YidakiMan said:

Okay man.  I don't want to come off a dick, but by your first question I could tell already that you are not ready for such a venture.  Why don't you try growing a few different edibles first and then think about such a venture.  But just to show I am not trying to be a dick, I will answer your questions. 



1) Okay I lied, I'm not going to answer this one.  You can research this one on your own.  Check out Paul Stamets books on cultivation.  The answers are at your finger tips.
    >firstly, i have paul stamets' gourmet and medicinal book. i just moved so its inaccesible. i thought maybe someone would be interested in discussing grow room management, sorry if this makes me sound lame. i was just looking for a sounding board besides i ts not like i asked for growth parameters of 10 different mushrooms all the way down to co2levels, or your left nut for a matter of fact. i am not meaning to be a dick or anytihng, i just think you may have the wrong idea of where i stand in relation to the science of mycology.

2) You will not need to protect your lab from humidity, but you will have to keep it extraordinarily clean.  Using cubic rooms for fruiting is not really recommended.  It can be hard to control temperature in cubic rooms.  Also, you'll need a central drain in the room.  My old fruiting room was concrete walled so I wasnt very worried about it moulding.  I used a 2" stud wall ontop of that 2-3 layers of 6mil plastic.  I had planned to cover the plastic with FRP, but it got too expensive. 
    >  i i am trying to work with what i have yo btw  if youve got a lot of humidity with exposed drywall, wood and other residential materials, they will mildew mmmmk. and i do not own this house so a floor drain is out of the question, however, i understand the need. i will find a way around it.

3) If you can process wood substrates as fast as your can process dung or straw I want in on your secret.  You are doing something different from the rest of us. 
> i didnt say i could process them as fast, i said they were both as easy to obtain.
4) aside from puffballs and shelf fungus, what are some other species that may fruit directly from the bag?
The answer is at the click of a mouse:  http://www.shroomery.org/index/par/23599
thanks
5) are humidifiers clean enough to use in a grow room /fruiting chamber as i have described it?
I've seen a few people have success by placing a few ultrasonic humidifiers at strategic locaitons within the grow room, but placing a humidifier in the HVAC system results in a more uniform environment. 
i didnt ask how to manage the proper air currents, i asked if they were clean enough
6) Yes, you will need cooling during summer.  I have no idea if a swamp cooler would work.  But, frequently changing or cleaning anything reduces its risk to contaminate. 
>firstly ididnt ask if it was necassary, i asked if it could be filtered on its way out secondly, i am familiar technique, but thanks for the kick in the pants, although i do it myself on a daily basis, its good to know people care.
7) If you are cultivating in your home you will not be able to survive selling wholesale.  Wholesale prices for button mushrooms are about $1/lb and for more fancy types like oysters or shiitakes $3/lb is more common.  You need to sell direct to consumer. [/quote
> why the hell would i sell button mushrooms to a specialty store that stocks over 40 kinds of olive oil?  as for shittakes even, the manager i talked to metioned that japan has a corner on the market however, he prefers local growers and also the larger strains you cannot get from japan. even then i still would not cultivate shitake for a market, thats suicide, obviously.  and btw, as far as markets are concerned, i live in utah with about 8 or 10 ski basins within 3 hours from my house. restaraunts go nuts for fresh mushrooms and i am sure that lion's mane has a market here, as well as many of the less common cultivated mushrooms.  and the market i have is not just your run of the mill grocer.  he is shipping in all manner of wild harvests and selling and close to 20 a pound, i am looking to supply him in the off season.  and this man is connected to many of those restaurants i mentioned in town.  when he owned his own store he was selling 60 to 70 pounds a day of various species so i diont think i will have a problem with the market, in fact finding out what kind of a market i have here is what prompted me to undertake a venture like this. i hope i answered all of your responses. i took me quite a while to type this response and the only thing that you helped with was the link to what can be fruited from the bag, but thanks for trying.

Quote:

ragadinks said:
I just cannot imagine how you economically sterilize enough spawn/substrate bags at once without buying one of those very expensive huge autoclaves ...

---