THE RESULTS ARE IN::::: I will rate them with a Score of 1 throught 10 and give the yields of each with BRF and Rye Flour. This experiment started with 8 jars of each strain (4 Brown Rice Flour and 4 Rye Flour)
B+, rated 6/10 - BRF Total Yield: 14g RYE Total Yeild 19g
Gulf Coast, Rated 10/10 BRF Total Yield 29g Rye total yield 38g
Amazon, Rated 9/10 BRF Total Yield 26g Rye total yield 37g
A Stain, Rated 4/10 BRF Total Yield 12g Rye total yield 22g
Pink buffalo, Rated 5/10 BRF Total Yield 21g Rye total yield 24g
south american, Rated 5/10 BRF Total Yield 22g Rye total yield 31g
Z stain, Rated 8/10 BRF Total Yield 27g Rye total yield 38g
lipa yai, Rated 1/10 BRF Total Yield 6g Rye total yield 10g (lost 3 jars to mold early)
A few words: Lipa Yai, stay away from this one. It's a pain to grow and became contaminated easily. It's yield was low, and the shrooms would feel really slimey when touched.
Gulf Coase, I loved it. It grew big meaty fruits, quite fast and every flush was just as big as the one before. I think It wasn't getting mold, I would make it to 6 flushes no problem. The fruiting chamber was filled with mushrooms and not many aborts.
Z strain and Amazon, I also liked them very much. I would recommend them to anyone.
Don't use Brown rice flour. It takes longer, gives you less growth and cost the same price as RYE. Plus, It sticks to the Vermiculite better.
I have noticed that the cakes I crumbled up, were fully conlonized, both inside and out. I think if you made waffers out of them they would have a better chance of producing bigger yields.
I am going to do sever tests on the casing method now. Any Specific strains you would like me to try???