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Mushrooms, Mycology and Psychedelics > Mushroom Cultivation
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Wheat Pasta Substrate Cakes - this normal? [PICS]
    #4919201 -

Well, my first grow netted two viable cakes (50% failure ratio due to my own errors.)

One started pinning immediately, so I got them both into the fruiting chamber. The other hadn't shown but maybe 3 tiny pins after a week, so I decided to dunk it and cold shock it in the fridge for 24 hours.

The first cake only produced 7 or 8 shrooms, with 3 of them being of any considerable weight. I decided to cross-sect the cake to see what was going on - I left some the bottom of the cake intact, because it had 3 fruits working their way out near the vermiculite layer.



One thing I noticed is that there is a ton of uncolonized pasta inside this cake. Is this normal for most substrates? I'm a novice, but it seems to me that more of the pasta should be consumed by this point on a healthy cake.

The cake in general seemed to be incredibly dry, so I decided to break it up into chunks and case it in two vermiculite layers dampened with 0.022% H2O2 (about 7 by volume of 3% H2O2) and water to attempt rehydrate it. After one day, I see fluffy new white mycelial growth on the one piece I can see poking above the surface.

Oh yeah - The other picture posted here is the second cake that originally was doing poorly. Now, I count 24 pins, so I am now definitely a believer in the dunk/coldshock process.


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Re: Wheat Pasta Substrate Cakes - this normal? [PICS] [Re: Sillicybin]
    #4920259 -

whats with the pasta in the first place?

I beleave the myc. had a hard time breaking down the big bits... perhaps you should shred/blend them up next time... also pasta seems to absorb alot of moisture itsself, perhaps this caused drying?

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Re: Wheat Pasta Substrate Cakes - this normal? [PICS] [Re: theshroomman]
    #4925451 -

Both points could be correct - I guess, let this be evidence for someone using wheat pasta that it's not the best substrate.

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Mushrooms, Mycology and Psychedelics > Mushroom Cultivation
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