{"chunk_id": "-Fl3R3zzIfA:000", "video_id": "-Fl3R3zzIfA", "title": "Making 93 Grain Spawn Bags | Southwest Mushrooms", "start_sec": 0.77, "url": "https://www.youtube.com/watch?v=-Fl3R3zzIfA&t=0s", "text": "yeah right now we're making some grain spawn and we're just getting some of our grain loaded up into one of these bins that we just use for storage this is a grain that I haven't used it looks like rye grass seed it looks really no they made a mistake we're using white pro so millet as our main grain of choice we might have a little rye grass seed we'll experiment with that next time sometimes mistakes like that though end up being like huge successes because you'll what happened to me once with the millet or at one time I went to go pick up some Milo and ended up with some of this millet and ended up using it and I really liked it better it has a really small grain so you get really a lot more inoculation points when you use it to an octet your substrate there's on a white pro so millet you can use a multitude of grains to cultivate your spawn Ranger from millet which is my most desirable we've also used soft red winter wheat or other various wheats rye grain basically whole rye berries also another favorite of mine is Milo or surgham that makes a great grain you get these nice spherical grains but millets I found is the optimum one I mean you can really stretch your spawn further with it oh"}
{"chunk_id": "-Fl3R3zzIfA:001", "video_id": "-Fl3R3zzIfA", "title": "Making 93 Grain Spawn Bags | Southwest Mushrooms", "start_sec": 104.48, "url": "https://www.youtube.com/watch?v=-Fl3R3zzIfA&t=104s", "text": "yeah stay away from the uncle bands yeah so now we'll just take a scoop of this grain and we'll weigh it out to our desired weight a lot of people will will prepare their grain spawn differently than I do but I found that I like to just measure out the desired amount of dry grains and then I add in the percentage of water to basically shoot for a target ratio of 38% moisture with our grain spawn as you get higher in the volume or bigger containers you want to kind of decrease in the moisture content of your grain spawn like a smaller quart jar I'll shoot for maybe a 50 percent moisture content as opposed to these 38 percent content ratios with these bigger bags it'll be a six pound bag so yeah basically some simple math 38 percent of the six pounds and we have our moisture content the reason why I like this method of producing grain spawn as well as because it's really little to no waste all the water that we're using and all the grain gets added and sterilized and we're not wasting any water there's other methods where grain is required to be soaked for 24 hours and then after that it's rinsed repeatedly until the water runs clear and then after that grain is laid to dry out on the table till you get the"}
{"chunk_id": "-Fl3R3zzIfA:002", "video_id": "-Fl3R3zzIfA", "title": "Making 93 Grain Spawn Bags | Southwest Mushrooms", "start_sec": 192.55, "url": "https://www.youtube.com/watch?v=-Fl3R3zzIfA&t=192s", "text": "desired moisture content after which it's placed in your sterilizers and sterilized I found that method works well especially with smaller batches but you use a lot of resources a lot of water will get used for the rinsing of the grain so now we're going to start adding water into our bags and we'll just pour it into this kind of like a poor pitcher bowl and that will make it easier to get the water into the bag we'll just sit that aside and as we keep working we'll let those grains start absorbing that moisture yep so yeah liquid culture will get poured into here or wedges from our petri dish will be transferred into here and yeah after that full colonization usually takes about two weeks so this all these seeds will be covered in a white mass organism called mycelium and then from there we can break it up and pour little bits of this grain spawn into blocks of sterilized wood base substrate each little seed becomes a vehicle to carry the mycelium into our substrate and basically acts as an inoculation point from which mycelium can start to grow and reach for new food sources such as our oak sawdust this spot in particular will be doing a lot of lion's mane spawn and some shiitake and some a few other"}
{"chunk_id": "-Fl3R3zzIfA:003", "video_id": "-Fl3R3zzIfA", "title": "Making 93 Grain Spawn Bags | Southwest Mushrooms", "start_sec": 307.51, "url": "https://www.youtube.com/watch?v=-Fl3R3zzIfA&t=307s", "text": "varieties as well you know one of these six pound bags will create twenty to thirty production blocks for me so you can also take it another step further and with each of these bags you can turn them into ten new spawn bags so I can inoculate this bag with a culture once it's grown out fully colonize I can then take the fully colonized bag and turn it into ten more bags that will be used to either inoculate more blocks so yeah one bag can become two to three hundred production blocks or you can even keep expanding it further turn this one bag into ten those ten into 100 those hundred bags inoculate twenty to thirty production blocks now you're at 3,000 blocks from just one single wedge of tissue so this is required to grow out the mycelium basically in a nutrient grain-based substrate and also each little seed acts as a carrier for the mycelium onto our sawdust everything has to be sterilized pre inoculation so we kill basically endospores mold spores or bacterial contaminants that can also compete with our mushroom mycelium is precious food source so yeah without grain spawn it'd be really hard to grow these mushrooms if you were to take just a liquid culture and pour it directly into sawdust instead of using"}
{"chunk_id": "-Fl3R3zzIfA:004", "video_id": "-Fl3R3zzIfA", "title": "Making 93 Grain Spawn Bags | Southwest Mushrooms", "start_sec": 399.09, "url": "https://www.youtube.com/watch?v=-Fl3R3zzIfA&t=399s", "text": "grain spawn then the the sawdust really doesn't have enough nutrients to allow the mycelium to really take off onto the sawdust so that's why the grain spawn comes in handy you'll notice when the knife and the grain spawn usually within 24 to 48 hours you've already noticed the mycelium has started to grow onto the sawdust when they using liquid spawn that's not the case usually it's it takes a long time if any to show any growth and since there's such a lack of nutrients to really start the mycelium off on the right foot then it you can have a higher chance of contamination and the yield will be very low the mushrooms utilize this grain spawn for its nutrients so enables us to get a really good flush off of these production blocks the target you know three to five pounds of mushrooms on our first flush and that's due to the recipe that we use or the formula without that you know our yields would be very low and almost not worth it for the costs and everything it's produce so that's why using the correct spawn for the correct substrate or farm you know liquid media or whatever is really important all I knock you late some shiitake box with a bag of grain spawn and that will basically be like a first"}
{"chunk_id": "-Fl3R3zzIfA:005", "video_id": "-Fl3R3zzIfA", "title": "Making 93 Grain Spawn Bags | Southwest Mushrooms", "start_sec": 477.0, "url": "https://www.youtube.com/watch?v=-Fl3R3zzIfA&t=477s", "text": "generation production block for me and then I can take a step further and I'll label these blocks like a g2 it's a generation 2 shiitake block that means I've taken a production block that has been an arcade with grain spawn broke it up and use it to inoculate ten more blocks so each of those is labeled g2 that tells me when I'm going through my incubation area that oh this block has been inoculated with sawdust I can't really uh knock you late I can't use this to expand into more blocks this has to go into fruiting so I don't want to take it past pass the second generation of Spawn I could very well take it past this and keep on going for another ten blocks the only thing is my yields would dramatically start to decrease I mean right now I'm gonna be averaging two and a half pounds per block right here if I take it in this another step further I'm probably gonna be looking at one point seven five pounds per block so it's up to you if you really want to keep it going and you have the space and room to really just keep keep on expanding this mycelium you can very well you know weigh out your weigh out your options and what's gonna be the most rewarding for you so yeah I usually just take it"}
{"chunk_id": "-Fl3R3zzIfA:006", "video_id": "-Fl3R3zzIfA", "title": "Making 93 Grain Spawn Bags | Southwest Mushrooms", "start_sec": 546.91, "url": "https://www.youtube.com/watch?v=-Fl3R3zzIfA&t=546s", "text": "to generation two and then these will become our fruiting blocks to go into our girl rooms and we can get a good amount of mushrooms from these shiitakes is a nursery talking mushrooms take about eight to twelve weeks before we put them in our girl room it takes longer than most of our mushrooms most of our mushroom species usually are about two to three weeks and we can start fruiting them specifically like oyster mushrooms two weeks and they're basically ready to go anytime after two weeks and then I kind of start becoming a little concerned if everything's okay kind of like with plants and how you plant a seed to get get a crop to grow this is very well the case for our grain spawn for our mushrooms it's kind of acts as the seed for our mushrooms as well as a jump start of really good nutrients to boost up mycelial growth and yield this starts out as a food source for our mycelium but once the mushroom mycelium has completely colonized your grain spawn it becomes the seeds for the mushrooms to grow so you utilize this as an inoculum pouring little bits of it into different production blocks or each production block in the end this will end up being 30 production blocks for us each"}
{"chunk_id": "-Fl3R3zzIfA:007", "video_id": "-Fl3R3zzIfA", "title": "Making 93 Grain Spawn Bags | Southwest Mushrooms", "start_sec": 620.23, "url": "https://www.youtube.com/watch?v=-Fl3R3zzIfA&t=620s", "text": "harvesting around two to three pounds so one bag of grain spawn 30 production blocks about 90 pounds 60 to 90 pounds of mushrooms or we can just keep expanding and turn this into 10 bags of grain spawn and 300 blocks and yeah just keep going really there's no stopping them see Liam it's always hungry so everything that gets inoculated straight from the petri dish is a G one generation one that means it's the first chance for away from the plate and then if I use this to grain to grain which is a common term means transferring grains to new grains that would be a generation two and I really like to stay at around generation two I don't like to go past it going past it you can further the risk of basically just like a weaker strain less vigor and maybe even more of a chance of contamination just until recently I just did some experiments and I found that just depending on what size of the vessel I'm using I can kind of add in the moisture and the dry ingredients all at once and depending on like if I'm going from a quart jar to a gallon sized jar for instance the race where the ratio of moisture to grain is going to have to decline as you get into a bigger vessel so for the bigger ones I"}
{"chunk_id": "-Fl3R3zzIfA:008", "video_id": "-Fl3R3zzIfA", "title": "Making 93 Grain Spawn Bags | Southwest Mushrooms", "start_sec": 703.03, "url": "https://www.youtube.com/watch?v=-Fl3R3zzIfA&t=703s", "text": "stick to 38% from the smaller ones 50% it works really well you might want to if you're using jars or whatnot you might want to add a little gypsum because it does become harder to break up the grains and they kind of mix them as far as commercial commercial cultivation goes I really enjoy this method of making grains bond that's one of the things with the mushroom cultivation is it's not something you can really speed up you gotta be patient and let nature do its thing so our grain spawn has been basically all the appropriate ingredients are added we have our grain we have our water we've added a little bit of gypsum to prevent our grains from sticking after sterilization making it more easier to shake so we're gonna let these bags soak for the next next day until tomorrow morning I'll let them soak overnight we'll fold them up like they are now and we'll come back in the morning before we load these into our pressure steam sterilizers and we'll actually unwrap them we'll shake them again to redistribute any moisture in these bags and then at that we can load them in our sterilizer and sterilize them for four hours between 15 to 15 psi 15 to 20 psi after that four hours we will allow them to cool"}
{"chunk_id": "-Fl3R3zzIfA:009", "video_id": "-Fl3R3zzIfA", "title": "Making 93 Grain Spawn Bags | Southwest Mushrooms", "start_sec": 786.83, "url": "https://www.youtube.com/watch?v=-Fl3R3zzIfA&t=786s", "text": "overnight in our laboratory and commence the inoculation process the day after so Friday these will be inoculated with a fresh tissue culture or petri dishes or liquid culture"}
{"chunk_id": "-z0s3GwJxpM:000", "video_id": "-z0s3GwJxpM", "title": "9 Minutes & 20 Seconds of Shiitake Harvesting With Michael Crowe | Southwest Mushrooms", "start_sec": 0.12, "url": "https://www.youtube.com/watch?v=-z0s3GwJxpM&t=0s", "text": "here we are in one of our Grow rooms and it's harvest day uh these shitake look amazing they look basically like they're at their Prime and they're ready to go um so it's a nice looking mushroom I like to kind of harvest when the Caps are still enrolled a little bit so they're still a little bit curled under and uh it makes the mushroom last or it holds up longer in the fridge you get more shelf life out of it and uh nice meaty meaty texture so and I'll just harvest the mushrooms um just by simply cutting as close to the base of the block as possible and uh we have a lot of just like medium to average size shitake growing and a lot of uh people are seem to seem to like our baby shitake or our smaller shitake this is a bigger Harvest for today shitake always takes us more time than uh any really really any mushroom that we grow just because you have to cut each mushroom off one by one and uh so yeah it just takes a little bit more time see every direction 360° all the way around so I'll just kind of prune the bottom so I'm not ripping off mushrooms when I take the block [Music] off basically the shitake mushroom prefers prefers to grow without the bag due to the fact that the mycelium uh"}
{"chunk_id": "-z0s3GwJxpM:001", "video_id": "-z0s3GwJxpM", "title": "9 Minutes & 20 Seconds of Shiitake Harvesting With Michael Crowe | Southwest Mushrooms", "start_sec": 117.88, "url": "https://www.youtube.com/watch?v=-z0s3GwJxpM&t=117s", "text": "basically forms this real it's called popcorn it popcorns real heavy and then it forms this real brown brown layer to kind of kind of protect and insulate the melium and then the mushrooms will just pop all the way up all the way around if you try Fring it in the bag you'll get a bunch of mushrooms growing all up against the bag and you'll get a bunch of deformed looking mushrooms and basally mushrooms that are not good quality compared to just letting it grow all the way around like this so yeah the grow room provides uh basically the perfect balance of moisture um air flow and lighting um in temperature in order to get the mushrooms in their Optimum environment to produce the best quality fruit bodies so usually you we put the blocks in here and uh the humidity is basically set to a higher level um usually about 90 to 95% and basically the mushrooms will start pinning within a few days you'll start to see a bunch of little baby mushrooms form Waring all over the block we'll keep the humidity between 90 to 95% for a couple days and then during the last last couple days of the fruiting cycle we'll kind of drop it down into the 80s to let the mushrooms kind of dry out a little bit and that"}
{"chunk_id": "-z0s3GwJxpM:002", "video_id": "-z0s3GwJxpM", "title": "9 Minutes & 20 Seconds of Shiitake Harvesting With Michael Crowe | Southwest Mushrooms", "start_sec": 194.68, "url": "https://www.youtube.com/watch?v=-z0s3GwJxpM&t=194s", "text": "increases the shelf life so they're not kind of getting too wet and Soggy when you put them in the fridge pretty easy once you get it dialed in uh we make sure that we remove the old CO2 and and spores there so those are exhausted out of our gr room into the outside and then we bring in a bunch of fresh air filter it two times and bring it into our grow room and kind of condition it with the humidity to make sure that we're getting everything we need in here for the environment for our mushrooms without the gr room the mushrooms would basically dry out as the mushrooms grow they extract water from the substrate and the high humidity basically prevents the mushrooms from Simply drying out and evaporating as they grow currently we can see like little clouds of spores just drifting off of these mushrooms these mushrooms produce billions of spores to basically continue the Fring cycle the oyster mushrooms the Spore load can be pretty harmful it can cause like allergies and stuff like that so we do wear Spore masks when we're in here I'm just not wearing one right now so you guys can hear me and I can speak to you shitaki spores they're not too harmful I haven't had any issues being in here with them uh you can get you"}
{"chunk_id": "-z0s3GwJxpM:003", "video_id": "-z0s3GwJxpM", "title": "9 Minutes & 20 Seconds of Shiitake Harvesting With Michael Crowe | Southwest Mushrooms", "start_sec": 264.72, "url": "https://www.youtube.com/watch?v=-z0s3GwJxpM&t=264s", "text": "know a stuffy nose maybe at the end of the day oyster mushrooms you do want to be aware of cuz they produce such such a high amount of spores that if you are exposed to them over a long term maybe 10 years you could develop an allergy to the spores down the line where you just can't be around the mushroom at all otherwise you'll start experiencing intense sneezing attacks and shortness of breath and uh it's just not pleasant so yeah make sure you're wearing your masks if you're growing your mushrooms so you can filter out all those spores and uh protect your lungs so yeah with the shitake mushroom I mean some rers don't do this but we found that it increases uh the efficiency of the mushroom and uh also just gives us a better overall flush in nature um it was first discovered that the shitake mushrooms could be grown when they would uh cut down logs which shitake mushrooms were growing already on and uh soak them in water so what we do is as our blocks are ready to go in the grow room we slap our blocks with our hands to basically simulate the tree falling in nature to shock the mycelium into growing once the tree or Branch would hit the floor the mycelium would be shocked into producing"}
{"chunk_id": "-z0s3GwJxpM:004", "video_id": "-z0s3GwJxpM", "title": "9 Minutes & 20 Seconds of Shiitake Harvesting With Michael Crowe | Southwest Mushrooms", "start_sec": 338.44, "url": "https://www.youtube.com/watch?v=-z0s3GwJxpM&t=338s", "text": "the mushrooms because it's basically thinking that the its life cycle is coming to an end so yeah we give our blocks a really nice smack on all sides and from there we throw them in our grow room and that gives us this really nice pin set where we just get mushrooms all over the block and we're really happy with that so yeah and then when it comes time to harvest and we just basically cut each mushroom right off into our tray and then from there we can go ahead and pack everything in the next warehouse and get everything to the desired weights in our cases and get them into Cold Storage to Takis have quite a good shelf life once harvested the mushrooms generally last 2 to 3 weeks um oyster mushrooms have the shortest shelf life usually we're seeing those in about 7 Days uh they're really no longer marketable we can take those home and eat them ourselves or possibly dry them and turn it into another product shitake has a long shelf life and lions man that one goes for about 2 weeks we've found um so yeah generally with most of our mushrooms we're getting about 2 weeks out of the mushrooms before they are no longer uh marketable so we're just specializing in Wood loving species so species that basically"}
{"chunk_id": "-z0s3GwJxpM:005", "video_id": "-z0s3GwJxpM", "title": "9 Minutes & 20 Seconds of Shiitake Harvesting With Michael Crowe | Southwest Mushrooms", "start_sec": 426.84, "url": "https://www.youtube.com/watch?v=-z0s3GwJxpM&t=426s", "text": "decompose hardwood in nature you'll find them growing off like fresh trees or the recently Fallen trees um those trains are like shiitake oyster mushrooms more of the medicinal species such as Rishi turkey tail Lion's man you find Mai growing on Oak or in certain Hardwoods we do king trumpet we do two two varieties of like King oyster we do all of the oyster mushrooms throughout the year Pink Gold Pearl blue white um so those are all grown on our hardwood substrate shitake mushrooms of course and uh crinis and button mushrooms and portabellos those are secondary decomposing mushrooms so those mushrooms desire like manure or compost based substrates that basically we don't really like to we wouldn't want to keep that stuff under the same roof we wouldn't want to be growing specialty mushrooms in the same room that we're composting a whole bunch of manure just because you don't want any kind of cross contamination getting into your into your grows we're able to get a really good entry into the mushroom industry with uh specialty mushrooms a lot of people can start off with just oyster mushrooms and you can grow those on really any agriculture waste from straws to certain kinds of beddings to"}
{"chunk_id": "-z0s3GwJxpM:006", "video_id": "-z0s3GwJxpM", "title": "9 Minutes & 20 Seconds of Shiitake Harvesting With Michael Crowe | Southwest Mushrooms", "start_sec": 502.92, "url": "https://www.youtube.com/watch?v=-z0s3GwJxpM&t=502s", "text": "basically even newspaper and paper towels I mean oyster mushrooms are really aggressive coffee waste can be used just like a simple pasteurization of those substrates is always is really all that's needed for it to be effective so it doesn't uh need to be expensive or a costly system to sterilize but yeah maybe one day we will do portabellas or buttons but definitely uh really enjoy doing the Gourmet and Specialty mushrooms all the colors different shapes sizes that you can get and uh also the medicinal benefits that they offer are far greater than what you'd find in like a portabella or kamini mushroom or button mushroom these are the mushrooms that contain those anti-cancer anti-tumor benefits those immunomodulating immune system enhancing benefits so these are the mushrooms that I like to eat and I hope you do too"}
{"chunk_id": "2ontI2DqDB4:000", "video_id": "2ontI2DqDB4", "title": "How We Load Shiitake Mushroom Blocks Into the Fruiting Room | Southwest Mushrooms", "start_sec": 1.52, "url": "https://www.youtube.com/watch?v=2ontI2DqDB4&t=1s", "text": "so i'm just taking uh some shiitakes that are ready to ready to go into our fruiting uh growing rooms and uh yeah getting them ready to go so these were inoculated uh three months ago so we let them go for about eight to twelve weeks then also with the i grow 3782 and shiitake 3790. with the 3782 i found giving the bat the block a light smack on each side helps stimuli stimulate fruit body production so do that before i put them in the grow room and they say that it kind of acts as a simulates nature as when the tree falls and hits the ground it shocks the mycelium into producing the mushrooms so they can kind of spread their spores and repeat the repeat the life cycle just gonna throw some of these on since uh i just mopped in here so i'll just take my bags and i just rip them open i'll just tear them up tear them out and the shiitakes produce a lot of metabolites so we can see this brown brown juice or a liquid and that's totally natural so that's just the mushroom mushrooms producing a waste by-product as the mycelium breaks down the sawdust it exudes these metabolites it said too that the metabolites also contain a lot of uh anti my you know novel antibacterial and anti-microbial compounds"}
{"chunk_id": "2ontI2DqDB4:001", "video_id": "2ontI2DqDB4", "title": "How We Load Shiitake Mushroom Blocks Into the Fruiting Room | Southwest Mushrooms", "start_sec": 119.36, "url": "https://www.youtube.com/watch?v=2ontI2DqDB4&t=119s", "text": "shiitake does a really good job of decomposing and breaking down i put the block in i also place it in upside down that way that most of the mushrooms do form on the bottom of the block really don't get many on the on the top so i'll just go through and keep it going we'll fill this whole room up with it sometimes you might see like a shitake that grew on its own so we'll just remove that and i'm just doing four blocks per shelf sometimes i can put six on there if i move them all like this but there's no need to currently so i'll just do four percent so yeah each block has been thoroughly colonized with our mushroom mycelium uh we've inoculated this oak hardwood sawdust that's just been supplemented with a percentage of wheat bran for additional nutrition about three months ago so from that time the mycelium it you know started from petri dish to spawn and then it was inoculated to sawdust blocks those sawdust blocks were also broken down and inoculated into more production blocks so it's been quite a journey now we're at time for fruiting so once we open this bag we're going to expose this mushroom mycelium to the rich o2 levels and high humidity levels in our growing room which is going to signal for the"}
{"chunk_id": "2ontI2DqDB4:002", "video_id": "2ontI2DqDB4", "title": "How We Load Shiitake Mushroom Blocks Into the Fruiting Room | Southwest Mushrooms", "start_sec": 215.36, "url": "https://www.youtube.com/watch?v=2ontI2DqDB4&t=215s", "text": "mushrooms to just really explode through these blocks and just cover them with beautiful shiitake mushrooms it's a very quick producer we can expect to be harvesting these mushrooms seven days from the day that we put them in so within two days we're going to see little primordia starting to pop up all over our mushroom blocks and then every day they'll start to double in size until we reach full maturity so it's quite an amazing process and shiitakes are quite an amazing mushroom definitely a hard working mycelium you can just really see that it's able to really break down this oak hardwood sawdust really well and shiitake is a little bit more work than most mushrooms where you know you do have to remove the bag but it's pretty nice when it's time to dispose of them or if you're composting them where you don't even have to take the you know bags out of the plastic or if it's an oyster mushroom or a lion's mane you do have to eventually remove it to compost it so it makes for an easy composter or in addition to a garden bed so if you're growing uh some shiitake blocks from like a grow kid or any mushroom from a grow kit that for that matter you could just mix it into your garden for added benefits if you do see"}
{"chunk_id": "2ontI2DqDB4:003", "video_id": "2ontI2DqDB4", "title": "How We Load Shiitake Mushroom Blocks Into the Fruiting Room | Southwest Mushrooms", "start_sec": 290.64, "url": "https://www.youtube.com/watch?v=2ontI2DqDB4&t=290s", "text": "mushrooms growing in your garden you'll probably be able to tell if it's like a gold or pink oyster from if you mix you know some of your own spawn in your garden if you just see some random ones popping in there it could be a good sign that there's a nice rich mycorrhizal relationship going on with the soil and the mushroom mycelium and that actually really helps benefit plants and aids in growth so the mushroom mycelium is able to help transport certain nutrients to the root system of the plant as well as breaking down essential nutrients in the soil and aiding and distribution to the root system so mushroom mycelium is very crucial to all environments without the mycelium you don't have an ecosystem so if you do see mushrooms in your garden it's definitely a good thing whether intentionally planted or not it's great these tables make it really nice for just wheeling blocks around very durable and really useful if you don't if you have a problem tearing the bags you can always use a knife or a box cutter but for me this is a quicker saves me a little bit of time i just rip it open i currently have the humidity set to about 88 percent since i'm just putting these blocks in here right now we want that really high"}
{"chunk_id": "2ontI2DqDB4:004", "video_id": "2ontI2DqDB4", "title": "How We Load Shiitake Mushroom Blocks Into the Fruiting Room | Southwest Mushrooms", "start_sec": 369.44, "url": "https://www.youtube.com/watch?v=2ontI2DqDB4&t=369s", "text": "humidity to encourage these mushrooms to to really come out so as they continue to grow we'll gradually lower the humidity up until harvest to around the low 80s that way we can kind of preserve the self life as we move the mushrooms into refrigeration but during the beginning stages we want that 90 percent as close to 90 to 95 percent humidity as possible to encourage the really good pin set across your block so that nice humid climate around the surface of of our shiitake blocks will encourage really nice growth and just lots of pins where we see a good amount of mushrooms and one way you could do it too is some people prune it to kind of sometimes you can get a lot of mushrooms on here and to encourage some of the mushrooms to grow bigger you can always prune and cut some mushrooms away in the early stages then that way you have fewer mushrooms but you get bigger mushrooms so that can save you some time and labor when it's come come to harvest sometimes i do but i actually like i let the mushroom blocks do their thing and i i let them all of them grow i don't go in and do any kind of pruning if we do get mushrooms that grow on the bottom of our blocks we will go through and prune those off"}
{"chunk_id": "2ontI2DqDB4:005", "video_id": "2ontI2DqDB4", "title": "How We Load Shiitake Mushroom Blocks Into the Fruiting Room | Southwest Mushrooms", "start_sec": 444.96, "url": "https://www.youtube.com/watch?v=2ontI2DqDB4&t=444s", "text": "early on so that way we can redirect any energy that was going to go into growing out those mushrooms on the bottom into just growing out the rest of the crop that we can visibly see so we also don't want mushrooms that have grown into the bottom because they kind of get damaged and they just don't look as good when they've grown into the racks so here's some shiitake blocks that were actually inoculated one month ago and here next to it is some very ripe shiitake blocks that were inoculated about 12 weeks ago and ready to go in the grow room today as we can see there's a huge difference the mushroom mycelium of the shiitake usually finishes around two weeks after which it begins to popcorn it's a term used with this phase where you get this really bumpy kind of surface across your block and then after which we let it ripen from this phase to to browning so after several more weeks the block begins to brown and we get a nice thick layer of like a brown mycelium on the outer skirts of the block and that that really uh lets us know that it's time to go into fruiting this is our 3782 and 3790. 3790 just forms a block that's it's really nice it's very bumpy it produces really nice dense meaty caps"}
{"chunk_id": "2ontI2DqDB4:006", "video_id": "2ontI2DqDB4", "title": "How We Load Shiitake Mushroom Blocks Into the Fruiting Room | Southwest Mushrooms", "start_sec": 526.48, "url": "https://www.youtube.com/watch?v=2ontI2DqDB4&t=526s", "text": "that are really nice we like growing a couple different varieties at a time just to have a mushroom diversity just pre-smacking all my bags before i get to the grow area all right so i continue loading up the the grow room with the shiitake shiitake is really cool because it's super medicinal as well as super delicious when applied in a culinary access aspect it's known to you know really help with uh boosting the overall immune function it's really good at that and it's also been shown to help with like cancer and chemotherapy treatment stuff like that it reduces fatigue it's also really good for the skin that's really cool about it it's also a wide range strain so it grows throughout i can grow it all year 55 to 80 degrees even though our grow room really doesn't get above 70 to 75 throughout the summertime a lot of new cultivators will get kind of intimidated by shiitake but it's quite easy to grow and really just takes a little bit of patience about this size about 10 pounds is a good size shiitake block you could do like a 15 pound block if you wanted to in this bag so you can get like the substrate up to here but it's it's not as productive we found that you get uh you basically can get more uh"}
{"chunk_id": "2ontI2DqDB4:007", "video_id": "2ontI2DqDB4", "title": "How We Load Shiitake Mushroom Blocks Into the Fruiting Room | Southwest Mushrooms", "start_sec": 641.52, "url": "https://www.youtube.com/watch?v=2ontI2DqDB4&t=641s", "text": "more mushrooms if you just keep it at around 10 pounds per block i just peel off these mushrooms because if they're left to sit in the grow room they can be the sites for contaminants or bacteria to grow on since they're basically old mushrooms [Applause] the 3790 is really interesting it's i would say it takes a little bit longer to brown than the 3782 so if you're just starting out 237a2 might possibly be a better shittake to start growing colonize is a bit quicker and colonizes about the same speed but it browns a bit quicker and i mean you can even go into fruiting about eight weeks with better results as opposed to 37.90 taking more towards 12 weeks before you get the brown block i'm probably not going to fill this whole grow room up with shiitake for this week because we don't need that much just off of this side alone we'll probably get about 110 pounds so i think we're going we'll be good for as you can see how i label my blocks it says le3790 g2 so le just means shiitake and 37 or le means the species lintanuli dotas so that's shitaki and 3790 is just a strain and g2 means that i've taken a bag of grain spawn inoculated some shiitake blocks then i used those shiitake blocks and"}
{"chunk_id": "2ontI2DqDB4:008", "video_id": "2ontI2DqDB4", "title": "How We Load Shiitake Mushroom Blocks Into the Fruiting Room | Southwest Mushrooms", "start_sec": 733.76, "url": "https://www.youtube.com/watch?v=2ontI2DqDB4&t=733s", "text": "turned each of those into 10 new blocks so this was one of those blocks that was inoculated with sawdust spawn so that's basically it you'll come to learn all the mushroom species and stuff like that by their their latin latin names so definitely shitake could be a messy mushroom to grow if you're growing it at your own home or inside your house it makes more of a mess than any mushroom you get a lot of brown metabolite like juice and liquid now on top of that it's a messy harvest as well with all the trimming and cutting there's lots of debris that's created from growing shiitake compared to other mushrooms i mean you could have a couple different kits at the same time you could potentially have a shiitake a lion's mane and an oyster mushroom kit all growing in the same room so you could just have fun really don't see uh any reason why to limit limit you're growing so i used to i used to have hundreds of blocks growing in my house so and they do just fine one thing you could do so you don't overwhelm yourself is i just loaded one side of my grow room today then i can come back in like another couple days or whatnot and just get the other side loaded when i come into harvest this day it's"}
{"chunk_id": "2ontI2DqDB4:009", "video_id": "2ontI2DqDB4", "title": "How We Load Shiitake Mushroom Blocks Into the Fruiting Room | Southwest Mushrooms", "start_sec": 831.68, "url": "https://www.youtube.com/watch?v=2ontI2DqDB4&t=831s", "text": "going to be over 100 pounds of mushrooms so just a little bit over 100 pounds so i just don't want to overwhelm myself for one work day because most likely i'll be bouncing through each grow room and harvesting more mushrooms so i'll load that side in the next two days and then that way i'll have another harvest of mushrooms that i can harvest a couple days later so plan accordingly and just set yourself up for successful harvest"}
{"chunk_id": "3uXgWjfue4w:000", "video_id": "3uXgWjfue4w", "title": "Sterile Mushroom Substrate | Southwest Mushrooms", "start_sec": 0.24, "url": "https://www.youtube.com/watch?v=3uXgWjfue4w&t=0s", "text": "foreign so we're in the lab we're about to unlock a bunch of sterilized substrate it's finished the sterilization process so now it's time to get it in the lab and get it ready for the next step which is going to be inoculation [Applause] the substrate we're unloading is the blend of Oak hardwood and soil so this is a good substrate I'm just growing a wide variety of strains and so this is an atmospheric steam sterilizer basically it has a heating element in the bottom and also there's a float valve down there it hooks up to a water hookup and as the sterilization process basically ensues the water level continuously stays the same and heat is generated creating steam which travels up through the chamber and basically sterilizes the substrate for a prolonged period of time it's hooked up to a PID controller so it just monitors the temperature and the time and when the sterilization cycle is complete it just shuts off so [Music] we can notice as the bags have finished sterilizing they've sealed shut so it makes it really easy to work with them until we can open them up in front of our HEPA filters and proceed with inoculating them so I'm just getting the sterilizers a nice little saturation with some of this"}
{"chunk_id": "3uXgWjfue4w:001", "video_id": "3uXgWjfue4w", "title": "Sterile Mushroom Substrate | Southwest Mushrooms", "start_sec": 115.04, "url": "https://www.youtube.com/watch?v=3uXgWjfue4w&t=115s", "text": "isopropyl alcohol just simply grabbing the blocks out of the sterilizer and just passing right into the lab the general cycle depending on elevation is usually 14 to 20 hours so and depending on the amount of supplementation in the substrate usually I'm doing my processes anywhere from 14 to 18 hours so these are all 10 pound bags we usually make 160 but since the other Bubba we just unloaded was only maybe two or three rows that's like 40 to 50 bags we didn't do so maybe we did 110 to 120 right now blocks of substrate these are all completely cooled down so it's safe to unload them yeah so this room connects to the lab so it's just the labs pushing out positive pressure HEPA filled air into this room so this is kind of like a secondary clean room in that sort no outside dust or contaminants can get in so positive pressure air is blowing through each crack and crevice within this room and underneath the door so I hope so and I never have any issues so yeah at one point they would cool in the lab and I still do that I have two sets of sterilizers now so these ones kind of just remain right here for the time being I'll eventually put some wheels on them um but I'll unload these out here let"}
