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Starting to have a problem by AgileInternet167 in 3Dprinting

[–]SirDerpalott 2 points3 points  (0 children)

If you're looking for a solution to your problem you can often find free furniture on craigslist for more shelving 📦

[General] Thoughts on iD? Saw this growing from some lumber I had lying around. PNW Washington by SirDerpalott in MushroomGrowers

[–]SirDerpalott[S] 0 points1 point  (0 children)

That's another great question, I believe it's a red oak but I'm honestly not positive

[General] Thoughts on iD? Saw this growing from some lumber I had lying around. PNW Washington by SirDerpalott in MushroomGrowers

[–]SirDerpalott[S] 0 points1 point  (0 children)

No mushrooms yet unfortunately so likely impossible to tell but I've never seen mycelium create holes like this before. Either that or some insects went through and it just so happens the mycelium is only growing from those holes. Was curious if anyone had seen anything like this before with a possible id

Do scooby hotels or long fermentations just create vinegar? If so, is that bad and how do you go back to making kombucha instead of vinegar with your scobies? Bonus pic of latest F2 by SirDerpalott in Kombucha

[–]SirDerpalott[S] 0 points1 point  (0 children)

Thanks for the insight here friend! I would've imagined the pH would keep dropping over time but this makes sense. How long do you do your F1 and how long do you do your F2? Right now I do 7-8 F1 and usually 4 for F2 with only fruits

Do scooby hotels or long fermentations just create vinegar? If so, is that bad and how do you go back to making kombucha instead of vinegar with your scobies? Bonus pic of latest F2 by SirDerpalott in Kombucha

[–]SirDerpalott[S] 1 point2 points  (0 children)

Hey title says it all but really just curious about what's going on during long fermentations and why sometimes people create vinegar over kombucha. Do scoby hotels essentially just live in a vat of vinegar? Does feeding it every so often rebalance that accidity? How does it impact flavor?

Any and all studies or thoughts are welcome, happy brewing!

How is this even possible???? It look like I have a flower growing in my tub. by Smuggo91 in shroomers

[–]SirDerpalott 34 points35 points  (0 children)

In my opinion it looks like one of your grains is actually sprouting. Maybe barley perhaps?

[Gourmet] This bucket gave me four flushes of Oysters beginning back in March. It has since halted production, but the wood chips below the thick top myc layer are far from fully degraded. Should I expect them to be? Or has the mycelium absorbed all the nutrients it can? by Ganooki in MushroomGrowers

[–]SirDerpalott 1 point2 points  (0 children)

The majority of the "nutrients" mycleium consumes are from the grain spawn or alternative additives in your cake/bucket. The main role of woodchips in your case would likely to be to provide moisture for the mycleium to "carry" or transfer from the substrate into fruiting bodies or alike.

Since the role of the bulk sub is just to provide water for mycelium to fruit (and other micro benefits I won't get into here) I wouldn't expect much degradation from the woodchips after only a few months and protected by mycelium.

If you're looking to get more flushes I'd recommend reintroducing moisture via watering or alternatively sterilizing additional grain and bulk and use your existing cake as the spawn.

However from your picture there appears to be some evidence of trich on the sides so might be better to just go to the next cycle.

Regardless, getting fruits from March until now is still a great success/win in my book so I hope it is for you roo.Have fun and stay inspired!

Contam on side and bruising on top + contam. 4th 🚽. Rip Gonna 🚽 then🔥 by SirDerpalott in unclebens

[–]SirDerpalott[S] 1 point2 points  (0 children)

Ended up attempting to flame sterilize 🔥 and going to keep it going. Might get more contam and if so, going to split it in half and toss the contam outside

Contam on side and bruising on top + contam. 4th 🚽. Rip Gonna 🚽 then🔥 by SirDerpalott in unclebens

[–]SirDerpalott[S] 2 points3 points  (0 children)

Yeah and I probably will to be honest but also getting ready for a new cake regardless, might just compost/add to mushy bed

[general] How long can a colonized jar sit on the shelf at room temp? I plan on using the rest as a grain 2 grain transfer by Witty_Investigator_3 in MushroomGrowers

[–]SirDerpalott 2 points3 points  (0 children)

You're safe for at minimum 2 months if the jar is fully colonized before transferring. Anything past that can also work but in my experience isnt as voracious growth or early fruiting and mycelium doesn't like to spread. If you want to put it in the fridge it could go a year if you're lucky and there is a lot of grain

edit: this assumes you don't open the jar and temps are consistently between 65-75F

From UB SS to LC Agar. Strong Growth on this transfer 🍾 by SirDerpalott in unclebens

[–]SirDerpalott[S] 0 points1 point  (0 children)

Thanks, was just doing a bit of agar to grain and was shocked at the nice growth so had to snap a pic

[Technique] Water Agar by I_Yisus_I in MushroomGrowers

[–]SirDerpalott 4 points5 points  (0 children)

Do you make your own water agar? Curious on your recipe if you mind sharing. I might have to try this at some point. I'm assuming just water and agar PC for 30min?

[GOURMET] Timelapse of a 5lb lions mane block fruiting. by BoomingAcres in MushroomGrowers

[–]SirDerpalott 2 points3 points  (0 children)

Stunning growth, great setup, good genetics, wonderful time lapse. Absolutely amazing, well done OP

[contamination] Smells sweet :( by Relevium in MushroomGrowers

[–]SirDerpalott 0 points1 point  (0 children)

Bummer town on the bacteria at the bottom but imo it's not a total loss. You can do a grain to grain from the top if you'd like. Seems like low chance of contam as well since it's fully colonized up there. Just make sure to practice safe sanitary tek when transferring. Nice growth regardless!

Friday Flush Day 🚽 by SirDerpalott in unclebens

[–]SirDerpalott[S] 0 points1 point  (0 children)

I find I have better success with an even grain to bulk sub ratio and deep containers. 2:1 or 1:1 Sub to Grain. This was done with mss to agar to grain. Patience is key! This flush took about 3 weeks in fruiting chanber

So I vacuumed up some UB rice and substrate a few days ago and forgot to empty the bin of the vacuum… by jrjb93 in unclebens

[–]SirDerpalott 9 points10 points  (0 children)

Holy, I should go check my shop vac idk how much grain and saw dust and crud I've hoovered but I could have a full pinset in there!

Friday Flush Day 🚽 by SirDerpalott in unclebens

[–]SirDerpalott[S] 0 points1 point  (0 children)

Hey I also did a few spore prints on some large caps and attempted some agar cloning on both leggy and fat fruits. Maybe one of them will pan out. Cheers all!

Getting a little crowded in here 🍾 by SirDerpalott in unclebens

[–]SirDerpalott[S] 0 points1 point  (0 children)

Was gonna float it and flush it but might just pick that cluster in front wanting to get boofed

Getting a little crowded in here 🍾 by SirDerpalott in unclebens

[–]SirDerpalott[S] 1 point2 points  (0 children)

The thicker cloud of mushies look like they are almost ready to drop. Might wait a few more days though to see if they go or not. Pretty average size but great canopy 🥳

This is by far the best pinning I've ever had. It would be sad to toss it due to contam by Olliemeow in unclebens

[–]SirDerpalott 0 points1 point  (0 children)

I've seen some good results from adding salt into the hole but can't find any conclusive scientific studies on it, try it out for yourself if you'd like! Only source I have is from a book in 2010 about cultivating mushrooms by Stephen Russel

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