I forgot to mention one step in the video guys. Once the blocks started forming lumps on top after 2 months of incubation, I put them in the fridge for 48 hours to give them a cold shock. After I pulled them out of the fridge, I clipped just the corners off of the top of the fruiting bag and put them back on the incubation shelves (under lights) to form primordia.
Awesome maitake thanks for sharing this I am hopeful that my hens will grow like this. I have primordia finally Also thanx for hot water pasteurize tech. Truly a great way to get more mushrooms for your money . Congrats and thanks again.
@@andreameigs1261 It's pretty clearly stated on the packaging what they contain and how they're made. They're a pretty standard growth medium for a lot of growers nowadays, and I personally haven't heard of a case of heavy metal or chemical contaminants showing up in mushrooms. That being said, not all pellets are created equal, you do need to read the label.
I have miatake that are finally starting to make fingers, I've been following your video alot and it has really helped me. How long did it take after the cold shock till you put them in the fruiting chamber?
Also I have started / inoculated 10 new jars of grain spawn , I am having a lot of fun with this new hobby , Going to do petri agar dishes , and will try my hand with yellow chanterelles, porcini and saffron milk caps Thanks again Professor 🍄
Nifty! Grifola are honestly my favorite mushroom to eat. I'm doing research into scaling issues for mushroom cultivation. Spent fruiting blocks are one the biggest impediments to larger grow outs, but I'm pretty sure you can reprocess blocks from some species into new fruiting blocks for other species. Specifically, I'm looking at reprocessing lignin consuming species into a cellulose consuming species, since that's closer to a natural process, however, It might be possible to use a cellulose consuming species to condition fodder for a lignin consuming species and maybe a third final stage for the generalist decomposing mushrooms. It's kinda Iterative atm. Grifola, Hericium, and Laetiporus species are the lignin consuming, "Brown Rot" species I'm looking into at the moment. The White Rot species I'm going to be using is the ever present Oyster mushroom. Basically after a fruiting block of the brown rot species is done fruiting, the idea is you break the block up, boil it, and add it back to some amount of fresh wood pellets for the Oyster mushroom species. This provides both protein supplementation as well as skewing the carb balance in favor of Cellulose in the grow block. Anyway... any ideas on other brown rot species is always interesting. Maybe I'll do my own video series on this if people are interested.
@@davidwivagg7393 No, but that might not be incorrect, especially with Mushrooms species like laetisporus and grifola. I'm thinking of using one type of mushroom to enrich the fodder of another type of mushroom.
Sounds great, I'm in Australia so heading into autumn here - got some Maitake liquid culture, really hoping it goes well. Love your videos - you've really really helped me get going with mushrooms 🎉
Good luck on your grow, let me know how it goes. One thing I learned with Maitake is you need to be patient, don't rush them and make sure the primordia are nicely fingered out before you move them to fruiting. Thank you for the kind words and for watching 🧡
I followed your technique to the tee , I have 7 fruiting bags of maitake ‘s They are pretty full all seven , 9:29 when do I pick them , started them oct 20. All nice and full looks like they are still growing , Thanks I have been following and have been successful ,you have been very helpful. Cheers
@@johnlopez665 When they look open and full, and the cap edges start to darken is usually when they are maxed out and ready to pick. I've picked a ton of them in the wild too, and the cap edges darkening seems to be the key.
Great videos, your inspiration has led to my new obsession. I have 3 mistake blocks incubating for about 2 months now. LC from Lenny. Did you get a second flush?
Awesome, that's about how long mine incubated before I started noticing primordia formation. I had a lot going on wt the time so I didn't try for a second flush. I've heard of people burying blocks in the ground and getting nice second flushes from them in the fall.
Nice end portion and show of the setup, but for a total cultivation noob like myself, I need from start to finish, pasteurizing and preparing the pellets, adding the spawn setting up the blocks. Also, is there any way to take some of that remaining mycelium off the spent block and use it to start a new one? I like the idea of not having to by new spawn every single time, or is that super involved?