{"chunk_id": "3uXgWjfue4w:002", "video_id": "3uXgWjfue4w", "title": "Sterile Mushroom Substrate | Southwest Mushrooms", "start_sec": 239.88, "url": "https://www.youtube.com/watch?v=3uXgWjfue4w&t=239s", "text": "them cool and then I have a second set on wheels that I can wheel into the lab and I can unload those sterilizers when the blocks are at a hotter temperature because they're just gonna be cooling down in a really clean environment so if I wanted to and I've done it before I could unload hot blocks in this room just put them in the lab and I wouldn't have any issues as well and I've had to do that before I like these for the use of sterilizing bulk substrates and stuff like that I really don't have a preference I like to use anything that's available to me to grow mushrooms so these can be cost effective really easy to use the cool thing about these is I I feel like they're very easy to fix I mean I've had to replace the heating elements float valve and really that's all that'll break in these things so I mean I can do that myself which I find I'm really uh it's convenient you don't have to call on anybody to fix it so just depends on what you where you're at but for me I don't have a preference yeah these atmospheric sterilizers came from Bubba's barrels so they're really uh heavy in like the brewing equipment type stuff and that's kind of like their their main thing but they uh were"}
{"chunk_id": "3uXgWjfue4w:003", "video_id": "3uXgWjfue4w", "title": "Sterile Mushroom Substrate | Southwest Mushrooms", "start_sec": 321.84, "url": "https://www.youtube.com/watch?v=3uXgWjfue4w&t=321s", "text": "approached by Eric Myers with the design and basically they made these really nice sterilizers one thing about these I right now is uh there's a long lead time if you do get one it takes like three months to have one of these built for you so that's something to take into consideration you can get uh for like a hobbyist or if it's just starting out you can always get some pressure cookers which are great I like the all-americans and they have them all the way up into 41 41.5 quarts they also have the electric ones you can plug in I have those in my other lab I even have one in this lab and with those you can sterilize six to eight blocks at a time it only takes like two hours since it's under pressure so it could be your grain in there you can really do everything there uh with just an All-American or two now if you want to grow for a lot more people then just got to look at getting the necessary equipment so yeah currently I have six of these atmospheric sterilizers so that enables me to be able to do more days of production um and just produce more mushrooms since we got a lot more demand coming up especially since Falls right around the corner so we just want to make things easier"}
{"chunk_id": "3uXgWjfue4w:004", "video_id": "3uXgWjfue4w", "title": "Sterile Mushroom Substrate | Southwest Mushrooms", "start_sec": 401.4, "url": "https://www.youtube.com/watch?v=3uXgWjfue4w&t=401s", "text": "the blocks end up all over the place for the stuff that we produce here we go for the farmer's markets then we have a few Distributors that we grow for and then we have our grow kits which are pretty popular so we uh walks have a lot of different uh purposes around here for what's in this soilizer all right so we're gonna inoculate all the blocks that we just unloaded from the sterilizers we just have a variety of different strains that we'll be inoculating with today I'll be doing uh inoculation with this bag of Spawn that actually inoculated with the liquid culture on the last video and this is the blue green oyster so I'm just showing uh how simple it is to grow a mushroom spawn so yeah not long ago just a couple of weeks ago this was just a bag of sterilized grain this is a a bag that has a filter patch and an injection Port attached to the bag so I was able to utilize a liquid culture syringe and basically just inoculate right through the injection port and utilize a nice little bit of inoculum and within uh like 10 days or so this was fully colonized so this can just be you used to inoculate now up to 20 of the 10 to 12 pound production blocks or I could break this up and I use it to inoculate"}
{"chunk_id": "3uXgWjfue4w:005", "video_id": "3uXgWjfue4w", "title": "Sterile Mushroom Substrate | Southwest Mushrooms", "start_sec": 512.22, "url": "https://www.youtube.com/watch?v=3uXgWjfue4w&t=512s", "text": "more bags of green spawn by doing grain to grain transfers so a lot of different ways to utilize the liquid cultures and spawn and expand it and grow a lot of mushrooms print out some labels and while that's going just break up my spawn it's just been aggressively colonized by the oyster it looks very healthy so what you want to see just making sure each all these clumps and each little cluster of grain is broken up so we can get as many inoculation points as possible all right come down here now just go ahead and proceed to label the bags my scalp already and I'll go ahead and place it in the back tie zapper so that just sterilizes all my transfer tools and stuff like that all right go ahead and Stage all my bags and get them ready to receive a nice bit of green swamp at the end of the flow bench you can see to start sealing everything you can smell the freshness of the spawn as the inoculation takes place so it seems like it's very healthy so this way I can do a secondary check of any clumps break them up but I also have a team here today so I'll just slide slide the bags out Mike is um inoculating these bags with this um inoculated grain and as all we're doing is breaking up the grain you"}
{"chunk_id": "3uXgWjfue4w:006", "video_id": "3uXgWjfue4w", "title": "Sterile Mushroom Substrate | Southwest Mushrooms", "start_sec": 683.64, "url": "https://www.youtube.com/watch?v=3uXgWjfue4w&t=683s", "text": "get big clumps in there so we're just breaking up that Grain on the top here and then we'll go ahead and break up all the substrate and we're basically just trying to evenly distribute all this grain into this block and then about two weeks you'll have a fully colonized substrate block ready to go into the grow room and grow some mushrooms so you just want to break up all these clusters that are in here you could uh see it looks like a cosmic brownie you can see grain spread out everywhere in here so just try to get that easy but evenly distributed and then in about two weeks it should be good to go flatten the top out make it all solid get a nice solid block ready to grow kind of get that grain mixed in there and that's it these blue oysters these are this is blue oyster takes about two weeks to fully colonize it'll turn into these blocks here and then they'll be ready to go into the grow rooms"}
{"chunk_id": "5Xr947EFvjE:000", "video_id": "5Xr947EFvjE", "title": "Making Mushroom Grain Spawn in the Lab with Mushroom Liquid Culture | Southwest Mushrooms", "start_sec": 46.8, "url": "https://www.youtube.com/watch?v=5Xr947EFvjE&t=46s", "text": "We're in the lab today. We're going to be doing some some work or creating some generation one grain spawn bags. So, the generation one grain spawn bag is basically a bag that will inoculate straight from like an agar wedge directly into sterile grain. Once that bag is colonized, we can create generation two bags. So, each of those bags is utilized to inoculate 10 more bags. And those bags will be used for production. You can keep going to a generation three. So, one agar wedge can become two of these spawn bags. So, these bags were actually just inoculated about four or five days ago with a couple agar wedges. And we can see the mycelium starting to weave through the grain. This is just a hard red winter wheat. You can use a variety of cereal grains. We like to use red winter wheat or white proso millet or milo. But yeah, this bag will get broken up into 10 new bags. So, one petri dish becomes 10 bags. Those 10 bags can become 200. Each bag can be utilized to inoculate 20 to 50 production blocks. So, that 200 can become quite a bit of mushrooms. 200 spawn So, yeah. I'll put these away right now. Kind of get set up. We have some fresh sterilized grain in the sterilizers. So, I'll just get myself set up real"}
{"chunk_id": "5Xr947EFvjE:001", "video_id": "5Xr947EFvjE", "title": "Making Mushroom Grain Spawn in the Lab with Mushroom Liquid Culture | Southwest Mushrooms", "start_sec": 135.12, "url": "https://www.youtube.com/watch?v=5Xr947EFvjE&t=135s", "text": "quick. Making sure I have uh some alcohol on these containers. These come in handy just for washing your hands throughout the process. Easily between transfers or between handling bags. Just like to get a nice douse of isopropyl and and utilize it. We have some liquid culture that we just inoculated also with the agar wedges. So, you can kind of see the mycelium kind of growing through the liquid. This is just about four or five days old at this point. And we can just use the magnetic stir bar in there to agitate the liquid or we could even just swirl it around like this. You can kind of see the mycelium is nice and developing really well throughout the nice media broth. We'll be able to extract this in just a few days. So, we just extract the liquid through the injection port. And you can use that to also inoculate your sterile grain. Um We also were experimenting with these lids. And they have basically a place where you can connect your syringe and just uh suck the mycelium straight up out the jar without having to really tilt it. So, this actually came from a company called Agar Addicts. So, really cool jar lid. Um Yeah, seems to be working really good. So, these sterilizers come in handy for"}
{"chunk_id": "5Xr947EFvjE:002", "video_id": "5Xr947EFvjE", "title": "Making Mushroom Grain Spawn in the Lab with Mushroom Liquid Culture | Southwest Mushrooms", "start_sec": 227.84, "url": "https://www.youtube.com/watch?v=5Xr947EFvjE&t=227s", "text": "making like the generation one spawn bags. Then we can use the autoclave that's built in to make the generation two. Do about 80 bags a run and use use eight spawn bags to inoculate those 80 bags. And there we go. So, actually just give ourselves a good misting of the sterilizers. Now, I'll just do a quick wipe down the inoculation area or our surface area in front of the flow hood. So, I'll go ahead and vent out the pressure. I'll just do it one at a time for now. And as soon as the pressure is released, we can just go ahead and open up the lid. And just do the same thing over here. So, we're sterilizing about 50 lb of grain in each of these sterilizers. With three of them running, it gives us about 150 lb of fresh grain. And we can just use that for like I said, generation one bags. We also like to use these for making like liquid culture or agar media. All right. Go ahead and close that up and make some room. I'll set myself up for a nice inoculation. Go ahead and these petri dishes have been examined for just optimum growth. So, we can just see that the mycelium is healthy. It's colonized across the petri dish. We just have a multitude of varieties that we're going to be using."}
{"chunk_id": "5Xr947EFvjE:003", "video_id": "5Xr947EFvjE", "title": "Making Mushroom Grain Spawn in the Lab with Mushroom Liquid Culture | Southwest Mushrooms", "start_sec": 366.4, "url": "https://www.youtube.com/watch?v=5Xr947EFvjE&t=366s", "text": "So, this is like the HE0. So, this is a nice lion's mane strain that has real long teeth. It kind of really resembles the or closely resembles like the bear's head or Hericium americana. So, it's really uh really good strain that I've loved growing for a while. We also have a blue green oyster, which is a really really beautiful oyster mushroom. Colonized is oyster mushrooms in general typically take over your agar plates within a matter of days. So, this petri dish is only about like a week old. So, we can see some nice growth. Couple shiitake strains. Nice shiitake right there. We have like another oyster variety. So, yeah. You'll notice just different different kind of myceliums depending on what the species or strain is. Like the pink oyster for instance will develop a pink hue to it. So, like that's our pink oyster right here. You can notice a nice little pink hue to it. A real nice cottony growth. And really aggressive. So, strain that grows in a really high temperatures and is really forgiving. Even if your growing environment might not be adequate or proper humidity, the strain still develops really well. The only thing is it just has a short shelf life. So, it's great for like drying and"}
{"chunk_id": "5Xr947EFvjE:004", "video_id": "5Xr947EFvjE", "title": "Making Mushroom Grain Spawn in the Lab with Mushroom Liquid Culture | Southwest Mushrooms", "start_sec": 452.68, "url": "https://www.youtube.com/watch?v=5Xr947EFvjE&t=452s", "text": "stuff like that and uh using it as a dried product. Or if you just know people that are ready to use them right away, then it's perfect. We just go ahead and unwrap the petri dishes off the parafilm and just set them back there. Just go ahead and toss that aside. So, I'll go ahead and kind of label the generation one bags which with a sharpie that I have on hand. That way we don't get confused or any spawn mixed up. Have my scalpel nearby. Also something to sterilize my tools. I really like this. It's just like a magnetic tray. So, everything sticks to it. It sticks to the table. Works works really well for keeping all the tools safe. Go ahead and remove the lid. I'll just touch the scalpel right to the middle of the plate. And just I can just let it inflate with that sterile air. Just check it for a quality seal. And I'll just move that aside while I inoculate the next bag. Usually 10 seconds or so does it. Now that the wedges are in the in the sterile grain, we can just break them off. And that'll actually break up the mycelium and allow it to spread it further throughout the grain. Now there's just an increased colonization rate. Make sure all of our moisture gets redistributed."}
{"chunk_id": "5Xr947EFvjE:005", "video_id": "5Xr947EFvjE", "title": "Making Mushroom Grain Spawn in the Lab with Mushroom Liquid Culture | Southwest Mushrooms", "start_sec": 664.64, "url": "https://www.youtube.com/watch?v=5Xr947EFvjE&t=664s", "text": "THERE WE GO. WE HAVE A NICE inoculated bag of grain. After the lab is done, uh we'll go ahead and place these in a in a section of the facility where they can incubate and go ahead and colonize. Then we can uh monitor them and bring them back in for uh further transfers. So just do the same thing here. Yeah, I found that just breaking up the agar wedges uh that could be the benefits of using bags um for colonizing spawn just because you get the agar wedge breaks up into a tiny little piece uh a bunch of little pieces, hundreds of little fragments. And uh as it's shaken up and mixed with the grain, it's spread throughout the sterile grain increasing colonization times. And you can actually just do both of the bags at the same time. Usually what I do. Whoop. I'll just have to replace those petri dishes, but we just had a couple fall. And at this point, they won't be used anymore. So they're basically uh contaminated. contaminated. Um It's just not worth messing with at this point. So we have more plates in the incubator. We can just go grab them and uh replace them. So that's why it's always good to make several uh plates for the same strain just so you have them on hand and back them up uh religiously. So."}
{"chunk_id": "6Uax7DYtRhE:000", "video_id": "6Uax7DYtRhE", "title": "Gourmet Mushroom Harvest Lion's Mane, Turkey Tail, Chestnut, & Reishi | Southwest Mushrooms", "start_sec": 8.76, "url": "https://www.youtube.com/watch?v=6Uax7DYtRhE&t=8s", "text": "[Music] getting ready to go into the grow room and harvest a little bit of some mushrooms like the reishi and we have some turkey tail that we're going to be loading we're harvesting some mushrooms we have uh we have some lion's mane that were top fruited and kind of left in here to do a second flush uh we harvested a bunch of chestnuts over the weekend but there's a little bit left in here that we can utilize so we'll just do a nice little harvest chestnut's really a nice mushroom it just pops right off the block and yeah we get these beautiful clusters as usual so there we go we got our 2.8 pound cluster just pull off a nice head of lion's mane right there this one could have gone a little bit longer but it's at a prime condition right now to be utilized we have a little bit of cleaning to do on the bottom of it just use a little pair of scissors blindsman is an easy mushroom to clean and harvest and yeah for the most part it's a pretty well-rounded mushroom it can be used in a lot of culinary applications as well as the medicinal then we have some oyster that we could load in i'll just put a little bit of wax paper right over it to kind of just keep the mushrooms as fresh as possible"}
{"chunk_id": "6Uax7DYtRhE:001", "video_id": "6Uax7DYtRhE", "title": "Gourmet Mushroom Harvest Lion's Mane, Turkey Tail, Chestnut, & Reishi | Southwest Mushrooms", "start_sec": 139.84, "url": "https://www.youtube.com/watch?v=6Uax7DYtRhE&t=139s", "text": "you too take care all right so yeah i'll get this cleaned up and that's basically the little little fresh harvest for now i'll show you guys some of the lion's mane um so these were harvested over the weekend or actually over the week um and we took them all to the farmer's market i usually will top fruit them and for the second flush i'll fold the bag over and make a nice incision to let the lion's mane grow out of the side for the second flush but i didn't get to these in time i noticed that the lions made mushrooms were starting to form little fruit bodies so i went ahead and just left them there to grow and i'll go ahead and harvest these and use them as a just a nice little miniature lion's mane mushroom fruiting body that can just be a nice little little mushroom these are grown off of uh an oak sawdust and wheat brand i had a bunch of uh this is a recipe intended for the shiitake mushroom and i just had a bunch of these blocks left over from an inoculation day and a little bit of extra lion's mane spawn so i just went ahead and inoculated them all with lion's mane and here's just an example of after they're harvested these ones were folded and then sliced and then we just get"}
{"chunk_id": "6Uax7DYtRhE:002", "video_id": "6Uax7DYtRhE", "title": "Gourmet Mushroom Harvest Lion's Mane, Turkey Tail, Chestnut, & Reishi | Southwest Mushrooms", "start_sec": 215.36, "url": "https://www.youtube.com/watch?v=6Uax7DYtRhE&t=215s", "text": "these nice beautiful little heads of lines man just great little size and these are just five pound blocks so this one will grow out for for another day or two and i've noticed i'm getting almost a pound of lion's mane mushrooms off of these little five pounders so the lion's mane does like growing off the oak and wheat bran recipe as well and it does just fine off of it if you can't access the soybean whole pellets or any of the other supplements you can kind of just experiment and find supplements that work with the mushroom so there's a lot of stuff out there that works really well you can get like rice brands oat brands wheat bran is what's used in this particular recipe um then we also are doing some turkey tail so i have a couple blocks in here growing out for example so yeah this one was just sliced about a week ago and we got the nice little formation of turkey tail mushrooms starting to grow out so this is one that i'm actually excited to grow a lot more of it's a really cool mushroom it seems to colonize it takes over the substrate lightning fast it's a very aggressive colonizer these blocks were inoculated let's see on the 6th of june so yeah we're yeah second week of august we're into"}
{"chunk_id": "6Uax7DYtRhE:003", "video_id": "6Uax7DYtRhE", "title": "Gourmet Mushroom Harvest Lion's Mane, Turkey Tail, Chestnut, & Reishi | Southwest Mushrooms", "start_sec": 292.64, "url": "https://www.youtube.com/watch?v=6Uax7DYtRhE&t=292s", "text": "fruiting so it's a nice polypore mushroom what i've noticed with a lot of the poly pore mushrooms like the turkey tail and the reishi's the even the mai takis is they seem to prefer more of a wood-based substrate compared to what we're seeing with like the all the other gourmets where we're doing like a 50 percent supplement or even a 20 supplement so these perform much better with the more wood in their diet so we'll load up a bunch of these today and i'll kind of show how uh how some of these cuts were made but yeah we're just getting some nice formations for the turkey tail um also known as trimidi's versicolor because it's known to grow out and get a bunch of different colorations throughout the it's a super medicinal mushroom highly regarded for the compound psk which has been shown to reduce like tumors and cancers and a lot of research being done on it it's the most researched medicinal mushroom so this is not like an edible mushroom it's one that we would use in teas tinctures you could brew it into different different recipes and stuff like that to get the medicinal compounds from it but yeah that's really cool mushroom really excited to grow a lot more of it in the future and"}
{"chunk_id": "6Uax7DYtRhE:004", "video_id": "6Uax7DYtRhE", "title": "Gourmet Mushroom Harvest Lion's Mane, Turkey Tail, Chestnut, & Reishi | Southwest Mushrooms", "start_sec": 371.68, "url": "https://www.youtube.com/watch?v=6Uax7DYtRhE&t=371s", "text": "just be able to help people with it because i know it's a good mushroom yeah i think the turkey health is really cool i haven't really grown i've grown it but i i've got a new recipe for it i think it's working a little bit better then we have a ganoderma multiply liam and this was just loaded within the last five days or so five to seven days and the mushrooms are starting to kind of it's been growing out in a high co2 environment prior so once it's loaded into the grow room since it's the heightened o2 levels so you'll start to get these nice little disc-like formations at the end of every antler and they're responsible basically for really spreading out the spores and the way that the conchs will develop is what they're referred to as is they'll form a really nice disc like shapes and they'll be billy thousands and thousands of uh pores on them and that's where the spores are basically created uh and reishi is really cool you can like this is the multi-panelium and it has like an orangish uh yellow issue but some of the other ratios we grow you can get lacquered reds or you know black reishi a lot of different colorations so in the next week or so we'll leave this in the grow room and then it'll probably"}
{"chunk_id": "6Uax7DYtRhE:005", "video_id": "6Uax7DYtRhE", "title": "Gourmet Mushroom Harvest Lion's Mane, Turkey Tail, Chestnut, & Reishi | Southwest Mushrooms", "start_sec": 448.24, "url": "https://www.youtube.com/watch?v=6Uax7DYtRhE&t=448s", "text": "get the to the maturity that we're ready for to start harvesting it and we'll load up all these today and kind of get the room ready for that and then load up some turkey tail as well i'm gonna zip this up for now all right man we're using for grain is just like a wheat you could use a winter wheat or a millet white protein millet but we inoculated yep we mixed it this is just like a combination of white prosome millet and wheat but it could just be plain wheat or it could just or the other way around but this is just a nice combo once this is fully white um we can uh basically it will be fully colonized we can still see some uncolonized portions of it this is inoculated four days ago you have any one that is fully white the way you should be so different different strains so this is like a black pearl king oyster and we can notice the this one's a fully mature bag of spawn that was not created this is what you're looking for your bag should look like this yeah and i have another strain in here too so um so yeah you can check it out yeah this is this is the final part final product so depending on the strain i'll show you guys this too i like the pink oyster so you'll get like a pink hue"}
{"chunk_id": "6Uax7DYtRhE:006", "video_id": "6Uax7DYtRhE", "title": "Gourmet Mushroom Harvest Lion's Mane, Turkey Tail, Chestnut, & Reishi | Southwest Mushrooms", "start_sec": 532.96, "url": "https://www.youtube.com/watch?v=6Uax7DYtRhE&t=532s", "text": "um so depending on what mushroom you're growing this is just ready to go we'll we'll probably use this to inoculate some substrate today okay and uh yeah so okay yeah so this one bag of grain spawn will become uh 30 of our our blocks of these bags yep you pour little amounts into each bag in front of the flow hoods in the lab seal them up shake them and then we bring them out here to colonize and then within 10 to 14 days this should be ready to go into our grow room and then five to seven days after that you have mushrooms to harvest all right so the difference between evacuation and grow room is the temperature basically yeah yeah because the incubation you're going to want more of a steady temperature so you know 68 to 72 no more than 78 degrees grow room can be a little bit cooler than incubation because when the mushrooms finish colonizing incubation you move them to the grow room the drop in temperature actually can be something that signals for mushroom production okay so it's like time to go yeah it tells them it's time to go the season's coming to an end and it's time to produce mushrooms that took two weeks for the grain to fully colonize so this one was inoculated at the end of june july set"}
{"chunk_id": "6Uax7DYtRhE:007", "video_id": "6Uax7DYtRhE", "title": "Gourmet Mushroom Harvest Lion's Mane, Turkey Tail, Chestnut, & Reishi | Southwest Mushrooms", "start_sec": 604.08, "url": "https://www.youtube.com/watch?v=6Uax7DYtRhE&t=604s", "text": "the 27th this is actually a little bit over colonized so if it goes any further it's going to be hard as a brick but this is still good we'll break this up today any any time over 30 days then the spawn can become kind of unfavorable hard to work with it's tough yeah and then like for instance we can just go and break it up okay and then we have our nice colonized grains this is the wheat grain right here and then we'll get it all broken up each of these clumps is broken up and then yeah little amounts of this is poured into each of the sterilized bags in the lab and those are left to colonize for two weeks three weeks and then they go into the grower we'll make these bags and then tomorrow we'll inoculate them okay do you have moisture in this room or no moisture no moisture the moisture just of whatever's in the room the uh the grain spawn is colonizing inside of a basically a sealed sterile environment it has a filter patch equipped just to allow gas exchange the co2 levels for incubation can be quite high even as high as 20 000 or even up to 30 000 parts per million um but when we go to fruiting we're trying to get into as close to the outdoor okay you know simulate the outdoor"}
{"chunk_id": "6Uax7DYtRhE:008", "video_id": "6Uax7DYtRhE", "title": "Gourmet Mushroom Harvest Lion's Mane, Turkey Tail, Chestnut, & Reishi | Southwest Mushrooms", "start_sec": 685.84, "url": "https://www.youtube.com/watch?v=6Uax7DYtRhE&t=685s", "text": "environment to you know get these mushrooms to grow i don't know if i showed you guys these ones earlier i got some little conch formations starting to come with some of these so this one was just put in a few days ago okay oh yeah they kind of start to fan out at the top uh-huh and get this cut the bag put it in there and it starts growing like that and it'll grow like this for a couple weeks and then we can go ahead and harvest it and use it for medicinal purposes and you know dry it out and you can process it into a tincture just as dried mushrooms for people to use and teas and use them yourself and teas this is for good for what like cleansing and yeah this was a it's uh good for cardiovascular health um good for the or you know body organs uh body tissue so you're actually like 100 years old but you're using this stuff i wish now this stuff is uh ancient though as far as the medicinal use goes it's been used in eastern medicine for over 4 000 years it's a ancient like chinese and remedy and a lot of uh it's a good health tonic to utilize okay yeah then we got some cartoon yeah man i know right it's an artistic mushroom amazing fancy art i know right one of my favorites to grow and then you guys saw"}
{"chunk_id": "6Uax7DYtRhE:009", "video_id": "6Uax7DYtRhE", "title": "Gourmet Mushroom Harvest Lion's Mane, Turkey Tail, Chestnut, & Reishi | Southwest Mushrooms", "start_sec": 772.32, "url": "https://www.youtube.com/watch?v=6Uax7DYtRhE&t=772s", "text": "the lions made in there yeah we'll we'll harvest all that today oh yeah yep at the end of the day we'll get it harvested uh we'll try to and then we'll get the grow rooms going and if not whatever we don't do today we'll do tomorrow yeah yeah fine yeah thanks man and then when taking a look at it when it's open it's even better it does look even better but yeah as the desired height yeah when it gets to like the top of the back okay yeah you want to go ahead and get them into the fruiting mode but yeah i did a couple different recipes of it uh this is these are all the same recipe up here okay this is a different recipe oh no same recipe too what was the name of this ganoderma multipalium yeah it's a reishi mushroom this is a asian origin one comes from asia um but i like growing the multipolium a lot they have a we have a ganoderma cecile and lucidum lucidum is the most researched ratio that you see it's like the red lacquered one okay um but yeah man that's it for this"}
{"chunk_id": "73IBym7XHSw:000", "video_id": "73IBym7XHSw", "title": "Testing New Mushroom Strains | Southwest Mushrooms", "start_sec": 2.96, "url": "https://www.youtube.com/watch?v=73IBym7XHSw&t=2s", "text": "all right we don't really have much going on in the grow room today um i did save a few few clusters of blue oyster just to harvest real quick and take in so yeah these are some final flushes off of these blocks we harvested a bunch over the weekend and stuff for the farmers market and we just had a little bit left coming in so this is the blue oyster this is actually the nevada blue oyster so this is a really popular strain and zion really likes working with them so we're going to bring these in today oh yeah we'll just get a nice little harvest going nothing too major and then yeah we can notice where the mushrooms were originally harvest is kind of bare and as the new mushrooms start to form they kind of form in areas where they sense the most moisture usually that's like around the outer edges of the plastic there's a little bit of moisture that forms and the mushrooms love that little micro climate and that's where they decide to throw out the next crop of mushrooms so i'll just clean that off we'll harvest this final final cluster this is the blue green oyster so it's real similar to the nevada oyster so they're both really really brilliant oyster mushroom strains that's why they're grown here"}
{"chunk_id": "73IBym7XHSw:001", "video_id": "73IBym7XHSw", "title": "Testing New Mushroom Strains | Southwest Mushrooms", "start_sec": 98.48, "url": "https://www.youtube.com/watch?v=73IBym7XHSw&t=98s", "text": "so we have just about two pounds of mushrooms that we'll bring in there it is close this up put these right here we have uh some uh some blocks that i loaded into the grow room actually i can even just point this out too we have some more of these oyster mushrooms like i was talking about they kind of the new flushes kind of form in areas where they just sense more moisture so we've already harvested a crop or so from this general area so yeah just really cool to see i got another hericium strain that i'm growing here this was actually just loaded in the grow room two days ago and this is actually the harissium americanum or known as bear's head so of course it starts out kind of like the lion's mane i grow like a nice little couple-inch top layer and then once i'm ready i put it in the grow room and side fruit it so i'm side fruiting the bear's head now and it kind of reminds me of the he0 as it starts forming we notice like a pinkish hue to the mushroom over the next few days we'll notice the mushroom drastically change in appearance and we'll be happy to check it out so i'll be able to show that next time then basically last is just a little bit of piapino this is a another strain that i'm experimenting"}
{"chunk_id": "73IBym7XHSw:002", "video_id": "73IBym7XHSw", "title": "Testing New Mushroom Strains | Southwest Mushrooms", "start_sec": 193.6, "url": "https://www.youtube.com/watch?v=73IBym7XHSw&t=193s", "text": "with so it's a little bit different than the piopino i'm used to growing but we'll see what happens this is just the first time i've grown it so the mushrooms have just started pinning as of the last three or four days and i've put them in the grow room they're growing quite fast in the next like two days or so it should be full grown and then i can kind of determine how good this strain of pio piono is but pretty cool to see and it's younger stages then i'll just just harvest one of these ones just so as the mushroom grows it has like a veil underneath the cap and uh as it matures the veil kind of starts separating and the cap will detach from the veil revealing the gills which are responsible for distributing the spores to continue the mushroom life cycle so it's a classic looking mushroom has a lot of flavor and it goes great in all kinds of dishes ranging from mediterranean and pastas and soups all kinds of stuff but one of our favorite mushrooms here and it's cool to see a new chain so we'll see how this turns out we've got another crop of golden oyster that just came in and this is the japanese golden oyster and that's one of my favorite golden oysters because just produces these nice"}
{"chunk_id": "73IBym7XHSw:003", "video_id": "73IBym7XHSw", "title": "Testing New Mushroom Strains | Southwest Mushrooms", "start_sec": 273.84, "url": "https://www.youtube.com/watch?v=73IBym7XHSw&t=273s", "text": "uh lovely bouquets of golden mushrooms and it actually is firmer than most golden oysters that i've seen which are super brittle it's like when you barely touch the cap it kind of just breaks so this is one of my favorite gold noises to grow just because it just seems like it holds its uh maintains itself better than every other golden oyster that i've grown so really good mushroom really beautiful too just close up the grow room make sure that humidity stays in there [Music] and that's that you"}
{"chunk_id": "7VMzqqBRJWA:000", "video_id": "7VMzqqBRJWA", "title": "Mushroom Liquid Culture Syringes | Southwest Mushrooms", "start_sec": 1.8, "url": "https://www.youtube.com/watch?v=7VMzqqBRJWA&t=1s", "text": "So, I'm just getting ready to uh uptake some of this liquid culture that was just inoculated not too long ago, a couple weeks ago. So, I got these liquid culture syringes that I use are they're just longer needles. They're like 3 and 1/4 in. So, So, perfect for sucking up uh liquid out of a jar. And I'll just get some of these uh fully colonized cultures. So, you could see the mycelium has pretty uh It's taking over the liquid quite a bit. Now, you can see a nice nice mass of mycelium in there. I'll go ahead and start agitating the mycelium, making it easier to take up into our syringes. I just have a bunch of these syringes. Kind of just get everything a nice spray down with some of isopropyl alcohol. Also spray down my liquid culture lids. All the cultures have been colonizing within the positive pressured laboratory 100% of the time. So, they've never left the lab after inoculation. And I have the syringe caps. These have been autoclaved or pressure cooked. So, they're completely sterile. I use these to cap up the syringe at the end of the process. It's a back tie incinerator. So, it's just a tool that you can utilize to sterilize scalpels, syringes, and also like inoculation loops."}
{"chunk_id": "7VMzqqBRJWA:001", "video_id": "7VMzqqBRJWA", "title": "Mushroom Liquid Culture Syringes | Southwest Mushrooms", "start_sec": 92.36, "url": "https://www.youtube.com/watch?v=7VMzqqBRJWA&t=92s", "text": "So, generally it'll heat up to like around 1,800°. So, it's pretty hot in there. And uh when you use it to sterilize something, you only need a few seconds. I actually just turned it on, so it does have a little warm-up time. It takes like a few minutes to get it to the temperature that you want it. But, if you don't have one of these, you could just use a a a torch. That's what I used for a long time until uh uh I just ended up getting it because I wanted one. So, but it's nice. It helps save me uh time. Saves time in the lab instead of having to like reach and light up a torch or, you know, keep anything lit. This thing stays on the whole time and I can just use it as needed. So, yeah, I have the syringe in the jar. I'll just twirl it around. And then bring the liquid culture up in there. And just cap the syringe like that. And just kind of continue the process until all of the inoculant has been uptaken into syringes. So, yeah, we can see a nice uh liquid culture full of uh white mycelium. So, this will just get inoculated into like a grain spawn bag or a jar and used to grow out your spawn. Uh each of these jars will make 40 Uh each of these syringes are about 12 cc's. So, a little bit over 40 syringes. So, I"}
{"chunk_id": "7VMzqqBRJWA:002", "video_id": "7VMzqqBRJWA", "title": "Mushroom Liquid Culture Syringes | Southwest Mushrooms", "start_sec": 198.24, "url": "https://www.youtube.com/watch?v=7VMzqqBRJWA&t=198s", "text": "have 500 ml of inoculant in here. And yeah, each jar turns out to quite a bit. With each of these syringes, you can inoculate hundreds of more jars of liquid culture. Or each syringe can inoculate uh 12 lb of grain spawn. Um you can expand it several different kinds of ways. You can use the liquid culture to drop a drop a drop on a petri dish to grow out the culture that way. And then from there, you can make much more liquid culture to make more grain spawn. And really just stretch it as far as you can. Also, these liquid cultures are really good for anybody that uh is just using a still air box or inoculating without a lab. They can flame sterilize sterilize the needle and just go directly into the uh grain spawn at that point. So, if I intake the liquid culture into the syringe and I notice that there's too much air in it, then I'll just shoot it back into the jar and re- uh retake the inoculant. Uh just because we want the syringe to be full. We just want the smallest air bubble in the syringe. That way, right before you proceed to inoculation, you can shake the syringe and then that way the mycelium is able to break up and be evenly distributed and suspended throughout the liquid culture. And uh"}
