla (01/15/25 07:03 AM)

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: Guerrilla] * 3
    #29092394 -

pleurotus columbinus, i wish they stayed this blue, rips through straw


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Currently hovering between lurking and post&ghost.  Time to lurk and get to work

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: whiski]
    #29092464 -

That's awesome.. how big is that bag and what is that bag?

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Re: Post Your Gourmet Cultivation Picture of the Day [Re: LewDoja]
    #29092580 -

5 gallonish bag? Smallest trash bag at dollar store. Pre chopped compressed straw bale from tractor supply, soaked in pickling lime brine for a few days.  Probably 2lb of oat spawn to 10lb of wheat? Straw.  Everything oyster liked it, aside from pinks and black pearl kings.


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Currently hovering between lurking and post&ghost.  Time to lurk and get to work

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

Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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