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Wait, how did they accomplish the cross?

If you want big fruit...grow in straw.

If it's snow white, check it every two hours. Trich will begin to turn green in 8 to 12 hours. Chuck it if it has the least green. The color is like a bullseye, it starts from dead center and expands in a growing circle.

Ah. In that case you were screwed. Go back to some old school method. Try, perhaps, my method. You will find it among the stickies above.

To be fair, contamination is not customarily the fault if the vendor. Further, unless the contamination has begun to bear spores it is exceedingly difficult to distinguish contamination from legitimate mycelium. Now unless there is a common vector such as a contaminated instruments poorly...

Is seems that the indigestibility of the large amount of chitin in the fruit are the most stomach unsettling aspect. Anything that dissolves the active ingredient but leaves this rather abrasive component behind will be easier on the digestion. Tea, honey, cold water extraction are all good...

Mmmmmm. Bananna peels

Mmmmmm. Mushroom caviar

Yeah, smoking mushrooms doesn't work. Smoking peyote doesn't work. Carlos Castaneda was a fantastic story teller. If you get the chance, Pick up the book written by his girlfriend. It's a tell all. Smoking peyote tastes surprisingly like popcorn. Want mushrooms to taste ok? Take care...

That is exactly how it is done. But for home growers the yield differential isn't worth the trouble. Flatness and good casing composition is still the big key. Industrial growers use hydrolic presses to make the surface of the bed like a table top. Of course they have cold shocking...

I know of no "stepping" on caffine other than the manufacture of decaffeinated coffee and no one to my knowlege washes coffee after it is roasted. The life of the bean after it contacts any water is seriously diminished. I have noticed the smell of coffee in my pee.

Ok. There is a "tek" for growing morels. It consists of making a thick slury of fresh morels and water. One then sprays this slury over every area and surface that might remotely support the growing parameters of the morel mushroom. People have had some success with this. They simply...

That's pretty iffy, but if you liked that you will LOVE roasting in a popper...or better but dropping several hundred on an unknown hobby is not for the majority of us. I can afford a higher end roaster but have a thing about perfecting my approach with this common device. If and when my...

Let's look at it this way. Each cap produces billions of spores yet even given hundreds of caps in one area the odds of two spores germinating in any one place without help is pretty slim. Imagine a world where most spores actually grew. "The last of us".

Try adding .5 gr soy peptone and or .5 gr yeast extract.

No, that's not casing. That is just sprinkling something on top. Casing is a low nutrient high absorbancy covering..half to an inch and a half thick that signals the mycelium that it is running out of food. It serves to foster compatable organisms, supply water and protect the substrate...

Spore to grain shouldn't make any difference. Temp is a little low but it still shouldn't take more than 10 to 12. If it was air, it would start out fast, slow down and then stall. It would never really collonize. You did shake your substrate Right?

30 to 60 days? Wow. Shouldn't take more than ten.

Rule of thumb regarding substrate depth: the deeper your substrate the more populated the surface will be. The deeper the substrate the fewer aborts there will be. The more nutritious that substrate the more flushes you will see given the same level of moisture. Growing mycelium produces...

Yeah, and as importantly... the spores can be a real pain in the ass. They stain the caps, cover the substrate, stick to your fingers and can even color your walls. Let alone what it does to your chamber. Always better to just pick them a little early.