The bags have been colonizing at room temperature - also part of my surprise.
In reading "Growing Gourmet and Medicinal Mushroom" - I saw where commercial growers use a refrigerated environment where they play with CO2 levels.
Fruitbody formation is reported to occur from the 50* - 60*F range (certainly cooler than "normal' indoor temps).
For these reasons, I have always chosen invitiro - in the refrigerator.
This time around, the bags were left to colonize in darkness - in a closed-off room. The temperature in the room runs between 60* - 70*F.
Pin formation began on one of the bags prior to refrigeration.
One of my strategies in the past with other cultivars has been to stagger or overlap the harvests.
A culture is started in multiples and then, one-by-one, the cultures are separately introduced to the refrigerator so that the colonization rates are different. Placing a culture in the 'fridge generally retards the mycelial progress. If they are introduced one week after the next, after the next, etc.....they can be removed for fruiting in that order as well thereby spreading your harvest out a bit. I can eat 4 lbs of mushroom - just not all at once - so I spread them out.
In my past experiments, when I became ready to spawn the Enoki to a larger substrate, the bags in the 'fridge had already fruited invitro so I never took them to the next step.
This is just a hoot for me. I nearly did back-flips when I saw pins yesterday. I guess my "thrill threshold" is diminishing. LOL