NotImlay said:

Exactly. 1650g water to a 650g brick.

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Churpee Choozle said:

There's a whole sub forum dedicated to it.

(Psst! You have learned agar. If you like any store-bought mushroom, clone it. All of my gourmet grows started with clones ftom store-bought or foraged mushrooms)

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Churpee Choozle said:

Ah yeah, not that I know. If it exists I'd like to read it too.
Most oysters will fruit off anything, they are a great place to start. Fast colonizers too. I've grown a wide variety on just plain old woodchips with 5% oat bran for years.

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PhenoDreamers said:

Hey guys, would LOVE if you participated in my poll!

https://www.shroomery.org/forums/showflat.php/Number/29472504/vc/1#29472504

That's all, thanks!

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Mackload said:

When you combine jars in one tub, do those cultures compete or join up? (Jars from one multispore plate, say. Or jars from two plates from the same spores say) Are there advantages to using only one jar per grow? I find genetics so complicated,  I'm getting resigned to being baffled forever.

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ThurmanMurman said:

NotImlay said:

Exactly. 1650g water to a 650g brick.

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2.5ml per gram of coir? If it was me, I'd be searching for a better product ASAP. I'm running cocobliss at 4.4 👌

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When you try to save money... Anyways here's a pic of the label. Apparently there's peat to Ph balance.

Nokumana said:

Churpee Choozle said:

There's a whole sub forum dedicated to it.

(Psst! You have learned agar. If you like any store-bought mushroom, clone it. All of my gourmet grows started with clones ftom store-bought or foraged mushrooms)

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Oh yeah, sorry, I should have been more clear. I've been perusing the gourmet sub forum all morning. What I was hoping for was a post like beef's HHG that breaks the whole thing down into a brilliantly simple beginner's guide.

I'm totally going to clone some store-bought varieties onto plates at my next opportunity.

Edit: for fucking typos🤦‍♂️

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Yeah, someone should write something like that...

To get you started:

Culture and spawn prep is identical, though each genus (and species to a lesser extent) has its own peculiar look on agar and grain. The real differences are in fruiting.

Lipa tek, if you have access to reasonably cheap hardwood fuel or smoker pellets. Oysters and some others can thrive on pellets with some softwood too, but hardwood is ideal. With this method you don't need to sterilize, just use boiling water to wet to 60-65% water content, and inoculate 4-5 lb of moistened substrate with about a pound (like a 2/3 full quart jar) of spawn.

You can fruit in open air with a ton of misting. I put a sheet of plastic just on the front of a shelf set and that worked ok in my very dry Colorado air. Ultimately you'll want to build a tent so you can keep the humidity in the 90+% level while still providing at least 6 full air exchanges per hour with some internal circulation. I haven't seen a great walkthrough here, but you can search the gourmet forum for tent design questions. A reasonably sealed tent (grow tent can be bought on Amazon, or make your own), shelves that can handle humidity, cool mist humidifier powered by humidity controller (e.g. Inkbird), a waterproof computer fan to gently circulate internal air, an inline fan for venting air (connected to a cycle timer), and ducting (to the outside!) are a minimal setup. Some people (who have burned out ultrasonic humidifiers, I assume) have strong opinions about foggers. Oh, also lights on a 12/12 timer. Waterproof COB LED tape you can string around a shelf set are an option.

For a smaller setup you can probably get by with a Dreamer tub. But be careful about just venting into your house. Oysters and lion's mane produce a hell of a lot of spores. There is a sporeless oyster culture available, at least. That's what I grew most when I was fruiting in open air (my avatar is one of those blocks).

Bucket grows are another option if you don't want to use bags (and seem to work really well for outdoor grows).

Once you have fruiting down you may want to try supplementing your substrate for bigger and more mushrooms with less spawn. This requires sterilizing the bags (3.5-4 hours at 15 psi, or something like 24 for atmospheric steam, which people who grow way more than me use to sterilize hundreds of bags a week). Common mixes are 1:1 sawdust (or fuel pellets) to soy hulls (also available as pellets), known as "master's mix", or sawdust with 20-30% bran or other high-N supplement. Master's mix works for almost everything, but shiitake prefers lighter supplementation with bran or the like (high supplementation and high spawn both cause mutated shiitake fruit).

The gourmet forum has lots of people with way more expertise than I have, definitely lurk and ask questions in there! And if you want a few gourmet cultures to start. I have stuff I never see in my local grocery stores. And known cultures for stuff I do see like shiitake.

Edit to add: I wrote a lot of this up before (oops) - see this post.

And also, shiitake is one that I don't mind fruiting in tubs, even with a tent available. See my post here. I put two per 66 qt tub, raised off the ground with a 500ml food container, usually either set up with EZ dial holes (uncovered), or bigger holes covered with micropore tape. Blocks misted daily.

Nokumana said:

BeefExtreme said:

been thinkin for years i want a cider press to make perfect coir every time.  just throw 5x water weight in, then press it to preference.

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Duc 'n Bug that shit, STAT.

Seriously, I am all in T
To develop that idea with you. I added an extra 500cc to my coir which yesterday I thought was too dry. Got home from work last night to find I could squeeze a pretty steady stream of water out of it, and decided to start again. So frustrated I lost sleep over it! 

I left the wet coir out in a bucket with the lid off in the hopes that it'll dry out enough over a couple of days to use for the next set of jars.

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