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deadmandave
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Registered: 02/16/10
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Re: The Gourmet Cultivation Discussion Thread

[Re: taku]
#29119388 - 02/09/25 12:10 PM (1 year, 8 months ago)

I make about 8 copies per species and when I use one I then trash it for my own peace of mind. I pull from the cold storage 4 times per year to revitalize cultures, probably overkill but again it's for peace of mind.

If you're clean and careful you could take a wedge to nutrient Agar and preserve the remaining back into the fridge.

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tree frog
sapphic love muffin

Registered: 03/31/14
Posts: 7,049

Re: The Gourmet Cultivation Discussion Thread

[Re: deadmandave]

1
#29119423 - 02/09/25 12:49 PM (1 year, 8 months ago)

Posting these here for MycoCycle and anyone else that needs a visual reference.

How sealed bags look out of the PC.

These are a bit underfull. Over corrected.

This batch was over full, hence the overcorrection above. You can see how it didn't cling to the bottom as well. But it still sealed while cooling.

--------------------
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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taku
° shapeshifter ∆

Registered: 12/05/20
Posts: 902
Loc: Canada

Last seen: 1 year, 3 months

Re: The Gourmet Cultivation Discussion Thread

[Re: tree frog]
#29120507 - 02/10/25 07:42 AM (1 year, 8 months ago)

hey treefrog

the bags in the second set of photos don't seem overly full. the seal is what keeps other fungus and bacteria out, but once you open the canner, all bets are off. so it's best to open your canner in front of the flow hood, or, if not possible, to wipe down the outside of the bags with iso before use.

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

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tree frog
sapphic love muffin

Registered: 03/31/14
Posts: 7,049

Re: The Gourmet Cultivation Discussion Thread

[Re: taku]
#29120532 - 02/10/25 08:16 AM (1 year, 8 months ago)

Yeah, I wipe the bags with iso. I don't have an autoclave, so my understanding is the PC isn't sterile on the inside anyway once it cools. Unlike an autoclave. So opening it in the flow doesn't really save from wiping with iso.

I was mostly posting as MycoCycle had messaged me asking if their bags should look almost vacuum sealed coming out of the PC (rather than having a bunch of air in them). I just posted the pictures here for them instead of in the PM in case anyone had similar questions.

The second bags were too full. I could barely fit four in my PC. That was my experiment with hay stretcher. It's not nearly as dense as sawdust so going off weight made my bags overly bulky. But then I dialed the weight back for the sawdust bags, and they came out thinner than I wanted :shrug:

:shrug:

--------------------
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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deadmandave
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Registered: 02/16/10
Posts: 3,982
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Re: The Gourmet Cultivation Discussion Thread

[Re: tree frog]

1
#29120704 - 02/10/25 12:16 PM (1 year, 8 months ago)

if you let the canner cool down in front of the flow hood then the inside will remain close to sterile.

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MycCycle
Searching

Registered: 04/13/24
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Re: The Gourmet Cultivation Discussion Thread

[Re: tree frog]

1
#29121003 - 02/10/25 05:49 PM (1 year, 8 months ago)

Yeah, I either have to open the valve at high temps or be very careful when equalising the pressure.
If I open it as you'd do when removing the weight on the PC, the jars either crack or remain filterless :laugh:

:laugh:

I really appreciate you posting those pictures, it's a great reference. Thank you! :smile:

:smile:

--------------------
= Pressure needed to reach 121C/250F, should you decide not to vent =
= Cabin Sequestering FAQ (to roof, or not to roof?) =

"Assumption is the mother of all fuckups"

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Lithop
integral birth

Registered: 04/09/22
Posts: 3,264
Loc: 🛸

Re: The Gourmet Cultivation Discussion Thread

1
#29121480 - 02/11/25 08:51 AM (1 year, 8 months ago)

Got an Enoki LC on the way!
:howveryexciting:

:howveryexciting:

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tree frog
sapphic love muffin

Registered: 03/31/14
Posts: 7,049

Re: The Gourmet Cultivation Discussion Thread

[Re: Lithop]

1
#29121702 - 02/11/25 12:04 PM (1 year, 8 months ago)

Nice! I have a jar of wild enoki going that's almost finished. Bags running now for them.

It's a warm weather strain. Looking forward to seeing what it does.

--------------------
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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Lithop
integral birth

Registered: 04/09/22
Posts: 3,264
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Re: The Gourmet Cultivation Discussion Thread

[Re: tree frog]
#29121731 - 02/11/25 12:43 PM (1 year, 8 months ago)

Bodacious- have you enjoyed seeing them grow?
I decided to give some a go while my fruiting space is so fuckin cold.
:lol:

:lol:

Interesting as well on the strain, good luck with them! I've never even heard of warmer weather enoki, only ever seen the skiny white commercial filiformis and wild velutipes like:

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tree frog
sapphic love muffin

Registered: 03/31/14
Posts: 7,049

Re: The Gourmet Cultivation Discussion Thread

[Re: Lithop]

3
#29121741 - 02/11/25 12:51 PM (1 year, 8 months ago)

I tried running some of the white ones last winter and didn't get much out of them.