{"chunk_id": "7VMzqqBRJWA:003", "video_id": "7VMzqqBRJWA", "title": "Mushroom Liquid Culture Syringes | Southwest Mushrooms", "start_sec": 286.36, "url": "https://www.youtube.com/watch?v=7VMzqqBRJWA&t=286s", "text": "that gives it, you know, more dispersion and even distribution when you're going ahead and inoculating a grain spawn or whatever you're doing. So, yeah, I like to have that little little bubble of sterile air just in the syringe, but if it's like a whole cc of air, then I'll definitely shoot it back into the jar and just retake the liquid uh at that point. yeah. So, yeah, that's it for one jar of uh master liquid culture. I can wash the the jar out, wash the lid, and just reuse the components. So, that's it. I'll just go through and do this for every jar. I think I have about 20 of them to do today. 22, so yeah, about 800 syringes. So, it's a really uh really cool process. Yeah, very nice and uh good way to yeah, keep the mushroom mycelium uh in the library. And yeah, just a great piece of growing inoculant. Uh yeah, it's good to have. Yeah, so yeah, we'll uh go ahead and inoculate one of the sterile grain bags with the liquid culture for the blue green oyster. So, I'll get myself ready to do a quick little inoculation. Just grab a little paper towel. And uh you you could do this in front of a flow hood or without a flow hood in front of a uh in a still air box or you know, just make sure if you don't if you don't have"}
{"chunk_id": "7VMzqqBRJWA:004", "video_id": "7VMzqqBRJWA", "title": "Mushroom Liquid Culture Syringes | Southwest Mushrooms", "start_sec": 380.28, "url": "https://www.youtube.com/watch?v=7VMzqqBRJWA&t=380s", "text": "a still air box you can just do it in a home without the with the air conditioning off. So, I'll just wipe the injection port real good. And I will douse the syringe tip into a little bit of isopropyl. I'll go ahead and bring that out. Remove the cap from the syringe. Go ahead and put the cap on. So, now I have a nice syringe. You can go ahead and just do a nice little simple uh shake like that by beating it on the surface or edge of a table. That really breaks up the mycelium real nice. And uh usually uh I would usually use a lighter or a torch just to torch the uh end of the syringe until it's glowing red hot. But, I'll use the back tie zapper just to be sure as I stick the needle through the injection port if there's any potential contamination that goes onto the needle then it's instantly uh met with heat. So, that's just a little practice that I like to do. The needle's really hot. I'll let it cool for a second in front of the sterile air flow. Go right in. First drop of inoculant cools down the tip of the syringe real well. But, I like to just go throughout the the bag and just shoot the inoculant towards the edges. And that'll basically do it. Um You can do one to two bags with uh with"}
{"chunk_id": "7VMzqqBRJWA:005", "video_id": "7VMzqqBRJWA", "title": "Mushroom Liquid Culture Syringes | Southwest Mushrooms", "start_sec": 490.88, "url": "https://www.youtube.com/watch?v=7VMzqqBRJWA&t=490s", "text": "10 to 12 cc syringe. I'll let this uh In the next couple of days, we'll just see the mycelium start to form. And when it reaches about 30 to 50% colonization, then I'll go ahead and agitate the mycelium. Shake it up. Uh I'll go ahead and label this. It's the BO15. It's the blue oyster. There we go. It's uh inoculated right through the injection port. The injection port seals back up, so the hole disappears, and you can allow this to colonize nice and safely. So, yeah."}
{"chunk_id": "80r6ybTjR9c:000", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 0.08, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=0s", "text": "My name is Michael Crow and I own Southwest Mushrooms. Here we cultivate a wide variety of gourmet and medicinal mushrooms. Uh I started when I was about 15. I just got interested in mushrooms. Uh picked up a couple books and was just really fascinated by the whole process, how something can just start from spores, something that we really can't see with the naked eye into just being able to devour things at such a fast rate and produce these mushrooms. So I got hooked on it at that age and by the time I was 16, I was growing mushrooms as a hobby and just became really hooked on the process. I mean it was in my thoughts almost 24 hours a day just how do I uh you know what kind of mushrooms can grow and what kind of substrates would be best and and you know I just took that and kept going with it. two years ago, I uh decided that I wanted to really share this with the community and and uh my family for one. So, I started this business after uh selling some stocks and and cashing out my 401k. So, I I wanted to continue working with mushrooms as a for for life, I guess, and and kind of make it a career path. I've been doing it for 13 years now, and I'm still learning every day. So, it's"}
{"chunk_id": "80r6ybTjR9c:001", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 76.24, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=76s", "text": "something that you'll always uh you'll always be learning something new. Micology is the study of fungi and and basically the growth of different fungi as well as mushrooms. I'm amateur micologist. Uh I am self-taught and self-trained and I do work with micology with what I do. Anybody can teach themselves and uh you can learn by just doing it and there's a lot of information out there. There's books that you can read. It's something that you can go to school for, too, and get a degree in, but fortunately, you can always teach yourself what you want to know. There's plenty of information out there if you're willing to learn it. People know so little about mushrooms cuz I believe that just up until now, a lot of information about mushrooms is just becoming more widespread knowledge. And I think there was always a somewhat of a and especially in the western civilization kind of like a a stigma against mushrooms and you know them being you know some of them being poisonous and stuff like that. But now that we're finding out that mushrooms really help our immune systems and are full of nutrition and health enhancing benefits. A lot of people are starting to gear more focus on mushrooms and"}
{"chunk_id": "80r6ybTjR9c:002", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 144.56, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=144s", "text": "looking at looking at them in more more ways on how they can help save our environment and clean up a lot of pollution. And there's so much mushrooms can do. People think that all mushrooms are grown in the dark on manure. Um people don't realize that there is such a wide array of different mushrooms out there and all of them have like a just like a unique purpose on what they what they're able to break down in nature, what they grow on. We have woodloving mushrooms, mushrooms that can grow on insects and microisal species of mushrooms that can connect with like different plants and and trees in the forest and communicate and bridge the gap between communication. There is thousands of different kinds of mushrooms and a lot of uh species have still are still uh to be discovered. There's like over a million different kinds of fungi and uh thousands of different kinds of mushrooms specifically. The difference between molds and mushrooms uh basically mycelium or the fungi which produce mushrooms gives rise to fruit bodies in which those spread the spores and continue the life cycle for the mcelium. A lot of different molds will self- sporolate basically and they don't produce fruit bodies. So, and the molds"}
{"chunk_id": "80r6ybTjR9c:003", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 219.6, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=219s", "text": "grow a lot faster than mushrooms and uh but they are classified as a different kind of fungi. What qualifies that is the the fact that the mcelium is able to give a rise to to mushrooms um producing a fruit body that again produces spores and the spores produce mcelium which produces mushrooms. So, it's just part of the mushroom life cycle. An apple comes from a tree or a plant which has a root system which feeds on soil. Some say like mushrooms pave the pave the way for all plants and life on earth or not even mushrooms but fungi in general due to the fact that the fungi is able to like break down certain nutrients within the soil and feed it to the plant or the tree um enabling it to have access to higher levels of nutrition. Also giving it CO2. the fungi will breathe in oxygen and exhale CO2 which the plants love. That's a big difference. Um and the the fact that molds and fungi starts from spores rather than seed and they they feed on a a you know different uh different arrays of uh wood of waste and and agricultural waste and byproducts that are produced by the environment. And a lot of old like plants and leaf litter can eventually be turned into fungi as well. Mushrooms are good for"}
{"chunk_id": "80r6ybTjR9c:004", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 298.4, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=298s", "text": "the environment. They're kind of like the immune system for the planet. They're able to just like clean up old things in the environment such as um there's been stories of toxic waste clean up by mushrooms. Mushrooms being able to break down oils, also plastics in the environment. Without mushrooms, we would be overrun with waste and basically there would not be any life on Earth. Uh, mushrooms are very crucial to the to the environment and ecosystem in many ways. Mushrooms have a wide array of different tastes, textures, and flavors. Some of them being more woodsy and meaty and somewhat smoky to others having like a very seafood-like flavor and texture. Such as lion's mane. It can be prepared and used to like imitate a crab or lobster dish. And then like an oyster mushroom has a real savory flavor and a lot of people will compare it to like somewhat of a mild poultry like flavor. You can kind of get a lot from mushrooms if you're looking to experiment with different taste and textures. Porttoellas are going to kind of have more of an earthy flavor. Those mushrooms being grown in compost. They're just kind of basic um for flavor, but a lot of people like them. So, it's to each their own. A lot of"}
{"chunk_id": "80r6ybTjR9c:005", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 368.4, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=368s", "text": "mushrooms are really good at boosting the immune function. Um so, they help basically keep you healthy, keep you from getting sick. They're antiviral, antibacterial. They also have some significant levels of proteins like ratio specifically is used in like chemotherapy and cancer treatments. It's been shown to shrink and terminate tumor growth. A lot of people that have compromised immune systems are able to utilize certain mushrooms like shiakei for instance has been shown to dramatically increase like production of necessary tea helper cells and stuff like that to help fight off infection and and keep your body safe. There's a lot to mushrooms that we're still trying to figure out and it's really cool. Two of the things that are really important about mushrooms is the they contain polysaccharides and betaglucans. So that in return protects our cells and keeps us healthy. Um there's a lot of research being done on it and it's definitely interesting stuff. The lion's mane powder is very effective. A lot of companies right now are either getting their mushroom powders from like China or we have like bigger companies that are doing like freeze-dried mcelium on grain that's powdered. So they're"}
{"chunk_id": "80r6ybTjR9c:006", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 437.84, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=437s", "text": "basically just growing out the mushroom mycelium on like a brown rice substrate and then powdering that and then capsuling it and uh distributing it. There's a lot of claims out there where people are trying to figure out if the mcelium is more potent than the fruit bodies. And you know, there's a lot of arguments going back and forth. Here we utilize a little bit of the mcelium. Um, we have like an oak based mcelium that grows off of our our block that we'll harvest as well as mostly fruit bodies. Our mix is like 90% fruit bodies. And we've just found that the fruit bodies are really potent when we take those. Um, we'll powder them and we can capsule them. recommended dose is like a half a gram to a gram a day for just like good benefit. You know, the main people that really feel the effects are like like young children and and older people. I had one client that has a 7-year-old daughter that's autistic and she started taking her lion's mane powder and uh she said it was life-changing for them. The the kid was actually participating in uh activities that they normally didn't participate in. their communication was better with their parents and uh yeah, basically they said that it was like"}
{"chunk_id": "80r6ybTjR9c:007", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 506.64, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=506s", "text": "saving their life. We got some regulars out there that that love our our lion's mane powder and and all of our products really. I found that it's definitely better to just grow your own or or work with somebody that grows it um than buying it from like a big box store cuz a lot of those uh supplements and stuff like that are kind of diluted down and you really don't get much benefit from them except just like starch or rice. A lot of mushrooms have their own unique like health benefits that you can only get from that mushroom. Like shiakei for instance produces a polysaccharide called lentin and uh that's something that you can only get from shiakei. Oyster mushrooms produce a compound called lovocatin which naturally reduces blood pressure and lowers cholesterol and that's something that can be found in an oyster mushroom. So each mushroom does have their own unique compound. Lion's mane produces horicenos and irony which is able to stimulate nerve growth factor in the brain. Um basically enabling people to recover from traumatic brain injuries, helping people deal with Alzheimer's, dementia, stuff like that in order to keep our brain sharp. Each mushroom is very unique in what they offer us. And even uh the fact"}
{"chunk_id": "80r6ybTjR9c:008", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 575.92, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=575s", "text": "that each mushroom has been assigned like a a material to break down in nature. Certain mushrooms grow off certain kinds of trees. It's kind of kind of crazy how the how nature has assigned each mushroom a like a job in decomposing and stuff like that. With like lion's mane, it's able to it's been reported with a lot of research that it's shows that it can balance mood, help deal with stress levels. Same with rayi the cognitive function. It's able to like repair like the neural network in the brain and help with that. So you can have a clearer, more focused uh more focused like brain function. Well, when growing fungi, you have to really take a lot of care into making sure that you're only growing the fungi that you desire. When growing plants, you can really get free and work, you know, in the dirt and get your hands dirty. Same with fungi, too, except that you need a sterile space to be able to perform like necessary work to really get the beginning stages uh going. a clean room or or lab work is necessary when you really want to really want to expand uh the mushroom culture to the maximum potential. Yeah, with with fungi it's totally different. You're growing out spores, you're germinating spores on"}
{"chunk_id": "80r6ybTjR9c:009", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 651.12, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=651s", "text": "petri dishes, you're growing out the mcelium, you're doing transfers into like sterilized grain substrates as opposed to soils. Totally different process. A lot of people that will get into try to get into growing mushrooms because they've grown like a lot of plants before think that, you know, it'll be basically like kind of similar, but it's definitely totally different. Plants will breathe in CO2 and exhale oxygen as to where mushrooms will inhale oxygen and breathe out CO2. It's definitely a different environment, different controls, the humidity needs to be high, uh the substrate's different. Um it's just a totally different process. So the mushroom consists or depending on what kind of mushroom you're looking at. Um basically it's a it's made up of a like a kitan like material and it has a cell wall that's very thick. Um and it basically consists of like a fruing body. Um usually they'll have like a stem and a cap. Um underneath the cap will be the gills and the gills are responsible for like producing all the spores that the mushroom will utilize to continue the life cycle. um certain species of mushroom there's like gild species there's tooth fungi like the lion's mane it produces these"}
{"chunk_id": "80r6ybTjR9c:010", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 724.88, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=724s", "text": "teeth that would in return will produce the spores for that mushroom rai that's a polyore mushroom so there's going to be little holes that produce spores and those will shoot out spores as well fungi is just special in my eyes um just because it's it's I mean it could be special to everybody but for me it really remains special just because of the whole process that I'm really fascinated and taken back by the the whole mushroom life cycle. And we could all learn from from fungi. Um how they're able to take what they need from the environment and then also give back more than what they've taken. Um, and then as far as nutrition goes, I mean, they're amazing in addition to our diets and and you know, there's a lot of uh cool new things that are being discovered about fungi that, you know, could be new new medicines being discovered and just new ways to clean up the environment that a lot of, you know, a lot of EPAs and stuff like that are taking notice that mushrooms could be, you know, the answer to a lot of problems for for our environment, too. I think they're they're really special organisms that have been here for quite a long time. I mean, we share a lot of the same DNA as fungi"}
{"chunk_id": "80r6ybTjR9c:011", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 797.12, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=797s", "text": "or mushrooms. They're more closely related to to animals than plants. The difference between us and mushrooms is we develop these cellular sacks in which we can break down our food and absorb them. mushrooms, the mcelial network will basically excrete certain enzymes onto the the waste product and which allows the mcelium to break it down and reabsorb the nutrients back through the the cell walls. Depending on the species, you can play with the humidity. Um, depending on what stage of the of the life cycle you're at with your mushroom, but usually towards the the beginning of the fruing cycle, we try to keep the humidity um upwards to the 90 percentile range. towards like the end of the crop, towards harvest time, I try to drop it a little bit towards like 80%. That way, we get a longer shelf life and a mushroom that's not too overly wet when it goes in the fridge. Anywhere between 80 to 90% is a good range for mushroom growth. Um, but yeah, it just takes a little bit of understanding the mushrooms that you're growing and being able to tell when they need the, you know, when they need more humidity and when they need less. We grow mushrooms that in nature you'd find them growing right in the forest right"}
{"chunk_id": "80r6ybTjR9c:012", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 864.88, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=864s", "text": "off the sides of different trees. So we try to give these mushrooms a little bit of light stimulation kind of just similar to what you'd get in like a shaded part of the forest. So just a little bit of blue spectrum lighting, nothing crazy. And that basically gives our mushrooms the pigment the color they need and it helps them grow in the right direction. It kind of goes in a circle. I mean they start out as spores. Two compatible spores will mate and form myelium. From there, mcelium will spread and devour whatever food source that it's working with. Once it completely devours all of its food source, the mushrooms are signal or the mcelium signals to produce mushrooms in order to continue the life cycle. So mushrooms job is to make spores to basically keep the life cycle going. I'm using oak hardwood sawdust or alder hardwood sawdust. And in addition for like extra nutrition, we uh supplement with like some organic wheat brand or various organic seed holes to get the most out of our mushrooms depending on which ones we're growing. Um you could grow mushrooms just on straight sawdust with probably just boiling water and really didn't need you don't need it like sterilize. The sterilization comes into"}
{"chunk_id": "80r6ybTjR9c:013", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 933.68, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=933s", "text": "play because we are supplementing with higher nutrition that in turn involves lab work and stuff like that. But we're getting really good yields uh from that. Oyster mushrooms are known to produce very heavy levels of spores. So, you'd want like a mask that can basically filter out all the spores and protect your lungs from inhaling too many. When working with mushrooms for a prolonged period of time in the grow rooms, the spores can collect in your lungs and basically make it harder to breathe. You can even develop an allergy from the spores, giving you a really stuffy nose. um sometimes like a scratchy throat. Um it's definitely not, you know, you want to wear your mask when you're working with mushrooms all day. If I'm going in the grow room for just a second to do like a presentation or something, I I might not wear it. But for the most part, we always wear our masks when we're in our grow rooms, especially during a big harvest day cuz the spores are just ridiculous. And uh you definitely want to, you know, I want to keep working with mushrooms and I don't want to develop an allergy to them. So masks are important. So, if you plan on doing it, I' I'd recommend a mask. Will mushrooms grow in your lungs? Yeah. No,"}
{"chunk_id": "80r6ybTjR9c:014", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 1002.24, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=1002s", "text": "they won't. Um, yeah. So, the spores won't be able to germinate in the lungs and and colonize your lungs, but they just uh they're just hard for your licky. So, once they do get in your lungs, it's really hard for them to get, you know, get on get unstuck. Um, you'll you'll experience some cough and stuffy nose and just not pleasant. It's almost like a mild flu. It's very important to get mushrooms that are as close to you as possible as far as being grown locally. A lot of mushrooms that you'll find, you know, they might have traveled a good distance to get to you. And, you know, 2 week old mushrooms compared to fresh fresh mushrooms are lower in nutritional value. Uh they aren't going to have as long of a shelf life. A lot of mushrooms are coming from China. Uh 80% of the world's mushrooms are grown there. And there's been studies shown that mushrooms that come from overseas have been sprayed with sodium phosphates to make them appear fresher upon arriving. So, I'd recommend like trying to find a local grower in your area um and getting mushrooms from them, making sure that you know their growing practices and that they're growing good quality mushrooms. Growing your own mushrooms is a very fun process and I"}
{"chunk_id": "80r6ybTjR9c:015", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 1070.88, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=1070s", "text": "think everybody should at least give it a try if they're interested. It's something that we don't really learn about in school. I think it's going to be a cool thing for a lot of kids. It's a great project for classrooms. If you're looking to try your own mushrooms, there's grow kits out there. You can literally do it on just a countertop or just a desk in your bedroom. Growing a grow kit or a little bit of mushrooms doesn't take much at all. It's when you're trying to grow a ton of mushrooms consistently where it does take a little bit more tentive care and and planning. My favorite is the lion's mane mushroom. I I love that mushroom because it's culinary. It's a it's a delight. And then medicinal, it's it's something that I can use uh every day and and feel sharp and and keep focused as I get older. I want to stay sharp and, you know, keep keep everything going. Also, I like the ratio mushroom for, you know, just utilizing it to keep my immune system healthy and uh just basically keep from getting sick while while running the mushroom farm. And for eating, I I do I do also like the oyster mushrooms as well. They're so versatile and it feels like you could just add them into any kind of dish to"}
{"chunk_id": "80r6ybTjR9c:016", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 1136.08, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=1136s", "text": "get an enhanced enhanced flavor out of your dish. A lot of people do are blown away at the fact that mushrooms do grow fast once they once they arise from your substrate. It's usually about once the once the first mushroom appears. It's usually about within 5 to 6 days that we're harvesting them. A lot of people don't realize that uh mushrooms grow like they double in size every day. And a lot of people are just like just kind of I don't know. It's kind of crazy. Feels like we're teaching a lot of people about mushrooms that we deal with at like local farmers markets and stuff like that. A lot of people don't know about the different kinds of mushrooms that there's polyore mushrooms that there's teethed mushrooms other than just like your normal mushroom that just has a cap and stem. There's mushrooms that look like all colors, all shapes, and all sizes. So, that's pretty interesting. A lot of people don't don't know that about mushrooms. Turning your hobby into a p or like it's definitely I'm I'm I've learned a lot since doing that. Um it can be a hard step because you are going to take something that you're very passionate about and that's a hobby and you're going to turn it into"}
{"chunk_id": "80r6ybTjR9c:017", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 1204.32, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=1204s", "text": "a business. You're going to have to have a businessman or businesswoman approach to that. Now, you know, at the beginning I I'm so passionate about every step of the process that I wanted to do everything. It's like I got to make every bag. I gotta not, you know, I gotta do everything. Harvest every block. And then once you just start growing and you got to look at it in a business aspect and it's like this is a business now. It just happens to be my passion and my hobby, but I got to, you know, kind of let go of some things. And, you know, I brought on a team and started training people to do stuff that I used to do. And that was a little hard at first, but that was like the best thing I could have done because, you know, uh, and it allowed me to do more things with the business. And it's a privilege to be able to wake up every day and and go to work for do do something that I'm very passionate about. And you know, it doesn't ever feel like a a real like it doesn't feel like I'm really working. I mean, it I'm working for I'm caretaker for the mushrooms, but other than that, you know, it's it's great. If you have a passion and you want to turn it into a business, then, you know, don't let"}
{"chunk_id": "80r6ybTjR9c:018", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 1266.56, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=1266s", "text": "anything stop you. You can only try, you know. I mean, it's growing pretty fast. a lot of people. It just started with like the farmers markets and everybody just being really amazed by our quality of mushrooms and from there like chefs started asking us about mushrooms. So we started dealing with chefs and then from there the distribution companies started looking at us. So it's just been like one step at a time from farmers markets to chefs to now distribution and then now our mushrooms are making it to grocery stores and restaurants all over the state. We're growing at a fast rate and we're just noticing that we, you know, there's so much demand that, you know, it's hard to keep up. We're also the biggest mushroom cultivator in in the state. And, uh, there's not much mushroom cultivation out here or any. I mean, that's what I noticed when starting the business is where's a mushroom farm that I can go work for, you know, where can I work with mushrooms out here? And couldn't find anything. So I ended up doing this to to create jobs, I guess, for for me and anybody that really wants to work with mushrooms. Cultivating fungi and mushrooms is like a balance between science and art. One, you got to"}
{"chunk_id": "80r6ybTjR9c:019", "video_id": "80r6ybTjR9c", "title": "Mushroom Cultivation Q&A with Michael Crowe | Tips from Years in the Grow Room | Southwest Mushrooms", "start_sec": 1336.88, "url": "https://www.youtube.com/watch?v=80r6ybTjR9c&t=1336s", "text": "understand the science of it. And two, the art of it is basically being able to execute your your crop the right way. The setup, the just the design of of how how you're going to grow out the mushrooms from the fruing room to placement of your of your blocks to all that. You can really get creative with uh growing mushrooms. And I think it's just like a marriage between science and art."}
{"chunk_id": "8KUYup2W2f4:000", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 0.12, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=0s", "text": "this is a fast-burning strain so this we got to these too late we're gonna have to rip off the top and get a second flush out of these the PIA Pinot is a fast fruiting strain for us it's usually by day 21 after inoculation it's ready to go in the grow room it's like I don't know it seems like it's every time it's a it's always fruiting so if you don't catch it we just kind of harvest whatever is grown on to it and just put it in the grow room it'll keep producing mushrooms until until it's exhausted of nutrients I got two more of these things that are on the way but they haven't showed up yet kind of have like a cleaning bucket with you whenever you're doing any kind of harvesting to just dispose of any waste material yeah this is the new such sawdust right here at least it shows us that the Pia Pinot grows well yeah we recently got some local a local furniture company that was basically throwing away all their sawdust that they were using to make this custom furniture and they reached out to us seeing if we could use it so we started experimenting with it and so far all of our mushrooms are doing really well on it it's an alder sawdust one artist alder and if you ever get like local sawdust from like a furniture"}
{"chunk_id": "8KUYup2W2f4:001", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 88.59, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=88s", "text": "company or something like that make sure that you make sure that it's untreated wood that's free of any kind of glues or any chemicals so our the one that we're working with actually have a waiver that they're able to give so that would be a good thing to check out and now we're just kind of peeling off this these grown mushrooms these overgrown mushrooms in here these aborted mushrooms is really what I call them is when they basically abort because the conditions aren't met to provide optimum fruit body production I like to fruit the P of P nose just right out the top we have a few strains that will just do a top fruit where we just grow the mush right off the top of the bag and then other strains that we just do a slice on the bag where the mushrooms can just grow straight out the side or shiitake whether if we just take the whole bag off and mushrooms grow from all sides of the block so this is what aborted mushrooms look like if you get these mushrooms right in the grow room as soon as you see them then you get these beautiful crops of Pino but it's not a big deal just remove this mass if you really wanted to go an extra step you could take this stuff that we're removing and powder it and make like a"}
{"chunk_id": "8KUYup2W2f4:002", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 172.52, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=172s", "text": "mushroom powder or something like that but I'd rather just take some better quality fruit bodies to make our powder we like to cut the bag like at least three to four inches from the substrate to give a nice little human microclimate these ones don't the reason we rough up the top of the king trumpet is because it the mycelium tends to overlay their reforms like a thick mass on the top so that's what we just scratch it up since we're pulling this first flush from these blocks right now we're kind of doing that already so it'll be nice take some of these bags and start loading them up into our girl room so these conditions in here are actually about 88 between 82 to 86 percent humidity we just finished fruiting cycle in here I'm actually gonna up it now that we're loading fresh blocks in to probably get the humidity closer to around 92 percent but then again like it it requires attention to detail because you got to notice I mean I like high humidity at the beginning of stages to promote the mushrooms to form and then once they do begin forming kind of lower down the humidity a little bit gradually as they mature so they don't become overly wet the humidity in the room is basically just to serve a purpose of"}
{"chunk_id": "8KUYup2W2f4:003", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 268.34, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=268s", "text": "allowing the mushrooms to grow without them drying out the mushrooms get all their water from the substrate they are extracting their water from the substrate as they grow they don't actually get their moisture from the humidity in the air maybe in the air just prevents the mushrooms from acti drying out as they grow they're just gonna continue cleaning off the tops of these blocks being sure not to leave any kind of mushrooms behind those could be the sites for contaminants to grow and other molds just rotting mushrooms basically so we'll just remove all those usually I we always catch it before this but sometimes we don't and if we if that happens and we just do this we'll just harvest off anything that has grown already and just throw it in there and usually within about a week to ten days we can get another crop of mushrooms off of this this bag a beautiful crop of mushrooms the strain grows out very nicely it grows these really nice canopies of these delicious velvet golden tops little mushrooms it's definitely one of our favorite strains to to grow and to eat it's a very flavorful strain and also makes a nice powder which can really give a nice flavor to like soups and other dishes"}
{"chunk_id": "8KUYup2W2f4:004", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 352.17, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=352s", "text": "you will get the same nutritional benefits it'll just be powdered mushroom so all those nutritional values and all those nutritional goodies will still be stored within the powder and then added into your broths or soups or recipes you can actually get the mushroom vitamins and minerals into your diet all the time so they can experiment with just different ways to integrate medicinal and gourmet mushrooms into their diets whether it be powders or teas or you know with the powders or which is cool you can just add them into recipes we do the lion's mane powder and at home we'll add it into our smoothies we'll even use it to like add it into like our baking mixes and stuff like lion's mane pancakes or certain breads and you know it's even great for the don't even know that they're eating lion's mane pancakes ten days and we'll do a harvest and after that we can even probably get another harvests after that within another ten days and then after that we'll get rid of these blocks they will make their way into either a farmer's compost a couple local people will pick them up to turn it into soil but yeah just basically not have any old substrate sitting in our facility can just be like a breeding town breeding"}
{"chunk_id": "8KUYup2W2f4:005", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 454.36, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=454s", "text": "ground for more contamination oh we actually have a few more blocks now these were us we have a couple grow kits that we didn't sell so we're just gonna go ahead and fruit them inside of our room at this point just because this was an oyster mushroom and now we got this extreme overgrowth in the top of our bag so it's not really a viable grow kit but we won't let it go to waste we'll still put it in our grow room and we'll get a few mushrooms out of it sometimes we try to or you know I try to grow a little bit more just in case you never know if something unexpected will happen so I always like to have a little bit too much an incubation and a little bit too little I remember when I first started you know there was it was hard you know I mean I'd go to a farmers market and leave for 30 bucks sales for the day just because I wasn't in the good markets yet there were you know this is a smaller market and just being a new company nobody really knew that we existed and that one mushrooms can even be grown in Phoenix Arizona we still get a lot of people that are very surprised that our mushroom operation is right four miles west of downtown Phoenix and you know it's just gotten to the point"}
{"chunk_id": "8KUYup2W2f4:006", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 540.06, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=540s", "text": "where we've built a reputation and we've really perfected our products as much as we can to to turn heads and to get the right people noticing so I'm already about two and a half years to three years into the business about two and a half years now and it's become my it's definitely it's been nice I mean it's had its challenges and it is a lot of work you know you're going to be spending most of your days just working making doing production lab balancing all your tasks this is it the typical nine-to-five you can come in here and see the mushrooms fruiting out of the bags in the in the tents and they aren't ready to harvest at 9:00 a.m. but by the time that you get the boy your house cleaned up and your time to go home yeah it's time to harvest and so you really are on their time the mushrooms don't take Christmas off they don't know Thanksgiving off my side fruited these pinks because well dude that was actually growing already out of it I had a hole had came into the bag in the lab and I taped it over with a piece of micropore tape and then when I was in incubation yesterday that was popped off the ink the micropore tape had popped off of the bag and the mushroom was coming out this is the Japanese pink"}
