You’ll need to know some theory to minimize competitor infection of the future spawn substrate.
You will learn who the common competitors are, how they propagate and what to do to prevent their presence in your substrate. You will see some of the commonest mistakes made by those who want to make spawn and what good habits you should implement in your techniques.
This part will teach you how to hydrate the grain and how to perform a moisture test to ensure proper moisture content. It continues with heat treatment, how to work with the flowhood to inoculate the freshly prepared grain and how to incubate that .
This is a settled method on how to make spawn and it doesn’t require modifications.
This teaches you how to properly store your mushroom spawn. Spawn storage time depends with fungus species and strain and each have particular storage periods that you have to know so you can ensure freshness.
Explains you the difference between grain spawn and sawdust spawn and teaches you how sawdust spawn it’s made.
The method on how to get mushroom grain spawn is pretty much the same and has many variations. Below you may see the standard method. We start with grain which is first hydrated with water, then it’s heat-treated, cooled, and inoculated with fungus, then incubated -that’s all.
The biggest challenge is to offer this food to one organism -which is the desired fungus (oyster, shiitake, button, etc) -this is done with proper equipment only. Avoiding competitor organisms to take this food away it’s not easy, but hey..this is why I created this guide for you to find the light.
Materials & recipe
Picking the right container
About spawn storage
Spawn storage time
Sawdust spawn making
FOCUS ON QUALITY
Good spawn vs bad spawn
Good habits, bad habits
(to respond your questions)
If you have any questions here you’ll get some answers
Take a look on what the next class has to offer you
Make sure to check terms and conditions before you purchase this