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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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Re: The Gourmet Cultivation Discussion Thread [Re: Throwaway] * 1
    #29239117 -

Throwaway said:
Throwaway said:
I've received some pink oyster spawn, put it to agar and took a transfer of what I expected to be clean mycelium. The plate was pretty dirty since I just go a "baggy" filled with spawn lol...



Would you guys say this is pink oyster myc?

Sorry about the pic quality. It's super wispy and was hard to make my phone camera focus on :smile:


Anyone? I'd like to put this plate to LC soon :-)

:prayer:


It will get a little pink on the plate.  Especially as time goes on.



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Re: The Gourmet Cultivation Discussion Thread [Re: tree frog]
    #29239685 -

Hi again :-)

During the winter I received a syringe of Shiitake s75 for free from the mycelium emporium. I inoculated two sawdust bags with 13~% rice bran on January 30th.

It's now June 4th and there have been no signs of popcorning or browning. Though one bag seems to have a single fruiting body forming? That's what I think it is at least

From the scant s75 information out there it seems like they should've been browned up about a full month ago. I was wondering if anyone else has any experience with this strain or know what I should do around now? Since there seems to be a fruiting body in one should I just try to run them as is or should I just continue to be patient and wait until they decide they want to mature?

Thank you for your time



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Re: The Gourmet Cultivation Discussion Thread [Re: LemonHead] * 1
    #29239687 -

LemonHead said:
Hi again :-)

During the winter I received a syringe of Shiitake s75 for free from the mycelium emporium. I inoculated two sawdust bags with 13~% rice bran on January 30th.

It's now June 4th and there have been no signs of popcorning or browning. Though one bag seems to have a single fruiting body forming? That's what I think it is at least

From the scant s75 information out there it seems like they should've been browned up about a full month ago. I was wondering if anyone else has any experience with this strain or know what I should do around now? Since there seems to be a fruiting body in one should I just try to run them as is or should I just continue to be patient and wait until they decide they want to mature?

Thank you for your time




I’ve had S75 give me those little bumps of tissue. They are not exactly fruit bodies, but also not normal mycelial growth. I pull them off when I birth my blocks. They usually show up just before popcorning and browning, so I would hold tight and wait for some more progress.

If I remember correctly S75 is a warm fruiting strain. It could have taken longer if your temps were low where you have your bags.


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Re: The Gourmet Cultivation Discussion Thread [Re: RoscoeReturns] * 1
    #29239690 -

That's reassuring

Well I'll just let them sit and do their thing until they're ready then

Yeah maybe it was just too cold at the beginning of the year for them so they're taking their time

Thank you for that I'll update in the future if they take off


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Re: The Gourmet Cultivation Discussion Thread [Re: LemonHead] * 2
    #29240889 -

I sent 2 of the 3 jars to hwfp and 25% soy hull bags. 1 jar smelled kinda like hard cider, so that was a no go. The thick looking one actually smelled the best and the thick patches were like mycelium mats. The second jar that went to the bags smelled ok as well. I guess I find out if I chose correctly in a few weeks. So the left and right got sent to bags. The middle got sent to the trash bin. The right one did finish colonizing 100% I just didn't grab another pic of it.


Another project is golden oysters.
This is a 10 hour gap in pics.





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Edited by Bigworm (06/07/25 09:52 PM)

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Re: The Gourmet Cultivation Discussion Thread [Re: Bigworm] * 1
    #29240946 -

Quote:





These guys look great. Well done.

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Re: The Gourmet Cultivation Discussion Thread [Re: spacetimedomain] * 4
    #29242635 -

I harvested some today and fried them up in some butter, smoked paprika, garlic, salt and pepper. Damn tasty! Any clue what the purple dots are on the gills? I was assuming spores but I thought oyster spores are white?





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Pastywhyte’s Ez dialed monotubs
My Miraculix Potency Test Results
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My Museum
REV'S Tested: Dehydration temperature vs potency





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Re: The Gourmet Cultivation Discussion Thread [Re: Bigworm] * 1
    #29242675 -

The spores are definitely white. Sure it's something innocuous, but I can't think of what it could be.

Going to have to try adding smoked paprika next time I cook some, that sounds delicious!


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Re: The Gourmet Cultivation Discussion Thread [Re: Phaethon] * 2
    #29260206 -

Okay. This is my first attempt at Maitake, so I'd love some feedback. How do I know when it's ready to harvest?


