schmutzen said:

Is that sand underneath the flagstone?

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SawCeeJack said:

so when you spawn grain to sterilized wood chips, it doesn't matter if all the beneficials in the wood chips are killed off?... like it matters with indoor sterilized substrates?

and why does fermenting wood chips kill off competitive molds and fungi?  because of the anaerobic conditions?

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mboehm said:

Been waiting for this all winter! Got the ovoid bed started today. Best part is I get to kill some lawn and get a nice native woodland garden going.

Started by spading up and flipping the grass. Then a layer of spent soil from last years grow bags. Next a layer of fresh mulch. Then a layer of ovoid sawdust spawn. Capped with another layer of mulch. Each layer thoroughly watered in. Can't wait to see what its looking like in a few weeks!

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SawCeeJack said:

Thanks for your help Tweeq!!

So preliminary to inoculating the fermented chips, you can sterilize some wood chips and inoculate THEM in a tub?  You don't have to pour grain spawn into the bag in front of a hood and mix up and reseal the bag?

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koods said:

A few weeks? Ovoid mulch beds take at least a year sometimes two years before they fruit

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schmutzen said:

Tweeq certainly has more experience than I do with cultivating, I guess what I was trying to say is that it isn't necessary to ferment and then sterilize.

Sterilization is a better/safer route than fermentation and will greatly increase chances of success.  I would not bring fermented only chips inside of my house.

I don't see it necessary to ferment and then sterilze, though some people do this method with good results.  When I sterilize chips they're only soaked and drained over night.  Fermenting and then sterilizing seems like overkill to me.

It's kind of a heated topic in here.

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Blopblop said:

On the topic of fermented chips, is there such a thing as Too fermented? I have chips that will have been under water for 6 weeks before my spawn will be ready.  Bad timing on my part, I was shooting for 3 weeks.

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schmutzen said:

Tweeq certainly has more experience than I do with cultivating, I guess what I was trying to say is that it isn't necessary to ferment and then sterilize.

Sterilization is a better/safer route than fermentation and will greatly increase chances of success.  I would not bring fermented only chips inside of my house.

I don't see it necessary to ferment and then sterilze, though some people do this method with good results.  When I sterilize chips they're only soaked and drained over night.  Fermenting and then sterilizing seems like overkill to me.

It's kind of a heated topic in here.

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Blopblop said:

On the topic of fermented chips, is there such a thing as Too fermented? I have chips that will have been under water for 6 weeks before my spawn will be ready.  Bad timing on my part, I was shooting for 3 weeks.

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Generic said:

Tweeq, how did you sterilize the wood chips to make that tote? - you said there was two bags-worth in that tote, with 1qt of grain spawn. 

Did you sterilize them in the PC?  in bags?  how long?

I'm wondering if boiling the chips for a little bit like in The 49th Oyster Bucket Tek would work, or if long sterilization times are preferred...

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Thanks tweeq, I've been doing it that way too, thanks to you and others.

Here is a bag of wood chips w/ ovoid clone. - This bag is 8.6lbs (3.9kg)


The ovoid clone I started early this year is a clone from Nichrome's New Jersey culture, which may be a later fruiter compared to other ovoids.

Nichrome said:

The original spores were gifted to me and were collected from wild found ovoids in a park in Atlantic City NJ USA.  These are east coast native genetics. I find them to be unique to other ovoids in that they like to fruit in the early heat of erly summer/late spring. I have not seen any fall flushes with these.

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Quote:

The Washington ovoid clone came to me via alaskappalachian, who said: "Actually - fun fact: that ovoid clone may actually be an undescribed or super rare thing.  Alan Rockefeller made a visual guess at it, but considered it pretty unusual.  Wish I could find the photos.  Anywho, it looked rad." I couldn't find the post he refered to, maybe it was on Mushroom Observer or iNaturalist, but there is this one from way back, sadly with broken pictures: https://www.shroomery.org/forums/showflat.php/Number/14345636#14345636

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I'm hesitant to run another culture of ovoideocystidiata, but i'm curious to see if these cultures are much different, east/west coast. 

Churp, what ovoid culture have you been tasting? 


What do you all think about differences in ovoid cultures?  fruiting times?  effects?  different species possibly? 

And how long have ovoids been on the west coast?  are they recently more common because of introduction/cultivation?  or have they been here all along

Ovoid love

(same ovoid clone in a bag of sawdust spawn)

Generic said:

Thanks tweeq, I've been doing it that way too, thanks to you and others.

Here is a bag of wood chips w/ ovoid clone. - This bag is 8.6lbs (3.9kg)


The ovoid clone I started early this year is a clone from Nichrome's New Jersey culture, which may be a later fruiter compared to other ovoids.

Nichrome said:

The original spores were gifted to me and were collected from wild found ovoids in a park in Atlantic City NJ USA.  These are east coast native genetics. I find them to be unique to other ovoids in that they like to fruit in the early heat of erly summer/late spring. I have not seen any fall flushes with these.

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I got an ovoid culture from WA, which originally came from Seattle / Alaskappalachian. - It's on grain now.

Quote:

The Washington ovoid clone came to me via alaskappalachian, who said: "Actually - fun fact: that ovoid clone may actually be an undescribed or super rare thing.  Alan Rockefeller made a visual guess at it, but considered it pretty unusual.  Wish I could find the photos.  Anywho, it looked rad." I couldn't find the post he refered to, maybe it was on Mushroom Observer or iNaturalist, but there is this one from way back, sadly with broken pictures: https://www.shroomery.org/forums/showflat.php/Number/14345636#14345636

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I'm hesitant to run another culture of ovoideocystidiata, but i'm curious to see if these cultures are much different, east/west coast. 

Churp, what ovoid culture have you been tasting? 


What do you all think about differences in ovoid cultures?  fruiting times?  effects?  different species possibly? 

And how long have ovoids been on the west coast?  are they recently more common because of introduction/cultivation?  or have they been here all along

Ovoid love

(same ovoid clone in a bag of sawdust spawn)

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