At what point in the cultivation process do the mushrooms become safe® from outside contamination? Is it after I start to see pins?
Question about mushrooms and contams
Posted 10 January 2017 - 10:21 PM
Edited by coorsmikey, 10 January 2017 - 10:22 PM.
Posted 11 January 2017 - 01:56 AM
Thank you for your insight, I appreciate it and will do more research!
Posted 11 January 2017 - 11:34 AM
Mushroom spores are another contaminant. They are just the ones we want to win and eat the food we put in their cage.
If they eat all the food, other airborne contams will have a hard time getting established.
Fully colonized cakes or bulk is most resistant, every time you expand by adding more casing, you take a chance of introducing another competitor.
Taking it to fruiting you have to consider the air in your grow chamber and the water you keep the humidity up with. I've had quite a few that pinned, even grew a couple fruits, then turned south.
Keep trying. Each area has its own idiosyncrasies. I had water one place that was 8.5 pH. That caused me some grief.