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Re: The Gourmet Cultivation Discussion Thread [Re: mycosispeon]
    #29316825 -

Hey yall,

what's the name of the spawn/sub bags that don't have a single filter patch, but instead stripes of bag-wide filter patches going horizontally across the bag? Thanks!

And are they good?

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Re: The Gourmet Cultivation Discussion Thread [Re: spasm666]
    #29328902 -

SacO2

made in belgium

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Re: The Gourmet Cultivation Discussion Thread [Re: Walter_Wolf]
    #29328964 -

Perfect, thank you!

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Re: The Gourmet Cultivation Discussion Thread [Re: spasm666] * 3
    #29343099 -

Lions mane grows like the dreamer tubs. 5lb blocks putting out the fruit.


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Re: The Gourmet Cultivation Discussion Thread [Re: Arkyhog]
    #29348980 -

New to cultivation but have done maybe 30 five lb hwfp bran blocks and ran all manner of oysters, hericium and shiitake successfully.

Recently started doing masters mix blocks and Jesus what a difference in yield. It also colonizes way faster than my bran blocks, but I thought they’re supposed to be slower?

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Re: The Gourmet Cultivation Discussion Thread [Re: philmyco] * 2
    #29359965 -

I bought some substrates of shitake, lion's mane, oyster and portobello.  It turns out that shitake is the first to pin. It's my first ever pins (still waiting for other substrates and actives I did from LC).

When is it a good time to take shitake spore print?

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Re: The Gourmet Cultivation Discussion Thread [Re: Azule] * 2
    #29362409 -

Better to clone than print - there's a huge range of maturation times and fruiting conditions for shiitake, and the ones that work well indoors and take 3 months or less to be ready to fruit and have good yields will not always pass that trait down to future generations. Young fruits are probably the best candidates to clone. (Though if you're interested in this seriously, starting directly from a proven culture instead of cloning a fruit from a kit is going to give even better results.)

If you want a spore print, they drop prolifically once the cap completely unfurls - a couple days after the ideal harvest for storing or eating.


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LAGM 2026 grow log | My library/trade list

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Re: The Gourmet Cultivation Discussion Thread [Re: Phaethon]
    #29362967 -

Thank you for the advices :smile:. I'm into experiment with all the mushrooms growing mode right now. So growing shiitake from spores is one the experiments. Although I know, that they grow slowly so it will take a lot of time.

Maybe if I get some experience I will think if it can be a business, and than get serious about it. European country I live is one of the biggest button mushrooms producer, but it's hard to buy other fresh mushrooms. Most fresh shimeji are imported from China, which sounds a little ridiculous for me … And I'm wondering if it's due to lack of demand.

Anyway I tried shiitake cloning today, and I'll see if open caps will release some spores. I also bought some LC of shiitake, but I'm a bit impatient, so that's why I bought grow kit ready to fruit as well :smile:

Edited by Azule (10/03/25 06:01 AM)

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Re: The Gourmet Cultivation Discussion Thread [Re: Azule] * 1
    #29377421 -



Hi, after some previous successful grows of Lions Manes in my tent, the last few weeks seem to be producing excessive yellowing and odd globular growth.  From what I could piece together, it seems like it's an issue of Co2.  I've since raised my inline fans handling FAE, to be on for 2 mins and off for 4.  I also installed an oscillating fan inside to constantly provide a soft breeze and, hopefully, distribute the air inside. 

Anyhow, my guess is that the more fruiting blocks I added increased the Co2 and therefore increased the demand of FAE.  But I thought I'd double check with the expertise here for any more advice or suggestions you lovely folks may provide.  Thanks.

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Re: The Gourmet Cultivation Discussion Thread [Re: chummmp] * 2
    #29380741 -

More FAE seems like a good idea chummmp, nice fruit! :thumbup: :rockon:











It's pretty good, interesting meaty sea foody smell and taste. Fried some a little crispy but it was still good maybe better. :awesomenod:


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Edited by Chaingz (10/24/25 04:57 AM)

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Re: The Gourmet Cultivation Discussion Thread [Re: Chaingz]
    #29382935 -

Thanks mate.  I sadly couldn't get the blocks looking healthy again even after lots of FAE improvements, including putting a fan in there.  Also a few of the blocks got trich, bit of a disaster.

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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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