{"chunk_id": "8KUYup2W2f4:007", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 623.58, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=623s", "text": "oyster that we were just transferring in the laboratory this is about a day and a half in the fruiting so a day and a half ago this thing was the size of the tip of my pinky now it's right here in the next two days it'll be ready to harvest so it'll be a full-grown mushroom that will pick off of this block and it's really cool to see that's beautiful looking cluster these blocks have flushed three times so they're done time to clear out some space you can get up to five flushes but by then your mushrooms are you're only going to be getting like one or two mushrooms a block like here we see this is like a fourth flush right here and we're only getting really getting this much mushrooms so it's really not worth it to keep it around at this point we can just put in some fresh blocks after like three or four flushes the mushroom mycelium is the immune system becomes really weak and can be easily compromised by like a contaminant but your first flush you won't be seeing any contamination unless you have Tama native vlog yeah for the most part these are looking they did their job in nature you'd find oyster mushrooms growing off of the sides of trees so here we kind of try to simulate that way"}
{"chunk_id": "8KUYup2W2f4:008", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 709.55, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=709s", "text": "of growth with this block inside is a oak hardwood sawdust and the back kind of acts as an artificial bark tree bark so when we give it an incision it kind of just acts as in nature when the mycelium starts poking out at the right points and receiving the right Oh to levels that sends mushrooms out so yeah we have a few different kinds of reishi here this is a Ganoderma multi phylum it's like an orange for us it grows out in this orange yellow color different than our other strains that we have and here's our Ganoderma cecile I love this strain it grows out these beautiful conch like formations and is a really nice nice red coloration to it sometimes when you put your blocks close together you'll find that two Ganoderma x' will fuse together so that's pretty interesting and see if we can cut that off and we supplemented the Ganoderma Malta file on this time and I think it'll do better with an unsub tonight had substrate yeah and we find that it doesn't like a humid environment with the Ganoderma multi file on if it's two wets basically it has the possibility to growing a little bit of green mold on it so set those aside substrate cart and the reishi is definitely a an intensive harvest so we'll just cut each"}
{"chunk_id": "8KUYup2W2f4:009", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 807.1, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=807s", "text": "antler off at the base of the block it's kind of like a forest of reishi down there that's a nice little reishi harvest right there Ganoderma cecile Palmer woods I just flush reishi out one time we get pretty good yields on our first flush and it does take a long time to grow so we don't really like putting them in there for a second flush the majority of the reishi has grown in the bag and we open up the bags just to put them in the grow room so they can develop these congklak features it's due to the higher Oh two levels inside of the girl room gives that reishi the signal to kind of begin producing these conks and it helps really with the distribution of the spores of this mushroom and it produces a lot of spores reishi is one of the most aggressive colonizers and fairly easy mushroom to grow we usually see blocks of this strain colonized within about a week so the the actual growth process of the fruiting body is what takes the longest but I'd find about two months two to three months after inoculation I can be ready for harvest when Tracy you're gonna want to use some pretty good shears just because it's such a tough mushroom it's an intensive harvest but well worth well worth the reward"}
{"chunk_id": "8KUYup2W2f4:010", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 907.0, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=907s", "text": "these mushrooms are great brewed up into tea that's the best way to find to prepare them because they're so tough really if you try to eat them or powder them or add them into like any of your recipes they're gonna be pretty tough to break down so treating them with heat and when water as the extraction is the best way for me personally I do it it shows that it really breaks down the substrate into almost a pulp like matter ready ready to begin a composting into soil yeah this this is the most aggressive reishi that we have being able to break down the substrate like that to where it's just easily rips off it's insane yeah this is the best reishi this is a Ganoderma lucidum you get these really nice lacquered stems or these just beautiful camps or conks is what we call them but they're 75% water compared to most mushrooms being 90% so the other more tissue-based and they basically dry up to heavier weight than like a half a pound of our fresh shiitake would dry up to about an ounce and then a half a pound of these guys are about would dry up to like two two ounces or so almost this multi phylum is the hardest harvest hardest harvest but patience and time it's used for teas tinctures really just"}
{"chunk_id": "8KUYup2W2f4:011", "video_id": "8KUYup2W2f4", "title": "Growing Pioppino Mushrooms and Reishi Harvest | Southwest Mushrooms", "start_sec": 1016.93, "url": "https://www.youtube.com/watch?v=8KUYup2W2f4&t=1016s", "text": "strict strictly medicinal use it's been my shown to help improve the immune function and boost like the production of necessary T helper cells and it contains some really like unique beta glucans and polysaccharides that have also been shown to like terminate tumor and cancer growth so really a good mushroom that has a lot of promising research and it's been used by Eastern medicine for over 4,000 years honestly it's a great mushroom to grow and use so just work on it on this supplemented substrate just really get stuff down towards the base very hard to harvest Zack did you try pulling this one off like you did the lucidum so yeah if you do decide to grow a bunch of Malta phylum taking the consideration that it's the most effort to get the harvests per se growing on a supplement its substrate I think the next time I grow it I'm going to experiment with some plain sawdust no supplements there we have the cut right there and we have a little bit of sawdust attached so I'll just trim this off the best I can there we have it it's beautiful Cana Graham on multi phylum"}
{"chunk_id": "8nlgN5W9sZ4:000", "video_id": "8nlgN5W9sZ4", "title": "Dried Mushrooms | Southwest Mushrooms", "start_sec": 0.08, "url": "https://www.youtube.com/watch?v=8nlgN5W9sZ4&t=0s", "text": "here's our dry this is just the dried area the back storage or back stock for dried mushrooms and medicinal mushroom products so we're actually in the process of doing like a little reset here so everything is going to be organized depending on the product uh we have it packed in a case uh what's in the case and the weights as well as the price point so like we have a different multitude of like dried products here so like dried mushrooms that can be added into recipes for cooking or even just like mushroom powders that are utilized for like health benefits or tincture production for those at home uh alchemists that want to make their own stuff then yeah like this product for instance is like a gourmet mushroom medley which is just some dried mushrooms composed of two ounces of all the strains that we grow here dried and mixed up into a nice medley and then add it into this nice pouch that's resealable for storage and basically you would just take this and add it in in addition to like a recipe straight into like a pasta sauce or a soup for dinner and then the dried mushrooms will rehydrate absorbing all that water and kind of turn back into fresh mushrooms that you can cook with another great way people will use dried"}
{"chunk_id": "8nlgN5W9sZ4:001", "video_id": "8nlgN5W9sZ4", "title": "Dried Mushrooms | Southwest Mushrooms", "start_sec": 76.8, "url": "https://www.youtube.com/watch?v=8nlgN5W9sZ4&t=76s", "text": "is just throwing them in like some lukewarm or hot water and allowing them to rehydrate for 30 minutes to an hour after that they take the mushrooms out and you can kind of just start cooking with them uh sauteing them in addition to like some vegetable medley or whatever you're gonna do you can you can do some cool stuff so yeah we just have a bunch of medleys here then we do like a single single ounce of just a dried specific species so like we'll have like nameko um we'll also do like some shiitake mushrooms and uh this is like the foliot and adiposa which is the chestnut mushroom close cousins to the mako and another big thing for us is just like the medicinal things so like dried reishi mushrooms will have a dried reishi mushroom of uh the species of the customer's choice out of any of the ones that we grow and those are packed in two ounce pouches and uh sealed as well and basically yeah the patches will come with like some simple instructions on making uh making a cup of reishi tea or making a pot of ricey tea to just kind of drink as like a daily health tonic or bi-weekly health tonic whatever works for you we also um do like the lion's mane powder so this is just some powder that was just made"}
{"chunk_id": "8nlgN5W9sZ4:002", "video_id": "8nlgN5W9sZ4", "title": "Dried Mushrooms | Southwest Mushrooms", "start_sec": 164.72, "url": "https://www.youtube.com/watch?v=8nlgN5W9sZ4&t=164s", "text": "and it's waiting to be labeled and uh stickered but we uh dry our powder out uh well the lion's mane is first heated to like 140 to 160 degrees for about 16 hours that way it's able to break down the cell wall of the mushroom before it goes into the powdering process from there the mushrooms are added to a mill so the mushrooms are actually milled into this very fine powder and creates a really wonderful product for this four ounce pouch of powder two and a half to three pounds of fresh lion's mane went into the production of this so it's super concentrated and just super great for those want to get a daily regimen of light lion's mane going or any other mushroom medicinal mushroom it makes it easy people can make their own capsules out of this powder make their own tinctures or they could just use it straight from the pouch with a teaspoon add it to like a your favorite hot or cold beverage or smoothie stuff like that and get great results we get a lot of feedback from people that use this stuff and they uh really love having it involved in their their routine so some of the other powders we'll do is just like an oyster mushroom powder this mushroom powder is medicinal as well oysters"}
{"chunk_id": "8nlgN5W9sZ4:003", "video_id": "8nlgN5W9sZ4", "title": "Dried Mushrooms | Southwest Mushrooms", "start_sec": 244.88, "url": "https://www.youtube.com/watch?v=8nlgN5W9sZ4&t=244s", "text": "contain a compound called levostatin so that will naturally reduce blood pressure and lower cholesterol i like to utilize this mushroom uh powder for like cooking specifically um it's great as like a breading so like spreading up like veggies or even meats with this mushroom powder creates the nice breading that is gluten free and and just full of flavor and it's really good we'll also do just uh any any of the mushrooms in a powder form so like the chestnut powder this one adds like just like a great dimension when adding to like soups or pastas for people looking to add a little bit of that nutty unique flavor that you'll get from a chestnut mushroom it's great as like a seasoning sprinkle the top meats and veggies and stuff like that get a great depth from from really all the mushroom powders the shiitake mushroom powder is a great one because it adds like a nice umami to the dish shiitake is known for having like a nice umami profile drying mushrooms is a process that a lot of people ask about and it's really easy simply take the fresh mushrooms and you can there's a couple ways that you could do it when i was younger i would just fan dry them in front of a fan just on pieces of cardboard and usually"}
{"chunk_id": "8nlgN5W9sZ4:004", "video_id": "8nlgN5W9sZ4", "title": "Dried Mushrooms | Southwest Mushrooms", "start_sec": 322.08, "url": "https://www.youtube.com/watch?v=8nlgN5W9sZ4&t=322s", "text": "within 48 hours or so especially since i live in arizona and it's super dry out here usually 10 humidity to 20 percent within like 24 to 48 hours you'll find the mushroom is uh bone dry and you could take them the stem and you can break it and it'll snap like a twig and if you can't take the mushroom and snap it and the stem breaks like a twig then that means there's still moisture within the mushrooms and they're not completely dry and they need to be completely dried because when you do go ahead and store them in an enclosed container if there's any bit of moisture left in them then that can present a you know an environment for mold and bacteria to grow on the mushrooms so the way we do it now is i basically just will take the mushrooms and load them into like a dehydrator and this is basically like a just a simple box that has like a vent and a fan and it blows hot air into it and the mushrooms are allowed to dry in there for about 16 hours and usually that's done anywhere between 100 to 120 degrees for like mushrooms like this you uh you don't want to dry them on too hot of a temperature because it can cause the mushrooms to just not come out looking as pretty maybe you kind of get"}
{"chunk_id": "8nlgN5W9sZ4:005", "video_id": "8nlgN5W9sZ4", "title": "Dried Mushrooms | Southwest Mushrooms", "start_sec": 394.24, "url": "https://www.youtube.com/watch?v=8nlgN5W9sZ4&t=394s", "text": "that dry burnt to a crisp look instead of like just preserving the unique uh attributes of the mushroom by drying it closer to like 95 to 105 degrees for people at home that don't have access to like a dehydrator you can find dehydrators for cheap at like a sporting goods store or even simpler you could just like open up an oven crack it and put the mushrooms in there on a tray and set the oven to the lowest temperature setting and basically let the mushroom sit in there until you can take a mushroom out and break it in half with the stem and find that it's bone dry so all of the mushrooms that we use to make all of our products is all grown by us we don't outsource any kind of mushroom powders or anything that goes into the making of our mushroom products so once the mushrooms are harvested they go into the dehydration process so all the moisture is taken away from the mushrooms and they are just dried out so here we have a bag of the foliota and mako mushroom this makes a wonderful dried mushroom after the drying is done we load them into these fda approved just like plastic bags and that way we can kind of store them until they're ready to be weighed out and turned into products such as mushroom medleys or a"}
{"chunk_id": "8nlgN5W9sZ4:006", "video_id": "8nlgN5W9sZ4", "title": "Dried Mushrooms | Southwest Mushrooms", "start_sec": 470.88, "url": "https://www.youtube.com/watch?v=8nlgN5W9sZ4&t=470s", "text": "specific single strained varieties of dried mushrooms so yeah we have the nameko right here we have a little bit of uh actually this is really cool this is the ganoderma multiply liam and we've been growing this out in like an antler kind of formation and we can kind of see the mushrooms are an orangish yellow look this is a reishi mushroom that hails from from asia so really unique looking mushroom that we just started or actually i just started uh doing it the whole growth in the bag and not moving this this strain to the grow groom because i like the antler-like formation that this particular mushroom gives off and this is the ganoderma multipylium or multiphylum which is a really good medicinal mushroom as well when made into like a mushroom reishi tea this mushroom is really potent you get a really strong bitter yet earthy flavor from brewing this one up that makes it pretty cool and then yeah we'll just have like some bigger mushroom pieces in here the best thing about drying the mushrooms i really enjoy doing it because you really worked hard to produce these mushrooms you put in a lot of time labor love you know you had a whole team of people working on this with you and you get to the point where you"}
{"chunk_id": "8nlgN5W9sZ4:007", "video_id": "8nlgN5W9sZ4", "title": "Dried Mushrooms | Southwest Mushrooms", "start_sec": 549.12, "url": "https://www.youtube.com/watch?v=8nlgN5W9sZ4&t=549s", "text": "harvest all these mushrooms a great option for them is to dry them usually with most mushrooms you're getting about a week of shelf life in the fridge and you know as a business when you're sitting on tons of mushrooms that can be a daunting task of selling all these mushrooms before they go bad so drying enables you to dry the product and store it for years potentially without the need for refrigeration so at that point you're saving electricity consumption then also you're passing that shelf life down to the customers people love having dried mushrooms in addition in their pantry so we'll have them available at the farmers markets and you know even online but people at the farmer's market will pick up their weekly regimen of uh fresh mushrooms and they found that or i found that people like to have like a bag of dried mushrooms to go with that that way they can have some dried mushrooms just sitting in the pantry without needing for refrigeration and as they need them they can just grab mushrooms right out the cupboard and throw it into a dish and you know usually people add them into pastas a great way to use them is straight into like a rice dish so you add your rice and water"}
{"chunk_id": "8nlgN5W9sZ4:008", "video_id": "8nlgN5W9sZ4", "title": "Dried Mushrooms | Southwest Mushrooms", "start_sec": 618.56, "url": "https://www.youtube.com/watch?v=8nlgN5W9sZ4&t=618s", "text": "add your mushrooms and let the mushrooms actually hydrate with the dried rice it's just great and it enables us to to you know sit on the product for weeks at a time until we can move it so i love dried and i think it's important part of mushroom growing you got to try your mushrooms as needed you"}
{"chunk_id": "90MnwqxIBeg:000", "video_id": "90MnwqxIBeg", "title": "Inoculating Substrate with Mushroom Mycelium | Southwest Mushrooms", "start_sec": 0.24, "url": "https://www.youtube.com/watch?v=90MnwqxIBeg&t=0s", "text": "just about to do an inoculation of some sterile sawdust and we have a few different uh strains that i'm inoculating with so i have some grain spawn selected and put aside now i'm just kind of prepping myself getting ready to start the process so i'll get some labels made just put what strain i'm uh the strain the abbreviation the actual name of the mushroom get myself gloved up then i have some grain spawn right here this is the lion's mane and i'll just kind of make sure i can kind of sanitize the bag a little bit i'm just kind of breaking up my spawn separating each individual grain because this uh each grain is going to become a vehicle in which to spread our mushroom mycelium you'll notice too there's a little bit of mushroom fruiting bodies of the lion's mane in the spawn these will just be broken up and spawned with the grain and it works out just fine so no need to really worry about that all right i'm just lining my uh substrate up along the sterile flow bench i'm just getting everything labeled up so once i inoculate i don't have to worry about labeling them for me it's actually just easier to slap the label on and the bags folded like this [Applause] i'm going to take my grain"}
{"chunk_id": "90MnwqxIBeg:001", "video_id": "90MnwqxIBeg", "title": "Inoculating Substrate with Mushroom Mycelium | Southwest Mushrooms", "start_sec": 113.2, "url": "https://www.youtube.com/watch?v=90MnwqxIBeg&t=113s", "text": "spun bag and do a nice little cut creating a spout make sure to do that right in the airflow i'll just proceed to inoculate so i just check the bag is sealed properly and if not seal it again inflate each bag with the sterile hepa filtrated air this current substrate is a blend of oak hardwood sawdust and soybean hulls but soybean is just used as a supplement oak is really the main hardwood that the mushrooms that we're growing are thriving off of you can use a multitude of hardwood based substrates and then supplement them with a supplement such as a soybean hole or any agriculture waste wheat bran is a another popular option as well just inoculate these two bags that are left so now that the bags are inoculated with the spawn we can shake up the bags to redistribute the grain or evenly mix the grain in the sawdust that'll aid in the colonization of the substrate [Music] if i just didn't shake the bags it would probably take like a couple weeks longer for them to finish colonizing so it's really not good if you have like a schedule you're trying to keep or you really don't want them sitting in incubation longer than they need to so this uh bulk substrate in this lab gets sterilized atmospherically so we"}
{"chunk_id": "90MnwqxIBeg:002", "video_id": "90MnwqxIBeg", "title": "Inoculating Substrate with Mushroom Mycelium | Southwest Mushrooms", "start_sec": 243.44, "url": "https://www.youtube.com/watch?v=90MnwqxIBeg&t=243s", "text": "just use steam and 212 degrees for a prolonged period of time then after that they're brought in here and loaded in the clean room and then they're allowed to cool and come back in as soon as possible and start the inoculation like we're doing now so sometimes i you can uh sometimes if i need to i'll use the autoclave to sterilize bulk substrate just like this just takes less time but it increases the capacity in which i can sterilize so so uh i use basically a bag that has been manufactured specifically for the cultivation of mycelium it's a unicorn bag so it's a polypropylene bag that can withstand our high temperatures through sterilization and also the bags are equipped with a filter patch so this allows adequate gas exchange while the mycelium runs through the sawdust or substrate so these are crucial for how we do it or really how a lot of farms out there do it allowing us to sterilize substrate inoculate it in a clean room and then allow it to incubate in a completely sterile space they make a whole bunch of different sizes of these bags just depending on what's what size of a size bag you need all that can depend on too the sterile the size of your sterilizers so if you're using like a pressure"}
{"chunk_id": "90MnwqxIBeg:003", "video_id": "90MnwqxIBeg", "title": "Inoculating Substrate with Mushroom Mycelium | Southwest Mushrooms", "start_sec": 342.48, "url": "https://www.youtube.com/watch?v=90MnwqxIBeg&t=342s", "text": "cooker which i need a lot smaller of a bag cleaning is pretty important especially when you're like inoculating multiple species with different spawn bags after each spawn bag is used up then i like to kind of go through and disinfect the surfaces prevent a good practice in preventing any potential risk for a cross contamination let's say one bag of spawn might have had a contamination that was unseen then you know you go on to your next bag and maybe something in the area that you touched or what not had that contamination on it so that'll move along through the rest of the inoculation process so just kind of cleaning down and whatnot between different spawn bags is good practice for me so start doing another strain this is the blue oyster it's a pretty uh aggressive mycelium yeah you really want to break it down as much as possible because when you're like looking at the grain each little individual grain becomes an inoculation point into our substrate so one big piece like this would just be effective just as effective as one of these smaller ones so when you break this one up it just becomes a bunch more inoculation or a lot more inoculation points than you would have had previously"}
{"chunk_id": "90MnwqxIBeg:004", "video_id": "90MnwqxIBeg", "title": "Inoculating Substrate with Mushroom Mycelium | Southwest Mushrooms", "start_sec": 424.56, "url": "https://www.youtube.com/watch?v=90MnwqxIBeg&t=424s", "text": "so this aids in the speeding up the colonization time and getting a more thorough thoroughly colonized substrate get pretty warm in the lab so with the flow heads running and whatnot that it adds to the heat already in here usually it's around 77 to 81 degrees in here before i had the positive pressure system that i have now it would it would typically get around in the 90s usually when you're inoculating it'll be around 90 to 91 and it'd be in the hundreds when you unload substrate so it's a lot better now these hepa filters uh typically last anywhere from two to five years depending on the particulate account in your lab so yeah for me i like to change them pretty often usually right about or before the two-year mark i'll swap them out just for good practice to ensure that the lab is always an optimum performance which is super important then as i move my bags across the flow bench i'm just kind of making sure i have them tightly gripped that way the bag kind of stays sealed using these magnetic impulse sealers that way while the bat i used to have the manual impulse sealers so what i would do is i would seal the bag and i would count to 10 then i would release so this enables me"}
{"chunk_id": "90MnwqxIBeg:005", "video_id": "90MnwqxIBeg", "title": "Inoculating Substrate with Mushroom Mycelium | Southwest Mushrooms", "start_sec": 530.48, "url": "https://www.youtube.com/watch?v=90MnwqxIBeg&t=530s", "text": "to let go it does the cooling for me so it counts to however many seconds you can set this knob and then whatever whatever temperature i want for heat depending on the thickness of the bag that allows me to utilize the full potential of my lab and my flow bench instead of you know waiting i have all this space i'd rather keep moving so i can uh seal multiple bags at once and by the time i'm getting to the last bag that i'm sealing the first one that i started is done so i can move back collect the bag that has finished sealing and replace it with another so saves me time instead of you know counting to 10 per 200 bags that you do that's uh it's like two you know a lot of seconds oh now i'll shake these actually no i won't yeah we can now see once the bag's been fully mixed we can see the grain spawn kind of evenly throughout the substrate each grain is going to regrow with the mycelium that's colonized it's colonized with and then spread out spread throughout the substrate until full colonization occurs another thing too is you can just put the spawn up to the corner and break up any any chunks that you do notice sometimes you'll need to reseal the bags because they might come uh the seal"}
{"chunk_id": "90MnwqxIBeg:006", "video_id": "90MnwqxIBeg", "title": "Inoculating Substrate with Mushroom Mycelium | Southwest Mushrooms", "start_sec": 646.32, "url": "https://www.youtube.com/watch?v=90MnwqxIBeg&t=646s", "text": "might break during the shaking process these are about 12 pound blocks so when you shake a whole bunch of these it's uh you know at first it might make you a little sore but for a while you just get used to it i remember when i first upgraded to 12 pound bags and i was doing seven previously definitely felt the burn i remember uh just inoculating and uh i had a couple hundred bags of shake and i think i was like in the first like 20 bags starting to get sore it's like man this is gonna be tough but you get used to it and that's that's that for that batch"}
{"chunk_id": "9BaXvKDDRGY:000", "video_id": "9BaXvKDDRGY", "title": "Inside Our Exotic Mushroom Grow Room | Lion’s Mane, Chestnut, Pioppino & More | Southwest Mushrooms", "start_sec": 0.24, "url": "https://www.youtube.com/watch?v=9BaXvKDDRGY&t=0s", "text": "here we uh just pulled out some mushrooms or some fruiting blocks from our growing rooms and we're just looking at some of the variety or diversity and mushrooms that we have out here on the table and we could start with the pink oyster or also this species is known as pleuros deja mor and it produces these wonderful clusters of these pink mushrooms that have these wonderful showy bright pink gills and the mushroom is oyster species so it's one of the many oyster species that we can grow and it has a wonderful flavor it's a little tougher than some of the oyster mushrooms but a lot of people like it for that pink color it gives and yeah it's really nice we also have a golden oyster right here this is a pleurotus citronaut pledis and it produces these wonderful clusters of mini mushrooms that have a yellow to goldish color this mushroom has a wonderful flavor some kind of compare it to cashews the pink and golden oyster are oyster mushrooms that originate in asia and these actual cultures came from a japanese commercial culture the stem on the golden oyster mushroom is also edible and pretty tasty it goes great in like stir fries rice dishes soups it really goes good in like asian style cuisine"}
{"chunk_id": "9BaXvKDDRGY:001", "video_id": "9BaXvKDDRGY", "title": "Inside Our Exotic Mushroom Grow Room | Lion’s Mane, Chestnut, Pioppino & More | Southwest Mushrooms", "start_sec": 80.16, "url": "https://www.youtube.com/watch?v=9BaXvKDDRGY&t=80s", "text": "also we have our lion's mane mushroom right here and this is the wonderful teeth fungus it produces these little tight pom-poms with all these little teeth or icicle-like elongations instead of having gills like you would see in most mushrooms where the spores are produced underneath the cap this mushroom actually produces spores through each of the teeth and the teeth also give it a wonderful texture some will kind of compare it to that of a crab or lobster when sauteed in like a bar garlic butter but i've even found it to kind of take on like a chicken-like texture when cooked right or sauteed simply with a little bit of white wine and maybe a tablespoon of tamari added in it brings out a wonderful flavor and it blends well to like stir fries rice dishes or even used as a as honestly like a meat substitute and like a mushroom taco and yeah simply just saute it up and add it into your favorite recipe next we have uh the foliota nameko mushroom so this is a foliota species and it's actually uh relative to the chestnut mushroom that we grow uh the foliota produces a kind of like a gelatinous like substance over neath the caps and underneath the gills and that'll actually prevent it"}
{"chunk_id": "9BaXvKDDRGY:002", "video_id": "9BaXvKDDRGY", "title": "Inside Our Exotic Mushroom Grow Room | Lion’s Mane, Chestnut, Pioppino & More | Southwest Mushrooms", "start_sec": 160.0, "url": "https://www.youtube.com/watch?v=9BaXvKDDRGY&t=160s", "text": "from drying out in nature it's highly cultivated in like japan and asian countries so you can add it into like a miso soup or fried rice dish stir fries or even just sauteed and simply garnished over your favorite meats and veggies here we have a really nice robust blue oyster mushroom that we grow and this is still in the younger stages this would actually be a really good time to harvest these things just for the presentation point of them they still have that really nice blue color and towards the bottom we can even see a light greenish color coming out so this is like the blue green oyster mushroom and it's very dense very meaty it has a really good shelf life compared to some of the other oyster mushrooms i'll find this one lasting about 10 days in the fridge compared to like five to sev five to six days with the pinks or golds so this mushroom is very versatile it can really go into anything that calls for mushrooms it has a very savory flavor almost poultry like and it's very easy to grow in my opinion and i love that it just produces all these wonderful blue robust mushrooms and next we just have some reishi mushrooms this is the ganoderma cecile and this mushroom is a medicinal"}
{"chunk_id": "9BaXvKDDRGY:003", "video_id": "9BaXvKDDRGY", "title": "Inside Our Exotic Mushroom Grow Room | Lion’s Mane, Chestnut, Pioppino & More | Southwest Mushrooms", "start_sec": 243.68, "url": "https://www.youtube.com/watch?v=9BaXvKDDRGY&t=243s", "text": "mushroom of course so you would basically harvest these antlers or conchs and brew them into a tea or make a tincture out of them and really just use the mushroom for its immune immunomodulating benefits it's able to basically enhance your overall immune function it's been shown to help with the treatment of cancers and tumors and also aid in like chemotherapy treatment because a lot of people will suffer from fatigue and stuff like that so this will help with fatigue it's been used throughout eastern medicine for over 4 000 years so there's a lot of research on the mushroom and documentation of the mushroom being used throughout many centuries and here we have the pipino mushroom also known also known as a agrocyte algerita and it's a wonderful wonderful mushroom that has this really nice edible stem and nice velvet amber kind of cap these are still in their young stage so we'll let them grow out a couple more days and we'll get a nice height off of them and the caps will kind of go from this dark color to a nice light orange color the mushroom has a an actual kind of somewhat of a mild pork like flavor when sauteed and it's really good in like pastas and and kind of like mediterranean style"}
{"chunk_id": "9BaXvKDDRGY:004", "video_id": "9BaXvKDDRGY", "title": "Inside Our Exotic Mushroom Grow Room | Lion’s Mane, Chestnut, Pioppino & More | Southwest Mushrooms", "start_sec": 326.72, "url": "https://www.youtube.com/watch?v=9BaXvKDDRGY&t=326s", "text": "really anything that calls for mushrooms as well so this is one of my favorites to grow and i like that it produces tons of these mushrooms and they grow very quick from the time that i inoculate to going in the grow room it's usually about three weeks so very quick grower it's a hardwood loving mushroom and it has some medicinal benefits as well it's a you know immuno-enhancing it's anti-cancer anti-tumor and it's also been used or it's been shown to help with like fever reduction and stuff like that so it's also just a good mushroom to have in your diet that covers it for these gourmet and exotic mushrooms to go over the names again we had the pink oyster pleurotus de jamore the golden oyster or yellow oyster pleurotus citronopletes the lion's mane hericium erenasius we have the nameko mushroom the full yoda nameko the piapino mushroom the aggressive badgerida and then we have the blue oyster the pleurodus austriatus the reishi mushroom this species is actually a ganoderma cecile that's about it for for what we have out today and it's basically only a fraction of really what we grow with our gourmet mushrooms so that just shows that you can grow so much variety on you know on some of the same hardwood"}
{"chunk_id": "9BaXvKDDRGY:005", "video_id": "9BaXvKDDRGY", "title": "Inside Our Exotic Mushroom Grow Room | Lion’s Mane, Chestnut, Pioppino & More | Southwest Mushrooms", "start_sec": 406.88, "url": "https://www.youtube.com/watch?v=9BaXvKDDRGY&t=406s", "text": "substrates and you know really get some diversity with"}
{"chunk_id": "9hqIPWPX1aE:000", "video_id": "9hqIPWPX1aE", "title": "Shipping Mushroom Grow Kits, Mycelium Liquid Cultures and Grain Spawn | Southwest Mushrooms", "start_sec": 8.28, "url": "https://www.youtube.com/watch?v=9hqIPWPX1aE&t=8s", "text": "right now I'm just in the shipping room packaging up some of the online orders that we are shipping out today and a lot of the orders uh seem to be mostly like liquid cultures we have a couple agar cultures in the mix uh so these would just be like some Petri dishes with the myceliated culture uh fully grown out and you can basically the end user will end up using this to grow more of these mushrooms you know depending on the strain they're using so just want everything to arrive in good condition so we have our little process of just packing each order up make sure that we do some packing paper to fill up any of the space in the in the box so the shipment arrives in good condition so that we'll get a nice piece of tape on there and then there we have it we'll just put this aside so yeah before we ship out like a petri dish or an a culture everything gets like a protective uh layer of wrapping depending on what it is liquid cultures are shipped out in a sleeve uh and then the agar cultures are slipped shipped out with a shrink wrap so it protects the Petri plate or culture from any outside elements and then after that we'll just make sure we secure it with some of this craft paper and"}
{"chunk_id": "9hqIPWPX1aE:001", "video_id": "9hqIPWPX1aE", "title": "Shipping Mushroom Grow Kits, Mycelium Liquid Cultures and Grain Spawn | Southwest Mushrooms", "start_sec": 83.72, "url": "https://www.youtube.com/watch?v=9hqIPWPX1aE&t=83s", "text": "we'll make sure everything is shipped securely at that point all right so the next order is just going to be one of our mushroom substrates uh basically a sterile substrate and this is the Master's mix so I'll kind of go and acquire that item real quick so I'm just going to walk in there grab a a block of substrate and I'll be right back got some sterilized substrate straight from the lab and this is just going to be used to basically grow uh any one of any one of our basically Gourmet wood loving species this substate works great for Chestnut Lion's man oysters pipinos basically most of your exotic mushrooms uh grow off of this we'll make sure this gets packed up so I'll just put some packing paper and any of the Little gaps and any spaces which protects uh protects the items in here from getting dinged up so yeah shipping out online orders has been a pretty pretty busy for us lately so yeah thanks to everybody that's been putting in orders we really appreciate it it's been uh been really uh helpful for us here keeping us busy all right that's ready to be shipped so next we have some uh melum melium grain spawn so this is just some colonized um grains with a basically they're grown out with a mushroom melium"}
