Been a while and I probably need to catch up on the threads.  I was wondering if y’all had any background info on the JC shiitake we got recently? Media it likes, moisture content, where it came from or strong suits…?? We’ve been calling it the Jesus strain and nobody fucks with the Jesus! 

Also any chance we could get y’all’s Maitake and Black king oyster in the culture club soon?!  I’ve tried a number of maitake strains and I think all Of mine suck. I even stole one from earthfare haha. I’ve tried them in bag fruiting like your over production drying video both in A and horizontal filters with nothing like what y’all got!  Great video!!!!!

My BKs are cut and BS as well. Y’all cultures knock the shit I have out of the park! 

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. 

Can anyone provide info or links on boiler water treatment filters/systems.  I couldn’t find the right thing. I’ve been really burning out a bunch of elements lately. 

Also, y’all know about a company that does mushroom extraction services like powders, dual or tinctures?? 

Y’all’s new video on LC had me thinking about a few things I’ve been messing with. One, is there any real problem with pouring LC over injecting it? Using the needles seems wasteful and a contamination risk in some ways. Especially reusing without a zapper. 

Two, Can you feed an LC jar with fresh broth, like kombucha? I’ve used lc from an old jar to make a new one. I know you are loosing a generation vs going back to the master plate but sometimes it seems easier and not necessary if it’s right out of Cryo

Mushroom Coffee/Koffee Coughee Crowd source:

The biggest coffee roaster in our region has reached out about doing a mushroom coffee.  I'm trying to figure out our wholesale pricing and it led me down this rabbit hole.  We have been making mushroom chai tea and extracts that you can put in coffee but it's as good as a supplement and I have been recommending people put it into their cup even tho it's not as fine as commercial sand blasted stuff.  

Putting it into a drip/pour over filter kinda clogged it.  I was wondering if anyone knows if companies that make mushroom coffee with coffee have a courser grind to the mushrooms to help it not clog the filter and do they extract the mushroom beforehand like boiling or pressure cooking or let the hot water do the extraction?

I've been telling people to drink or eat as much of the chunks as they want in our current products but I've been wondering once it's an extract do you get the whole value of it by drinking the tea made with it or do you have to consume the mushrooms to get the full dose?

In order words,  does the mushroom getting brewed or pre-extracted getting brew still pass the benefits through to the coffee?