I totally honesty I've tried many times to grow the brick cap indoors and failed miserably. Several failed cultures but had a few fruits from a liquid fungi culture. 1 week on oatmeal flour yeast dextrose agar, 3 weeks on grain, resting 2 weeks, 1.5 month colonization on 60/40 maple/soy, 1 month rest, cased with vegetable/straw compost and kept wet for 3 more weeks to pinset. Took around 2 weeks to finish. These are all rough approximates, but not even close to what stamets had stated, possibly difference in genetics. I have tried more combinations of variations in these times than I have fingers/toes. I'm going to refine this slowly over the next year with monthly starts on a few bags. Previously I had tried pasteurized casing and yielded no pins but it could have been other factors such as incubation time or rest before initiating fruiting. Possibly substrate as I previously used oak/oat hulls. It's my intent to nail down indoor wine caps as well. Mainly out of OCD and arrogance. 😁