{"chunk_id": "9hqIPWPX1aE:002", "video_id": "9hqIPWPX1aE", "title": "Shipping Mushroom Grow Kits, Mycelium Liquid Cultures and Grain Spawn | Southwest Mushrooms", "start_sec": 174.68, "url": "https://www.youtube.com/watch?v=9hqIPWPX1aE&t=174s", "text": "and this can be used to inoculate production blocks so this is the same spawn that we use in our mushroom growing operation to inoculate all of our blocks and at this point we make extra or we'll make it available for other Farmers or other uh hobbyists to order and basically experiment with so they can grow mushrooms uh you know themselves so this is a bag of freshly colonized grain spawn we have the Chestnut and we have some golden oyster see if I can get a good view of this so the spawn is Select it from incubation and at that point we just remove any of the excess air and the spawn might be a little broken up uh when it arrives so you know you basically could just let it sit out um and colonize back for a couple more days so about two to three days after receiving a spawn shipment um it's most likely ready to start going into production blocks or a lot of the times you could just use the spawn immediately so make sure that we wrap the spawn up make it uh nice and protected that point we'll finish it off the destination shipping label so all right so we're just getting some grow kits ready to ship out um so we have a couple uh strains here this is the shiitake mushroom grow kit and we also have a"}
{"chunk_id": "9hqIPWPX1aE:003", "video_id": "9hqIPWPX1aE", "title": "Shipping Mushroom Grow Kits, Mycelium Liquid Cultures and Grain Spawn | Southwest Mushrooms", "start_sec": 260.56, "url": "https://www.youtube.com/watch?v=9hqIPWPX1aE&t=260s", "text": "lion's man mushroom grow kit so before shipping them out uh they'll have a plenum of air uh inside the bag through colonization a here at the facility um but we'll go ahead and remove the air um just by sucking it out through the filter patch so that way before it gets into Transit uh the block is nice and secure and basically just helps save space so we can put them in the box real nicely but before doing that uh I'll actually prepare uh the grow kits with the necessary items like the instructions and humidity tents that will be needed to grow the mushrooms so we just have a set of printed instructions so it's just going to have some info about the uh initiation of the grow kid and growing the crop and we just have a few pictures on setup and basically just info to get you going in the right direction so it's a real simple grow kit uh the Lion's man are very beginner friendly um and they basically grow themselves once you once you start them so we'll go ahead and produce the humidity tents so it's basically just a food grade um um poly poly bag and we'll go ahead and hole punch it so it has some air exchange through growth the holes just allow for the mushrooms to get adequate air exchange"}
{"chunk_id": "9hqIPWPX1aE:004", "video_id": "9hqIPWPX1aE", "title": "Shipping Mushroom Grow Kits, Mycelium Liquid Cultures and Grain Spawn | Southwest Mushrooms", "start_sec": 341.84, "url": "https://www.youtube.com/watch?v=9hqIPWPX1aE&t=341s", "text": "through growth and you'll just use a spray bottle to basically um bring the humidity tent up you know Mist it out really good set your block up as according to the instructions and basically at that point you're ready to grow so go ahead and get these ready so yeah here we have the shiitake kit and this one it's going to be a little bit different um once you know you receive it you're going to want to let the shitaki kit Brown a little bit further if it's not already Brown uh once it's completely Brown then that's basically when the mushroom block has ripened uh to produce a good crop of mushrooms so we typically send these kits out uh right when they're ready to start producing or right as they're ready so there we have a two grow kit box we have some more grow kits just stage ready for shipment this one's three grow kits so we have a golden an noi pink oyster and then of course another Lion's man which has been a consistent top seller for a while so some of our top uh beginner strains or beginner kits just have these stickered um basically stickered um front labels and it kind of just gives you an idea of where to cut your grow kit just some simple instructions as well just seven steps that can just be"}
{"chunk_id": "9hqIPWPX1aE:005", "video_id": "9hqIPWPX1aE", "title": "Shipping Mushroom Grow Kits, Mycelium Liquid Cultures and Grain Spawn | Southwest Mushrooms", "start_sec": 423.56, "url": "https://www.youtube.com/watch?v=9hqIPWPX1aE&t=423s", "text": "repeated uh as you grow out the mushrooms to get uh fresh crops every 10 days or so so um one more instruction I added some new ones so and we just recently came out with some new grow kits um more for I guess a intermediate level growing so we have like golden anoi Pipino uh some of the trumpet varieties so just a little bit more to uh I guess have diversity so all right we'll get the packing slip in there and then we have our three grow kits all set so yeah here we have a international order and on these International orders we have to include some extra documentation um that way it gets gets through customs just fine and uh yeah this one's going near Greece so that's pretty cool we'll send this Li's main grow kit out there all right so yeah these grow kits are a little bit larger than what I mean you'd normally see uh for a mushroom gr kit so about 9 lbs um but they're equipped to produce a good amount of mushrooms and so it's enough to feed you know the whole family on the first flush so we'll save these Customs documents so we can just go ahead and clip them on the outside of the box and we'll just get the shipping label on there so these are just commercial invoices which are"}
{"chunk_id": "9hqIPWPX1aE:006", "video_id": "9hqIPWPX1aE", "title": "Shipping Mushroom Grow Kits, Mycelium Liquid Cultures and Grain Spawn | Southwest Mushrooms", "start_sec": 508.12, "url": "https://www.youtube.com/watch?v=9hqIPWPX1aE&t=508s", "text": "necessary to to ship uh internationally U so we'll include those staple them I'll just kind of sign my declaration ensuring that all the contents are correct and uh it's certified so one more International this one's going to uh Dubai yeah so for this order we're just packing up some liquid cultures and these ship uh really well internationally uh so we're shipping these all over the world and uh yeah does just fine actually for this I'm not going to include a envelope so for international uh I always go to a for a box just to make sure that it's travel safely it's going to be going further distances so just double check triple check make sure that the items are correct make sure that the quantities are correct because sometimes you know there'll be two of two of two or three of three so that's always important and same thing with the Customs forms I'll just make sure that these are authenticated signed forgot we have another International order going to Bahrain a batch of liquid cultures and a bag of mycelium grain spawn so that's the golden oyster then that'll do it for our International orders for today all right so there we have uh there we have it so yeah if you're interested in any liquid cultures"}
{"chunk_id": "9hqIPWPX1aE:007", "video_id": "9hqIPWPX1aE", "title": "Shipping Mushroom Grow Kits, Mycelium Liquid Cultures and Grain Spawn | Southwest Mushrooms", "start_sec": 598.52, "url": "https://www.youtube.com/watch?v=9hqIPWPX1aE&t=598s", "text": "cultures in general mycelium grain spawn or just grain spawn grow kids check out the website Southwest mushrooms.com and yeah we'll be happy to fulfill that for you"}
{"chunk_id": "AsRW9LKwzYM:000", "video_id": "AsRW9LKwzYM", "title": "Packing Gourmet Mushroom Crates for Distribution | Southwest Mushrooms", "start_sec": 0.16, "url": "https://www.youtube.com/watch?v=AsRW9LKwzYM&t=0s", "text": "currently we are just making up some six pound mixed flats of uh our gourmet mushrooms or exotic mix so this would be an exotic mix that goes to a restaurant it's usually six pounds and it consists of multiple varieties uh that we have growing currently at the farm so that can switch up from time to time so basically whatever we we are we're harvesting that week so that's pretty cool it allows us to just prepare the six pound flats so we have some elm oyster going in this is like a nice white beige colored oyster mushroom we'll harvest some lions made as well yeah we have some nice meaty lions main mushrooms throw in some of the piapino mushroom that's kind of like a garnish we have a bit of chestnut going in all right this flat's ready to go so usually i'll just put the more denser mushrooms in first so the lion's mane is going to be more of a a weight mushroom it fills up the flats really easily oyster mushrooms are a little bit a little bit more loose so you kind of i try to go more heavy on the denser mushrooms and kind of finish them off with a couple pounds of oysters so just trim a little bit of sawdust off of these mushrooms if there is any i'll throw these piapini in there"}
{"chunk_id": "AsRW9LKwzYM:001", "video_id": "AsRW9LKwzYM", "title": "Packing Gourmet Mushroom Crates for Distribution | Southwest Mushrooms", "start_sec": 159.12, "url": "https://www.youtube.com/watch?v=AsRW9LKwzYM&t=159s", "text": "this is a really nice mushroom to add into an exotic mix because the chefs seem to love it it's a mushroom that you really don't see too commonly as far as i know the chefs that i work with really don't see it too commonly unless they kind of order it in from a bigger mushroom company out of state so it's nice being able to provide some cool local mushrooms that people don't really get to see out here from from our grow rooms we harvest our you know everything's grown out on our sterilized hardwood sawdust based uh substrate blocks so we'll harvest them up we'll put the name of the strain and the date harvested if it's just going into our cold storage so these were just harvested yesterday right now it's pretty busy so usually the mushrooms are harvested and distributed to restaurants or to the farmers markets within about 24 hours after harvesting in the case of like the lion's mane today we're harvesting it straight into the flats and it'll be picked up here in probably like 30 minutes to an hour so fresh from harvest straight to straight to the restaurant really doesn't get better than that so yeah this is like the elm oyster mushroom and it produces these really lovely off-white"}
{"chunk_id": "AsRW9LKwzYM:002", "video_id": "AsRW9LKwzYM", "title": "Packing Gourmet Mushroom Crates for Distribution | Southwest Mushrooms", "start_sec": 243.68, "url": "https://www.youtube.com/watch?v=AsRW9LKwzYM&t=243s", "text": "colored beige colored caps so i think it's a good addition to the oyster varieties that we grow here so yeah with the oyster mushrooms usually those will last we try to get these ones sold really quickly as soon as we can get them get them down from harvest we try to try to get them out the door because they really don't have a long shelf life as do most mushrooms but oysters typically last with the pinks you're usually looking at five days and then with like our blues and whites we can get usually about seven days out of them but we like to get them into the hands of the restaurants or distribution within at least two days after harvest that way they get the maximum shelf life and the freshness of the product as well and they get to experience that so just close that up so and then anything that we don't move to our distribution throughout the week we take to our farmers markets on saturdays so we have two of those that go one in downtown phoenix and one in central phoenix and that basically helps us move any extra product to the markets and also we do grow products specifically for the markets because we do have a a big clientele base and people that do rely on these mushrooms for their basically to to utilize in"}
{"chunk_id": "AsRW9LKwzYM:003", "video_id": "AsRW9LKwzYM", "title": "Packing Gourmet Mushroom Crates for Distribution | Southwest Mushrooms", "start_sec": 336.56, "url": "https://www.youtube.com/watch?v=AsRW9LKwzYM&t=336s", "text": "there in their diets i'll come back here later and kind of go through what i have for the markets [Music] also harvest any leftover lions made so yeah i've spoke about this before but i like to top fruit the lion's mane especially when i need mushrooms quickly i kind of just let the lion's mane overgrow in the bag and then once it gets a couple inches above the substrate i go ahead and put it in the grow room because that makes for for a clean harvest where you can kind of just trim away really not take up any substrate you just have this clean lion's mane that's ready to go and the benefit to it is compared to putting the block in the grow room and slicing it feels like it takes a little bit longer like an extra week to actually get the crop and another bonus i feel like this uh produces a nice little biomass so this can be trimmed away this is what i would like to do this could be trimmed away and utilized for like mushroom powder lions made mushroom powder and who knows the benefits of it it could have uh you know a very high potency of uh ngf factor and stuff like that like uh you know kind of like the mycelium is said to contain basically compounds that you don't find in the fruit body"}
{"chunk_id": "AsRW9LKwzYM:004", "video_id": "AsRW9LKwzYM", "title": "Packing Gourmet Mushroom Crates for Distribution | Southwest Mushrooms", "start_sec": 466.16, "url": "https://www.youtube.com/watch?v=AsRW9LKwzYM&t=466s", "text": "what if this is kind of the same thing where it contains really novel compounds and stuff that you don't find in the finished fruit body so i think it's good to add into the to the powder production so kind of just trim that off and i'll have like a harvest bucket here but kind of just showing you guys what this stuff looks like so you get a good amount of this stuff and accompanied with a couple pounds of lines made on your first flush i'm gonna just try to cut it as close to the block as possible because i don't want to take any any sawdust with me then after that i kind of just will peel it away and get ready for the next flush so just simply clean off the block just give it a nice nice cleansing of any old sub shape and then i can go ahead and get multiple subsequent flushes out of this block by just covering up the top like so and then i'll make a couple incisions on the block and just put it back in the grow room and that way i can get the most out of this uh substrate so it'll it'll continue fruiting lion's mane really uh maximizes the substrate i found i mean i've been able to get multiple flushes and all producing really quality lines made fruit bodies so yeah this is just the stuff that i"}
{"chunk_id": "AsRW9LKwzYM:005", "video_id": "AsRW9LKwzYM", "title": "Packing Gourmet Mushroom Crates for Distribution | Southwest Mushrooms", "start_sec": 588.32, "url": "https://www.youtube.com/watch?v=AsRW9LKwzYM&t=588s", "text": "wouldn't really use for for culinary this would just be like medicinal medicinal pieces just salvage what i can and get it ready for the next round usually that occurs within seven to ten days so get a good crop every seven to ten days after harvesting and uh with the blocks just kind of i like just making a little slice that way the lion's mane doesn't get trapped in the bag as it grows out for its next flush i found that if you make smaller slices the line's made can kind of start growing inside the bag and you get a lot of mushrooms stuck in the plastic trying to find its way out so this slice makes it really easy for the lion's mane to find its way out and i'll get those into the grow room here here in a minute all right i'm gonna get some labels printed out for these cases that we'll be heading out here soon so each box gets a label that ensures uh basically in the case of anything everything has a batch code so they can trace it back to the day it was harvested even who harvested it and just helps everybody stay organized you always want to make sure that everybody knows where their mushrooms are coming from and then we'll just get this in the fridge until they get here so we have like a little pickup fridge"}
{"chunk_id": "AsRW9LKwzYM:006", "video_id": "AsRW9LKwzYM", "title": "Packing Gourmet Mushroom Crates for Distribution | Southwest Mushrooms", "start_sec": 742.32, "url": "https://www.youtube.com/watch?v=AsRW9LKwzYM&t=742s", "text": "so we can put orders in here while uh so they can stay cool until they're picked up it just helps us stay organized usually our fridges are pretty full so that's that"}
{"chunk_id": "AvYz0bTKeE0:000", "video_id": "AvYz0bTKeE0", "title": "Lion’s Mane Mushrooms | Southwest Mushrooms", "start_sec": 0.0, "url": "https://www.youtube.com/watch?v=AvYz0bTKeE0&t=0s", "text": "Also, we have our lion's mane mushroom right here. And this is the wonderful teeth fungus. It produces these little tight pom-poms with all these little teeth or icicle like elongations. Instead of having gills like you would see in most mushrooms where the spores are produced underneath the cap, this mushroom actually produce spores through each of the teeth. And the teeth also give it wonderful texture. Some will kind of compare it to that of crab or lobster when sauteed in like a butter garlic butter. But I've even found it to kind of take on like a chicken like texture when cooked right or sauteed simply with a little bit of white wine and maybe a tablespoon of tamari added in. It brings out a wonderful flavor and it lends well to like stir-fries, rice dishes, or even used as as honestly like a meat substitute in like a mushroom taco. And yeah, simply just saute it up and add it into your favorite recipe."}
{"chunk_id": "C-i0F6wGa5Q:000", "video_id": "C-i0F6wGa5Q", "title": "The New Inoculation Lab | Southwest Mushrooms", "start_sec": 0.24, "url": "https://www.youtube.com/watch?v=C-i0F6wGa5Q&t=0s", "text": "so uh right now we're in the laboratory this is actually uh a newer lab that i put together and i'm primarily utilizing it for mostly spawn and culture type production so this way i can kind of take some of the load off the other lab which is mainly used for a lot of the inoculation of the sterile sawdust and bulk substrates and kind of just do more and be able to be more ahead so today we've uh sterilized some liquid media for liquid culture inoculation so it's actually been able to cool right in front of the sterile airflow of the hepa filters and at this point we can unload it and begin conducting the tissue transfers of some freshly colonized agar and grow out our mycelium like that [Applause] so we'll just depressurize the chambers and that just escapes any built up pressure inside of our sterilizers so yeah in these jars we have 500 milliliters of our liquid media so it's just a nutritive liquid broth that we can use to expand out the mycelium and each jar is equipped with a magnetic stir bar of course so we can basically use that to agitate the mycelium and break it up allowing it to be intake through a syringe so i'm just gonna pre-uh pre-label the jars before i get started"}
{"chunk_id": "C-i0F6wGa5Q:001", "video_id": "C-i0F6wGa5Q", "title": "The New Inoculation Lab | Southwest Mushrooms", "start_sec": 117.68, "url": "https://www.youtube.com/watch?v=C-i0F6wGa5Q&t=117s", "text": "that way that helps with uh just making sure everything's labeled the worst thing that can happen i guess is inoculating one of these and not having it labeled properly only to find out several weeks later that it was the strain that you didn't want so or that wasn't intended and that could be for your you know a certain substrate preparation or a certain recipe pertaining to a certain strain and you just didn't get it right because you just didn't know so yeah this lab is is pretty similar to the my other lab they're both positive pressure labs one thing different is the hepa filters are basically recirculating already hepa filtered air in this room so the air is brought in by two two foot by two foot uh hepa filtration units those have a pre-filter brings in air from the next room over it actually passes through a uv light so that kind of kills any bacteria then it passes through hepa filtration once it comes into this room it's actually recirculated into these hepa filters so the air is super clean and also creates a positive pressure in the room so any dust or contaminants are blown outwards instead of coming into the room the room is mainly focused on liquid cultures and spawn production so there's"}
{"chunk_id": "C-i0F6wGa5Q:002", "video_id": "C-i0F6wGa5Q", "title": "The New Inoculation Lab | Southwest Mushrooms", "start_sec": 205.76, "url": "https://www.youtube.com/watch?v=C-i0F6wGa5Q&t=205s", "text": "an autoclave built into the wall so this is a horizontal autoclave that you can load from the opposite end and unload right here directly into the lab in the clean room so this just helps with the production of spawn maintaining cleanliness and also uh yeah just makes it a lot easier then we just can store like petri dishes and stuff in here so we have some racks shelving units we can also store colonizing cultures and then we just have like some nutrition nutritional medias and ingredients in here that we can use to make up certain recipes for liquid cultures agar slants all that stuff so this room is great for that we also have a few of these smaller autoclaves they're all americans and they do great for like sterilizing small amounts of cultures uh liquid media or agar stuff like that so really this room just uh this lab really helps take a lot of stress off my plate because i can come in here while another lab is running and just start working on cultures and you know really getting into the work that i like doing so yeah but all in all both labs are very uh very good labs at you know taking care of the jobs they need to do or stuff like that all right i'm kind of just uh giving these plates just a nice douse of"}
{"chunk_id": "C-i0F6wGa5Q:003", "video_id": "C-i0F6wGa5Q", "title": "The New Inoculation Lab | Southwest Mushrooms", "start_sec": 309.52, "url": "https://www.youtube.com/watch?v=C-i0F6wGa5Q&t=309s", "text": "alcohol make sure that they're nice and clean so i'll just loosen up my lids real nice so it's a plastic cap with a injection port so it's a self-healing injection port after you inoculate or inject a needle into it and remove it the hole will close up and also has a syringe filter that allows adequate gas exchange during the colonization so just take my scalpel actually douse the handle just a little bit just take that lid off just touching the scalpel in the middle it cools it down instantly then remove the liquid culture to the magnetic stir plate we can kind of swirl give a nice mix agitate the bit of mycelium that was placed in there hoping that little fragments of mushroom mycelium break and swirl throughout the liquid increasing the growth rate of the mushroom mycelium all right so all the inoculations have been done and at this point we can set our liquid cultures up here to colonize for about a week and we'll just check on them every day mixing as needed and once full colonization occurs we can start extracting the liquid culture into syringes and storing them for future use or we could also just put the whole jar right into the cold storage and that'll keep the liquid culture viable for several months"}
{"chunk_id": "C-i0F6wGa5Q:004", "video_id": "C-i0F6wGa5Q", "title": "The New Inoculation Lab | Southwest Mushrooms", "start_sec": 435.44, "url": "https://www.youtube.com/watch?v=C-i0F6wGa5Q&t=435s", "text": "i've seen them go for well over a year just as long as they're stored correctly so they last quite a while and we can see some at full colonization this was actually inoculated march 13th and i'll just come to it and take some liquid uh mycelium as needed this is actually a shiitake mushroom this is the 3782 82 and uh yeah just a really healthy culture one of the things that i look for in the liquid culture is the how cloudy is it and can you see through it so basically i can really see through the liquid uh except for the mycelium but if you kind of see like a milky cloudiness start to occur then that's most likely a bacterial contamination liquid culture is very tricky if you don't have a proper sterile technique to work with it because it's something that you won't find out if it's not if it's contaminated or if it's unviable you really can't find out until you inoculate it with it so it's it might not be something to put a lot of hopes into for like big big production if you're just starting out it might be best to start with like working on agar and being able to see the mushroom mycelium grow out right on a nice little two-dimensional surface such as a nice solidified agar so"}
{"chunk_id": "C-i0F6wGa5Q:005", "video_id": "C-i0F6wGa5Q", "title": "The New Inoculation Lab | Southwest Mushrooms", "start_sec": 517.36, "url": "https://www.youtube.com/watch?v=C-i0F6wGa5Q&t=517s", "text": "this is a different liquid culture this is another piopino one and we can see that this one's fully colonized a lot of the times you'll start to see a mycelial mat develop on the surface of the liquid this can just be re-agitated so like if i'm was if i were to use this right now let's see if i can get that so i would just basically simply agitate the mycelium by stirring it on a magnetic stir plate and i can let that happen for about 30 seconds to a minute the longer i let it happens the more the mycelium can be broken down and from there it can just be sucked right into syringes or you can even open up the jar and pour it directly into substrate or grain really you should only be using liquid culture for grain spawn inoculations and then from there you can go to a substrate of your choice or of the desired species so then this is a turkey tail liquid culture this is actually about a week old turkey till is one of the fastest colonizing mushroom species that i've worked with usually seeing it taking over liquid culture or grain spawn or substrate within a matter of five to six days so it's a very quick developing mycelium a little bit slow slower of a fruiter but it's a highly renowned"}
{"chunk_id": "C-i0F6wGa5Q:006", "video_id": "C-i0F6wGa5Q", "title": "The New Inoculation Lab | Southwest Mushrooms", "start_sec": 601.44, "url": "https://www.youtube.com/watch?v=C-i0F6wGa5Q&t=601s", "text": "medicinal mushroom so it's a great one to add to your library or just to have in your medicine cabinet you"}
{"chunk_id": "CuOJSL8W5vI:000", "video_id": "CuOJSL8W5vI", "title": "How Mycelium Becomes Mushrooms | The Urban Farm Lifecycle | Southwest Mushrooms", "start_sec": 0.16, "url": "https://www.youtube.com/watch?v=CuOJSL8W5vI&t=0s", "text": "so from start to finish with mushrooms you're either going to start from a spore print or you're going to have a already grown out culture whether it comes in a test tube a petri dish or even like a liquid culture syringe and with that mycelium you're going to basically be responsible for growing it out and ensuring you get to the point of mushroom production so here's a room where we kind of have a lot of the first stages going on in here from basically petri dish so we'll start something out on like a plate here we have the golden oyster this is a commercial culture and little wedges of it will get either dropped in a sterilized grain spawn or liquid broth and from there we can let's say we drop it in this liquid broth right here we can see this nice little glob of mycelium floating in the in the broth there's also a magnetic stir bar on the bottom so this will be put on a on a magnetic stirrer every other day and the mycelium would get broken up once we get a nice amount of growth going through here we'll take syringes and we'll suck the liquid culture up through this gasket and we can basically make a bunch of syringes of liquid to store for our own production or to give to people that want to grow"}
{"chunk_id": "CuOJSL8W5vI:001", "video_id": "CuOJSL8W5vI", "title": "How Mycelium Becomes Mushrooms | The Urban Farm Lifecycle | Southwest Mushrooms", "start_sec": 81.52, "url": "https://www.youtube.com/watch?v=CuOJSL8W5vI&t=81s", "text": "mushrooms and that liquid culture can be used to inoculate all this grain so grain spawn is going to be something that's very important with growing or any spawn in particular but we use like cereal grains so soft red winter wheat rye berries millet surgum oats all kinds of grains that you can use to grow out the mycelium and the key is just to make sure that the grain has the proper moisture content and it's sterilized properly once that's done you can inoculate it and get this nice healthy bag of mycelium so this will get broken up and used to inoculate up to 20 of our production blocks basically is the life of the business right here so we have multiple different strains all growing throughout basically grain spawn mycelium grows you know whatever strain it is maitaki oyster mushroom shiitake lion's mane you can grow the mycelium out basically on the same stuff so grain or you know any kind of cereal grain will work and with liquid culture you can kind of just use like a light malt dextrose or like a little bit of honey to give your mycelium the proper amount of nutrients to just grow out once it's grown out once it's grown out properly and you know you have enough mycelium then"}
{"chunk_id": "CuOJSL8W5vI:002", "video_id": "CuOJSL8W5vI", "title": "How Mycelium Becomes Mushrooms | The Urban Farm Lifecycle | Southwest Mushrooms", "start_sec": 162.64, "url": "https://www.youtube.com/watch?v=CuOJSL8W5vI&t=162s", "text": "you can start inoculating accordingly to what what that species requires whether it be a species that requires oak hardwood to fruit or just a species that grows on like a soft wood or or just any agriculture waste that basically covers you know incubating our spawn and and some of the cultures that we grow so now let's move over to the basically raw production and see what goes into making up the food for our mushrooms to grow on for like grain so everything kind of just starts with this this is just some soft red winter wheat and this is hydrated and sterilized and allowed to cool and from that point we can inoculate with a mushroom culture whether it be a liquid culture or just slices and wedges of a petri dish just dropped into a sterilized bag once colonized we can use that for inoculation of production blocks so production blocks will get mixed up in this room and we use just various ingredients whether it be like an organic wheat bran some soybean holes or we just work with these hardwood fuel pellets which is made up of 100 oak so yeah this will basically be like our food source right here once hydrated these things expand like 10 times their size so and another source we have is some"}
{"chunk_id": "CuOJSL8W5vI:003", "video_id": "CuOJSL8W5vI", "title": "How Mycelium Becomes Mushrooms | The Urban Farm Lifecycle | Southwest Mushrooms", "start_sec": 250.72, "url": "https://www.youtube.com/watch?v=CuOJSL8W5vI&t=250s", "text": "alder sawdust so that's just loose sawdust that we can use to to mix up and and basically grow our mushrooms with so we'll just get this from a local local woodworking shop it's all red alder everything gets mixed up into our mixture mixer and then from there we can bag everything up and move on to the next phase of the process which is the treatment of our substrates and we use heat treatment we steam sterilize everything to eliminate contamination from from our from our operation we'll check that out so yeah this room will sterilize all of our substrates our spawn you know anything that needs to be properly sterilized before inoculation and then from there we can kind of move into our laboratory and this is our completely sterile room where we have hepa filtration running constantly and it's a room where i spend most of my time you know a lot of a lot of hours throughout the week are spinning here culturing out new strains inoculating substrate making spawn just doing everything that i can it's basically like uh you know this is a very important room and you know keeps everything afloat here and then from here after everything comes out of our lab after post inoculation we move to incubation so this is the"}
{"chunk_id": "CuOJSL8W5vI:004", "video_id": "CuOJSL8W5vI", "title": "How Mycelium Becomes Mushrooms | The Urban Farm Lifecycle | Southwest Mushrooms", "start_sec": 333.36, "url": "https://www.youtube.com/watch?v=CuOJSL8W5vI&t=333s", "text": "area where our blocks will come out to just hang out until they're finished colonizing so we have some blocks that were just inoculated yesterday and they're just starting to show growth and uh you can kind of see after the spawn is poured in you can kind of see little spots of the mycelium starting to recover so each spot you see is a basically a grain that's been colonized with a mushroom mycelium once broken up and inoculated into a sawdust or another substrate the mushroom i sam can eat on you'll see that each each point of inoculation will will start to spread and you'll notice the mycelium just weave its way throughout the substrate knitting everything together and pulling it into a really nice block from there it can be placed into our grow room after an incision is made to let the mushrooms grow out so these are all wood loving species so in nature you'd find them just growing right out the sides of trees and we kind of just imitate that here by growing on sawdust and then with our fruiting with the way we fruit we just make these incisions where the mushrooms can kind of just grow out the out the bag just like in nature so yeah here's a block that is almost complete i would say this is about 90 percent"}
{"chunk_id": "CuOJSL8W5vI:005", "video_id": "CuOJSL8W5vI", "title": "How Mycelium Becomes Mushrooms | The Urban Farm Lifecycle | Southwest Mushrooms", "start_sec": 406.72, "url": "https://www.youtube.com/watch?v=CuOJSL8W5vI&t=406s", "text": "colonized and you can see the mycelium kind of just closing in on this uncolonized portion of sawdust right there and then once we kind of get closer to full colonization or reach full colonization we'll just see like a full white block that's very dense and it's ready just to go into the growing environment at this point so yeah we'll make it to our fruiting rooms yeah we'll just load up our grow rooms with all of the ready to fruit bags and kind of just get our shelves nice and stocked get everything cut and within seven to ten days sometimes more depending on the species i mean i've seen some take up to two weeks for like a maitake uh we're ready to harvest so it's very quick you know start to finish with like an oyster mushroom you're looking at about three to four weeks just before you can get some mushrooms so that's pretty good and then we also have some mushrooms that have fruited quite a bit and they've done their job they're probably like on their third flush and we have some growing in here we also have some first flush chestnuts so here's a blue oyster on its third flush and this is actually ready to harvest today so that we can see these nice little mushrooms just coming right off the side"}
{"chunk_id": "CuOJSL8W5vI:006", "video_id": "CuOJSL8W5vI", "title": "How Mycelium Becomes Mushrooms | The Urban Farm Lifecycle | Southwest Mushrooms", "start_sec": 484.88, "url": "https://www.youtube.com/watch?v=CuOJSL8W5vI&t=484s", "text": "of the block here's another block with some mushrooms that just started growing by tomorrow they'll be the size of the they'll be fully developed so they grow very quick this is the blue green oyster mushroom so you can kind of see it has like a bluish green hue we have some chestnuts starting to fruit this is a really interesting mushroom to grow it's a full iota kind of in the same classes as the mako mushroom and it grows these nice speckled caps and these nice big clusters and it's definitely uh it's an eye catcher and it's a favorite at the farmer's market then we have some lions maine this stuff fruits forever this is like a fourth and we're just keeping them in the grow room or we're going into our fall production at this point so in the summer time we uh we don't grow as much so we'll just let the mushrooms kind of fruit in here longer than we usually would and then here we have the foliota nameko mushroom so this is uh related to that chestnut that i just showed so this one actually develops a gelatinous kind of gel on the cap which uh you know a lot of people will find use for it as a thickening agent in like soup stews gravies then we have some black pearls so this is like a black pearl king oyster or"}
{"chunk_id": "CuOJSL8W5vI:007", "video_id": "CuOJSL8W5vI", "title": "How Mycelium Becomes Mushrooms | The Urban Farm Lifecycle | Southwest Mushrooms", "start_sec": 560.32, "url": "https://www.youtube.com/watch?v=CuOJSL8W5vI&t=560s", "text": "king trumpet it's kind of like a cross between your classic oyster mushroom and classic king trumpet and it produced these nice clusters of oyster-like but trumpet-like mushrooms so it's a really really good mushroom here we have some third flush pipino so these were harvested already and allowed to grow for another run this is one of my favorite mushrooms it has a really nice mild pork like flavor and i think it's a stunning mushroom it looks beautiful it has a really nice cap and really nice edible stem when i first moved in we weren't producing this much but this is one of the lowest weeks i've had as far as production goes so from here we just harvest the mushrooms cook them up you know your preference a little bit of oil butter some garlic served as a cider entree and just enjoy you"}
{"chunk_id": "F19pAtosIEc:000", "video_id": "F19pAtosIEc", "title": "Growing Mushrooms in Grow Tents on an Urban Farm | Southwest Mushrooms", "start_sec": 0.0, "url": "https://www.youtube.com/watch?v=F19pAtosIEc&t=0s", "text": "Let's see what we have going on in this grow room. So yeah, we did uh big harvest in here yesterday, but we still have some remaining mushrooms. So this is like the Pioppino mushroom or Agrocybe aegerita. And this mushroom is really nice. Uh grows out these nice canopies of orange mushrooms or orange-ish yellowish uh really beautiful-looking mushrooms that everybody really adores. Uh really good in uh pastas and soups and stews and all kinds of stuff. Really any recipe that calls for a mushroom. I just you know, like to use them. So we'll just cut down one end of the plastic like that. And you kind of just roll that bag down. And uh check them out. This one's a pretty pretty easy harvest. The cluster kind of just pops right off if you can kind of grab them at the base. And there might be a little bit of substrate attached to the bottom. Oops. But you can kind of brush off as much as you can. Uh and then that kind of just goes packed in with the with the mushrooms. So now we have a box with three different strains. Um it's almost a complete mixed case. We're whipping out uh some king trumpet. Uh this is just from uh grow room four. And we'll just harvest these and throw them into that box and finish up the"}
