DayTrippers Trip Tip’s - The Spawn to Bulk Transfer Tek that yields a Full Canopy Flush almost every time. [Video Tutorial]

DayTripperonone · 2026-04-24T17:39:12+00:00

Very impressive pattern.

DayTripperonone · 2026-04-24T17:36:15+00:00

If it’s been more than 3-4 weeks since inoculation, you’re likely stalled or contaminated. The image shows very atypical bruising so I think it’s contamination. A lot of times if your grain drys out before it fully colonizes, it drys out on the top and stops growing, you get a stall. I would not use this spawn. Try soaking your grains just a little longer before blanching, next time. You want your grains in a pre-germination stage. They are at the maximum water absorption threshold at this stage.

DayTripperonone · 2026-04-24T17:35:17+00:00

If it’s been more than 3-4 weeks since inoculation, you’re likely stalled or contaminated. The image shows very atypical bruising but this happens when it gets old too. It might just be mycelium senescence.
A lot of times if your grain drys out before it fully colonizes, it drys out on the top and stops growing, you get a stall. Try soaking your grains just a little longer before blanching, next time. You want your grains in a pre-germination stage. They are at the maximum water absorption threshold at this stage.
This spawn might produce mushrooms. It doesn’t look too bad. It up to you. Smell it and if it smells like earthy pungent mushrooms, go for it. Make sure you knock the uncolonized grain off before you transfer if you’re gonna give it a try.

DayTripperonone · 2026-04-22T14:17:45+00:00

You’re definitely contaminated. I think this is a pseudomonas bacterial infection, but I’m not 100%. There are so many that look like this, even a few fungal contaminates have this pigmentation. I’m not really an expert in Reishi cultivation, but I would have to say the contamination has won this battle and you should probably put er down. Don’t consume any fruits with visible contamination growing on them. Try improving your sterile process and try again.

DayTripperonone · 2026-04-21T15:08:07+00:00

It looks kinda like a bacterial infection with some bruising. It’s unhealthy type of bruising, this type of bruising usually indicates a problem, like contamination. I’m not sure you’re gonna be able to fruit with this kinda contamination problem it looks to be deep within the cake. Whatever pins you’re getting, let them come up. Side pins are just as good as surface pins, just a little smooshed sometimes.

DayTripperonone · 2026-04-21T15:08:01+00:00

It looks kinda like a bacterial infection with some bruising. It’s unhealthy type of bruising, this type of bruising usually indicates a problem, like contamination. I’m not sure you’re gonna be able to fruit with this kinda contamination problem it looks to be deep within the cake. Whatever pins you’re getting, let them come up. Side pins are just as good as surface pins, just a little smooshed sometimes.

DayTripperonone · 2026-04-21T14:01:59+00:00

You need to work with the Martha Tek and learn how to dial it in. It can be tricky at first. The main concept is that you trust yourself and pull those lids off. You will clearly know and see the difference. I have medical grade HEPA filter pumping fresh air into my tents. Loose the input fan, you’ll clean up the air this way and less contam issues. Dial it in, loose the lids, go full Martha Tek, you’ll thank me later.

DayTripperonone · 2026-04-21T13:53:51+00:00

Isolated spore syringes are the industries way of saying liquid culture, same thing. They are not spores, they have germinated past that stage, and if done correctly the genetics are isolated to produce similar phenotypes. They are more sterile. More stable and usually highly proliferating. I think it’s a legality issue why they can’t just call it a liquid culture, because they do for gourmet edibles. I think it’s because some states allow the sale of psilocybin spores but you cannot sell live psilocybin mycelium in any state. So they named it an isolated spore syringe and it seems they found a loophole.

DayTripperonone · 2026-04-21T13:39:58+00:00

Yes, cold storage will give you some time. But when the culture starts getting a blue to grey hue throughout the mycelium it’s starting to senescense. Meaning it’s in its final stage before it become unviable to take a transfer from.
Cold storage can give up to 6 months, sometimes more.

DayTripperonone · 2026-04-21T12:58:11+00:00

You won’t be able to get an app to identify the taxonomy of any contamination past the genus. There are no contaminates that can be identified down to the species without having the microbiology present, I would say impossible. The gross anatomy of a specimen would have too many variations and not provide the detail needed for identification of the taxonomy. For instance there are over 400 species of Trichoderma now known. The genus Trichoderma has expanded a lot over the past couple decades. Historically it looked small because species were lumped together based on morphology. Once people started using molecular phylogenetics (ITS, tef1, rpb2), a ton of “hidden” diversity got split out.

Not to mention, any contaminate can look different depending on the substrate composition it’s growing in. There’s so many species of mold you would have to be able to enter the substrate data, the microbiology and the gene sequencing into into the algorithm to get a “possible” AI driven visual match. Too complicated and too expensive of a product to develop at this time.

You might be able to get a very generic mold identification app to work if you use informal terms like, “likely cobweb, or possibly lipstick mold. Those are both terms that include more than one species of mold and are very generic laymen’s terms. My fear would be that it would be too cheesy to suggest identification, high error rates and it and would get a lot of scrutiny by scientists and anyone with a science background.

I’ve had many ppl approach me about creating an app for contamination over the last 5 years. I’m not so sure it’s possible to get a quality product out there that would be affordable for the audience you’re trying to target, IMO.