It's all on my channel, I got you covered. If you learn how to make liquid culture, you can turn one $15 syringe into thousands of bags of maitake. Here's how to do that: ruclips.net/video/NvGWP_jFZmo/видео.html Then you turn your expanded liquid culture into grain spawn like this: ruclips.net/video/iWKnTKRwsU8/видео.html Then you mix the grain spawn with pasteurized hardwood fuel pellets: ruclips.net/video/HD_k-dAyE5Y/видео.html Then you finish with the video you just watched. The rabbit hole is deep.
Thanks for you video. I have been trying to grow these for years. I can get lumps but no defined fronds. Will try you method. When you say you clipped the corners can you tell me a little more about how much you clipped? Also, when you put them back under lights after the cold shock do you know the intensity of the light you were using in lux? Thanks.
I've renewed my interest in growing. Last time was over 40 years ago. Spawn to fruit. Spores on agar. You know the drill. Was interested in humidity for Maitake. Did you use your controller for an 80 to 90% humidity or did you just let er rip? I'm loving your very informative vids by the way. Thank you.
That old humidity chamber I was using didn't have a humidity controller so I just kinda eyeballed it. I used it for many years so I was pretty good at dialing it in. My new DIY chamber is much better and I'm using an inkbird HC-200 to control the humidity now. Here is a video on my new chamber if you're interested, best small portable chamber I've ever built: ruclips.net/video/TKE4rErN6ys/видео.htmlsi=SbICTjotVURCEP_j
Watched the vid. Very informative. Great tips on the humidifier and big cover bags. The links are super helpful. Not sure yet what my first variety will be. Probably dive in, face first and try a few different ones. Being a newbie, I was surprised to see the availability of mycelium cultures in a syringe. Back in the day, it was spore prints only. My, how things change.
What herbs do you cook these with? When you pickle them in extra virgin olive oil, are you water bath canning, fermenting? Pressure canning? It sounds interesting and possibly delicious. I also do fermentation and canning. I'm brand new to mushroom cultivation and have found your videos to be helpful, thanks. Right now I'm experimenting with liquid culture media that I've never heard anyone doing yet and it's actually amazing to see the results in such a short amount of time
Be aware, cultivation can be just as addictive as foraging 😁 I'm actually going to do a video soon on that recipe so I don't want to spoil it, but you cook them in a herb/wine marinade and then cold can them in extra virgin olive oil. There are recipes online, but I've tweaked mine a little over time to make it my own. It's awesome though, everyone I've shared it with loves it. I love naturally fermented pickles, but I already have too many hobbies.
Hmm.. those stems are a bit long and caps a bit thin.. you might need more O2 and/or a little colder temp for a thicker, slower growth. Whoa PICKLED MAITAKE!? That recipe sounds PERFECT! Subscribed! I hope you have that recipe in a video.
The temps were way too warm actually, I fruited them at 72 F and was shocked they did as well as they did. It's a very nice strain. I will do that recipe at some point for sure 👍
@@RenegadeMushrooms Cool, I look forward to it! It really sounds delicious. I am thinking of making a video for my barbeque "Pulled Lions Mane" sliders on brioche. You should give em a try right before bed, I think that's what's giving me crazy dreams! Lol
Both actually, I have several contacts that use a lot of my mushrooms to make and sell medicinal extractions. I also eat them and make my own medicinal extractions (tea and tincture).
What size external electric burner/hotplate do you recommend for a 23 quart pressure cooker? I have a glass top stove and can't use the pressure cooker on it without cracking the glass I was informed.
Did you say you used 5lb. HWFP for just the substrate alone per bag? And then added 1lb. of grain spawn to each 5lb. bag? Just wondering, I know you usually say you do about 2lb. HWFP in most of your grows
Actually yeah, I did cold shock them in the fridge for 48 hours once they started forming lumps. I forgot to mention that in the video, so I will explain and link it in the description. Thanks for pointing that out 👍
No, they are tricky because they seem to need to grow through a non-nutritive barrier to fruit, at least indoors. I would like to play with them at some point.