{"chunk_id": "F19pAtosIEc:001", "video_id": "F19pAtosIEc", "title": "Growing Mushrooms in Grow Tents on an Urban Farm | Southwest Mushrooms", "start_sec": 100.72, "url": "https://www.youtube.com/watch?v=F19pAtosIEc&t=100s", "text": "mixed case. So these are uh another another simple harvest. Let's see. And we'll just kind of take these and just pop them right off. they're a super dense mushroom right here, but at the same time also fragile as well. The mushroom is brittle. Uh if it's squeezed too hard, the mushroom will kind of just break up into little bits and and just kind of be a little stringy. So, we'll just kind of peel them apart and use the scissors to kind of trim it down. Then also kind of just peel any substrate right off of it. I'll just pack that right in that box. And the trumpet's a really really popular mushroom cuz people like the fact that it does have this stem uh that can be used uh for like scallops. You can kind of cut it uh into like little little uh cylinders. And also, you can shred the stem and kind of create like a pulled pork-like consistency. So, it's really tasty. I also just like mak- making really thin slices lengthwise, and you can kind of make like a mushroom bacon kind of thing. So, yeah. I think king trumpet is one of the best-tasting oyster mushrooms uh cuz it is actually an oyster mushroom species. But, it grows out totally different as far as the oyster mushroom being uh cultivated for"}
{"chunk_id": "F19pAtosIEc:002", "video_id": "F19pAtosIEc", "title": "Growing Mushrooms in Grow Tents on an Urban Farm | Southwest Mushrooms", "start_sec": 200.6, "url": "https://www.youtube.com/watch?v=F19pAtosIEc&t=200s", "text": "the cap and this one being cultivated really mainly for the for the nice nice stem. Uh cuz the stem actually does taste better than the cap with this mushroom. it's really cool. And we'll call call this one done. All right. So, it's kind of like a oh it's kind of like a mixed box right there. Uh just with some variety uh, the chefs and and whatnot can come come get these and and be happy. And the cool thing about it is every week it's changes. It's just a mixed box according to what we have available or what we we're growing. So, we're always switching it up and keeping these guys uh, and you know, excited for the next the next box. See what's going to happen next time. You know, you don't get stuck into just the same thing every week. So. And it actually helps me out. Lets me have that freedom, that creative uh, control. You don't just get sucked in and just growing one thing all the time every day. All right. The Pioppino is a fast-growing uh, wood-loving species. And it matures relatively quickly. You want to harvest this one on time. Just because it really becomes not that it becomes super fragile uh, if you wait too long. Take the clusters and kind of pull them apart. And this one uh,"}
{"chunk_id": "F19pAtosIEc:003", "video_id": "F19pAtosIEc", "title": "Growing Mushrooms in Grow Tents on an Urban Farm | Southwest Mushrooms", "start_sec": 303.76, "url": "https://www.youtube.com/watch?v=F19pAtosIEc&t=303s", "text": "had a good amount of sawdust on it. So, just kind of make it a little neater and trim that up. And they're also uh, a good amount of aborts are on this mushroom as well um, because it just produces so many mushrooms. Not all of them can can make it. So, we'll just trim that up. yeah, the perfect stage for harvest is basically like this. You get the mushrooms to barely uh, the cap barely starts to separate from the gills. So, the veil is still attached or the veil. So, yeah. You want the veil still slightly attached to this mushroom because the cap is uh, has a lot more firmness to it and it can withstand like shipping and distribution stuff like that a lot easier. Now same with this one we notice the veil is still attached to the cap but after maturity or as the mushroom matures we'll notice that the veil separates from the cap and the mushroom is mature. Uh I personally like eating them like this but as far as like storage and shipping and stuff like that uh the veil attached is way better. And sometimes you get some really uh really meaty uh mushrooms out of this strain that I grow. Uh what's so cool about this one too is the stem is super edible. So I'll just kind of like slice the mushroom"}
{"chunk_id": "F19pAtosIEc:004", "video_id": "F19pAtosIEc", "title": "Growing Mushrooms in Grow Tents on an Urban Farm | Southwest Mushrooms", "start_sec": 398.08, "url": "https://www.youtube.com/watch?v=F19pAtosIEc&t=398s", "text": "lengthwise or even just chop the stem up into smaller bits along with the cap and then saute it and then in addition to like a soup or a pasta uh really adds a nice uh dimension to that dish. So and I think it's become a uh quite a quite a favorite around here uh whether be at the market or just with like the chefs that that grab these these mushrooms. And you just cover with a bit of wax paper. That kind of locks in some of the moisture for the mushroom mushrooms and kind of keeps them from drying out as they're stored stored away. As for the cleanup after the block is harvested I just take my cleanup bin and then just kind of brush the mushrooms right off that block. Remove any small baby mushrooms that just didn't make it to full maturity. Kind of brush those down. Get a nice clean slate. And ready to go for this next next round. After the second crop, we will dispose of the substrate. Here we can see a super mature block and this is kind of what I was talking about when it's over mature. The cap kind of flattens out and the mushrooms kind of just become a little bit more fragile. For people that don't know what it is, a flush is basically every time that the mushrooms produce a crop of mushrooms"}
{"chunk_id": "F19pAtosIEc:005", "video_id": "F19pAtosIEc", "title": "Growing Mushrooms in Grow Tents on an Urban Farm | Southwest Mushrooms", "start_sec": 514.4, "url": "https://www.youtube.com/watch?v=F19pAtosIEc&t=514s", "text": "for you. So, this would be a flush of mushrooms. They have grown out and they have flushed. So, after we harvest this, we can put it back in the grow room and when they grow the next time, that'll be called the second flush. And each time that you do get a crop of mushrooms is considered a flush. And usually you can get anywhere between three to five flushes out of a good substrate block. Uh depending on, you know, environment and care. With the Pioppinos, we usually do like to weigh them out around 5 lb. That's basically it for my Pioppino harvest right now. Um I'll put this block in. Get that back in the grow room. this we call call that side done. Here's an example of the Pholiota nameko second flush. And here's the top fruit. That's what I mean. It's a better suited as a top fruiter all the way throughout. So, when you're looking at that second flush, just I prefer to leave the bag open because you don't have any of those mushrooms just growing in on the inside of the bag. And they just look way better when you can kind of just let them grow free. They they do start off kind of darker and kind of turn to a nice orange orange colored mushroom. So, that's kind of how I can tell when it's mature. And"}
{"chunk_id": "F19pAtosIEc:006", "video_id": "F19pAtosIEc", "title": "Growing Mushrooms in Grow Tents on an Urban Farm | Southwest Mushrooms", "start_sec": 604.48, "url": "https://www.youtube.com/watch?v=F19pAtosIEc&t=604s", "text": "also, you'll start to see little little specks or little fragments of gelatinous type substance on the cap. So, this is also its cousin mushroom, the chestnut mushroom. So, this is a bigger than they usually grow, but this is a a second flush for us. instead of having like the gelatinous substance, it kind of has like a a freckled speckled cap, actually, is what it's called. And you can see like bits of mycelium all around the cap. And this mushroom, also just like the Nameko, lends well to like soups, pastas. It's a great mushroom in a stir-fry. Um and it's just like an excellent showcaser. So, it's a beautiful mushroom. Usually, this mushroom will grow out into clusters of like a hundred of them. So, right now we're looking at 2 4 6 8 10 We have 12 mushrooms right here. So, instead of a hundred mushrooms getting the moisture from the substrate block, we have 12 mushrooms. So, they're allowed to get much more than is necessary for them. And they We notice that they get these big sized mushrooms that are just huge. I mean, it's almost like a a good substitute for like a portobella or something like that. Um but even better. I mean"}
{"chunk_id": "KghiaApVQbc:000", "video_id": "KghiaApVQbc", "title": "Maitake Mushroom Production Blocks |Southwest Mushrooms", "start_sec": 1.44, "url": "https://www.youtube.com/watch?v=KghiaApVQbc&t=1s", "text": "so I'll close that up for now we had some myis this one it kind of grown so big on the side that it just broke when I moved it but you can kind of see the beginning stages of this Mitaki it forms like these little globular like little structures and each of these will kind of elongate and Branch out and then they'll all form their individual leaflets or fronds so really nice mushroom this is actually an edible piece right here I can take this home and slice it up into little nice Mitaki pieces and and it's very delicious let you break that up it's a super meaty mushroom also referred to as hint of the woods maybe for for that reason so I'll put these aside you know you'll just be all over the place"}
{"chunk_id": "LF0eaQve1Zg:000", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 0.14, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=0s", "text": "so we're gonna be using some of our oak card wood pellets today these are 100% oak my recipe I'm doing 200 pounds of oak and we'll get some of our natural soy whole palettes this is going to be our masters mix for all basically a lot of our fast fruiting substrains or all of our fast food and species and strains can grow on this mixture ranging from lion's mane chestnut peony oyster mushrooms even reishi maitake beech mushrooms all kinds of stuff I'm just getting myself set up get some water source currently we have a pretty good little process for developing our substrate before this about a year about a little over a year ago we were just mixing everything by hand and just using five liter five-gallon buckets so just pour our water in and add our materials but now we are doing it or doing it this way I was able to grab this old old substrate mixer from China or from somebody that had gotten it from China it's an old Chinese substrate mixer and another mushroom farm was shutting down and going out of business so they offered this to me and I got it for very very cheap just a few hundred dollars we also got a double door autoclave from them so we'll get that set up soon so now I'm"}
{"chunk_id": "LF0eaQve1Zg:001", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 140.36, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=140s", "text": "just getting this this is like us it's called save a drop but this measures out the water as I add it into my substrate so that really helps me out put that right there now I'm gonna get get everything ready I like to just mmm prepare myself you just kind of open everything up so you can find what pellets basically at your like local hardware store even I've seen grocery stores carry them they carry like a lot of different varieties you can get like a maple hardwood or cherry oak hickory all kinds of stuff I've grown on a lot of different varieties I've used the blend which is like a blend of hickory maple and cherry and that's worked fine alder peles work fine the Mesquite it's a little slower to colonise on those but anything hardwood really works here we use just oak and we also get alder red alder from a local a local company so we have that stored off to the side right now we just get it in we get it shipped in by the ton if we need wood pellets and your local hardware store can carry pellet so you can try to find some online yeah let me we might even offer pellets as well just in small fries if you don't need a lot easy they come in about a 40 pound bag or a 20 pound bag and then you can go also to your like"}
{"chunk_id": "LF0eaQve1Zg:002", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 274.81, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=274s", "text": "local feed shop and you can get things to use that supplements if you're going to be supplementing your substrate so like wheat bran rice bran beet pulp pellets all kinds of stuff and you can see what works best or if you just want to do a simple simple version you can just use some boiling water to hydrate some of these oak pellets here and basically heat your water up to like 170 180 degrees and put these in like a bin and pour it over and cover it allow that to hydrate for about an hour and then after that mix it up make sure it's cooled then you can mix um a spawn and after it's at Field capacity making sure that you can't squeeze a drop of water out of your substrate and then you can inoculate and allow it to colonize in a bag and grow your own mushrooms these are compressed oak hardwood sawdust pellets so basically there's a process where the sawdust is taken and it's pressed into these pellets so this makes it really easy to store a substrate it's very clean no smell so this is what I mean by being able to grow a lot of mushrooms with the specialty mushrooms in small spaces you can have these 20 pound bags or whatnot of oak or whatever pellet you use and that just these 10 bags is"}
{"chunk_id": "LF0eaQve1Zg:003", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 378.1, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=378s", "text": "like fifty to a hundred or fifty ten pound bags or 105 I actually get these from from a supplier mushroom media and then they actually shred this pellet right here down to a different diameter and it's all oak so it's suitable for optimal for mushroom cultivation but yeah basically pellets that are used in pellet smokers I'll just hook my hoes up right there and I'll just fill it up and I'm measuring it out as it's filling and I'm gonna fill it for a little bit before I turn it on to minimize dust but I like this water bar makes a even hydration really nice and get that water distributed evenly throughout your substrate as it's mixing so the mixing process usually takes us about 30 to 40 minutes and then from there we'll start bagging our substrate and folding bags and then from there they everything gets loaded into our sterilizer for sterilization that takes about a day then after that we'll come back and inoculate once the butt substrates cooled down usually we let it cool down to about the 80s before we inoculate so I used to do it as I just would take one of these bins I still use them to this day now this would be the same bin zayed use I would put my ingredients in here so I put 20 pounds of oak hardwood"}
{"chunk_id": "LF0eaQve1Zg:004", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 498.36, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=498s", "text": "pellets 20 pounds of soybean haul for my fast fruiting mix or if I'm doing the shiitake grow I just do 40 pounds of 40 pounds of oak hardwood pellets and about 10 pounds of wheat bran and then from there I'll hydrate it using a five-gallon bucket use about usually depending on what kind of pillow you're using you just look for like a 50 percent moisture content 50 to 60 percent so usually that would be about 24 to 30 liters of water pour per 40 to 50 pounds of substrate add it in here let the pellets soak up that water and then I just come in and mix everything by hand tossing it up and then I'll put a bucket right next to my my bin and then grab my bags and put my bags in the bucket and with scooper scoop scoop my bags up and then per bin I would get about 10 to 15 blocks so it'd be too bent to Ben's a day and then I would run those in my all-american pressure sterilizers on on top of gas burners outside do the sterilization and then from there bring everything inside into my laboratory which would be in the back bedroom and just inoculate everything in there so now that's actually my daughter's rooms or both my daughter's stay in that room so I think things just happened out just in time too"}
{"chunk_id": "LF0eaQve1Zg:005", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 576.28, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=576s", "text": "give them the space and give the mushrooms the space they needed to grow so now I'm gonna hit the mixer I usually just do it from my breaker now we're running so I like to hydrate my oak hardwood before I add in my supplements or my soybean hulls because the wood pellets they usually take a little bit longer to break up and they're or they're a little bit tougher to break up they take a little bit longer to hydrate so we let this mix or do its thing a lot of farms out there utilize like a dry bagging technique where they just dry bag the pellets and that works really good I do like the mixing of the substrate and also since I do shiitake the mixer is really efficient for just mixing my substrate before I load it into my bags it also makes it easier for me during my lab for shaking the spawn into my bags I want to make it a little bit of a bigger batch and the pellets just break right up and go back into their original form which is just a bunch of shredded sawdust so yeah this machine was developed basically for mixing substrate for mushroom cultivation for sawdust so currently I am filling up my measuring out the proper amount of water for my substrate so I do a weight basically we"}
{"chunk_id": "LF0eaQve1Zg:006", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 687.35, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=687s", "text": "have 240 pounds of sawdust in here I'll be attending I'm gonna be waiting probably about halfway at 120 liters I'm going to add in soy bean whole and then I'll be adding in a total of 240 to 260 liters of water today and I'm going to be looking for a consistency where I can grab a handful of my substrate and squeeze it as hard as I can and really not even a drop should fall out where I wanted that filled capacity we don't want our substrate too wet we want our substrate about 50 to 60 percent hydrated so that way we can let our mycelium just grow through it without any issues so a field capacity is a term that's really important wood substrate this field capacity is we what we want all of our substrates to be at with with with our mycelium growing through it so now field capacity is meaning you can grab a handful of substrate squeeze it as hard as you can and maybe a drop might come out that's good to go and we're just about halfway there with our water content and the sawdust just looks beautiful and that's what we want it's a nice broken-up even consistency there at a hundred and two hundred and three liters I'm gonna keep this going to about 130 litres then I'll stop it and I'll add in the rest of the"}
{"chunk_id": "LF0eaQve1Zg:007", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 774.53, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=774s", "text": "substrate which is going to be a soybean whole at this point those are also Impella it's so we'll stop the mixer we'll fill those on top will hydrate them a little bit so they can start breaking up as well and then we'll start mixing them in with additional water that way we don't have a bunch of just pellets you want an even consistency so if I break up the soy pellets before the hardwood we have a bunch of hard wood pellets that don't get broken up so this is a production a half-day we do two of these two of these batches a day three days a week when we're running in full swing so now we're summertime it's a little slower just do a half batch two days a week which will be equivalent for us about 210 pound blocks so that stuff's all in Chinese and it basically I use the google translator to read it and some of the stuff talks about danger I think on the other side it tells you how many rotations it does per minute for sawdust so the thing is built for mushroom production it came from a mushroom equipment supply company in China they also produce an autoclave for us which is behind me it's a double door autoclave and another mushroom grower in the area basically decided to close their business so we ended up getting"}
{"chunk_id": "LF0eaQve1Zg:008", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 857.48, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=857s", "text": "this and the autoclave for for a steel really what a blessing that this thing has been for us because we started mixing by hand or I was mixing by hand in my backyard I got this warehouse and then we were using a cement mixer and then now from the cement mixer we're using this and then who knows where we'll go in the next year so what we'll do next but for now this works really well all right so we're at a hundred and thirty liters so I'm gonna stop my mixer and then I'm gonna add in some soybean oil at this point when you can use on all kinds of supplements to add in addition to your oak hardwood sawdust so the oak hardwood sawdust is kind of like the base of the substrate in nature this is what we'd find these mushrooms growing on so they prefer oak or wood based substrates doesn't necessarily have to be oak the nutrition we add that in for the yield we end up with a for commercial indoor production supplements are really necessary to maintain an really high yielding crop a lot of you can find a lot of farms that just grow off of straight logs outdoors in nature and it's it can work but for indoor cultivation the nutritious nutritious supplements are needed to maintain those above 1 pound harvest"}
{"chunk_id": "LF0eaQve1Zg:009", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 941.58, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=941s", "text": "averages per 5 pounds of substrate so or we usually get about 2 to 3 pounds first flush just off of our 10 pound blocks so that's with our supplementation without that we would probably be getting about half a pound per 5 pounds of substrate so it triples our yields to utilize these supplements when I first started out I would just use wheat bran as my supplement for everything now I use this soybean whole mix for all my fast fruiting strains they really love the 50% soybean mix it provides a really nice mushroom crop this stuff kind of comes as a pellet - it's kind of like a powder as well so this will be in addition it's really easier to break up than the wood pellets so that's why we break those up first then we add these in necks so start adding in our substrate I'll just top it off with some moisture the fact that we grow in such a small space with these in this warehouse like we do I think that's what fine what makes us unique we grow a lot of mushrooms in intense and it's really easy look for the most part I think low-tech you know you don't have to get too crazy with with a bunch of stuff to do it I think it's simplified I'll just start adding water and so I'm just gonna I'm halfway to my mom"}
{"chunk_id": "LF0eaQve1Zg:010", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1068.38, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=1068s", "text": "watermark I'm gonna add in another hundred and twenty liters of water after that I'm gonna do a field test to see how the substrate feels and then from that we can proceed with bagging in the substrate and getting it ready for our sterilization process and then from there we can go ahead and inoculate and go into incubation for colonization so we're using soy whole pellets as a nutritional supplement for the fast fruity mix so the soy whole pellet isn't actually made from soybeans or anything it's actually from the crop waste and the roughage that comes from the production of the soybean so it's basically an agricultural waste that we are utilizing and recycling into mushrooms all of our substrate right now either comes from our local local supplier of the red alder sawdust or the mushroom media so Seth helps us out and gets top-quality pellets busy from like a group of Amish Amish people that make pellets and and bang it up and ship it out so stuffs great we've been using those same suppliers for since the start of the business we're actually at the start of the business I would go to like an Ace Hardware or Home Depot or just a hardware store and you can find the pellets for grilling and I would use"}
{"chunk_id": "LF0eaQve1Zg:011", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1146.89, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=1146s", "text": "those and they work just fine just make sure you get the right kind and make sure they're hardwood they can be quite a bit pricey usually it's about a dollar per pound so if you do want to get into this for for a living or if you want to do it all the time then there's other options you can take so just do some research and figure out what works for your situation you can also grow like oyster mushrooms on straw and other things so maybe sawdust isn't right for you so yeah there's a lot of options to take to grow mushrooms different routes you can take to to get to the mushrooms yeah it's crazy that all this substrate was just in these bags breaks down so much it's about almost a thousand pounds of fresh substrate right here it's about with the water added it totals about nine hundred pounds so we're almost 200 liters so the substrate is just about ready but you can experiment with like beet pulp pellets and all kinds of stuff but yeah we like the soil pellets are the best substrate I've found with the oak hardwood sawdust you can also do like a cotton cotton seed hole pellet but you can be more prone to a bacterial or contamination when using them so yeah we like the sawdust for our mushroom substrate just"}
{"chunk_id": "LF0eaQve1Zg:012", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1232.72, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=1232s", "text": "because we can grow a wider variety on sawdust but if you wanted to we started out with using straw and sawdust at the same time mainly straw for oyster mushrooms and with the straw the yields were pretty low but the cool thing is you didn't have to sterilize your substrate or inoculate in the laboratory so we would boil up 55-gallon drums to 180 degrees and then we drop straw in there and let it past rest for about an hour and then I would take it out and just inoculate in open air outside and stuff the strong spawn into big big tubes and grow them like that worked well but the blocks you get more efficiency and better yield all right so I'm gonna add in a couple cups of our gypsum which is like a calcium attitude so this helps with mushroom mycelium is growth and development promotes like a strong mushroom mycelium and it also helps aerate the substrate letting that mushroom mycelium just rip right through it if I don't have gypsum available I just don't add it really it I only add it if it's a here it's not like a big deal if you don't have gypsum but it I it benefits it helps so if you have it why not oh yeah I've done experiments side by side and for the most part you really can't tell the difference if you"}
{"chunk_id": "LF0eaQve1Zg:013", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1335.12, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=1335s", "text": "don't add any gypsum I'll just take it and see about build capacity and I could squeeze it very hard and not any water comes out but it still takes its shape it's thoroughly hydrated so it's perfect that's filled capacity and that's perfect for mushroom cultivation a lot of people will get the mistake of thinking substrate just needs more water than it really does and better be be on the dry side than on the two wet side this is perfect so I just put my bin right under there and when I'm ready for my substrate to come out just lift up this lever so I just bag right here on the ground or I'll lift it up on the table if this makes it easy pretty pretty simple process I do three scoops per bag and just place it right here on the table then I just use the bucket we also have like some nice we're not nice but you can make a bag filler just like with a pipe and our PVC pipes and like a register vent or something like that today we just produced up nine hundred pounds of substrate roughly which will equate for us to be about ninety ten pound bags give or take usually on our when we're running full swing we do eighteen hundred pounds of substrate per day so we'll do two of these batches three"}
{"chunk_id": "LF0eaQve1Zg:014", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1451.54, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=1451s", "text": "times a week so about five thousand four hundred pounds of substrate a week and then from that we're getting about up to 3 pounds of bag two and a half to three pounds of bag so about five hundred and forty bags on a good week we're averaging about fourteen hundred pounds of mushrooms a week so for our dry substrate being used then that's about a hundred percent biological efficiency rate where the mushrooms are able to turn the dry substrate into fresh pounds of mushrooms so let's say we had about fourteen hundred pounds of dry substrate that week we converted it into 1400 pounds of fresh mushrooms so we're doing really good with our biological efficiency here we usually get about two to three flushes a block so just off the first flush we're getting a you know about that fourteen hundred pounds and then the next flush will be about seven hundred pounds or so so by large biological efficiency of about a hundred percent it's really necessary to be successful as a smaller mushroom farm we need those yields because we grow in such small spaces that every pound every ounce counts so that's why we use the best you know the best proven fruiting substrate to produce the best yield and we just also take a lot of care and in"}
{"chunk_id": "LF0eaQve1Zg:015", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1537.97, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=1537s", "text": "our process so they also make like machines that do this for you bag fillers all that stuff but for the meantime this works for me it's a it's affordable it was only like a few hundred dollars for me to get this set up but they have really a really nice set ups that you can buy already like manufactured for you just a little bit more in the higher price bracket so my suggestion is when you're just starting like this is just work with be resourceful work with what you can and make the most out of it when you can't afford nicer things you'll know are you just go go get it just keep refilling our bed next time we'll get a shiitake mix going but if I do that in about two weeks and I just try my best keep any dirt or sawdust substrate away from getting in the opening of the bag or just dirtying it up so I just try to be as quick as possible this will shake it to clean it up this is probably like one of the most labor-intensive parts of the job but honestly there's all there's labor involved in every step we've got the harvesting and just got to have fun with it all right I enjoy every aspect of the cultivation process I find making the substrates very fun look in the bags is fun making"}
{"chunk_id": "LF0eaQve1Zg:016", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1647.3, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=1647s", "text": "the spawn is fun everything about it is a very fun process so yeah 94 bags here all filled up ready for sterilization so I'm just gonna roll each bag or fold it and roll the bag underneath the flap underneath the block so we can get a nice little nice block like that and after that well load it into our sterilizer and start the sterilization process and that'll be the step before we can uh knock you late them which will and be inoculating by placing the grain spawn that's been growing out with mushroom mycelium pour a little amounts of Green spawn into each bag and then that mycelium can start to grow throughout this sawdust utilizing it as a food source eventually producing mushrooms we just take each bag and you want to do a nice neat fold so go along with the creases along the bag be sure to not wrinkle it and push into your remaining air out and we'll just fold that flap right underneath good to go so yeah we just fill them about half way and then that way we can fold the bag properly and close it essentially so it can sterilize and then once it's cool we can open the bags in the laboratory kind of our laminar flow hoods and just fold them up the bag is a heat tolerance filter patch mycological grow bag or"}
{"chunk_id": "LF0eaQve1Zg:017", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1758.89, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=1758s", "text": "mushroom growing back so you can use these bags mainly for these are the five tea filter patch bags so I use these for my substrate production blocks respond and make sure it has a 0.2 micron so yeah these are the 0.5 micron this filter patch is a 0.5 micron filter patch meaning you can filter out air and everything down to 0.5 microns so really not many contaminants can get through this so it's great for like fast colonizing fruiting substrate such a recruiting mushrooms such as oyster mushrooms and lion's mane and all kinds of stuff so for spawn and whatnot we'll use a point 2 micron because it can filter down to a lower size making it harder for contaminants to enter into our bag and contaminate our precious spawn or substrate with shiitake it's recommended to use the point 2 micron filter patch with the bigger blocks as well since shiitake colonizes for so long I haven't always grown mushrooms this way there's definitely other techniques that you can use to grow mushrooms as for the utilizing oak hardwood sawdust with supplements then the filter patch bag is necessarily because because you need to sterilize all the contents in the bag and then opening it opening it up in a laboratory setting or in"}
{"chunk_id": "LF0eaQve1Zg:018", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1837.88, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=1837s", "text": "front of a flow hood just because this is this is a highly nutritious substrate so it's very easy that it can contaminate if sterile sterile technique and precaution isn't sitter so you don't have to have these you can use like reusable containers like buckets and stuff like that with holes drilled in them and you can inoculate those with pasteurized substrates that you can actually or you can grow on pasteurized substrates in those containers that you can actually inoculate in open-air settings without a laboratory so the filter patch bags are necessary for cultivation of mushrooms like shiitake and stuff like that maitake lion's mane stuff that really does well on supplemented sawdust but yeah the bags come in handy for the cultivation of yeah with loving species I used to do oysters mushrooms on shredded straw you could just pasteurize that by soaking the shredded straw and 170 degree fahrenheit water for about one to two hours after that you can drain off the water let the straw cool and then mix in ten percent to 20 percent spawn which if you're using like 10 pounds of straw and that'd be 1 pound of grain spawn mixed in then you can load that into a bucket with holes drilled in it or even on a"}
{"chunk_id": "LF0eaQve1Zg:019", "video_id": "LF0eaQve1Zg", "title": "Making 95 Blocks of Our Hardwood Sawdust Substrate for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1921.46, "url": "https://www.youtube.com/watch?v=LF0eaQve1Zg&t=1921s", "text": "long poly tube and kind of make like an artificial log and grow mushrooms right that way usually straw takes about 10 to 14 days for colonization with oyster mushrooms these are some hefty blocks so a lot of these are the 10 pound blocks you can also get like a smaller filter patch bag size like a 3 T or 3-3 TL or 3 LT and those will provide a bag that you can get like a 5 pound 2 7 pound fruiting blocks you don't have to use these big bags these are more for like a bulk setting or if you have a bigger sterilizer that is you"}
{"chunk_id": "LLQ_puIgtMA:000", "video_id": "LLQ_puIgtMA", "title": "Lion's Mane Mushroom Harvest | Southwest Mushrooms", "start_sec": 1.76, "url": "https://www.youtube.com/watch?v=LLQ_puIgtMA&t=1s", "text": "I'll build a couple boxes before I start harvesting and kind of get myself prepped. Also pack the rest of these mushrooms up. So yeah, we have a somebody here to pick up some lion's mane, so we'll harvest that right now. So, harvesting the lion's mane is pretty easy. This is our first flush. Pull this bag down just a bit. Kind of just trim it. Kind of like giving it a little haircut. And it just pops off really clean and really nice, 100% edible. So, we'll get this into a 5-lb boxes. And the lion's mane's a super dense mushroom, so it easily fills these boxes uh with, you know, 5 lbs and still have space left over. Really nice dense denser lion's mane that we grow. Uh and I I actually prefer it. I like its meatiness and I also like that it's uh really good yeilder. Depending on how long you let it grow and what stage of harvest you do, it's usually 2 and 1/2 to 3 lbs on the on the first flush of like a 8 to 10-lb block. So, we're at 5 lbs already with almost two blocks utilized. All right. And we'll hand this off to our our guy. We'll just put these aside too cuz we can also trim any of this growth and and just utilize it uh just like a dried lion's mane uh in addition to like the fruiting body"}
{"chunk_id": "LLQ_puIgtMA:001", "video_id": "LLQ_puIgtMA", "title": "Lion's Mane Mushroom Harvest | Southwest Mushrooms", "start_sec": 199.44, "url": "https://www.youtube.com/watch?v=LLQ_puIgtMA&t=199s", "text": "uh powders or just use it into a mushroom powder that you're going to yeah, use for a recipe or whatever, but definitely has those beneficial compounds that you'd want along with the fruiting body. So yeah, some of it just peels off. Got a little bit of sawdust. It's wonderful mushroom. Lion's mane's a great mushroom to to eat when I don't honestly at any time as you as you age or just to keep sharp. It promotes uh a world of benefits. That's basically how I grow lion's mane for the first flush and harvest it. I'll also save like when I'm growing 100 or 200 lion's mane blocks in the grow room at a time. I'll put put this box one of these boxes aside or however many I need and I'll save it for like trimmings or little fruiting bodies that just don't make it into our 5-lb boxes. Give the block a nice fresh start. Oops. And what you could do too is you could even like mist a little bit of water inside of here to kind of rehydrate it, but lion's mane's really good at uh utilizing the water throughout the life cycle of the fruiting substrate really well because it goes off into multiple flushes and I even have some blocks in here in the grow room that I can show that shows that it still produces really"}
{"chunk_id": "LLQ_puIgtMA:002", "video_id": "LLQ_puIgtMA", "title": "Lion's Mane Mushroom Harvest | Southwest Mushrooms", "start_sec": 315.36, "url": "https://www.youtube.com/watch?v=LLQ_puIgtMA&t=315s", "text": "nice fleshy fruit bodies that are really good. Really good quality up until like I've seen them go four or five flushes still producing up to half a pound to 3/4 of a pound. So, it's a good mushroom to grow for multiple reasons. And this kind of layer just kind of peels right off. Really easily. And I just fold this in there. You want to do that really good because the lion's mane will actually find its way and make its way out of the bag from the bottom if you don't enclose it properly. So, I'll just do that and once it sits on the shelf, it gets a nice slice. So, this this point right here is going to be basically presenting the most oxygen and proper conditions to send the lion's mane shooting out that that area that I that I want it to. So, I I like growing lion's mane this way. I've experimented with multiple ways of growing it. Um I mean, there's another way where I wait, you know, until the day that the block reaches full colonization, it goes straight into the grow room. So, that's usually by day 10 to 12. And it's placed in here and uh sliced just as we did these ones. But I found that just doing the top fruiting for the first flush really helps me with my time schedule. I can get mushrooms uh quicker."}
