191–200 of 209 posts
For the section on growing your own "special" mushrooms, they have a young guy in a baja hoodie watching the "magic" happen and winking at the camera. Pretty sure they're targeting a very specific audience here. Solid marketing.
as a home mushroom cultivator I can tell you that this device is pretty much the Juicero of the mushroom world. from what i'm reading this device accomplishes nothing that one can't do with a homemade monotub composed of a 32 quart storage tote, a spray bottle and some polyfill. if you are interested in growing edible gourmet mushrooms look up a local mushroom farm in your area, most of them sell blocks that you can…
There is a lot of effort in those simple words though. Based on my experience— 1) Sterilize the substrate/polyfill. This is not trivial. I personally use a bag set in a hot water bath with a sous vide heater. 2) Use food grade buckets and make evenly spaced holes in them. Sterilize those buckets. 3) Prepare the buckets by layering substrate and then a layer of the inoculated material. This is not easy, everything nee…
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I had been considering setting up my own small lab to grow and do experiments for ... reasons. I think that this is a great way to get started and should greatly simplify the process.
Plastic storage tubs from IKEA or similar works out cheaper, and higher volume. Its pretty hard to fuck up as well.
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Yes but I was using straw and if the temperature is too high it cooks the straw and then it’s useless. I guess it’s a crap shoot hoping there wasn't anaerobic conditions to grow botulism in the straw bale. For all other spores, the mycelium grows fast enough to make sure nothing else can gain a foothold.
you do realise that you aren't sterilising anything though right? It's not a crap shoot - it's a unnecessary step since you aren't actually achieving anything. You might as well not do that step
[0] https://craftmetrics.ca/blog/2019/pasteurization-part-1-the-...
as a home mushroom cultivator I can tell you that this device is pretty much the Juicero of the mushroom world. from what i'm reading this device accomplishes nothing that one can't do with a homemade monotub composed of a 32 quart storage tote, a spray bottle and some polyfill. if you are interested in growing edible gourmet mushrooms look up a local mushroom farm in your area, most of them sell blocks that you can…
Earlier quoted context omitted.
There is a lot of effort in those simple words though. Based on my experience— 1) Sterilize the substrate/polyfill. This is not trivial. I personally use a bag set in a hot water bath with a sous vide heater. 2) Use food grade buckets and make evenly spaced holes in them. Sterilize those buckets. 3) Prepare the buckets by layering substrate and then a layer of the inoculated material. This is not easy, everything nee…
I always recommend the "uncle bens tek" to people who are starting out. The tl;dr is that you use pre-sterilized uncle bens rice packets that are a buck a pop from the store. Innoculate, forget about them, and then fruit them. Fruiting requires some work for sure, but it's pretty minimal with this tek and you can really neglect it and still see results.
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The fruiting body of hericium mushrooms like lion's mane do not contain Erinacine A, which is generally recognized to be the most beneficial component of lions mane. That compound is present only in the mycelium. The fruiting body does contain Hericenones, which are also thought to have some health benefits, just not the nervous system repair benefits that Erinacine A provides.
Thanks!
There are a few reputable companies out there that validate the amount of erinacine A in a typical batch, those are the ones you want to buy from.
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I always recommend the "uncle bens tek" to people who are starting out. The tl;dr is that you use pre-sterilized uncle bens rice packets that are a buck a pop from the store. Innoculate, forget about them, and then fruit them. Fruiting requires some work for sure, but it's pretty minimal with this tek and you can really neglect it and still see results.
Do you just inoculate the grain and they fruit in there too? Or do you have to then take the grains and put them in a larger amount of substrate?
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Yes but I was using straw and if the temperature is too high it cooks the straw and then it’s useless. I guess it’s a crap shoot hoping there wasn't anaerobic conditions to grow botulism in the straw bale. For all other spores, the mycelium grows fast enough to make sure nothing else can gain a foothold.
you do realise that you aren't sterilising anything though right? It's not a crap shoot - it's a unnecessary step since you aren't actually achieving anything. You might as well not do that step
You can get away with sterilizing your grain spawn because you keep it isolated in a sealed jar, away from environmental contaminants, until it is completely colonized by mycelium. But since substrate is exposed to wild molds and other ambient contaminants, it needs it's microbial defense team.
Straw is quite a hassle, it contaminates with mold super easily, and is and about 20 years out-of-date to current practice. Yes, the Stamets book calls for it. The Stamets book is old. Any advise older than about ~5 years in this field is questionable at best.
Most folk these days use coconut coir (shredded husk) as a substrate. It's cheap, convenient to ship and store, and it is more resistant to contaminant growth. Coir comes in compressed bricks, you rehydrate it in water just off boil, it expands about 10:1, then you psuedo-"pasteurize" by letting it sit in an insulated cooler for 2 or 3 hours until it is below 170F.
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https://foragerchef.com/hericium-crabcakes/ Okay, is this one better? It still only calls for 16oz of mushrooms to make 4-6 cakes. I can't find a single recipe that calls for anywhere near 10lbs of fungus. Could you link one?
If you look at the different photos in that recipe, you can see that the one on the tree has several times more water than the one purchased from the store. So which '16 oz' is it even referring to?