@@CraigLarson-xb3jz I use 5 ccs of liquid culture to inoculate 1 quart of grain spawn. Then, once the grain is fully colonized, I add 1 quart of grain spawn to each bag.
@@RenegadeMushrooms Thank you for sharing all the info! What a great turnout with Maitake on 1st attempt. How do you deal with all the spores from the mushrooms in your space?
Your mushrooms seem to have either too much or too little dryness. It might be better to spray them once or twice per day so that they can harden off better, instead of a humidifier. The bag of the fruiting chamber, in that case, would not have slits.
Yes! More cooking videos!!
I forgot to mention one step in the video guys. Once the blocks started forming lumps on top after 2 months of incubation, I put them in the fridge for 48 hours to give them a cold shock. After I pulled them out of the fridge, I clipped just the corners off of the top of the fruiting bag and put them back on the incubation shelves (under lights) to form primordia.
nice grow dude!
Awesome maitake thanks for sharing this I am hopeful that my hens will grow like this. I have primordia finally Also thanx for hot water pasteurize tech. Truly a great way to get more mushrooms for your money . Congrats and thanks again.
Don't you worry that these pellets may have heavy metal or other chemical contamination?
@@andreameigs1261 It's pretty clearly stated on the packaging what they contain and how they're made. They're a pretty standard growth medium for a lot of growers nowadays, and I personally haven't heard of a case of heavy metal or chemical contaminants showing up in mushrooms. That being said, not all pellets are created equal, you do need to read the label.
I have miatake that are finally starting to make fingers, I've been following your video alot and it has really helped me. How long did it take after the cold shock till you put them in the fruiting chamber?
Thank you very much Professor 🍄
Not getting tired at all. Love that setup. Keep em coming lbvs
Congratulations, those fruits look great and on your first try too! Thanks for sharing.
Also I have started / inoculated 10 new jars of grain spawn , I am having a lot of fun with this new hobby , Going to do petri agar dishes , and will try my hand with yellow chanterelles, porcini and saffron milk caps Thanks again Professor 🍄
Congrats brother. I remember about two years ago a lot of people said it was too difficult to grow maitake.
Nifty!
Grifola are honestly my favorite mushroom to eat.
I'm doing research into scaling issues for mushroom cultivation.
Spent fruiting blocks are one the biggest impediments to larger grow outs, but I'm pretty sure you can reprocess blocks from some species into new fruiting blocks for other species.
Specifically, I'm looking at reprocessing lignin consuming species into a cellulose consuming species, since that's closer to a natural process, however, It might be possible to use a cellulose consuming species to condition fodder for a lignin consuming species and maybe a third final stage for the generalist decomposing mushrooms. It's kinda Iterative atm.
Grifola, Hericium, and Laetiporus species are the lignin consuming, "Brown Rot" species I'm looking into at the moment. The White Rot species I'm going to be using is the ever present Oyster mushroom.
Basically after a fruiting block of the brown rot species is done fruiting, the idea is you break the block up, boil it, and add it back to some amount of fresh wood pellets for the Oyster mushroom species. This provides both protein supplementation as well as skewing the carb balance in favor of Cellulose in the grow block.
Anyway... any ideas on other brown rot species is always interesting. Maybe I'll do my own video series on this if people are interested.
Sounds cool to me, I would love to watch 👍
Are you saying that a mushroom will prefer to eat lignins and then it will enter a different phase where it prefers cellulose?
@@davidwivagg7393 No, but that might not be incorrect, especially with Mushrooms species like laetisporus and grifola.
I'm thinking of using one type of mushroom to enrich the fodder of another type of mushroom.
Hey I saw your post on a Facebook group, now I'm here!!! Thanks man!!! Keep rockin it!!
