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Mushrooms, Mycology and Psychedelics > Mushroom Cultivation
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Potential Contamination ??
    #29698996 -



I am totally new to growing.  Started my first grow using PF Tek method.  I birthed my jars five days ago, dunked for 24 hours, rolled in vermiculite and transferred to a shotgun chamber on a bed of perlite.  Four of my cakes are pinning like crazy.  However, I have mold scare as to two of them.  Fluffy cotton on the one (see pic).  Misted with peroxide and nothing happened so it's not cobweb mold.  Bigger concern is dark spot on the other cake.  Upon close inspection, there are white like hairs with dark spots on the ends (see pic).  Also did Q-tip test and dark smudge was left on Q-tip.  I don't know if this could be a stain from the rolling in vermiculite, or if it's definitely mold.  Thoughts?

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Re: Potential Contamination ?? [Re: Christa88]
    #29699019 -

Mold.  Second pic, pinhead mold

:deathstar:


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How I Get Stuff done. - My Reference Guide. - My Grows.

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Re: Potential Contamination ?? [Re: hamloaf]
    #29699034 -

That's what I suspected.  Is it possible for me to remove those cakes, spray the chamber with peroxide and continue to harvest the remaining cakes, or is my whole chamber for the trash bin at this point?

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Re: Potential Contamination ?? [Re: Christa88]
    #29699075 -

Absolutely, the rest of your cakes will be fine:mushroom2:

Welcome to the Shroomery!:smile::mushroom2:


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Pasteurizing Straw with Hydrated Lime
Swiss Cheese Fruiting Chamber

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Re: Potential Contamination ?? [Re: Agar Wedge]
    #29699097 -

Awesome!  Thank you!

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Re: Potential Contamination ?? [Re: Christa88] * 1
    #29699105 -

Happy to help:mushroom2::smile: thanks for stopping in and sharing what you've got going on

Will stay tuned for updates

:camping:


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Pasteurizing Straw with Hydrated Lime
Swiss Cheese Fruiting Chamber

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Re: Potential Contamination ?? [Re: Agar Wedge]
    #29702344 -

I threw out the majority of my cakes due to suspicion of cobweb and pin mold.  The ones pictured is what is left.  I was gone over the weekend and came to home to decent growth on the one cake.  However, the cap and pins on the cake in the 3rd pic have white on the caps.  Is this fungus and should this cake be discarded?  Or should I throw out this whole bin at this point?




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Re: Potential Contamination ?? [Re: Christa88]
    #29702358 -

Definitely dont throw out the whole bin, congrats on the soon to be harvest though!:shroomin: That white stuff on the third cakes pins isnt anything to worry about, sometimes they are lighter starting out. That largest pins "hat" is just a mutation which is pretty common with multispore grows. Those white pins should get darker and continue growing in the days to come.


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Pasteurizing Straw with Hydrated Lime
Swiss Cheese Fruiting Chamber

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Re: Potential Contamination ?? [Re: Agar Wedge]
    #29702364 -

Good to hear!  Thank you!

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Re: Potential Contamination ?? [Re: Christa88]
    #29702403 -

I wanted to mention, since you are using a shotgun fruiting chamber, that there are easier and less labor intensive options that grow cakes. The SGFC works, it's what I started out with also. But the perlite and misting gets old. Which is why it is widely considered an outdated tek

My personal favorite for a small amount of cakes is the Ziplock tek

Another good piece of information: Bottom watering when you have a really nice pin set on a cake, often it is consuming large amounts of water, you can increase the yield by providing it water the cake otherwise can't supply.

I used to use foil cups but now a days like to use the square plastic containers 8ozs of portabellas come in as bottom watering trays. Much easier to work with ime.

Also, notice how pins often form on the bottom of your cakes, this is because that is where the ideal moisture content is. Foil cups, plastic ball lids or old mushroom packs create an even larger space of ideal humidity resulting in a better pin set.

Instead of perlite, putting a small amount of water in the bag, under the tray holding the cake will work just as well.

My second favorite way of fruiting a small amount of cakes is using a 6 qt shoebox. Just add a couple ozs of water in the bottom of the box, cakes separated by a bottom watering kind of tray. This creates a mini water tub.

Which brings me to the standard practice these days for fruiting larger amounts of cakes, the Water tub. My only advice in selecting a water tub is to make sure the top of the cakes are 6-8in from the top of the water tub. As ideal humidity and passive air exchange happens closer to the top of the tub. Otherwise cakes often struggle to pin


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Pasteurizing Straw with Hydrated Lime
Swiss Cheese Fruiting Chamber

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Mushrooms, Mycology and Psychedelics > Mushroom Cultivation
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