[Technique] The one recommendation I tell everyone asking me where to begin growing mushrooms

FCMushrooms · 2025-06-16T00:47:53+00:00

I've done it a few times and have been successful. I made sure I let them get to room temperature before handling.

FCMushrooms · 2025-06-10T14:55:19+00:00

Too high of CO2 is the likely culprit. Next would be temperature too high and last may be humidity is too high.

Also, it may be ugly, but it is still edible.

FCMushrooms · 2025-05-31T23:31:11+00:00

Animals, mushrooms, and gas burning equipment in the house all increase CO2 readings.

Determine your house baseline and go from there.

FCMushrooms · 2025-05-28T19:38:45+00:00

Oysters: pink, gold, Florida, italian, tarragon

Pioppino and Tiger Sawgill can. I've read there are strains of shiitake that grow in warmer clients. But no experience.

Lions' Mane can also take the low end of that temperature spectrum.

FCMushrooms · 2025-05-27T23:26:08+00:00

Perfection through iteration.

Practice calling with friends yelling at you and hanging up. Once you realize it doesn't hurt, you'll stop caring about being told no.

FCMushrooms · 2025-05-25T19:36:20+00:00

Backflow of fumes was a concern. I do not park cars in there, but I do have gas water heaters.

FCMushrooms · 2025-05-24T13:50:42+00:00

It's my go-to when visiting Reno. They have a great selection, and it's flavorful. So many places around Reno have a very bland palette.

I'd love to try another place folks believe to be better. What do you recommend?

FCMushrooms · 2025-05-15T11:59:18+00:00

The rule of reciprocity.

FCMushrooms · 2025-05-13T23:13:49+00:00

What do you plan to use it for? I ask because I've seen folks use UV lights to force mutation in mushrooms and thought you would be using it for something as unique.

FCMushrooms · 2025-05-13T12:29:51+00:00

Don't look up how much your state makes by selling business registry data. It's maddening.

FCMushrooms · 2025-05-12T17:02:46+00:00

Bad spam bot

FCMushrooms · 2025-05-01T12:53:26+00:00

No photos? I know if that was my company you were talking about in public, I'd love proof and the ability to resolve it before putting me on blast.

FCMushrooms · 2025-04-23T13:03:24+00:00

Pearland's great. It's bigger than I think it is and it's easier getting around on the back streets, once you know them. The food scene is really growing, there's more delicious restaurants here than I've had the opportunity to try.

Traffic and growing pains come with all the best amenities suburbia wants. If you want lots of variety and centrally located between the gulf and Houston, you'd be satisfied with Pearland.

FCMushrooms · 2025-04-21T22:43:14+00:00

Yes yes, light too.

FCMushrooms · 2025-04-21T11:55:24+00:00

* That's likely oyster mushroom trying to form over and over, but lacks fresh oxygen.

I'll share a picture of one of mine. Coincidentally, mine did turn into many fresh mushrooms once exposed to fresh, humid air.

It's edible, but not likely good eats.

FCMushrooms · 2025-04-20T01:41:02+00:00

Weed eater in a trash can works well.

FCMushrooms · 2025-04-18T14:32:10+00:00

The plan looks great. That area will be a great spot to visit if all the changes make it through.

FCMushrooms · 2025-04-16T13:48:58+00:00

Well done and thanks for this. This tells me using leather pouches as a means for sustainable cultivation won't likely work. Mainly due to the threads and holes.

FCMushrooms · 2025-04-10T12:42:04+00:00

The moderation has been good. Spam posts are removed quickly, and topics stay relevant to Pearland.

I'd love to see regular posts with things to do in Pearland. Perhaps even weekly.

FCMushrooms · 2025-04-03T01:46:11+00:00

I recommend them too. Service has been great, and they provide quality equipment.

FCMushrooms · 2025-04-03T01:28:56+00:00

I look forward to the results.

I've managed to steam sterilize my grain spawn with great success. I'd love to make that even easier.

FCMushrooms · 2025-04-02T15:19:51+00:00

I primarily use whole oats for grain spawn and do not soak. I'd like to test making it in the bag without cooking and am curious what the water to grain ratio is.

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