Then my partner picked up some nice ones from the grocery store and I really want to cook more with them.

This is from the vendor website.

Grows at warmer temps.
Substrate:Hardwood sawdust
Colonizing/Fruiting Temps:70-75F/40-85F

If it does nearly that well for me I will post some pictures and feel free to hit me up for a culture :smile:

:smile:

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

Extras:

Lithop
integral birth

Registered: 04/09/22
Posts: 3,264
Loc: 🛸

Re: The Gourmet Cultivation Discussion Thread

[Re: tree frog]

1
#29121843 - 02/11/25 01:54 PM (1 year, 8 months ago)

I have read they can be sparse the white ones. Noodley.
And nice one cheers, it would be great to see that many popping off eh!
I'm trying to cook more mushrooms too (just in general, not more enoki)
For dinner tonight I fried up a mix: chanterelle, shiitake, pink oyster & eryngii + one unknown just labeled "wild mushroom" :lol:

:lol:

in some butter with a grilled grain roll and some salad.
:homerdrool:

:homerdrool:

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mycosispeon
Goofy's bastard child

Registered: 05/17/23
Posts: 845
Loc: PNW

Re: The Gourmet Cultivation Discussion Thread

[Re: Lithop]

2
#29123193 - 02/12/25 03:58 PM (1 year, 8 months ago)

When are Shiitake ready to harvest?

--------------------
LAGM 2.024

The Hitchhiker's Guide to the Shroomery | Pastywhyte’s Ez dialed monotubs | Clean spawn checklist for the new grower | How I do Rye Berry Prep | Frank's Simple Coir/Verm Tek | Stro's Cleaning and Isolating On Agar

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Phaethon
Hobbyist

Registered: 07/04/22
Posts: 1,270
Loc: Colorado

Re: The Gourmet Cultivation Discussion Thread

[Re: mycosispeon]

1
#29123785 - 02/13/25 01:47 AM (1 year, 8 months ago)

They're ready when the caps start to unfurl. They'll keep longer in the fridge if they're still curled in a bit (like half to three quarters of the gills exposed).

Those look a bit mutated. Shiitake is kinda sensitive to high supplementation and/or spawn rate - did you use a lot of spawn (more than half a pound or so if unsupplemented, probably half of that if supplemented) or more than 20% bran?

They also like to fruit fully out of the bag (in a fairly humid environment). I'm surprised you don't have a ton of pins inside the bag.

Should be delicious anyway, and maybe a little more uniform on the next flush. :smile:

:smile:

Getting another flush is a little annoying - let the block dry out for a week or two, then keep it submerged in cold water overnight and put back in the fruiting chamber - but that block probably has a lot left in it.

--------------------
LAGM 2026 grow log | My library/trade list

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mycosispeon
Goofy's bastard child

Registered: 05/17/23
Posts: 845
Loc: PNW

Re: The Gourmet Cultivation Discussion Thread

[Re: Phaethon]
#29123803 - 02/13/25 02:17 AM (1 year, 8 months ago)

Phaethon said:

They're ready when the caps start to unfurl. They'll keep longer in the fridge if they're still curled in a bit (like half to three quarters of the gills exposed).

Those look a bit mutated. Shiitake is kinda sensitive to high supplementation and/or spawn rate - did you use a lot of spawn (more than half a pound or so if unsupplemented, probably half of that if supplemented) or more than 20% bran?

They also like to fruit fully out of the bag (in a fairly humid environment). I'm surprised you don't have a ton of pins inside the bag.

Should be delicious anyway, and maybe a little more uniform on the next flush. Getting another flush is a little annoying - let the block dry out for a week or two, then keep it submerged in cold water overnight and put back in the fruiting chamber - but that block probably has a lot left in it.

Thanks Phaethon. I'm going to harvest these two right now then.

Mutated huh? Let's see... this was in the first batch of sub bags that I tried my own "masters mix" -- it was 80% HWFP and 20% wheat bran. I used an entire quart of spawn for it. I have never weighed my spawn before but perhaps that's where the problem was?

What do you mean "fruit fully out of the bag"? Just that you expect a more even pinset?

Thanks for the tip on the second flush!

--------------------
LAGM 2.024

The Hitchhiker's Guide to the Shroomery | Pastywhyte’s Ez dialed monotubs | Clean spawn checklist for the new grower | How I do Rye Berry Prep | Frank's Simple Coir/Verm Tek | Stro's Cleaning and Isolating On Agar

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tree frog
sapphic love muffin

Registered: 03/31/14
Posts: 7,049

Re: The Gourmet Cultivation Discussion Thread

[Re: mycosispeon]

1
#29123863 - 02/13/25 04:03 AM (1 year, 8 months ago)

I'm commenting about shiitake, but really I run all of my gourmets this way so it's more general than that.

Anyway, I make my bags with 15% bran. And one quart of grains I use to inoculate at least four bags. If I have six bags made or eight, I will use that jar to inoculate all of them.

The bran is doing most of the heavy lifting. So, grains can go a long way.

And yeah, a whole quart of grains in a 20% supplemented bag is a lot of nutrition for most gourmets. Hence the mutations.

