Hey again guys! I just watched the short clip on your YouTube channel on the King Blue from mossy creek.. I have been growing it for 3 years now. Currently I have 2 accounts buying 80lbs a week of them in total. I’m sure you know, but that hybrid is even more prone to blotch than a normal oyster.. I noticed in your video’s description you mentioned to cycle different strains to reduce blotch? For example, the king blue will kill it for a month straight, and then it hits the fan for a few weeks in a row with blotch and messes up my weekly orders…. Per say if I cycle the king blue out with your Blue CNS like every 3 weeks that will help keep the blotch down??? Growing 80lbs a week of one type to meet my accounts orders and have it shit on me really hurts!!!

Thank you! Been learning so much from these deep dives and this community🖤🤘🏼

I’ve never cultivated Lions mane, but one visitor to my farm asked me about the possibility of cultivating them on logs (wood logs, not the substrate ones hehe).

I know it would probably have the same pros a cons as shitake, but I’m really curious to know if anyone has ever seen or cultivated lions mane on logs!

I'm curious what everyone does/recommends..

I would like to follow the recommendation of using the leading edge of plates (as stated on the pheno-flicks) to inoculate masters. However, due to time demands, I have not been able to time my spawn production so that I am ready to transfer when the plate is at the perfect point (the mycelium is 1 or 2 cm from the edge let's say).

In that case, os it better to fridge the plate when it has myceliated maybe half of the plate and then take it out 1 or 2 days before I will transfer it to grain (so that it is active and growing) I can still use the leading edge)?
OR
Is it better to leave it in incubation, and use it even a few days after it has covered the whole plate, but avoid taking from the edges that have a risk of being contaminated?

Really appreciate any inputs, opinions y'all may have.

I am looking for a solid Oyster Mushroom culture to grow.  Can I buy a culture from you or do you have a recommendation on where to buy the best quality liquid syringe cultures?  Appreciate it.

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 

Just wanted to say how much I have benefited, learned and improved my op from your content, both on the podcasts and the deep dives. It's a pleasure to contribute and I will let others know how much the deep dives are worth it. My knowledge has increased significantly and I have been able to problem solve and prevent future problems. Also came at just the right time as am building a new lab.

Keep doing the good work of contributing to building each other up! 

First - I love HE-CNS...  it produces MONSTER yields for us.  That said - I HATE it (and can't grow it anymore!) because it bruises so easily (green bruises where harvested by hand even when slightly rough).

Does anyone have any experience with this?  Also, how to avoid this?  It's just too much work to explain to chefs and at the farmers market.  Too many phone calls telling us our fresh lions mane is "green molded".  Any help to let us continue using this variety would be greatly appreciated!!

During the PF video (at around 9:10) the person in the flow hood dips their tweeters in what I assume is alcohol.  Are you guys dipping in alcohol between cuts?  This feels like a contamination vector to me since some nasties can survive this for some time, especially if spores - please school me - thanks!

Hey guys! Loving the videos and podcasts, thank you!

I have two deep dive recommendations if possible.. 

1 is culture storage and management.

2, I know you guys don’t fruit anymore.. But hoping to get more information on working with restaurants. Production organization, landing accounts, how to be more organized with it in general and Record/Data keeping for restaurants and all production in general. 

Has anyone sequenced any of the CNS Hericia?

I'm looking into starting playing around with PCR so I can get some data / generate a phylogenetic tree for various Hericia - trying to better understand the differences between the species which seem to share / cross many of the same physical morphology that is often used to differentiate them (making it really hard).