ThurmanMurman said:

ReverendMyc said:

Never thought of that but I like it. Do you prep them like a no pour? Do you shake the jars after a few days and a couple of weeks? Seems like a pretty good way to confirm lids.

I'm gonna do this with the next jar that fails on me. Nice one, sir.

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Yes, I treated them like no pours and then let them sit. I didnt shake, but that probably would have been a good idea!

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cybork said:

LewDoja said:

cybork said:

The benefit of sourcing it yourself, is that you can better change the levels. Some use 4% sugar (and some 1%), and some higher and some even 0% sometimes. And also for agar you can differ, based on how hard or soft you want the agar plate. I use 4% by default with my standard local brand.

Good luck with your agar journey!

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Holy hell batman - 4% agar.

I bet you never have any problems with bacteria, eh?

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Yes, 4%. If I do less with this brand, some of the dishes stay liquid. Tried a lot, but all the time with less than 4%. I THOUGHT THAT WAS NORMAL

Not sure what you mean with no problems with bacteria. Frankly most times when I have contaminants, they more look like black and green molds. But not really sure whether those are bacteria or molds. Mostly the things are fluffy, not like wet dirty spots.

Edit+: Don't take my word for the 4% agar. Recipes mention lower %. For example here: https://www.shroomery.org/forums/showflat.php/Number/28959224

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callmehippie said:

are the lids for Wide Mouth Jars universal?


Like do the wide mouth half pint, Pint, And qt jars all have the same size lids?

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Phaethon said:

If you leave the lid on, you can take tissue samples from the substrate itself, and clone whole mushrooms (even the outside should be sterile if it's never contacted unfiltered air). They won't grow very pretty without fresh air, though.

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Jrey16 said:

There is this guy that is pretty well known here in my country for growing pans. Looking at his pics and videos it looks like he is growing it outside in open air on the ground.  It looks like he just puts the substrate on the ground outside and mixes the grain spawn in. Is it possible to cultivate pans like that? If so, I'll go ahead and try cultivating pans outside because I'm kind of scared to grow pans for my first time in the same small room that might cause contaminants where I got a bunch of projects and cubes growing. Or maybe I'm just being a pussy lol. But I am running out of space though. We live in a hot and humid country where pans is easily found growing on the ground.

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BonsaidMycelium said:

Hey all,

Finally had a small but successful harvest a few days ago. Would like to thank you all for the help.

A little over a week ago I inoculated 6 grains jars with various strains, one in brown rice, one in millet. Followed standard recommended prep methods. Starry Night, JMF, GT respectively. 2 days ago I did break and shake. The starry night recovered really fast.

How am I looking? Yeah, I definitely overfilled the millet jars

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goodfriend said:

Am trying to squeeze out a 3rd flush from this tub of GTs, but I’m afraid contamination may have finally caught up. Somewhat new mildewy scent. See upper left quadrant for the small fruits but also some brownish stuff that looks unfamiliar to me. Should I see how this tub plays out or toss it? I was surprised to even see pins at all and there’s a few

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towerofbabel said:

Hey all!



This is my first time using agar. I wanted to post a picture of the plates and see how they are doing. I put them together on 2/20 so they've had five days for the mycelium to grow. How do they look to you experienced folk?

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