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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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Re: The Gourmet Cultivation Discussion Thread [Re: deadmandave]
    #29159928 -

Quick question about master's mix.

Half hardwood sawdust and half soy hulls, right? And they are NOT pelletized in the common 50:50 mix, or is the wood HWFP?

I've just scored a supply of alder sawdust (not pelletized) and I might score some soy hulls but they will be pelletized. That will mess up the 50/50 ratio?


EDIT: And this can be done in atmospheric steamer or does it need to be truly sterilized under pressure?

Edited by spasm666 (03/16/25 04:07 PM)

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Re: The Gourmet Cultivation Discussion Thread [Re: spasm666]
    #29160015 -

spasm666 said:
Quick question about master's mix.

Half hardwood sawdust and half soy hulls, right? And they are NOT pelletized in the common 50:50 mix, or is the wood HWFP?

I've just scored a supply of alder sawdust (not pelletized) and I might score some soy hulls but they will be pelletized. That will mess up the 50/50 ratio?


EDIT: And this can be done in atmospheric steamer or does it need to be truly sterilized under pressure?


Do 50/50 by dry weight. Just make sure your sawdust isn't really fine like flour. HWFP are great because the particle size is ideal. I think you can steam them, but it takes a long time. Because they're supplemented, they're usually sterilized.

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Re: The Gourmet Cultivation Discussion Thread [Re: bambus]
    #29160505 -

Oh lol right, of course it's 50/50 by weight be the form pellets or loose. Thanks for the reply.

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Re: The Gourmet Cultivation Discussion Thread [Re: spasm666]
    #29171016 -

Another noob question:

When calculating yield per wet weight of substrate, is the sub weight usually measured before or after inoculation? In other words, with or without spawn?

And what about moisture content of substrate, with or without spawn?

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Re: The Gourmet Cultivation Discussion Thread [Re: spasm666] * 1
    #29171039 -

I think sub weight should include spawn when calculating biological efficiency. If you add a lot of spawn it will make a difference.
When figuring out moisture content the spawn isn't factored in because theoretically it is all hydrated on its own to the correct amount.
You should be aiming for +/- 60% relative to the dry bulk sub ingredients. Hope that helps.

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Re: The Gourmet Cultivation Discussion Thread [Re: bambus]
    #29177080 -

Looking for info from anyone that has kept their fruiting blocks refrigerated for a period of time?

My understanding tells me they'll be good for a while, just want to check if there were any issues with certain species, or if it impacts fruiting when they are pulled out.


--------------------
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
    #29177118 -

I used to keep oyster blocks in the fridge for 2 weeks before spawning.

Not sure it's relevant to all gourmets.

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Re: The Gourmet Cultivation Discussion Thread [Re: Guerrilla] * 1
    #29177126 -

Guerrilla said:
Looking for info from anyone that has kept their fruiting blocks refrigerated for a period of time?

My understanding tells me they'll be good for a while, just want to check if there were any issues with certain species, or if it impacts fruiting when they are pulled out.


I wouldn't put anything that a vendor won't ship during the cold weather months into the fridge.  Pink Oyster and King Tuber are the two cultures I'm currently running that fall into this category.  On a block, they might survive awhile.  But I wouldn't risk it.


--------------------
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
    #29181182 -

Second flush of Pioppino failed as well. Had a beautiful pinset but all fruits aborted before caps opened despite my efforts to maintain humidity. Thoughts?



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

Edited by mycosispeon (04/07/25 12:19 PM)

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Re: The Gourmet Cultivation Discussion Thread [Re: mycosispeon]
    #29181300 -

Too much fae??:shrug:

Just cutting a corner off the top might be better

Edited by LewDoja (04/07/25 02:35 PM)

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Re: The Gourmet Cultivation Discussion Thread [Re: LewDoja]
    #29181403 -

Doubtful I think. I keep all of my gourmets in these 16-qt tubs with the lids latched (unless i'm misting). Each has four 2" SFDs


--------------------
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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Re: The Gourmet Cultivation Discussion Thread [Re: mycosispeon]
    #29198385 -

I know pp5 sucks to see shit through but it's what I use.
Does this look like blue king oyster mycelium from what you can see?


--------------------
Pastywhyte’s Ez dialed monotubs
My Miraculix Potency Test Results
The Hitchhiker's Guide to the Shroomery
My Museum
REV'S Tested: Dehydration temperature vs potency





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Re: The Gourmet Cultivation Discussion Thread [Re: Bigworm] * 3
    #29198423 -

Looks like mycelium

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Re: The Gourmet Cultivation Discussion Thread [Re: LewDoja]
    #29200461 -

Sterilized my first couple bags of hwfp and alfalfa pellets, boy oh boy does it stink!

Is this going to be worth it yields wise? I guess I gotta use it, bought 40lbs of it :lol:

I was just supplementing with bran and not sterilizing before

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Re: The Gourmet Cultivation Discussion Thread [Re: san pedro guy]
    #29200528 -

Not sure about the alfalfa pellets...:shrug:


If not alfalfa is like steroids for plants.

Some alfalfa Pellets, worm castings in water with (a good amount) of h202  let sit for a week..

Makes a Good tea for plants.

Old timer taught me that one.

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Re: The Gourmet Cultivation Discussion Thread [Re: san pedro guy]
    #29201064 -

san pedro guy said:
I was just supplementing with bran and not sterilizing before


I thought that HWFP supplemented with bran HAD to be sterilized????????? What did you do is not sterilized?

Edited by TenOC (04/27/25 04:01 PM)

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Re: The Gourmet Cultivation Discussion Thread [Re: TenOC]
    #29201122 -

TenOC said:
san pedro guy said:
I was just supplementing with bran and not sterilizing before


I thought that HWFP supplemented with bran HAD to be sterilized????????? What did you do is not sterilized?


I was doing low percentage, like 5% bran, boiling water then closing in a small cooler.

I would not recommend because I have some bags that are fully colonized and not fruiting, they don’t smell bad so not sure what the issue is

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Re: The Gourmet Cultivation Discussion Thread [Re: san pedro guy]
    #29201174 -

Bran requires sterilization.

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Re: The Gourmet Cultivation Discussion Thread [Re: Stipe-n Cap]
    #29201223 -

Stipe-n Cap said:
Bran requires sterilization.


Has any one use wood chip fermentation with bran supplemented?

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Re: The Gourmet Cultivation Discussion Thread [Re: TenOC]
    #29201238 -

I wouldn't recommend it. Maybe after first flush.

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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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