CrimsonRambeler said:

Also, there has been a cinctulus going around that, hard-wroght it may be from an exotic location, I believe to be mislabeled. No genetic sequencing on it has been done as of yet, so this fills a large basis of my belief.
There are several Panaeolus type species that've been found recently and undergone genetic study. These have been found in benign places. All the strains of cinctulus I sent came from San Diego, if any dont throw stones lmk.

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1NFIN8 said:

I’m about to take the plunge into pan cyans and have a few quick questions.

Sgfc style tub. I’m using a 36qt tub.
3” perlite?
I’m looking at a row of fae holes near the top of the tub and a row near the sub. Should the bottom row fall at the top of the perlite or the top of the trays?

I’ve got black cow for sub to work with that I’ll have to pasteurize - I’ll use a sous vide for that.

Any quick breakdown of sub ingredients that are working best right now?

Rye over wheat?

Thanks!

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I'm going to answer these in reverse order.

Wheat over rye.

Pasteurized black cow is fine. I would cut it with coir for moisture and texture (50 or 75% coir).

For fruiting I'm experimenting with something simple and accessible because it's not gnat season.




I know, heating pads...  But they're not cubes and they need the heat.  Perlite and water to make a radiant heat source.  Wire rack so the sub isn't resting on warm perlite.  Refill with water when low.  No holes.

These are a little mutated but I think it's genetic (low spore pan orientation).  The conditions look fine as far as caps being in the sweet spot of not to wet or dry.  No misting.  A lot of condensation on the lid so I have to dump the water off a couple of times a day.

tree frog said:

1NFIN8 said:

I’m about to take the plunge into pan cyans and have a few quick questions.

Sgfc style tub. I’m using a 36qt tub.
3” perlite?
I’m looking at a row of fae holes near the top of the tub and a row near the sub. Should the bottom row fall at the top of the perlite or the top of the trays?

I’ve got black cow for sub to work with that I’ll have to pasteurize - I’ll use a sous vide for that.

Any quick breakdown of sub ingredients that are working best right now?

Rye over wheat?

Thanks!

---

I'm going to answer these in reverse order.

Wheat over rye.

Pasteurized black cow is fine. I would cut it with coir for moisture and texture (50 or 75% coir).

For fruiting I'm experimenting with something simple and accessible because it's not gnat season.




I know, heating pads...  But they're not cubes and they need the heat.  Perlite and water to make a radiant heat source.  Wire rack so the sub isn't resting on warm perlite.  Refill with water when low.  No holes.

These are a little mutated but I think it's genetic (low spore pan orientation).  The conditions look fine as far as caps being in the sweet spot of not to wet or dry.  No misting.  A lot of condensation on the lid so I have to dump the water off a couple of times a day.

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PuffM4gicDr4gon said:

This is what I have going on rn:

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Update 2 days later:



I'm still seeing under developed caps. I figure it's environmental or genetic. If anyone has any tips for a path to chase, I'm all ears.

PuffM4gicDr4gon said:

PuffM4gicDr4gon said:

This is what I have going on rn:

---

Update 2 days later:



I'm still seeing under developed caps. I figure it's environmental or genetic. If anyone has any tips for a path to chase, I'm all ears.

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All I see is 9 successful and beautiful trays Also, you might want to up the evaporation for better cap development.
Anyway, stellar grow Puff