Thanks, glad you found me 👍
Amazing Bruh 🙏
Sounds great, I'm in Australia so heading into autumn here - got some Maitake liquid culture, really hoping it goes well. Love your videos - you've really really helped me get going with mushrooms 🎉
Good luck on your grow, let me know how it goes. One thing I learned with Maitake is you need to be patient, don't rush them and make sure the primordia are nicely fingered out before you move them to fruiting. Thank you for the kind words and for watching 🧡
Thank you for sharing!
What a harvest and with no supplementation?! you did great with these mitake, definitely something to learn here.
i've only ever used tubs so far this vid makes me wanna bag
Awesome!! Thanks for the video 👍
awesome video.... and a new project for me.....thanx....
I followed your technique to the tee , I have 7 fruiting bags of maitake ‘s They are pretty full all seven , 9:29 when do I pick them , started them oct 20. All nice and full looks like they are still growing , Thanks I have been following and have been successful ,you have been very helpful. Cheers
That's awesome, thank you for commenting and for the kind words. Means a lot to me, and glad you are having success 👍
Advice when to pick them , I can send pics to an email
@@johnlopez665 When they look open and full, and the cap edges start to darken is usually when they are maxed out and ready to pick. I've picked a ton of them in the wild too, and the cap edges darkening seems to be the key.
Great videos, your inspiration has led to my new obsession. I have 3 mistake blocks incubating for about 2 months now. LC from Lenny. Did you get a second flush?
Awesome, that's about how long mine incubated before I started noticing primordia formation. I had a lot going on wt the time so I didn't try for a second flush. I've heard of people burying blocks in the ground and getting nice second flushes from them in the fall.
Nice end portion and show of the setup, but for a total cultivation noob like myself, I need from start to finish, pasteurizing and preparing the pellets, adding the spawn setting up the blocks. Also, is there any way to take some of that remaining mycelium off the spent block and use it to start a new one? I like the idea of not having to by new spawn every single time, or is that super involved?
It's all on my channel, I got you covered. If you learn how to make liquid culture, you can turn one $15 syringe into thousands of bags of maitake.
Here's how to do that:
ruclips.net/video/NvGWP_jFZmo/видео.html
Then you turn your expanded liquid culture into grain spawn like this:
ruclips.net/video/iWKnTKRwsU8/видео.html
Then you mix the grain spawn with pasteurized hardwood fuel pellets:
ruclips.net/video/HD_k-dAyE5Y/видео.html
Then you finish with the video you just watched. The rabbit hole is deep.
Beautiful
Thanks for you video. I have been trying to grow these for years. I can get lumps but no defined fronds. Will try you method. When you say you clipped the corners can you tell me a little more about how much you clipped? Also, when you put them back under lights after the cold shock do you know the intensity of the light you were using in lux? Thanks.
When I clipped the corners I would say only 1/2 to 3/4 of an inch of the bag was actually compromised on each corner. My lights are 6500K.
Congrats, well done. You definitely seem to know what your doing.👍
I'm not sure if I do, or I got lucky. Either way, I'm excited 😁
Hope you don't mind, been posting links to your RUclips on some Facebook groups
Don't mind at all, I appreciate it very much, thank you 👍
Hey I'm really interested in your Maitake recipe 😊
I will put that in the rotation of upcoming vids, hopefully this summer. It's a winner for sure.
I've renewed my interest in growing. Last time was over 40 years ago. Spawn to fruit. Spores on agar. You know the drill. Was interested in humidity for Maitake. Did you use your controller for an 80 to 90% humidity or did you just let er rip? I'm loving your very informative vids by the way. Thank you.
That old humidity chamber I was using didn't have a humidity controller so I just kinda eyeballed it. I used it for many years so I was pretty good at dialing it in. My new DIY chamber is much better and I'm using an inkbird HC-200 to control the humidity now. Here is a video on my new chamber if you're interested, best small portable chamber I've ever built:
ruclips.net/video/TKE4rErN6ys/видео.htmlsi=SbICTjotVURCEP_j
Watched the vid. Very informative. Great tips on the humidifier and big cover bags. The links are super helpful. Not sure yet what my first variety will be. Probably dive in, face first and try a few different ones. Being a newbie, I was surprised to see the availability of mycelium cultures in a syringe. Back in the day, it was spore prints only. My, how things change.
