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ERV system is what we had in the basement. It will bring fresh air in while preserving some heat. Also I had an exhaust fan pulling air from the basement into the tent then to the outside.

Yes they all work with this method, just cook the blocks longer if necessary.

That's a pretty interesting story, glad you liked the video! More coming but waiting on a couple things. Best of luck friend!

Test it out😁👍

No booths means a lot of opportunity. Don’t see any being sold? Let them know they’re missing out by bringing quality product and filling a hole in the market. I’m sure that more than a few customers hope to see mushrooms there soon.

212f for 24hours

Currently only running exhausted fan and have a cracked window that will introduce new air. Everything is under negative pressure.

Almost all, except for shiitake and portobellos

@@mountainviewmushrooms71 wow nice!

60f-70f works great for almost all species, the colder the better looking and longer lasting the mushrooms will be but they grow slower.

For this particular mushroom I recommend that you do cut an x but do a little more than that. It appears that the more surface area is disturbed the more pins you will get with the pink oyster mushroom.

Yes I just put up signs and let people come and go as they please. It's worked pretty well on busy days. If I didn't have that corner I would try to talk to people that are in my circle and get to know some people with land that have roadside corners. Best of luck friend

😁

Awesome, happy I'm summing things up right.

😉😂

Awesome yes, that is a great video idea and can be tricky. I start at half pound for $10 as long as the product is looking great. For wholesale I do $10 for a pound on most things but could probably get more than that. Hopefully that rough outline helps for now. Thanks for watching and more to come

Just noticed the deer behind you! Beautiful

Yes it can be! sorry for the late reply!

I probably would do 20% rye in your mixture

I believe it's the 160 ltr one from kwitex

Awesome best of luck!

Any substrate block you produce with supplementation should be pasteurized or sterilized pasteurized is killing almost all bad things and anything that's left is very weak to spread quickly, and sterilized is everything is dead. I pasteurize for longer periods on my operation using masters mix and no farther supplementation. This will work if you want to pasteurize not sterilize. With spawn you usually want to sterilize. Like highly recommended for spawn.

@@mountainviewmushrooms71 ok that makes sense, thanks for the reply and keep up the great work with the content!

Of course!

I use a massive pressure cooker from Indian 😂 works the same thought

Great idea! Hopefully Hepa doesn't blow it out though, lol

Lots of videos in pipeline😉, working on something big for farmers then I'll be back to RUclips

Hey Fred! Just saw the comment, no schematic yet, but maybe in future. Look up maine cap and stem, on RUclips they have a video with all the prices just have to figure out how to use all the prices and put it together. Then a little programming.

Not much incentive for me too. But that will change once I publish something I've been working on to hopefully promote in future videos. Thanks for watching though! 😁 I will be back soon, in fact I have two videos that just need editing.

@@mountainviewmushrooms71 your videos are very good in terms of quality, learning a lot about mushrooms from your videos. Never stop uploading, the subscribers and earning will grow eventually.

A little over 24 hours

Appreciate it! 😁👍

Great questions, you are correct mushrooms only last about a week in the fridge. And that is exactly where I store them. It's a blessing and a curse. This makes the mushrooms more valuable as it's hard to distribute the more exotic kinds which keeps competition local. The downside is you have to get them off your hands quickly. I do this by shooting out weekly texts to chefs weekly as I have a weekly harvest schedule. If you map it all out (hard to do) you can have a consistent order schedule for clients so nothing goes to waste. I also have a dehydrator, I don't use it much but it's always there if I need it.

When it comes to what I store them in it's just simple cardboard boxes, I found tubs hold moisture and the mushrooms on the bottom go bad quicker. The cardboard absorbs most excess moisture while stored in your fridge or the chiefs fridge.

@mountainviewmushrooms71 Awesome. Thanks foe the answers, that is some good food for thought. I'm thinking of testing the waters/gouging interest at a local farmer's market or flea market before trying to make restaraunt connections. Seems kind of daunting getting started just because you have to build up a client list, but I guess that goes for any business 😅 I'll keep this in mind if I think of moving forward with the idea

I had built it myself, I want to make a video on it but one that others can copy. The one I have uses a pretty niche fan and this strange attachment that I found just for the 2×2 filter. I got lucky ;)

@@mountainviewmushrooms71 yea I'd love to see how its made. Flow hoods are muy importante.

Wow thanks so much, I have some videos in the pipeline! ;)

@@mountainviewmushrooms71 awsome sauce! I’m really interested in the gourmet mushroom space. Considering your in PA (hey neighbor 😂) I can follow you as an education guide.

Yepper 👍

Thanks that's awesome! :)

Uh not sure exactly what you did here. Microwaves can be used as a sterilizing method for substrate. This video was mainly for starting a grow operation on a very small scale. You wouldn't want a bunch of microwaves to sterilize your stuff in this case. But if they grow for you that's great!

Usually 10lb is the average order a week from a restaurant but some are bigger and use 20lb or more. Also time of year matters in my area. I'd say I'm batting 80% success when I go to a restaurant.

This will depend greatly on your location, my hardwood pellets are from PA, Bear Foot is the brand. Soy Hulls I'm working on finding a new supplier. But you can look at mushroom media online.