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Re: The Gourmet Cultivation Discussion Thread [Re: MycCycle] * 2
    #29108300 -

MycCycle said:
Hey guys,
I'm just getting ready to make some blocks for Oysters and Reishi.
I've never done this before so I just wanted to ask whether I'm on point or whether I should order in something else for this to yield well.

I see that mycosispeon is mentioning similar ratios, but I have a feeling that I'm missing something.


78% Oak pellets
20% Wheat bran
2% Gypsum

Add the dry weight of that in water.
Mix well and ensure proper field capasity.
Bag.
Sterilise.

Spawn at 1:10.


I'm a bit lost on this side of the playground :confused:



I"m not at all sure how the wheat bran impacts this but what I found from a lot of suggestions was that by weight, with the sawdust pellets, is 60% water and 40% pellets by weight. That's what I did on my first Oysters and Lions Mane grow and it came out great. Both are fruiting now.

The way I grew is I colonized a jar of grain and then transferred it to the sawdust pellets so I figured there was plenty of grain in there from my spawn and didn't add bran to the mix. It colonized the bag super fast. Oysters far more aggressive than Cubes from that standpoint. I think contams are much less of an issue, but again, I'm really new so I could be wrong.

Was pretty surprised by how much the sawdust pellets expanded in volume from the hydration. By comparison, they were nowhere near as hydrated as field capacity by comparison, but definitely moist and very fluffy.

Today's harvest from a relatively small bag with that formula.  260 grams wet.



1st Flush from same mix from a PP5 Jar about a week ago. This was my first flush ever growing non actives. They tasted GREAT in a shrimp scampi pasta dish.



--------------------
“Order is needed by the ignorant but it takes a genius to master chaos.”
― Einstein


Edited by KauaiOrca (01/30/25 08:09 PM)

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Re: The Gourmet Cultivation Discussion Thread [Re: MycCycle] * 1
    #29108478 -

That should be a good recipe for oysters, but 60-65% hydration would be better. (Go for added water being 60% of total weight as KauaiOrca suggests and you'll be somewhere in the right range, since your pellets and bran also will have a bit of moisture, probably around 6%.) Your idea of field capacity will probably fail you here (we make cube substrates waaaay wetter than 65%); just go by proportion of water mass to total mass.

From what I've read, reishi actually prefers unsupplemented sawdust. You could even just hydrate the pellets with boiling water, not sterilize, and inoculate in open air. Bran may not hurt, but it's extra effort for probably no gain.

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Re: The Gourmet Cultivation Discussion Thread [Re: Phaethon]
    #29108552 -

Try to get ~60% water content. So if your dry materials end up being 400g, use 600g water to equal 1000g total.

If dry mass is a weird number like 666g just divide it by .4 to get total mass and subtract 666 to find the amount of water to add.

*:lol: I'm late to the hydration level party

Edited by deadmandave (01/30/25 11:48 PM)

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Re: The Gourmet Cultivation Discussion Thread [Re: deadmandave]
    #29109083 -

Any Shiitake growers out there? How brown do you let bags get before putting into FC?

Edited by mycosispeon (01/31/25 12:48 PM)

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Re: The Gourmet Cultivation Discussion Thread [Re: mycosispeon]
    #29109413 -

Been a while since I did shiitake but I would wait until they're 90% browned

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Re: The Gourmet Cultivation Discussion Thread [Re: deadmandave]
    #29109558 -

Perfect :thanx:

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Re: The Gourmet Cultivation Discussion Thread [Re: mycosispeon] * 3
    #29111552 -

My harvest this morning from 4 PP5 jars! 



So stoked that my first non actives grow turned out so well. Eager to try Chestnuts next after I get a bunch more Lions Mane and Blue Oysters going.


--------------------
“Order is needed by the ignorant but it takes a genius to master chaos.”
― Einstein


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Re: The Gourmet Cultivation Discussion Thread [Re: KauaiOrca] * 1
    #29115955 -

I bought a bag of hay stretcher.

Has a few different carb sources in it but also alfalfa and some different grain hulls.  Soy and wheat.

Masters mixes out of my price range and soy hauls aren't affordable either.

My hope is that it will work like Master's mix I'm trying 50/50 with the sawdust.  Rice bran was my go-to before as far as supplementation.

I should probably do a side-by-side with my regular mix but we'll see how much energy I have.

I'll drop back in when I have some results.


--------------------
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: tree frog] * 1
    #29116688 -

Anyone here been successfully long term storing gourmet cultures in distilled water / cryovials?


--------------------
Being pissed on does not make you a real man.

...OR DOES IT?

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Re: The Gourmet Cultivation Discussion Thread [Re: Guerrilla] * 1
    #29116721 -

Distilled water is a good method so I've heard. I use nutrient free Agar plates to store cultures.

