Just made this into liquid culture, stoked to grow it out when it's ready c:
uuung those fruiting bodies are gonna be hawt
this post was submitted on 07 Dec 2024
43 points (95.7% liked)
A place to call home for folks who grow mushrooms!
231 readers
1 users here now
Welcome to c/MushroomGrowers
c/MushroomGrowers is a thriving and supportive community for amateur enthusiasts and seasoned professionals passionate about the fascinating world of mushroom cultivation. Whether you're just starting with your first grow kit or managing a commercial operation, this is the place to learn, share, and grow together.
What We Offer
- Guides and Tutorials: Step-by-step instructions for beginners and advanced growers.
- Expert Advice: Insights from experienced cultivators.
- Troubleshooting: Help with common problems like contamination, substrate preparation, and environmental control.
- Project Sharing: Showcase your setups, grows, and success stories.
- Discussions: Talk about new techniques, species, or industry trends.
- Resources: A curated list of helpful tools, suppliers, and educational materials.
Topics We Cover
- Indoor and outdoor mushroom cultivation
- Sterile techniques and lab setups
- Growing gourmet mushrooms (e.g., oysters, shiitake, lion's mane)
- Exploring medicinal fungi
- Wild mushroom foraging and identification
- Sustainable and eco-friendly cultivation practices
Community Guidelines
- Be respectful and supportive to all members.
- Share your knowledge and experience openly.
- Keep discussions on topic and relevant to mushroom cultivation.
- Avoid self-promotion unless it contributes meaningful value.
- Use the Search function to find answers before posting questions.
Recommended Resources
Grow Guides
Suppliers
Foraging and Identification
Communities
We encourage you to ask questions, share your successes (and failures!), and help cultivate a global network of knowledge and passion for fungi.
Happy Growing!
The c/MushroomGrowers Team
founded 2 years ago
MODERATORS
Took forever to load that photo. Glad I waited.
That's some beautiful growth. Can you tell us more about it?
What agar did you use?
How did you capture your genetics?
Thank you, I was so pleased to see this transfer grow out so vigorously, knew I had to share!
For starters, I do all my work under a laminar flow hood. This is from a liquid culture syringe, it took about two weeks for the first blob of mycelium to grow out on the agar and was a bit sporadic but with sections of nice rhizomorphic growth. Once I had enough good sections to choose from, I transferred a few wedges to fresh plates. From there it was about 12 days until I had the plate above, but it was very consistent growth across all transfers (took 3, this is just the one I ended up turning into LC).
For agar, I make my own using this video by Fungaia as a general recipe base. It's more involved to make because it calls for more than just water/agar/sugar/peptone, but rather all that plus a mix of pulverised grains, straw, hardwoods, and other trace minerals. I strongly believe in it, though, I feel like the industry standard recipe for agar is easier to make but lacks complex nutrition. In the video, it is equated to a person drinking nothing but soda. Sure, there's calories there that our bodies are capable of processing, but that doesn't mean you'll be healthy, especially when compared to a person eating full balanced meals.
For capturing and storing genetics, I like using a tube like this to drop some of the best agar wedges into, top that up with sterilized water, cap, wrap the cap with parafilm, then fridge.
Thank you so much for your response! I recently built a LFH and plan to start using it soon. Life’s been a bit hectic since we had a baby 7 months ago, so my hobbies have taken a back seat for a while. Right now I'm not messing with LC or agar because of a lack of bandwidth.
Please post about your LFH work.
I’m really impressed with your approach to working with agar. That mushroom species seems pretty rare and fascinating!
I'd love to see the substrate and fruit bodies you propagate this on too.