{"chunk_id": "LLQ_puIgtMA:003", "video_id": "LLQ_puIgtMA", "title": "Lion's Mane Mushroom Harvest | Southwest Mushrooms", "start_sec": 421.8, "url": "https://www.youtube.com/watch?v=LLQ_puIgtMA&t=421s", "text": "Usually by day 14 to 15, it has like a one to like about a one to one and a half inch layer. And from there, I can kind of put it in the grow room. If I Usually if I don't wait for it to get a nice layer or like a nice growth on the top, you'll put it in there and you won't really get a good fruit body development. And also the harvesting will be really messy. You'll end up with lion's mane that are grown into the sawdust block. So, that this is important. I actually learned this by a mistake. Just let some lion's mane colonize for too long. And I decided just to top fruit it. And I found that it worked worked for me. So, it worked really good as opposed to doing it the other way."}
{"chunk_id": "Ng_Wq9PnEVI:000", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 0.16, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=0s", "text": "so i'm just uh getting ready for a lab day i'm gonna go in and do some inoculation of uh grain spawn and then we're gonna do a few different uh a few different ways of inoculation i'll do some inoculation with some liquid culture and some agar dishes as well as some grain to grain transfers so some of this spawn was inoculated about a week ago and we kind of see the mycelium starting to really take over the grains i mean at this point it'd be a good idea to shake the bag or break up the pieces or the colonized pieces to redistribute them throughout the bag uh and that way it'll really speed up colonization we should see full colonization at this point within the next few days kind of like this bag right here but this one was just shaken up the last couple days now we have reached full colonization basically so some of these will be taken and used to expand the mycelium we have the bags labeled as g1 that means that i've taken uh basically grown out the culture on a petri dish and taken agar wedges and transfer them into the sterilized grain which is soft red winter wheat now that it's fully colonized we want to expand it further and basically expand it about 10 times so we'll turn this into 10 more bags and they'll"}
{"chunk_id": "Ng_Wq9PnEVI:001", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 95.76, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=95s", "text": "all be labeled g2 and with those bags we can utilize them to start inoculating our production or you know making uh making grill kits or whatever so just taking a look at which bags i'm going to be utilizing we've got some reishi some oyster mushrooms actually a white elm oyster and again we have some bags that are almost full colonized this one was inoculated 9 16 so it's been about 8 days and this is the pink oyster this was actually inoculated with a liquid as we could see the mycelium is growing throughout the bag pretty evenly so it's about to finish up you could shake this speed it up or you couldn't same with this one we'll break up this mycelium to speed up the colonization we have some oyster mushrooms so yeah i'm just going through my spawn monitoring the growth and basically shaking as needed or kind of redistributing the mycelium here we have some fully colonized g2 king trumpet so we could just see a really nice healthy mycelium also going to get some some petri dishes out and utilize these to inoculate some grain and this is actually going to be a cordyceps inoculation now we'll make our way into the laboratory i usually like pre-print out my labels for the day and i'll just kind of have"}
{"chunk_id": "Ng_Wq9PnEVI:002", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 218.4, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=218s", "text": "strips of them that i can just slap on bags that way i'm not you know i found that it took a lot of time when i'm using markers to you know you got to pick up the marker open it up right on the bag close the cap put it down and that kind of gets repetitive after doing hundreds of bags a day so i just print out a bunch of labels and then just keep them next to me and i just slap them on bags that way i'm not you know using a bunch of markers and wasting uh time just trying to save time really that's what it's all about when you run a when you're working on a mushroom farm every second of the day you know kind of counts especially when you're you know in the lab and you gotta get get to other places so so i'll just put g2 on my label that way i know it's generation two to go ahead and use that for our production and i'll just make sure i put the species or the strain whatever i'm growing uh on the label as well so i know exactly what it is you don't want to mix anything up and make sure you get the date on there as well and looks like i'm gonna be doing quite a bit of these guys today so i'm gonna just spray down my preachy dishes just to make sure that they are sanitized before i do"}
{"chunk_id": "Ng_Wq9PnEVI:003", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 310.0, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=310s", "text": "start conducting my inoculations all right so yeah we have some bags of soft red winter wheat berries that have been hydrated and they've also been supplemented with proper nutrition to basically sustain cordyceps mushroom production so really going to be cool yeah like keeping one of these wash bottles handy make sure you can kind of wash your hands with a little bit of rubbing alcohol between transfers and after you know after every certain amount of movements you always want to re-sanitize your hands wipe down your work surfaces just to maintain a sterile technique so we'll heat up our scalpel and our back die cinerater go ahead and open our bag into that laminar flow so when i'm conducting my inoculations i try not to breathe so um breathe directly through my nose not through my mouth and also while i'm transferring i try to hold my breath in between transfers so that way i'm not contaminating any of my work or breathing any kind of bacteria onto my sterile cultures one of the things i like about utilizing the bags for like grain or tissue transfers is that once you drop the agar wedges or whatever it is into your spawn container you can actually break up the tissue further with your hands or your fingers"}
{"chunk_id": "Ng_Wq9PnEVI:004", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 478.48, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=478s", "text": "that aids in the spread of the mycelium so we've got a nice inoculation there and uh yeah so this will be cordyceps mushrooms if all goes right growing on soft red winter wheat and supplemented with the proper nutrition and uh what not to actually cultivate the cordyceps so we push our plates right up close to your right up close to the airflow as possible so the plan with the cordyceps is to basically lay the bags out flat like this allow the mycelium to fully colonize and then once uh mushroom production starts to happen or i start to see fruit bodies forming inside of this i will cut it open and probably have it inside of some kind of little little tub or tote to maintain like humidity and whatnot and we'll see what happens so i'm working with three different three different strains of cordyceps today cordyceps to see kind of which performs the best in my environment and what grows the best with my conditions cordyceps requires a unique diet so the green is hydrated and then in addition uh supplements are added like nutritional yeast and stuff like that to really help boost the mycelium and the actual production of necessary compounds that are medicinal within the cordyceps just break up those pieces of agar"}
{"chunk_id": "Ng_Wq9PnEVI:005", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 606.08, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=606s", "text": "just opening up my bags making sure to use the the outside of the bag never touching the top or the inside of the bag so usually i'll use one peachy plate to inoculate up to 12 pounds of fresh sterilized so in this case i'm using one petri plate to inoculate six pounds of sterilized grain just to kind of speed up colonization and since i'm just kind of running some trials at this point i'm just really looking to test out this strain now i'm going to go ahead and give the bag and i spray down this is basically just to clean off the bag from any any dust or anything that could have settled on it even though it was growing in a sealed environment you always want to make sure that you're better safe than sorry so and at that point we'll break up the grains in order to pour bits of grain into different bags you need to break it up first now we'll get ready to start our grinder grain transfers just kind of make a nice little little spout for you to pour your grain out we kind of just check it for any any leaks just grab the bag and kind of put some pressure on it if we're good to go grab our label just kind of slap it right on the bag shake up the bag or break up the grains even more give that nice even"}
{"chunk_id": "Ng_Wq9PnEVI:006", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 766.88, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=766s", "text": "distribution so each of the or each little individual kernel that was inoculated in here will become a a point or a new point for growth or for leap off from mycelium to start colonizing even more grains and basically expanding out the mycelium and when i'm doing my pores i always want my bag facing the filter uh instead of like having it turned towards me or whatnot minimizing any chance of anything to get into your so each bag realistically gets about about a point six of a pound or a half a pound of grain so we make about ten bags per bag you could make up to 20 if you really wanted to but figure it on uh better you know faster colonization rates i think that's better from in my opinion yeah you currently see me really uh using a lot of equipment to be able to manufacture or produce this grain spawn but when i was young and i first started out i would basically utilize little uh like mason jars as my spawn containers and those enabled me to work without a flow hood uh basically which is these these big filters sitting in front of me they provide like this stream of sterile air pushing out at a little bit of force so any kind of contamination is pushed out of the way so i'm able to do all this sterile work"}
{"chunk_id": "Ng_Wq9PnEVI:007", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 863.36, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=863s", "text": "really comfortably but for years i basically didn't have any of this equipment i started growing at 16 years old and i basically would find things around the house to create a little sterile environment to work in and i remember my first glove box was kind of just like a cardboard box lined with foil aluminum foil then it had two holes cut in the front and it had some household like those those really long cleaning rubber gloves those vinyl ones so i had those taped into the inside and then i covered the top of the box with like a clear film like one of those things that when you buy like a like a comforter you get like those zip up little plastic things i covered that and was able to do my transfers in there that was kind of like a first rough glove box and it worked fine all inoculations were done into jars so really didn't need the flow hood at that point i wasn't opening any bags and everything was done with a syringe so i could flame sterilize my syringe until the needle's actually red hot then while it's red hot it's stuck into the it's inoculated or solution is stuck into the jar and basically that's how i would do it i would get really good results that way and very successful"}
{"chunk_id": "Ng_Wq9PnEVI:008", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 940.8, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=940s", "text": "but as you start to scale up and you want to produce more you want to use larger containers the glove box and the steel air box becomes really uh just doesn't really work as well and i don't know it's just not feasible at this scale but yeah if you're doing it at home one of the main things too before you start inoculations into a glove box is to kind of turn off any ventilation in your home making sure all air conditioners and all fans are shut off for at least an hour this kind of gives all the dust in your home and any airborne spores or contaminants chances to kind of settle on the ground and when performing work in a steel air box that's the whole point it's still air there's no moving drafts getting into the way of your work before conducting inoculations in a still air box the inside of the stereo air box is sprayed down with either a soapy water solution or even an alcohol solution and this kind of gets spores stuck to the walls of the steel air box you're able to kind of perform your work without you know you might get some contamination but it's definitely it's very minimal compared to just doing things freely then when you get into working with the flow hoods it can kind of"}
{"chunk_id": "Ng_Wq9PnEVI:009", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1016.4, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=1016s", "text": "decrease your chances of contamination but it really all falls in with the with the cultivator and you're still sterile technique i mean you can still have flow hoods and still get contamination if you just don't have the proper technique of just your work sterile technique that means you know breathing during inoculations shouldn't really be done um and the way your movements are placed is your hand in front of your urinal is it in front of your open container where you know a possible spore or skin cell even can fall into your substrate and wreak havoc actually on your on your grow so yeah for years i just used like mason jars to make spawn and um you know it's a it's a great spawn container honestly i really just started working with uh using bags as spawn when i just started really scaling up and really just getting more demand you know there's pros and cons to using each container the pros of using like the glass jars is the fact that they are actually reusable you can reuse them time and time again for for years actually the bags are basically single use but the thing is with them they make it much easier to get uh basically bulk both grows going and the co the pros to this actually is"}
{"chunk_id": "Ng_Wq9PnEVI:010", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1106.88, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=1106s", "text": "that you can break up the grain with your hands with the jar you'll have to find yourself beating the jar of grain to try to get the clump of grain to actually break up so that can actually be quite difficult sometimes depending on how far along with colonization you are so yeah this is what i mean by being able to just massage the bag with the grain in it something that can't be done with a jar so if you get like a strain or species like an oyster or even a reishi and you don't get to it within the you know first two weeks of colonization then it's basically going to be impossible to inoculate your substrate i mean i found times where i had just let it go for three weeks and you know by the time you get it into the inoculation point you can't break up the spawn inside of the jar and pour it into any of your bags or any of your containers so that's one of the things with using jars you better you know be on time when it's time to start inoculating other other than that it's going to be very difficult to to work with your material one thing you can do to check the the potency of your spawn is to just give it a nice whiff i mean each spawn you're going to recognize has its own characteristics shiitake mushrooms will"}
{"chunk_id": "Ng_Wq9PnEVI:011", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1186.96, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=1186s", "text": "smell like fresh or shiitake mycelium or spawn will smell like actually fresh shiitake and with oyster you get that nice fantasy smell that fresh smell so i just kind of check just to make sure that uh you know just i actually like the smell of it so that's one way to check the health of your spawn is to to give it a smell if you smell anything rancid or sweet then you know it could be a possible contaminant but it just it's just a habit at this point i mean i like you know like just checking on the smell of it and making sure it's good to go reishi's gonna have its own unique smell really it's just to check the potency of the spawn that's why i do it and i can't do it before i inoculate or i don't want to because i don't want to put my nose over some you know sterile spawn that's going to be poured into another substrate so yeah right now i'm just checking temperatures uh that's something i usually do when i first come in just to kind of see what the spawn is at typically it's it's pretty hot in the laboratory it's usually like between 80 to 90 degrees in here sometimes when i'm doing a fresh unload it can get up to you know well into the hundreds in here about 115 116 degrees sometimes"}
{"chunk_id": "Ng_Wq9PnEVI:012", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1271.28, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=1271s", "text": "just because i'm unloading really hot substrate to bring in here to cool down in front of uh you know in front of the laminar flow hood basically making sure it doesn't suck in any kind of contaminated air but yeah the temperature in here by the time we start inoculating usually is around 85 to 90 degrees so it does stay pretty warm in the lab during the winter months it gets it gets bearable but all right so we're getting some reishi inoculated into some secondary g2 bags now this strain of reishi is a super fast colonizer usually within five to six days we'll find our substrates fully colonized whether it be grain spawn or actually a sawdust production block somebody asked can you fruit your mushrooms off of grain spawn and typically it depends on what species you're working with some species will readily fruit off of the grain spawn and i found reishi mushrooms fruiting off of grain spawn i found oyster mushrooms fruiting off of green spawn and even lion's mane fruiting off a great spawn but some of the strains just won't fruit on grandspawn like maitake for instance and shiitake for instance they just they need the hardwood substrate in their diet to actually produce the fruit bodies you can get a"}
{"chunk_id": "Ng_Wq9PnEVI:013", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1356.24, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=1356s", "text": "lot of mushrooms to grow on grain spawn but although that the yields are typically not going to be as good as if you can grow them on the you know agriculture waste or the byproduct that you can find them growing on in nature so but yeah there's some methods of growing on grain spawn where you could just take fully colonized grain spawn and actually like case it into a tray and uh put a casing layer on top of the grain spawn and basically get mushrooms to grow right out of a tray of just grain spawn that can be done but you know it's not recommended unless you're like just looking for a little bit of mushrooms in a hurry strains like lion's mane and oyster mushrooms you'll find them growing off of your own grain spawn if you don't get them into if you don't inoculate with them or use them right away the mushrooms that do grow on grain spawn for those species typically don't get as productive and they don't look as good as they would if you grew them on their own you know natural substrate or agriculture byproduct so that grain spawns in an important step into the production instead of going from like a liquid culture or straight from petri edition to like a we would prefer to go grain spawn"}
{"chunk_id": "Ng_Wq9PnEVI:014", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1434.88, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=1434s", "text": "production block because one you get more inoculation points with the grain spawn each individual kernel becomes a vehicle to basically a vehicle to carry our mycelium into our sterilized substrate so with just like a small handful of these grains you get you know 100 or so inoculation points that really speeds up the colonization process and also the added nutrients coming from the grain spawn like the you know certain nitrogen benefits and starches and sugars that the mycelium actually feeds on and that utilizes or mycelium will utilize the nutrients to boost yields and to get better production so without grain spawn you could uh another thing i do is i like to go grain spawn with certain species to sawdust and then from there the sawdust will be used as spawn as well so i can go grain spawn to let's say 12 of these blocks and then 12 of these blocks can get broken down and go to 120. so you can expand it further those 120 can even broken down and turned into 1200 all starting from just one single petri plate but the further you start expanding the the weaker the strain gets or the lower your yields get so i recommend going from grain spawn to sawdust to sawdust and then fruiting that's one"}
{"chunk_id": "Ng_Wq9PnEVI:015", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1510.88, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=1510s", "text": "of the ways that i like to do it and it works very well especially with shiitake you get really good yields that way i found with shiitake the you know you over you you give them too much nutrition and you don't get the fruit bodies that you could be getting if you just give it that perfect amount which tends to be about 20 of a supplementation i've seen people uh you know pour liquid culture into like a sawdust substrate and get colonization but then again the substrate's lacking the nutrients that's going to be carried over with the actual grain so using grain spawn boosts your yields increases colonization times and those are really key points in using it so yeah if you're making grain spawn like this at home and you want to get started best way to do would be just to use some mason jars and you can do like a soak method where you soak your grain spawn overnight and you know 12 to 24 hours is sufficient and then after that you can kind of rinse your grains and lay them out to dry over a layer of paper towels or whatnot and basically after about an hour or so once the grains are to the point where they're not too wet they're not sticking together you can basically like put a little bit of them on a paper"}
{"chunk_id": "Ng_Wq9PnEVI:016", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1588.56, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=1588s", "text": "towel and they'll just roll right off they're ready to be loaded up into your jars and sterilize and then once sterilization is done you can just take like a liquid culture syringe and inoculate your grain spawn and then after that you can use that to a pasteurized substrate or even a sterilized substrate if you're doing it in like a glove box see that when opening the bags just kind of opening it in front of that flow hood or just to make sure i'm only sucking in sterile air just kind of want to prop it up really nice so i can get a good uh opening to pour into usually i just kind of count to three or just eyeball out my spawn after a while i really don't feel it's necessary to weigh it or i don't like using any kind of measurement tools or spoons to dig into my spawn so i'd want to minimize contact with it so when performing inoculations you kind of just want to be quick and you know whenever you open up your bag to place the culture into your bag you want it open for as little time as and you just want to be very quick about you know getting everything done in a timely fashion i would say this is the most important step and this is uh this is the step that a lot of people can uh have more trouble with and uh"}
{"chunk_id": "Ng_Wq9PnEVI:017", "video_id": "Ng_Wq9PnEVI", "title": "How We Inoculate Mycelium in the Lab | Clean Room Mushroom Cultivation | Southwest Mushrooms", "start_sec": 1672.16, "url": "https://www.youtube.com/watch?v=Ng_Wq9PnEVI&t=1672s", "text": "other steps because it's uh you know it takes a while to really develop a clean culture or just good spawn and then once you get it to the point of production you get to really see how well you did your work because that's the time where you're gonna either you know see get good results or bad results so yeah without a good culture without a good spawn or just good technique then it can be really rough you"}
{"chunk_id": "Okz_TBVjwjM:000", "video_id": "Okz_TBVjwjM", "title": "Mushroom Final Flushes and Sterile Substrate | Southwest Mushrooms", "start_sec": 0.4, "url": "https://www.youtube.com/watch?v=Okz_TBVjwjM&t=0s", "text": "so yeah we're in the one of the grow tents here and this one is uh actually about to be restocked it's acts uh most of the blocks in here have produced several flushes so at this point we can harvest them this week and kind of get everything out of here we have a little bit of turkey tail growing uh this has actually been uh fruiting for a couple months now we could see we made some incisions right here actually i made some incisions right here and we have a nice little turkey tail like formation starting to come out so turkey tells a nice medicinal polypore mushroom similar to reishi as being a polypore instead of having gills underneath there's a bunch of little pores and that's where actually the spores are produced and distributed from that helps continue the life cycle of the mushroom this is a super medicinal mushroom renowned for its anti-cancer properties it produces a unique compound that is aids in cancer treatment a lot of people like utilizing it in conjunction with like chemotherapy and stuff like that it's been used for quite a while and it grows all over the place it's a very prolific mushroom and very aggressive as far as the mycelium goes i've seen it colonized substrates usually within"}
{"chunk_id": "Okz_TBVjwjM:001", "video_id": "Okz_TBVjwjM", "title": "Mushroom Final Flushes and Sterile Substrate | Southwest Mushrooms", "start_sec": 80.16, "url": "https://www.youtube.com/watch?v=Okz_TBVjwjM&t=80s", "text": "five to seven days it's one of the more aggressive ones we've also cut the top off and we have a little bit of turkey tail mushrooms growing right here at the top not much that it's producing at this point but still something worth worth looking at it also produces unique colors the latin name is trimedes versicolor because it'll usually produce a bunch of unique colorations as it grows so yeah we could just see like different colors of browns and stuff like that and in here we have some turkey tail growing that has a unique darker color so i'm kind of just experimenting with it it's not a mushroom that i grow too often or much at all so then we also have some older reishi mushrooms this is like a ganoderma cecile and this is a definitely ready to harvest and this was actually a bigger block at one point the ganodermas are just super aggressive digesters so they're able to really make the most of the substrate as we can see with some of the other strains here we have some lucidum so this is fully mature and ready to harvest the mycelium has totally digested the substrate which was once a tight fitting block and now the bag loosely hangs around it and we can see the mushrooms have really gotten the most use out of the"}
{"chunk_id": "Okz_TBVjwjM:002", "video_id": "Okz_TBVjwjM", "title": "Mushroom Final Flushes and Sterile Substrate | Southwest Mushrooms", "start_sec": 162.48, "url": "https://www.youtube.com/watch?v=Okz_TBVjwjM&t=162s", "text": "substrate this has been growing for about five months five to six months so at this stage we're ready to harvest also we have some second and third flush lines man after i top freedom we fold the bag back down and just make a nice incision and we can still get copious amounts of lion's mane all the way up to the third or fourth flush it really gets the most out of the substrate and produces for for quite a while and it's definitely a popular mushroom producing these nice teeth-like elongations instead of having a traditional cap and stem it brings out a wonderful texture when used in dishes some people like to saute it in a garlic butter and kind of use it as like a crab or lobster substitute but it's also renowned for the medicinal benefits it helps in aids in cognitive function and stuff like that so there's a lot of research out on this mushroom but i just think it's fun to grow and just a beauty to look at and a beauty to work with one of my favorites there's some side fruited lines man another thing you can do is after harvesting you can kind of just lay the block back down and it'll just keep producing mushrooms right out the side another cool way to grow it whatever the preference is it'll it'll"}
{"chunk_id": "Okz_TBVjwjM:003", "video_id": "Okz_TBVjwjM", "title": "Mushroom Final Flushes and Sterile Substrate | Southwest Mushrooms", "start_sec": 244.32, "url": "https://www.youtube.com/watch?v=Okz_TBVjwjM&t=244s", "text": "work here we just have some lions made just different stages and these are probably just a couple days old over the next couple days we'll really start to see these develop and the icicle teeth like formations will begin to elongate and uh they'll be ready to harvest within four to five days so just another mushroom that we love growing see all the battle scars from the failed attempts of getting it perfectly in the door right now we're just taking the bags the sterile sealed bags from the lab into the other warehouse so we can stack them on the pallet wrap them up prepare them for shipping in a big truck so we got like 200 more of these to stack on the pallet but working here since day one has taught me to appreciate this process and like the process has gotten i mean a thousand times easier since day one like when i got here when we're hand mixing this stuff like i said mike is just like a different specimen of human like his strength like what strength you need to perform a task doesn't matter to mike i swear to god like it's insane so when i got here helping mike do his stuff i'm like dude this is way too hard for a normal person like the way he's doing things you know and even when we were mixing at first i"}
{"chunk_id": "Okz_TBVjwjM:004", "video_id": "Okz_TBVjwjM", "title": "Mushroom Final Flushes and Sterile Substrate | Southwest Mushrooms", "start_sec": 340.56, "url": "https://www.youtube.com/watch?v=Okz_TBVjwjM&t=340s", "text": "asked him i said is there an easier way to do this dude like is there like a industrial egg beater we could use for this i think the legit asked question i asked him and he laughed you know he's like no but they make like like concrete mixers like pretty big concrete mixtures that you can just roll around and i'm like can we please get that and so we got it and through my inability to keep up with mike that like catapulted us pretty pretty far forward to like producing way more in a day and then the idea of the concrete mixer just eventually turns the idea of an industrial mixer like we have now and now we have that along with the bagger for different substrate and the process is still as complex as ever but the steps require less strain i guess way more output same amount of like time as far as effort goes but like physical output way less and that's what i'm about honestly minimal effort maximum output that's how i live my life and okay so far i'll come back and get this table and let's do it again yeah we're just uh getting all the compiled onto pallets so it can be hauled off in a truck so yeah it's our all-star wrapper the blocks are pretty big so i figured it's easier just to"}
{"chunk_id": "Okz_TBVjwjM:005", "video_id": "Okz_TBVjwjM", "title": "Mushroom Final Flushes and Sterile Substrate | Southwest Mushrooms", "start_sec": 436.4, "url": "https://www.youtube.com/watch?v=Okz_TBVjwjM&t=436s", "text": "put them on pallets and wrap them instead of trying to put them in boxes so this this way for now this is actually our first time doing a big order of sterile substrate we've done uh big orders of sterile grain spawn and those are like the six or seven pound bags so those usually fit pretty nicely in boxes and we can just stack them on pallets and have them shipped out but yeah it's really nice to be able to help people out like this"}
{"chunk_id": "OtPGlAhabgg:000", "video_id": "OtPGlAhabgg", "title": "Setting Up New Wheat Grain Spawn Trials | Southwest Mushrooms", "start_sec": 1.32, "url": "https://www.youtube.com/watch?v=OtPGlAhabgg&t=1s", "text": "today we're uh working with some grain spawn so this has been sitting out since last night um basically just measured out some grain into these uh bags uh at that point I added some water to bring the moisture content between 38 to 42% and uh just let it soak so these grains can kind of absor absorb that water before I add them into the sterilization process that way we get a nice even moisture consistency throughout the Grain and uh we're just running some experiments with some different grain types this is all from a local farm called bkw Farms they grow a lot of different varieties of wheat so we're just testing out several different varieties that are that are locally sourced and just trying to see if uh one of them might be you know have benefits over the others so uh at the very end we have some soft white uh wheat so that's another wheat berry that we could use here's a classic one that I've uh used for a while in the past and you know time to time it's called hard red winter wheat uh then we have some red five wheat some ink horn and some spelts this one right here is some white Sonora wheat so then we have some Durham wheat and some Corin wheat so this one's kind of interesting it has a longer um"}
{"chunk_id": "OtPGlAhabgg:001", "video_id": "OtPGlAhabgg", "title": "Setting Up New Wheat Grain Spawn Trials | Southwest Mushrooms", "start_sec": 83.64, "url": "https://www.youtube.com/watch?v=OtPGlAhabgg&t=83s", "text": "Bally a longer grain to it kind of and uh this is just a bkw Farms blend so it's just like all of them that we had left over we just combined it in a bag so we'll get this sterilized and uh inoculated and we'll just kind of monitor them and uh just see what we notice so when I do soak the grain uh before I fold it up and add it to the sterilizer just make sure that I give it one last basically like a nice shake so that way we can mix the grains uh the bottom layer uh can basically mix up to the top and we can make sure we don't have any dry spots in the grain when we go to sterilize and really the only thing that'll do is just make it a lot more uh tedious to work with when it comes down to shake uh the grain will kind of get hard and form like a brick um but by doing this it prevents that and just have a nice easy grain to work with they have a bunch of different varieties of wheat that they grow so we're just uh basically running them through some tests and just seeing um which ones might you know if there's anything beneficial um using one versus the other um but mainly we use Milo and Millet that's our grain that we use for most of our production around here uh just due to those grains being they're my"}
{"chunk_id": "OtPGlAhabgg:002", "video_id": "OtPGlAhabgg", "title": "Setting Up New Wheat Grain Spawn Trials | Southwest Mushrooms", "start_sec": 172.16, "url": "https://www.youtube.com/watch?v=OtPGlAhabgg&t=172s", "text": "favorite grains to use for spawn uh due to the spherical shape of the grains you get to a lot more inoculation points um but when that's not available I I do like to opt in for wheat and typically in the past it's been U like a hard red winter wheat that I like to use or a soft red winter wheat um but since uh there's a lot of varieties that this Farm produces that I've actually never had the chance to try yet figured we'd just run them through so and see see what's going on uh so these are going to be inoculated with uh just a variety of some of the Gourmet species that we grow um mainly Lion's man uh we'll be inoculating a lot of this with Lion's Man actually uh because we're going to be growing a lot of lion's man uh right now it's kind of like the bulk of our upcoming production um so we're going to be doing a lot of lions man we'll be testing some oyster on this as well um we'll just do a lot of uh little bit of the library and uh if everything works out well we'll kind of just start applying every strain to these these grains typically with mushrooms though um I find that you know as long as the moisture content is correct and everything's sterile most most mushroom species will"}
{"chunk_id": "OtPGlAhabgg:003", "video_id": "OtPGlAhabgg", "title": "Setting Up New Wheat Grain Spawn Trials | Southwest Mushrooms", "start_sec": 248.08, "url": "https://www.youtube.com/watch?v=OtPGlAhabgg&t=248s", "text": "basically take to any grain um I've used you know different Wheats rice oats different Milos millets um I've even used like flax seed before you can you know really good experimental rice um oats so it's really all up to preference at the end of the day and availability um if you could Source something locally uh that's the best bet I know a lot of the Millet uh comes from well out here in Arizona a lot of our millets grown in Colorado so it can rise the cost up a little bit um so I actually just just met the uh this Farm uh recently and they came uh well David from bkw actually came up to do a little facility tour and um saw that we were us using grain and decided to bring in some uh different samples that he uh he grows at his farm so some of these like the Durham wheat is you know used to make pasta and stuff like that and I believe they they Shi that out to Italy uh so that's grown out here and uh you know we have the white Sonora so maybe that's a it's like a local Heritage Grain or something yeah we could see the wheat berries uh kind of have hydrated and you can see like the different sizes on some of them and yeah I mean they do look really good uh wheat is a great grain for using as spawn I"}