Edit: Getting the lab set back up now that I have space again. Feels good to have a bunch of gourmets colonizing.

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

Edited by tree frog (02/13/25 04:10 AM)

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RoscoeReturns
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Registered: 02/13/18
Posts: 3,129
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Re: The Gourmet Cultivation Discussion Thread

[Re: mycosispeon]

2
#29123926 - 02/13/25 06:59 AM (1 year, 8 months ago)

mycosispeon said:

Phaethon said:

They're ready when the caps start to unfurl. They'll keep longer in the fridge if they're still curled in a bit (like half to three quarters of the gills exposed).

Those look a bit mutated. Shiitake is kinda sensitive to high supplementation and/or spawn rate - did you use a lot of spawn (more than half a pound or so if unsupplemented, probably half of that if supplemented) or more than 20% bran?

They also like to fruit fully out of the bag (in a fairly humid environment). I'm surprised you don't have a ton of pins inside the bag.

Should be delicious anyway, and maybe a little more uniform on the next flush. Getting another flush is a little annoying - let the block dry out for a week or two, then keep it submerged in cold water overnight and put back in the fruiting chamber - but that block probably has a lot left in it.

Thanks Phaethon. I'm going to harvest these two right now then.

Mutated huh? Let's see... this was in the first batch of sub bags that I tried my own "masters mix" -- it was 80% HWFP and 20% wheat bran. I used an entire quart of spawn for it. I have never weighed my spawn before but perhaps that's where the problem was?

What do you mean "fruit fully out of the bag"? Just that you expect a more even pinset?

Thanks for the tip on the second flush!

He means that you’ll get much better results with shiitake if you take the block completely out of the bag and place it in your fruiting chamber. Shiitake will fruit from all side of the block, even the bottom if on a wire rack. The more exposed surface, the more mushrooms.

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Phaethon
Hobbyist

Registered: 07/04/22
Posts: 1,270
Loc: Colorado

Re: The Gourmet Cultivation Discussion Thread

[Re: RoscoeReturns]

2
#29124371 - 02/13/25 01:24 PM (1 year, 8 months ago)

Thanks Roscoe and tree frog, and sorry I didn't write super clearly, mycosispeon.

A quart jar of grain spawn filled to leave some head room is about a pound. For supplemented bags, I also use about one quart jar over 4+ bags. For unsupplemented shiitake bags, I usually use one quart for two bags.

Getting shiitake ready for fruiting:

- Wait 3 months (an eternity) for bags to get nice and brown
- Cold shock (optional but seems to reliably speed up pinning) - I put the bags outside if it's not below freezing, otherwise in my garage, overnight
- Strip and rinse - take out of the bags and spray with cold water. Rinse most of the metabolites off.
- Slap a few times (no idea whether this actually helps since I just do it; supposedly another pinning trigger, like a log falling to the ground)
- Put in the fruiting chamber, on a wire rack or otherwise raised off any solid floor or shelf

Edit: pics!

In 66 qt tub a few days after strip and rinse

Harvest (not sure if same blocks but def. same batch; maybe slightly more mature than ideal)

--------------------
LAGM 2026 grow log | My library/trade list

Edited by Phaethon (02/13/25 01:29 PM)

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tree frog
sapphic love muffin

Registered: 03/31/14
Posts: 7,049

Re: The Gourmet Cultivation Discussion Thread

[Re: Phaethon]
#29124402 - 02/13/25 01:49 PM (1 year, 8 months ago)

Gorgeous!

I'm going to follow your method. I'm still learning shiitake and have just been consolidating, slapping, and then putting them in the tent. Your pinsets put mine to shame.

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

Extras:

spasm666
Stranger

Registered: 06/14/17
Posts: 1,021
Last seen: 1 month, 13 days

Re: The Gourmet Cultivation Discussion Thread

[Re: tree frog]
#29124687 - 02/13/25 05:41 PM (1 year, 8 months ago)

Nice shiitake there! I'm just learning the ropes with this species. I have my FC's dialed in for oysters and I have very, very much FAE and circulation fans so it gets kinda windy there, which apparently isn't that good for shiitake. I think they need more RH% too, and I'm not willing to up it from current RH% as my oysters and LM won't like any more. Would it be a good move to put some cover around the shiitake blocks? Like big totes without lids or just tape some plastic panels as walls around the shelves they're in? Of course not all enclosed to ensure breathing.

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mycosispeon
Goofy's bastard child

Registered: 05/17/23
Posts: 845
Loc: PNW

Re: The Gourmet Cultivation Discussion Thread

1
#29124735 - 02/13/25 06:02 PM (1 year, 8 months ago)

Thank you all for the sound advice/tips. Updating my notes for the next iteration. Good stuff
:seriousthankyou:

:seriousthankyou:

--------------------
LAGM 2.024

The Hitchhiker's Guide to the Shroomery | Pastywhyte’s Ez dialed monotubs | Clean spawn checklist for the new grower | How I do Rye Berry Prep | Frank's Simple Coir/Verm Tek | Stro's Cleaning and Isolating On Agar

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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms

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