astra said:

The Tao said:

When are people harvesting? I wait until spores start dropping.

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Frankly, i rarely harvest fruits because of my lazy ass. This is the typical look of my aged harvest. Please ignore the random japanese cube stipe sitting on top lol



That being said and for what its worth, i still find Semper wine (myceliated grain) to be much much stronger and consistent, potency wise to this day. Different strokes for different folks ofc.

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I grow them now because I enjoy the looks of the fruits on the cakes. I keep them going until spore drop because I don’t want to cut them down. They look great in daylight sitting on the dining room table. Even Wifey says they’re pretty and she has zero interest in any drugs.
I only partake a few times a year and chocolates are my preferred route. Each chocolate individually and accurately dosed from a ground  batch of dried.
The grain idea is interesting and I do have some millet…
Different strokes indeed.

Mackload said:

buried months old, failed cakes in the front yard, never fruited. weeks later, no signs of life, forgot about them. today saw this



ever living! still no fruits though

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tryptkaloids said:

Mackload said:

buried months old, failed cakes in the front yard, never fruited. weeks later, no signs of life, forgot about them. today saw this



ever living! still no fruits though

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Ngl that looks like mold

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aha I was kinda wondering. would make more sense

chichas1 said:

This is my first attempt at fruiting Subtropicalis. I prepared this culture with a thin layer of coconut fiber and vermiculite, but I don't know if you should recase it. The mycelium looks very tomentose...

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oowee, everyone is gonna have some fruits POPPIN, eh?!

the_pizza_squirrel said:

I plan to late case with verm, Surface conditions are just starting to form, should I give them a single light mist at 100% as I normally do with cubes?

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I wouldn't/don't bother, cos the verm will be wet anyway

Lithop said:

I'm looking forward to you trying them too...

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Play nice Lithop, I took 0,6g two weeks ago, just because, still trying to find out what happened

Lithop said:

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I like you

Lithop said:

Yeah I love to see it, beautiful. It's the genetic and their own conditions!

Personally, I do not supplement or even pasteurise the vermiculte.
I take it out the bag to a big pyrex bowl and just use bottled water to bring it to field capacity before squishing it down w/ a tile float wrapped in foil

Never had a semp grow contam.

:edit: as for the coarse verm, I honestly think that'll be allright/ even good- I notice they make their own sort of microclimate and the primordia are often forming on the verm bits. Should be cool, I M E.

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