Learning all the time! One of my customers ordered my 3 Quart Sustainable Produce Container for packaging their mushrooms because they said they were selling "oyster mushrooms by the flush". I googled that and this video came up! Nice video!
How are you getting your king oysters to pin without cold shocking them? Also, what kind of fruiting temperatures are you seeing in your greenhouses? I would like to move to an outdoor "greenhouse" style grow but in summer we see pretty high average temperatures, usually between 80f and 95f ambient.
Richard Hubbard Growing Gourmet and Medicinal Mushrooms by Paul stamets has all the info on growing popular mushroom species. For Kings you don't really want it above 60f. U might get away with 65f but I've noticed they update info maybe due to strains? The used to say even in his catelog don't try fruiting maitake above 65f but now the catelogs say up to 70f.
when closing up the top of the bag after the first flush do you need to tape up the bag so that air doesnt get to the part of the block that recently flushed or can you just flip the bag?
I think your beginning to follow "nature". Seems to me your slowing down the greed (we all need to profit) but beginning to see more profit from the first investment! I'm anxious to try. When I get my s.s., I'm going to buy your book! Hope you keep it updated, or add a second!
we just started cultivating chestnut (hypholoma sublatertium) this past month,we call them cinnamon caps. Awesome to see other cultivators growing it. chestnut is also a common name for the brown button, for that reason we call them cinnamon caps here. love this video btw, many thumbs up
Ugh, this is 2 years ago, but maybe you'll reply. I'm interested in what the name of the record keeping system you used. Couldn't understand the 2nd word. Brad **** System?
A second flush is normal to most all species you cultivate. Say you side fruit, by cutting a x, square or a slice. You have just sent a signal to the mycelium that thats where you want it to grow. It exposes the mycelium to fresh air, humidity and light. Once it starts to pin, then grow and harvest. Pulling the mushroom off the block. What it does is expose the living mycelium behind the mushroom to the same fresh air, humidity and light. And in two weeks you get another flush. The same is with the chestnuts and kings except they are top fruited meaning there is a mycelium "carpet" in which they grow from. Now when you harvest them, the top part of your block has less available water because as the water density has sunken to the bottom of the block. So what you do is harvest the mushrooms from the top, clear off that mycelium carpet. Invert the bag and push the block down inside the bag and seal the bottom. Then you make a small slit at the now new top of the bag, to introduce fresh air and humidity. Which triggers the new mycelium carpet to produce mushrooms. Does this make sense?
I’ve realized after watching your videos I have ZERO knowledge on how to best consume almost all mushrooms. That why I don’t buy them. Any ideas anyone has would be great.
U kind of have to try them and see what u like best. When I ate maitake I thought it'd be great because of all the ppl saying how good it is. But didn't like it much. Baby Bella's are okay. But my favorite is oysters but I haven't tried them all. There are so many varieties, each has a different flavor. There's so many receipes also, a lot of them are adjustable to what u cook flavorwise.
Oyster and enoki are amazing if you dip in beaten egg, seasoned panko, lay on baking tray, drizzle with olive oil and bake in hot oven (200 degrees c) for 10-15 mins til golden and crispy.... dip in mayo! So yum!
Learning all the time! One of my customers ordered my 3 Quart Sustainable Produce Container for packaging their mushrooms because they said they were selling "oyster mushrooms by the flush". I googled that and this video came up! Nice video!
That so cool! Thank you for sharing! I'll have to try this.
I wanna know how you are growing those Chanterelles!
Love this new upload. Thank you guys for making my day :)
Very cool! The chestnuts are really intriguing!
It takes 8 weeks to get a second flush on the chestnuts? How does that impact your space vs. just doing first flush chestnuts? Is it cheaper?
How are you getting your king oysters to pin without cold shocking them? Also, what kind of fruiting temperatures are you seeing in your greenhouses? I would like to move to an outdoor "greenhouse" style grow but in summer we see pretty high average temperatures, usually between 80f and 95f ambient.
Richard Hubbard Growing Gourmet and Medicinal Mushrooms by Paul stamets has all the info on growing popular mushroom species. For Kings you don't really want it above 60f. U might get away with 65f but I've noticed they update info maybe due to strains? The used to say even in his catelog don't try fruiting maitake above 65f but now the catelogs say up to 70f.
when closing up the top of the bag after the first flush do you need to tape up the bag so that air doesnt get to the part of the block that recently flushed or can you just flip the bag?
I'm curious. What do you do with the blocks when you're done with them? Love your videos, btw.
I think he said he composts them in a different video
I think your beginning to follow "nature". Seems to me your slowing down the greed (we all need to profit) but beginning to see more profit from the first investment! I'm anxious to try. When I get my s.s., I'm going to buy your book! Hope you keep it updated, or add a second!
Is that shiitake on the table? And what are the orange ones?
Wanna Wander pink oyster
💜
we just started cultivating chestnut (hypholoma sublatertium) this past month,we call them cinnamon caps. Awesome to see other cultivators growing it. chestnut is also a common name for the brown button, for that reason we call them cinnamon caps here. love this video btw, many thumbs up
Pholiota adiposa is the chestnut he is growing
Ugh, this is 2 years ago, but maybe you'll reply. I'm interested in what the name of the record keeping system you used. Couldn't understand the 2nd word. Brad **** System?
Kuhns
I wish you showed how to get second flush. You explained, but I do not fully understand
A second flush is normal to most all species you cultivate.
Say you side fruit, by cutting a x, square or a slice. You have just sent a signal to the mycelium that thats where you want it to grow. It exposes the mycelium to fresh air, humidity and light. Once it starts to pin, then grow and harvest. Pulling the mushroom off the block. What it does is expose the living mycelium behind the mushroom to the same fresh air, humidity and light. And in two weeks you get another flush. The same is with the chestnuts and kings except they are top fruited meaning there is a mycelium "carpet" in which they grow from. Now when you harvest them, the top part of your block has less available water because as the water density has sunken to the bottom of the block. So what you do is harvest the mushrooms from the top, clear off that mycelium carpet. Invert the bag and push the block down inside the bag and seal the bottom. Then you make a small slit at the now new top of the bag, to introduce fresh air and humidity. Which triggers the new mycelium carpet to produce mushrooms. Does this make sense?
Beautiful brother!!! Danke!!!🙏🏻
So nice bro. From India...
subbed very happy to find this
I’ve realized after watching your videos I have ZERO knowledge on how to best consume almost all mushrooms. That why I don’t buy them. Any ideas anyone has would be great.
Fry them up ! Throw some olive oil and butter sauce and boom done
U kind of have to try them and see what u like best. When I ate maitake I thought it'd be great because of all the ppl saying how good it is. But didn't like it much. Baby Bella's are okay. But my favorite is oysters but I haven't tried them all. There are so many varieties, each has a different flavor. There's so many receipes also, a lot of them are adjustable to what u cook flavorwise.
Oyster and enoki are amazing if you dip in beaten egg, seasoned panko, lay on baking tray, drizzle with olive oil and bake in hot oven (200 degrees c) for 10-15 mins til golden and crispy.... dip in mayo! So yum!
👍🏼👍🏼
Build a better fruiting room problem solved