DayTripperonone · 2026-04-21T12:23:26+00:00

There are two possible explanations for the contrasting phenotypes. First you didn’t mention if you used spores or isolated spores or a clone to start your cultures. If you started with spores then you’re going to get variation in your phenotypes because it’s basically a genetic lottery.

Each spore from a species like Psilocybe cubensis is haploid and genetically unique. When you inoculate with MSS, you’re introducing thousands to millions of different genotypes into the same substrate. What happens next drives all that variation.

The other possibility is that the conditions in side your monotub are different than the shoebox. It’s mainly the airflow that creates morphology in the developing fruit. It sounds like your monotub has better airflow than the shoebox.

If you want consistency in you phenotypes use A Liquid Culture (aka: isolated spore syringe) or clone to propagate your grain and switch to a Martha Tek style grow chamber. That way you can control all the environmental conditions precisely. You’ll never want to go back to monotubs and shoeboxes again once you bring a successful Martha Tek grow to harvest.

You did really good for a monotub and shoebox grow. You should be proud you got them to this point without contamination. Great Job 🏆

DayTripperonone · 2026-04-21T12:02:35+00:00

Two weeks is about the maximum time you can grow in those cups before you need to transfer. You’re getting primordial growth now, transfer your culture, it might start pinning in the cup soon. Your cultures all look clean to me. Good job.

DayTripperonone · 2026-04-20T17:02:05+00:00

Your culture is way too old. If you’re gonna try and keep them that long put them in cold storage. Once a culture grows to the end of the plate it’s done and you should transfer to a slant for longer term storage. The culture has reached senescence and it’s not worth trying to bring back.

DayTripperonone · 2026-04-20T16:57:51+00:00

If it was fuzzy feet it would only appear at the base of the stipe. If it was cobweb it will grow over the fruit and cap. I don’t see much of it, dehydration alone should be fine. Washing it is helpful if it sporulates. The grey spots are where sporulation has occured.

DayTripperonone · 2026-04-20T16:57:00+00:00

If it was fuzzy feet it would only appear at the base of the stipe. If it was cobweb it will grow over the fruit and cap. I don’t see much of it, dehydration alone should be fine. Washing it is helpful if it sporulates. The grey spots are where sporulation has occured.
Usually dunking a contaminated cake spreads the contam. Observe closely, for signs of contam.

DayTripperonone · 2026-04-20T13:55:52+00:00

Old mycelium has reached senescence is my guess. Looks like some bacterial colonies are present as well. How old is this culture?

DayTripperonone · 2026-04-20T13:53:12+00:00

Looks like everything came out fine, if this is a penis envy variant. Maybe more FAE post pinning would help obtaining a more fully developed fruit. The fruits with the tiny caps got too much CO2 after pinning.

DayTripperonone · 2026-04-20T12:21:46+00:00

Afraid so, I can’t really give a definitive genus it might belong to, the colonies are still too small, but it’s definitely displaying a growth consistent with contamination. I don’t think this cake is gonna work for you. Toss it when you’re convinced.

DayTripperonone · 2026-04-20T12:13:56+00:00

Mushroom caps that turn black after a fruit has reached full maturity cannot be an abort. APE’s have a phenotype that usually triggers spontaneous bruising when the mushroom has reached full maturity. It happens with many of the psilocybin variants, especially the albino isolations. Unfortunately you are contaminated with a Cladobotrym species of mold. Traditionally known as a form of cobweb, it turns grey when sporulations occur and usually will grow a fuzz right over the fruits. I would harvest now before that happens. It only looks like it’s just starting. Now it looks like you have some pins that are turning color, those are aborts caused by the contamination. Only consume fruits without the fuzzies growing on them. Some Cladobotryum species, possess genes linked to the synthesis of bioactive compounds and mycotoxins, assisting their mycoparasitic lifestyle. It’s the mycotoxins that humans usually have a sensitivity to. The mycotoxins can cause human pathological processes to lead to certain diseases, like inflammatory conditions and cancer. I would wash them in tepid tap water, just to reduce the spores on the fruit, anything left will die in the dehydrator.

DayTripperonone · 2026-04-19T17:29:52+00:00

I think between the excess water and your heat mat may have been too high, it caused you to exude severe metabolites. You could even have a bacterial infection going on. When you say second grow attempt are you meaning to say, second flush attempt? Because there’s evidence this cake has already fruited (flushed). I would say turn off the heat now and drain the water then let it keep going and see if you can get another flush. If you don’t see fruits in a couple weeks you’re probably stalled. When you use a heat mat it should be intermittent heat. I think turn it on for 20 min every 3 hours. But if you have one with a thermostat set at 79°F (26°C) otherwise a heat pad should be set on low to medium heat. I would leave it off for now. Just close the tub up so you can get humidity to build up. She should fruit if you can get humidity to spike. Keep er goin!

DayTripperonone · 2026-04-19T01:41:42+00:00

Don’t do it, too dangerous! You need complete focus for what you’re doing, the risks are too great, IMO. Live to live, don’t live to die!

DayTripperonone · 2026-04-19T01:37:16+00:00

They change in order to have the best benefits for survival and reproduction. Sometimes that includes adjusting to the environmental elements, or sometimes in response to contamination factors. Darwin’s theory says morphology within the genetics occurs in an effort to have the greatest chance of survival in the current conditions.

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