@@Randyo223 If you want any recommendations on where to buy, or strain recommendations, you can always hit me up.
Thank you. I most certainly will.
What herbs do you cook these with? When you pickle them in extra virgin olive oil, are you water bath canning, fermenting? Pressure canning? It sounds interesting and possibly delicious. I also do fermentation and canning. I'm brand new to mushroom cultivation and have found your videos to be helpful, thanks. Right now I'm experimenting with liquid culture media that I've never heard anyone doing yet and it's actually amazing to see the results in such a short amount of time
Be aware, cultivation can be just as addictive as foraging 😁 I'm actually going to do a video soon on that recipe so I don't want to spoil it, but you cook them in a herb/wine marinade and then cold can them in extra virgin olive oil. There are recipes online, but I've tweaked mine a little over time to make it my own. It's awesome though, everyone I've shared it with loves it. I love naturally fermented pickles, but I already have too many hobbies.
@@RenegadeMushrooms I can quit any time 😮💨😮💨😮💨
I just don't want to 😁
😂
Hmm.. those stems are a bit long and caps a bit thin.. you might need more O2 and/or a little colder temp for a thicker, slower growth.
Whoa PICKLED MAITAKE!? That recipe sounds PERFECT! Subscribed! I hope you have that recipe in a video.
The temps were way too warm actually, I fruited them at 72 F and was shocked they did as well as they did. It's a very nice strain. I will do that recipe at some point for sure 👍
@@RenegadeMushrooms Cool, I look forward to it! It really sounds delicious. I am thinking of making a video for my barbeque "Pulled Lions Mane" sliders on brioche. You should give em a try right before bed, I think that's what's giving me crazy dreams! Lol
@@johnstamos4629 Sounds awesome
I'm a big fan of what you do but somehow I'm ignorant as to what you do with all these mushrooms you grow.
Do you sell or consume all them yourself?
Both actually, I have several contacts that use a lot of my mushrooms to make and sell medicinal extractions. I also eat them and make my own medicinal extractions (tea and tincture).
What size external electric burner/hotplate do you recommend for a 23 quart pressure cooker? I have a glass top stove and can't use the pressure cooker on it without cracking the glass I was informed.
Waring Pro 1300 watt electric side burner works well for me.
Did you say you used 5lb. HWFP for just the substrate alone per bag? And then added 1lb. of grain spawn to each 5lb. bag? Just wondering, I know you usually say you do about 2lb. HWFP in most of your grows
I started with 2 lbs. dry HWFP like usual. I was talking about the wet weight.
No cold shock before fruiting?
Actually yeah, I did cold shock them in the fridge for 48 hours once they started forming lumps. I forgot to mention that in the video, so I will explain and link it in the description. Thanks for pointing that out 👍
Have you ever tried to grow chicken of the woods?
No, they are tricky because they seem to need to grow through a non-nutritive barrier to fruit, at least indoors. I would like to play with them at some point.
@@RenegadeMushrooms wow, that’s interesting. Maybe the filter patch :)
@@MathieuGoldstein Yup
where did you get it? Thanks
Mycelium Emporium, commercial Maitake strain.
How many CC did you use?
5 ccs for quart jars
@@RenegadeMushrooms but these are bags?
@@CraigLarson-xb3jz I use 5 ccs of liquid culture to inoculate 1 quart of grain spawn. Then, once the grain is fully colonized, I add 1 quart of grain spawn to each bag.
@@RenegadeMushrooms Thank you for sharing all the info! What a great turnout with Maitake on 1st attempt. How do you deal with all the spores from the mushrooms in your space?
@@hmoser6416 I just try to pick them early before they spore out hard. Isn't really an issue for me.
Your mushrooms seem to have either too much or too little dryness. It might be better to spray them once or twice per day so that they can harden off better, instead of a humidifier. The bag of the fruiting chamber, in that case, would not have slits.