Any essential equipment for tincture production that has made your process easier/more efficient? We have some pretty basic alcohol extraction and boiling extraction methods. I have seen some people talk about industrial strength grinders as a way to increase surface area and extraction. 

How's the space mission grains doing? I've eaten mushrooms and went to space for sure/Np but never eaten mushrooms "from" space. 

What were the conditions for the mycelium in space?  Was this the same space trip sporeworks stuff was on?  

Hey Ya'll

Erik and Tyler here!

We are so excited to see you in our brand-new Myco-Wizards community! Feel free to share your stories by hitting “New Post” button. Want to share your advancements in the world of Myco-Wizardry? Look no further! Got updates on how you have adapted your Fenrir systems to multiple ingredients, share it with others working on a similar concept! Have ideas or concepts that you would like us to cover in a future video? Let us know in a post! Want to share a grow log like back in the good old days of the Shroomery? Do it! Want a specific culture to appear in your culture of the month subscriptions? Let it be know! Just want to see us shower Edna The Pibble in dollar bills? Can do! We are stoked to see this community grow!

Cheers!

The MycoWizards Team!

We have learned so much from your podcast and Deep Dives. Our blotch struggle began last year. By applying your methods we were able to eliminate it....so we thought.

We have a shallow well and blotch has reared its ugly head again this fall (same time last year blotch appeared). We have added U.V. sterilization and filtration system which has helped immensely. The water table fluctuates and filter maintenance fluctuates with it. Water table is low right now, changing filters twice a week. Still problems with blotch. 

Watched Blotch 2. Put a reservoir with peroxide 1/10% concentration of hydrogen peroxide and noticed beneficial changes almost immediately. In my research on well water filtration I came across this video. This is excellent information on hydrogen peroxide treated water.

https://youtu.be/soLVtWijUtI

I hope this helps anyone. Keep producing content!!

Spencer 

I have a hypsozigus tessalatus-beech (spelling butchered) culture I cloned from store bought I'm thinking of growing once or twice before I buy a plate from you guys but I know almost nothing about it. On grain it grows really slowly but really dense. What kind of incubation time am I looking at? Is it fast fruiting  like oysters or need to sit a long time like chestnut or shiitake? Also just got brick caps to fruit the first time recently but really disappointed. Only 6 mushrooms and I can't even find anyone that has got them to fruit before, that was like 5 months of incubation on the successful block....... Not successful but it fruited. Cased with non sterile compost, stamets book noted they need micro organisms in the casing to initiate a pin set. Any idea how to grow them properly? If not no worries it's just a side project 

LOVE the new Maine Cap n Stem website format! I really appreciate the detailed strain information. Ya’ll are KILLIN it as usual! Thank you! ✌🏻

Workman interview.  

I was wondering if anyone here has experimented using UV lights to detect bacteria or contamination in general in their setups, spawn, substrate etc.

I saw that blotch is florescent and UV at 365nm would make it glow greenish yellow, so I bought a small UV flashlight and I've been testing inspecting the farm with it. So far I've seen the most use when checking out spawn bags, as I can see weird colored glowing stuff in bags that to the eye seem normal... Anyway it's still under the experimental phase but wanted to share and hear your thoughts!

Entering back into King Oyster production after taking the summer off. Usually our issues arise during fruiting, but the first two batches we have noc’d are getting some bacterial contamination during incubation. Anyone else noticing this? Think this might be an issue during shaking? I’m noticing the bottoms aren’t colonizing quite as quickly then the grossness manifests up top. Possibly over hydration too, but I know our first batch was at 60% on the dot after testing.

Thanks so much for the content Mycowizards! 

any thoughts from y’all as to what is causing this? the humidity was off earlier and in the week and then i felt it was too humid. they are turned on their sides to reduce bacteria contam. is that just what it is? i’ve seen it recently on some Black kings too, which is rare for me. would love y’all’s black oyster culture for the club and can’t wait to fruit some of your piop this week i think.