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Re: The Gourmet Cultivation Discussion Thread [Re: deadmandave] * 2
    #29116921 -

Can confirm that it works for lions mane.


--------------------
Stoned Gummys | BRF Pucks | Primo Reusable Plates | Easy LI 4 Preserv & Propo
"Psychedelics are powerful substances. Nothing that powerful is completely safe... and nothing completely safe is that powerful!" - Abigail Calder at ALPS 2023
Don't Panic

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Re: The Gourmet Cultivation Discussion Thread [Re: ReverendMyc] * 2
    #29116976 -

ReverendMyc said:
Can confirm that it works for lions mane.



Yeah, I'm getting back into gourmets and my plan is to use your EZ LI for storage and inoculation.

Distilled water storage, as far as I know, started with people trying to figure out how to preserve high temperature gourmets like pink oysters.

Anyway, I've used it in the past for other cultures. Not in the easy LI, but in little cryo vials (which frankly are a pain, so I much prefer the media bottles).


--------------------
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: Mycolorado] * 1
    #29117566 -

Thanks for the input on the sawdust blocks!

Ended up with 5x 4lbs bags.
Went for
85% oak pellets.
15% bran
Added about 1,5-2% of gypsum as well.
60% hydration.

I'll use these for the Oysters and make some without supplementation for the Reishi and see how it goes.







Now I'm onto the next question:
My retort pulls a vacuum, but the bags didn't make a vacuum seal.
Is it so that it most likely is a "me" issue, or are those cheap bags usually the problem?

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Re: The Gourmet Cultivation Discussion Thread [Re: MycCycle] * 1
    #29117953 -

Cheap bags can definitely be a problem.  If you're using an impulse sealer I've also found they tend to cut before they seal properly.

But yeah if those bags didn't seal during the cooling, then they are not sterile. 

I only use unicorn brand bags.  I believe mushroom media online sells them in smaller quantities if you don't want to order a bunch from the manufacturer.


--------------------
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: MycCycle]
    #29118043 -

How long did you let them cool before removing? The bags develop the seal as they cool and trapped steam condenses. So if you're in a hurry, that might not happen before you try to remove them. (Assuming of course that the bags were good to begin with.)

If the autoclave drew a vacuum, maybe it got enough time...but I suspect the surrounding gas cools faster than the gas trapped in the bags.

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Re: The Gourmet Cultivation Discussion Thread [Re: tree frog] * 1
    #29118065 -

Gotcha, Princess! ☺️

I’ll try to get my hands on the unicorn bags while hoping these don’t fail me ☺️


Phaethon, I waited over night before releasing the vacuum.
Looking back I think I should try to give them at least 24 hours before pressurising the autoclave.
They were still warm when I removed them ☺️

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Re: The Gourmet Cultivation Discussion Thread [Re: MycCycle] * 1
    #29118071 -

Mine usually aren't cool all the way either. And as long as they are the good bags they seal fine.

I do let them cool for a good 12 hours before opening. But I pulled some out this morning and they were warm to the touch and sealed fine.

That's with a presto though, I don't know with the autoclave.


--------------------
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: deadmandave]
    #29119156 -

hey deadmandave! i'm back once again - life keeps lifing so been distracted from my mushrooming. 

but i was curious about storage of cultures.  i have some LC syringes that i expanded to liquid lc jars.  they are sitting in those jars still, but one developed black spots throughout so it's getting chucked.  i don't seem to be using as much lc as i would have hoped, but don't want to buy a new lc syringe every time.  so are you putting those plates in a fridge? or just letting them sit on a shelf?  and what agar recipe do you use then if not including the light malt?

after battling with my new setup, i feel like im back at square one with all this haha, but i still get a kick out of it


--------------------

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Re: The Gourmet Cultivation Discussion Thread [Re: taku]
    #29119277 -

Taku! Welcome back. The recipe is simply 20g Agar and 1000ml water. Sterilize for at least 20 minutes at 15psi. Pour once cool to the touch.

Inoculate the plates and give them 2 weeks to grow out. Without nutrients their mycelium will be very hard to see but it should reach the edge of the plate. Pop them in the fridge (I keep them in an insulated bag to reduce temp swings) and they should be good for a few years like that.

Without nutrients the mycelium go into a preservation state, not doing much metabolic activity. This is the same reason storing pieces of Agar in sterile water will work as well.

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Re: The Gourmet Cultivation Discussion Thread [Re: deadmandave]
    #29119336 -

awesome, years of preservation is what i am looking for.  i assume when you are ready to use it, you just take a wedge and put it back into the fridge.  i got to get more comfortable with agar, have only dabbled once or twice.

will i be able to see the myc when i hold the dish to the light?


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


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