{"chunk_id": "OtPGlAhabgg:004", "video_id": "OtPGlAhabgg", "title": "Setting Up New Wheat Grain Spawn Trials | Southwest Mushrooms", "start_sec": 339.64, "url": "https://www.youtube.com/watch?v=OtPGlAhabgg&t=339s", "text": "actually like it you know better than Rye better than oats um for me it's just right right there kind of right under Milo and Mill it I feel like the melium really uh breaks it down once it's hydrated grains like oats uh seem like they have like a hard outer shell and uh you know I guess that could be a benefit to people that are newer to cultivation where you kind of have a little bit of a forgiveness when it comes to overhydration uh with like oats and stuff like that wheat berries is one that you know if you do overhydrate it the grain can actually get real soft and it can create a lot of uh starch and it could actually hinder growth but if you can really dial in the uh moisture content then I think wheat is one of the one of the good grains to use it's really nutritious and the mycelium really loves it and we noticed after the after the overnight soak the grain has actually doubled ins siide so I add the dry grain the water and uh at this point we don't even see any water moving around in the bag so the grain is really absorbed all that all that water and uh we just have a really good hydrated grain that is ready to be sterile ize and uh basically receive some healthy mycelium go from"}
{"chunk_id": "OtPGlAhabgg:005", "video_id": "OtPGlAhabgg", "title": "Setting Up New Wheat Grain Spawn Trials | Southwest Mushrooms", "start_sec": 440.68, "url": "https://www.youtube.com/watch?v=OtPGlAhabgg&t=440s", "text": "there so yeah this grain right here I'm familiar with this is the hard red so a I already kind of know what to expect from from this one cuz I've worked with it quite a bit and then yeah right now I'm using the 3T uh bags so this is like a 3T growing bag made by unicorn and it contains the or basically has A2 micron filter patch so this is the this is the filter that I would use for any of our grain so this one will provide like the optimum filtration rate for contaminants and stuff like that allowing you know air exchange and colonization the 3T spawn bag I like to use for like spawn bags up to six maybe 7 lb and then we also have like a 3tl which is a little bit longer and we can actually get about like 8 n lbs of grain in that bag so this will these will all be g1s they'll receive a fresh culture and then you know I'll use these if I want to take it up a notch make a bigger spawn bag I'll just go for the 3tl and make like an 8 to n lb spawn bag then we have the soft white so something about this grein right here it has a nice white color um that could be you know a disadvantage to newer cultivators when you know you're watching the mycelium grow um you know I guess it depends but a lot of people like a nice"}
{"chunk_id": "OtPGlAhabgg:006", "video_id": "OtPGlAhabgg", "title": "Setting Up New Wheat Grain Spawn Trials | Southwest Mushrooms", "start_sec": 535.12, "url": "https://www.youtube.com/watch?v=OtPGlAhabgg&t=535s", "text": "darker grain that way you could kind of see the mycelium and if there's any anything else that you would notice uh it it'd be really easily visible all right so I'll just stack those right there I'll make sure everything is uh kind of organized so I know which grain is what and we'll load these accordingly this is an interesting looking grain it's uh it's a wheat it's called Carin but it kind of looks like a hybrid variety of uh I don't know looks like something that you would see in like a rye grain and a rice you know it has like a long it's a longer grain than you would usually see with uh other Wheats like that one for instance and that could be um for me I personally like the smaller ones so like one handful of grains from this bag compared to a handful of grains from that bag and the same handful I'm going to have more inoculation points with a bag with a grain like this due to the smaller size and when I pour that into a bag of sawdust I'm going to have a lot more points that are going to basically be a point for mycelium U growth all right last bag and this is just some uh spare grain that was left over from making all this so it's just like a blend of everything and uh just go ahead and make sure we"}
{"chunk_id": "OtPGlAhabgg:007", "video_id": "OtPGlAhabgg", "title": "Setting Up New Wheat Grain Spawn Trials | Southwest Mushrooms", "start_sec": 626.6, "url": "https://www.youtube.com/watch?v=OtPGlAhabgg&t=626s", "text": "don't just use everything we we have so all right so we'll get that in the sterilizer here soon and um probably within the next day or so it'll be ready to well by tomorrow it be ready to start inoculating it and we going start looking at uh the growth and monitoring uh the spawn"}
{"chunk_id": "Ozsp9SS6-tg:000", "video_id": "Ozsp9SS6-tg", "title": "Golden Enoki Mushroom Harvest | Southwest Mushrooms", "start_sec": 1.48, "url": "https://www.youtube.com/watch?v=Ozsp9SS6-tg&t=1s", "text": "And today I'm kind of just checking out these mushrooms that I have going on in the grow rooms. And this is a a newer mushroom for me for Southwest Mushrooms actually. This is a golden enoki mushroom. Really really cool mushroom. Also known as a Flammulina. Velutipes. So really popular mushroom grown widely throughout Asia and popularized popularized in Japan. Um mushrooms known for growing out in these really dense tight bouquets of of many mushrooms, hundreds of mushrooms that you'll see growing out and it's super cool because you can kind of uh mimic the characteristics of the mushroom by either maintaining a high CO2 and low light environment and that promotes the mushroom to grow out a very long stem with a really small cap and the mushroom really lends well to like soups and and all kinds of dishes. The the really small stem is edible. So it also lends like uh a nice I would say like a nice somewhat fruity peppery really tender flavor. So And we have a another blue oyster mushroom that we're growing here. This is a Nevada oyster mushroom from Nevada. So it's another blue oyster mushroom that I've been experimenting with. This one uh is tolerant to higher CO2 levels. So that's really good for"}
{"chunk_id": "Ozsp9SS6-tg:001", "video_id": "Ozsp9SS6-tg", "title": "Golden Enoki Mushroom Harvest | Southwest Mushrooms", "start_sec": 102.2, "url": "https://www.youtube.com/watch?v=Ozsp9SS6-tg&t=102s", "text": "I guess just a good mushroom honestly to grow for anybody but yeah. Put that out here. Here's an example of the enoki. Um trying to promote like a higher CO2 environment with the mushroom. So basically when putting it into fruiting just a couple slits are made across the top of the bag. So that basically maintains a higher CO2 environment. You get kind of these longer stems and smaller caps. As opposed to the bigger caps that we get here. So Also we have some nameko mushrooms. This is a second flush. So this is a mushroom that likes to be top fruited and it also is a cousin to the chestnut mushroom. So it's another Pholiota. Uh this mushroom produces a gelatinous uh type substance on top of the cap. So really makes it a unique mushroom to add into like soups, stuff like that. Um really popular in Asian style uh cuisine. So really really cool stuff. We have some black pearl king oyster mushrooms. So it's really cool oyster mushroom that I like to grow. And here we see it see it side fruiting. So I'll just load the bags on the shelf and and make incisions right off the side. So we get these really nice nice clusters of uh mushrooms. Kind of harvest one. And it just pop right off and just"}
{"chunk_id": "Ozsp9SS6-tg:002", "video_id": "Ozsp9SS6-tg", "title": "Golden Enoki Mushroom Harvest | Southwest Mushrooms", "start_sec": 189.08, "url": "https://www.youtube.com/watch?v=Ozsp9SS6-tg&t=189s", "text": "really beautiful. Mushroom has a nice marbling on the cap. And really really nice tight clusters that you get these shelf like formations of uh beautiful mushrooms. And we also have some of the pink oyster And now that it's kind of getting a little bit warmer outside uh we're starting to grow some pink oyster mushrooms. This mushroom is great for the summertime. It likes temperatures between 65 all the way up into like 90°. So it's great for a tropical climates or just warm desert climates. Uh the only thing about it is it has a short shelf life. Usually only lasting about like 3 to 5 days before uh it basically it's not usable. So it's one that definitely needs to be either sold quickly or dried upon harvesting. Another thing about the enoki that's interesting is it's a cold weather loving mushroom. It does well between 40 to 50°. So it's also a mushroom that's known to survive like freezing temperatures. It's known to freeze and and continue growing after thawing out. I've actually put spawn of this mushroom in the fridge and and have had the mushroom fruit in the fridge. So it'll grow in really cold temperatures. It's very finicky. And if it's too warm the mushroom will not develop properly."}
{"chunk_id": "Ozsp9SS6-tg:003", "video_id": "Ozsp9SS6-tg", "title": "Golden Enoki Mushroom Harvest | Southwest Mushrooms", "start_sec": 272.76, "url": "https://www.youtube.com/watch?v=Ozsp9SS6-tg&t=272s", "text": "So it's going to it's kind of seasonal here. As we progress into the warmer months into springtime we won't be able to grow this mushroom optimally. So I mean it might might fruit but you'll get poorer results and I found that the temperatures need to be pretty pretty cool for this mushroom. I mean bigger farms will actually grow this mushroom in two in chilled growing rooms that are basically refrigerated. But this is more of just like an experiment. Kind of just grew grew this mushroom out just for funs and just to experiment with it but I would say that's really interesting. It also uh develops furry feet at the base of the mushroom. And as for harvesting the mushroom it can be a tedious effort. Just grab these mushrooms at the base. Kind of just peel them right down. You can harvest these mushrooms in just these tight clusters. And usually you'll find find these mushrooms grown in like a bottle style culture in in Asia. So they grow these mushrooms right off the top of of a jar or a bottle. And you get these perfect little formations that are really easily harvested. Um growing them in bag culture like this definitely uh makes it more of a labor intensive harvest but you can still get really nice clusters"}
{"chunk_id": "Ozsp9SS6-tg:004", "video_id": "Ozsp9SS6-tg", "title": "Golden Enoki Mushroom Harvest | Southwest Mushrooms", "start_sec": 364.64, "url": "https://www.youtube.com/watch?v=Ozsp9SS6-tg&t=364s", "text": "and then with scissors just trim off any of remaining sawdust from the mushroom. But for the most part super simple harvest just a super beautiful mushroom. All these nice little convex caps and just that nice coloration. Um really lends well to like soups. Especially when you can get the really small caps and the super long stems. You can kind of get like almost like a noodle like texture out of this mushroom. So I think it's super super cool. Really excited to be growing this mushroom for the time that I have to grow it. So definitely want to get in as much growing of it as I can before the before the season's gone. Another thing is the mushroom also does produce lots of fruit bodies inside of the bag. So you this this is probably one of the only I guess parts that you're going to have to really really clean up. So I'd recommend peeling the whole bag down. Kind of just I would say this would be just waste product. And honestly you don't really just get it the best you can. Um cuz it's known to produce their second flush. And if any remaining mushrooms on I've even read that the new new mushrooms will even form atop the old ones. So I'll just harvest this block as well. All right."}
{"chunk_id": "Ozsp9SS6-tg:005", "video_id": "Ozsp9SS6-tg", "title": "Golden Enoki Mushroom Harvest | Southwest Mushrooms", "start_sec": 500.8, "url": "https://www.youtube.com/watch?v=Ozsp9SS6-tg&t=500s", "text": "And there we go. And then yeah we'll just have some extra growth along the side of the bag and these little mushrooms can just be used for like personal. You can take them home and just eat them yourself. But as far as like including them for for some of the boxes I'd rather just use the prettier more fuller looking And then kind of like what with the nameko we'll just like kind of fold the plastic right back over itself until I see the mushrooms begin forming. And then at that point we kind of just lift the plastic up and kind of roll it up like we did with these bags. And here we have some chestnut mushrooms, Pholiota adiposa. And um I'm a little bummed out about these because they were left to overgrow a little bit. So we noticed that they have started to sporulate on themselves and they produce this brown colored spore. Maybe it's a chestnut colored spore but also I noticed too that the caps begin to present a lot more moisture as they age. I like to catch these mushrooms when they're still in their prime when the caps are still kind of curled in and the veil's still attached. And also you can see nice tufts of white flaky mycelium across the caps. So um when it's like this we'll just kind of"}
{"chunk_id": "Ozsp9SS6-tg:006", "video_id": "Ozsp9SS6-tg", "title": "Golden Enoki Mushroom Harvest | Southwest Mushrooms", "start_sec": 592.0, "url": "https://www.youtube.com/watch?v=Ozsp9SS6-tg&t=592s", "text": "and they don't last as long in the fridge. And also they will produce a bunch of these spores while in storage. So, you'll find that if you store these with other mushrooms, they will also get covered in it and covered in a nice blanket of these brown spores. So, for mushrooms like lion's mane or your white mushrooms, uh you'll find that they can, you know, it kind of ruin the look of the mushroom. So, um when when like this, we'll store them separately and honestly, mhm really use it for a dried mushroom um because we want to get the most out of the shelf life and the most out of the quality. So, yeah. Actually harvest this now. This is actually a second flush as well. Uh the first flush was top fruited just on the rack like this. Then we harvest the mushrooms and then we stack them, kind of build a wall out of them and get a second flush just like that. So, then I'll just kind of harvest this cluster at once. A lot of the times I do get asked questions with all the different types of mushrooms that are cultivated here is if we grow strains like chicken of the woods or morels or chanterelles, um all kinds of mushrooms. Uh but for the most part, we actually we only cultivate um mushrooms that are"}
{"chunk_id": "Ozsp9SS6-tg:007", "video_id": "Ozsp9SS6-tg", "title": "Golden Enoki Mushroom Harvest | Southwest Mushrooms", "start_sec": 681.08, "url": "https://www.youtube.com/watch?v=Ozsp9SS6-tg&t=681s", "text": "basically primary decomposers and stuff like that. These are saprophytic mushrooms that you'd find growing directly off of like hardwoods in nature. Um they're not mycorrhizal mushrooms. Um some of the mushrooms that can't be cultivated uh in an indoor facility such as like the morels and chanterelles, truffles. Chicken of the woods is one that I get asked about frequently. Even though that there has been um I've seen people cultivate chicken of the wood woods in uh spawn format or in like a sawdust filter patch bag. And I have seen fruitings form at the filter patch and and like a small chicken of the woods um mushroom will come out, but it's nothing nothing really crazy, nothing like what you'd find in nature. Um so, I don't grow chicken of the woods currently um or really any other mycorrhizal mushrooms, but we do grow a wider a wide array of some cool exotic and medicinal mushrooms. So,"}
{"chunk_id": "QgEdAYcBaMw:000", "video_id": "QgEdAYcBaMw", "title": "The Craft of Cultivation | The Mushroom Grower Vol. I : Part II", "start_sec": 3.04, "url": "https://www.youtube.com/watch?v=QgEdAYcBaMw&t=3s", "text": "Southwest Mushrooms didn't start in a lab. It started with a folding table and a few baskets of oyster mushrooms, showing people one at a time what a fresh mushroom could really be. Everything you're about to see grew from that. So, yeah, I have some liquid cultures that I've been working on here. Um, we have some lion's mane and a couple oyster species. Um, these have already been used to create spawn, of course. Um, so yeah, I'm examining some of the spawn that I have here, and this is one of our blue oyster strains. Uh, this was inoculated uh just 10 days ago, and it's looking amazing. Then we have some lion's mane that was just inoculated 10 days ago as well. So, these will be getting in to the lab and being used for um to inoculate our production blocks. Uh shout out to Ryan Paul Gates from Terrestrial Fungi. I got some new Cortisep strains in here that I'm actually experimenting with. I haven't grown Cortiseps yet, but um I'm really excited to start growing it. Um so, yeah, I have seven different strains that I've plated out here from some liquid cultures. Um, today I will be taking little pieces of tissue from these plates and dropping them into nutrient media broths to basically"}
{"chunk_id": "QgEdAYcBaMw:001", "video_id": "QgEdAYcBaMw", "title": "The Craft of Cultivation | The Mushroom Grower Vol. I : Part II", "start_sec": 115.44, "url": "https://www.youtube.com/watch?v=QgEdAYcBaMw&t=115s", "text": "expand the mycelium and uh inoculate some substrates here soon to get cortiseps mushrooms. So yeah, I'm just going to be looking at each strain that I have. Uh, everything's labeled on the back. Um, the actual species or or genetic lineage to the strain. So I have a couple plates for each one. Right now we're using a soft red winter wheat or wheat berries. And you can use a variety of grains. A lot of people have their own preferences. And my preference is the whole wheat berries, sorghum or white proo millet really, but you hear people using oats, corn, popcorn, stuff like that. So it'll all get you to the same uh get you to the same destination. But yeah, personally I think that the soft red winter wheat, the sorghum, and the millet are my three favorites. Also, rye when it's available. Since these are sterilized, it's still important to maintain like a sterile technique, especially for me right now since I'm opening them up. I want to make sure I'm doing this in front of my uh in front of my flow hood. So right now I'm just shaking up the redistributing the grains to make sure that all the moisture is redistributed throughout the the grain spawn. And then I'm just kind of just refolding up all"}
{"chunk_id": "QgEdAYcBaMw:002", "video_id": "QgEdAYcBaMw", "title": "The Craft of Cultivation | The Mushroom Grower Vol. I : Part II", "start_sec": 203.52, "url": "https://www.youtube.com/watch?v=QgEdAYcBaMw&t=203s", "text": "the creases, pushing out all any excess air and then just sealing it up. So yeah, somebody could take like a liquid culture syringe or um you know put it in front of flow hood, cut it, cut off the top and inoculate. Basically these were made by measuring out the proper amount of grain and moisture and adding it into this filter patch bag. From there we load these into a sterilizer and these are sterilized at a very high temperature for a prolonged period of time. And after the sterilization cycle is complete, they're moved directly into the laboratory to start the cool down process which is uh takes takes place right in front of the hepoiltration. Uh after cooling down for about a day, I come back in here and then I you know proceed with inoculations whether it be liquid cultures, grain to grains or inoculation street from a petri dish. And then also like right now I'm basically just getting these ready to go out for for another grower and they can just inoculate their own grain spawn and inoculate their own bulk substrate or whatever they please. So buying this pre-sterilized grain spawn really comes in handy for some of my clients that uh just don't have time to make this stuff at home cuz making spawn kind of takes a"}
{"chunk_id": "QgEdAYcBaMw:003", "video_id": "QgEdAYcBaMw", "title": "The Craft of Cultivation | The Mushroom Grower Vol. I : Part II", "start_sec": 288.64, "url": "https://www.youtube.com/watch?v=QgEdAYcBaMw&t=288s", "text": "little bit of planning and infrastructure, you know. So this is the autoclave that connects into the newer lab. So this will be used to sterilize grain spawn. And yeah, it's a horizontal autoclave. So this is the dirty end. You can load your materials right here. So in this case, we have some spawn and it just sits right in these baskets. Just like that. And then we'll just slide it in. And uh basically I keep doing that until it's full. And this is the door. So, I'll just set this in. And yeah, it locks on really good really high pressures in here, so you don't want any steam escaping and getting any burn. And uh yeah, works really well. I actually got really lucky with this um and some an old grower was kind of getting rid of it, so I got this and a lot of some other equipment for under a,000 bucks. So, really just the work was just setting it up, getting it hooked up to electricity, stuff like that. But, yeah, really, really excited to actually have an autoclave. Um, just as a kid, this is one of those things that I didn't ever think that I'd be able to get or, you know, just seems so far out of reach, but now that it's here, I feel really happy. So, after sterilization's complete and we're ready to unload it,"}
{"chunk_id": "QgEdAYcBaMw:004", "video_id": "QgEdAYcBaMw", "title": "The Craft of Cultivation | The Mushroom Grower Vol. I : Part II", "start_sec": 394.24, "url": "https://www.youtube.com/watch?v=QgEdAYcBaMw&t=394s", "text": "it actually gets unloaded in the laboratory. There's another door just like this that's built into the wall of the lab. So I can open it up and pull the spawn out directly into a clean clean room. So they the spawn is as clean as possible at that point. It can be inoculated and moved on to production. So with uh pressure sterilization, you're able to sterilize uh much more efficiently. You can reach temperatures that you can't get to normally at atmospheric levels. So, in this sterilizer, we can get to temperatures around 250 to 270° during the sterilization process. And without the pressure, we're usually at around 212°. So, this will sterilize spawn in a matter of 4 hours compared to 20 hours. So, it's 1/5 of the sterilization time. And it's just much more efficient. You can, it's kind of like an insurance policy or whatnot. You just really feel safe about using the spawn. Um, I do like atmospheric sterilization of spawn, but uh, it works really well when you can do pressure sterilization, inoculate the grain spawn, and then utilize that as a generation one and then inoculate that into generation two bags. So, uh, let's say I do like a round of 80 spawn bags in this autoclave. we can turn that into"}
{"chunk_id": "QgEdAYcBaMw:005", "video_id": "QgEdAYcBaMw", "title": "The Craft of Cultivation | The Mushroom Grower Vol. I : Part II", "start_sec": 481.2, "url": "https://www.youtube.com/watch?v=QgEdAYcBaMw&t=481s", "text": "800 bags of spawn within six weeks. So, it really works well from my process. So, [music] It's like a white malt uh dextrose with about 6 to 800 ml of water. Uh it's been pressure sterilized uh to basically rid it of any contamination or mold spores. At this point, it's completely clean. We'll drop pieces of tissue into each of these jars. They're all equipped with a magnetic stir bar. So, I can put it on a stir stir plate. And uh this will spin and break up any of the mycelium. Uh basically further expanding it through the liquid. And then once it's expanded to a point that I'm satisfied with, uh, I can pour it directly into my substrates or suck it up into syringes through these, uh, self-healing, uh, injection ports. These lids are equipped with a self-healing injection port and also a syringe filter to basically give the liquid culture adequate gas exchange as the grows throughout the liquid. Then also self-healing injection port so you can take syringes or whatnot and suck your liquid out and uh it'll heal right back up that hole. So it's really cool and very useful for propagating my celium. And after I kind of wrap my uh jars in a paraffilm, make sure that they're clean when I"}
{"chunk_id": "QgEdAYcBaMw:006", "video_id": "QgEdAYcBaMw", "title": "The Craft of Cultivation | The Mushroom Grower Vol. I : Part II", "start_sec": 627.76, "url": "https://www.youtube.com/watch?v=QgEdAYcBaMw&t=627s", "text": "don't have my flow heads running. And sometimes it can be a pain to to pull off on things, but it definitely aids in preventing that we just did the transfer with. Then also we'll also wrap up the rim of our jar lid. Um, that's just because right now I don't have any gaskets underneath my lid. So, I'm just using the paraffilm. We'll take our freshly inoculated jar. We'll just turn on the stir bar, start agitating the mcelium. Hopefully little fragments of mcelium fall off and get spread throughout the water and form like a chain of uh growth that we'll see over the next few days. We'll keep monitoring our cultures and actually coming in here and stirring them up um for 30 seconds, 15 to 30 seconds per jar every day until we get a really nice growth of nice mycelium. So, we'll let that stir. As that's doing that, I'll reststerilize my tool. Put the transfer jar uh plate right there. And we'll just continue the process of inoculating our c our uh liquid culture. That way we can kind of break up any mycelium that is in our syringe. And honestly, you don't really have to use the needle when you're inoculating into the bag. Sometimes I usually just take this off and just squirt it in there. But just to kind of show you"}
{"chunk_id": "QgEdAYcBaMw:007", "video_id": "QgEdAYcBaMw", "title": "The Craft of Cultivation | The Mushroom Grower Vol. I : Part II", "start_sec": 764.48, "url": "https://www.youtube.com/watch?v=QgEdAYcBaMw&t=764s", "text": "that's ready to go. And then the the needle already comes pre-sterile. So we really don't need to flame sterilize that at this point. Just inoculate the whole 10 cc's into our grain bag. Give it a nice seal. Wait about 10 seconds for that seal to to really get uh get on there. Just check it to make sure that's sealed. Now we can kind of just shake it. Mix the liquid culture throughout the grain. Getting everything situated. trying to pack the mix cases as carefully as possible. And then once it's packed, I'll just cover with a piece of this wax paper. This helps lock in the moisture and uh just keep the mushrooms as fresh as All right. Layer the bottom of my cases with some uh this wax paper as well. Kind of just keeps the mushrooms nice and protected. >> [music] >> conversational music. >> You [music] Heat. [music] Heat. >> Yeah."}
{"chunk_id": "ST1um0kaDH8:000", "video_id": "ST1um0kaDH8", "title": "The Mushroom Grower - Vol II: The Substrate | Southwest Mushrooms", "start_sec": 1.96, "url": "https://www.youtube.com/watch?v=ST1um0kaDH8&t=1s", "text": "[music] the yields were kind of as an experiment. So, we uh tried uh straw and soybean holes 50/50 instead of oak mix with our oysters. And we did like some 7lb blocks and some 8lb blocks. We did some bigger blocks, too. We experimented with dry bagging and doing a a straight up custom mix of the substrate. And uh I just found that I really don't like the straw that much. I don't think it's a a good substrate compared to using oak. Um cuz off of our 7 lb box, I mean, we do get some good-looking mushrooms. These are like a second flush. And let's see what the yield was on this second flush. So, almost a pound, but not quite. And uh on the first flush, we got like a pound and a half to 1.6 lb. And uh usually on like a block this size with like an oak recipe, we'd easily get 2 lb. So, um I don't know, worthwhile on it, which it would still work out, but being that the oak is available, then I'd rather just use that. So, and this stuff makes more of a mess in the lab. You'll have like little bits of straw flying all over the place, and that's just not preferred for me. This is going to be our master's mix for all basically a lot of our fast fruiting sub or strains all of our fast fruiting"}
{"chunk_id": "ST1um0kaDH8:001", "video_id": "ST1um0kaDH8", "title": "The Mushroom Grower - Vol II: The Substrate | Southwest Mushrooms", "start_sec": 104.16, "url": "https://www.youtube.com/watch?v=ST1um0kaDH8&t=104s", "text": "species and strains can grow on this mixture ranging from lion's mane chestnut pipini oyster mushrooms even uh rayi maki uh beach mushrooms all kinds of So yeah, these are compressed um oak hardwood sawdust pellets. So basically there's a process where the sawdust is taken and it's pressed into these pellets. So this makes it really easy to store our substrate. It's very clean, no smell. So this is what I mean by being able to grow a lot of mushrooms with the specialty mushrooms in small spaces. So the oak hardwood sawdust is kind of like the base of the substrate. In nature, this is what we'd find these mushrooms growing on. So they prefer oak or woodbased substrates. Doesn't necessarily have to be oak. The nutrition uh we add that in for the yield. We end up uh with for commercial indoor production supplements are really necessary to maintain a really high yielding crop. uh it's it can work but for indoor cultivation the nutritious nutritious supplements are needed to maintain those above one lb harvest averages per 5 lbs of substrate. So or we usually get about 2 to three lbs first flush just off of our 10 lb blocks. So that's with our supplementation. Without that we would probably be getting about half a pound"}
{"chunk_id": "ST1um0kaDH8:002", "video_id": "ST1um0kaDH8", "title": "The Mushroom Grower - Vol II: The Substrate | Southwest Mushrooms", "start_sec": 204.88, "url": "https://www.youtube.com/watch?v=ST1um0kaDH8&t=204s", "text": "per 5 lbs of substrate. So it triples our yields to utilize these supplements pellet. So this is just like a soybean hole pellets are not made up of soybeans themselves, but they're basically comprised of the soy the plant uh the waste product from the plant that's not used in the soy soybean. Um so this is great uh use in mushroom production as it it provides a lot of great nitrogen content for the mushrooms to feast on and produce fullbodied mushrooms that everybody will love. The mixing process usually takes us about 30 to 40 minutes. And then from there, we'll start bagging our substrate and uh folding bags. And then from there, they everything gets loaded into our sterilizer for sterilization. That takes about a day. Then after that, we'll come back and inoculate once the uh substrates cooled down. I like to hydrate my oak hardwood before I add in my supplements or my soybean holes just because the wood pellets, they usually take a little bit longer to break up and they're or they're a little bit tougher to break up. They take a little bit longer to hydrate. So, we let this mixer do its thing. And I'm going to be looking for a consistency where I can grab a handful of my substrate and squeeze it as hard"}
{"chunk_id": "ST1um0kaDH8:003", "video_id": "ST1um0kaDH8", "title": "The Mushroom Grower - Vol II: The Substrate | Southwest Mushrooms", "start_sec": 295.12, "url": "https://www.youtube.com/watch?v=ST1um0kaDH8&t=295s", "text": "as I can and really not even a drop should fall out. I want it at field capacity. We don't want our substrate too wet. We want our substrate about 50 to 60% hydrated. So that way we can uh let our mcelium just grow through it without any issues. Just hard as you can. We don't really see a drop. it doesn't leave a stream of water, which is you you don't want that. Your mcelium is not going to be able to tear through your substrate properly and it's going to slow down colonization or and I could squeeze it very hard and uh not any water comes out, but it still takes its shape. It's thoroughly hydrated, so it's perfect. that's field capacity. And that's perfect for mushroom cultivation. A lot of people get the mistake of thinking the substrate just needs more water than it really does. And better be be on the dry side than on the too wet side, but this is perfect. I just do three of these uh these scoops right here, which will bring you to about a 10 lb bag. And then from there, just shake it to evenly settle the substrate. And also just shake off any debris that might be here at the top of the And I kind of just The bag kind of comes with these creases. You get like three of them on each side right here."}
{"chunk_id": "ST1um0kaDH8:004", "video_id": "ST1um0kaDH8", "title": "The Mushroom Grower - Vol II: The Substrate | Southwest Mushrooms", "start_sec": 390.56, "url": "https://www.youtube.com/watch?v=ST1um0kaDH8&t=390s", "text": "So I'll just kind of just poke the bag in and follow the creases on down. Make sure the air is kind of evacuated from the bag, >> which will make it easier to get into the sterilizers. Then I'll just bring the flap and just fold it right underneath the bag, creating a nice little block uh micological grow bag or mushroom growing bag. So you can use these bags mainly for these are the 5T filter patch bags. So I use these for my substrate production blocks. For spawn I make sure it has a 0 2 micron. So yeah, these are the.5 micron. This filter patch is a.5 micron filter patch, meaning it can filter out air and everything down to 0.5 microns. So really not many contaminants can get through with supplements. Then the filter patch bag is necessary because you need to sterilize all the contents in the bag and then opening it opening it up in a laboratory setting or in front of a flow hood just because this is a this is a highly nutritious substrate. So it's very easy that it can contaminate if sterile sterile technique and precaution isn't cons. >> All right. So we have finished making up our substrate. Now it's time to sterilize everything. So, we'll wheel our sterilizers out and start loading up"}
{"chunk_id": "ST1um0kaDH8:005", "video_id": "ST1um0kaDH8", "title": "The Mushroom Grower - Vol II: The Substrate | Southwest Mushrooms", "start_sec": 480.48, "url": "https://www.youtube.com/watch?v=ST1um0kaDH8&t=480s", "text": "our loading these up with our blocks. So, yeah, I have these things on wheels and it makes it really easy to move them around. So, yeah, we have three of these uh atmospheric steam sterilizers. So, when we're running all of them at the same time, we can sterilize about 18 16-800 lb of raw substrate at once. We'll just load the substrate in here. and it's hooked up to a PID controller. So, this will monitor our temperature as well as the time. So, this will cook for depending on the recipe 12 to 14 hours. Uh after which this will automatically shut off the the heating element and it'll start cool down. I'll let it cool for about 2 days. Then that at that point, we can load it uh unload it into our laboratory, allow it to cool further, then inoculate it with a fresh mushroom mycelium. We'll cook at around 206 to 210° for 12 to 14 hours. That way, we get effective sterilization and we don't experience any contamination. We're also cooking a lot a lot bigger uh a lot more substrate at once. It's going to take a little bit longer to reach those core temperatures we're looking for. For these ones, we're going to want it to be around 207 to 210 degrees for basically majority of the sterilization time. It usually takes"}
{"chunk_id": "ST1um0kaDH8:006", "video_id": "ST1um0kaDH8", "title": "The Mushroom Grower - Vol II: The Substrate | Southwest Mushrooms", "start_sec": 563.68, "url": "https://www.youtube.com/watch?v=ST1um0kaDH8&t=563s", "text": "about about 3 to 4 hours to get up to core temp and then we'll just hold it there for about 10 hours. Watching the all- Americans on top of the high-owered gas burners and trying to play with the flame. So, this this is really nice being able to just set it, forget it, walk away, come back tomorrow, and the everything will be done. you can reach temperatures that you can't get to normally at atmospheric levels. So in this sterilizer, we can get to temperatures around 250 to 270° during the sterilization process. And without the pressure, we're usually at around 212°. So this will sterilize spawn in a matter of 4 hours compared to 20 hours. So, it's 1/5if of the sterilization time, and it's just much more efficient. You can, it's kind of like an insurance policy. So, they've been sterilized at a high rate of pressure or higher than normal to uh basically kill off any kind of spores or microorganisms that could most likely survive uh 212° temperatures. So this way we're able to super sterilize our spawn and that's super important for this part of the process being that spawn's going to, you know, be a big part of the the cultivation process as far as inoculating multiple times its weight"}
{"chunk_id": "ST1um0kaDH8:007", "video_id": "ST1um0kaDH8", "title": "The Mushroom Grower - Vol II: The Substrate | Southwest Mushrooms", "start_sec": 648.08, "url": "https://www.youtube.com/watch?v=ST1um0kaDH8&t=648s", "text": "and substrate and producing mushroom. >> [music] >> All right. So, we're uh going to inoculate all the blocks that we just unloaded from the sterilizers. Uh we just have a variety of different strains that we'll be inoculating with. Today, I'll be doing uh inoculation with this uh bag of spawn that I actually inoculated with the liquid culture on the last video. This is the blue green oyster. So, I'm just showing uh how simple it is to grow uh mushroom spawn. So yeah, not long ago, uh just a couple weeks ago, this was just a bag of sterilized grain. So this can just be used to inoculate now, uh up to 20 of the 10 to 12 lb production blocks. Or I could break this up and I use it to inoculate more bags of grain spawn by doing grain to grain transfers. Um so a lot of different ways to utilize the liquid cultures and spawn and expand it and grow a lot of mushrooms. So one big piece like this would just be effective just as effective as one of these smaller ones. So when you break this one up, it just becomes a bunch more inoculation or a lot more inoculation points than you would have had previously. So this aids in the speeding up the colonization time and getting a more thorough thoroughly colonized sub."}
{"chunk_id": "ST1um0kaDH8:008", "video_id": "ST1um0kaDH8", "title": "The Mushroom Grower - Vol II: The Substrate | Southwest Mushrooms", "start_sec": 732.4, "url": "https://www.youtube.com/watch?v=ST1um0kaDH8&t=732s", "text": "Mike is um inoculating these bags with this um inoculated grain. And uh is all we're doing is breaking up the grain. You get big clumps in there. So, we're just breaking up that grain on the top here. And then we'll go ahead and break up all the substrate. And we're basically just trying to evenly distribute all this grain into this block. And in about 2 weeks, you'll have a fully colonized substrate block ready to go into the grow room and grow some mushroom. Each of these bags will be used to inoculate 10 more blocks. So, if I were to go ahead and fruit these now since they've been inoculated with grain spawn, I'd probably get about a three lb first flush, but I guess you got to weigh the pros and cons of uh using sawdust spawn as opposed to grain spawn because, you know, I could get 3 lbs on the first flush out of this one block, but then again, I could also take it and turn it into 10 blocks and get 2 and 12 lbs on the first flush of those bags. >> These blue oyster, these are This is blue oyster. takes about 2 weeks to fully colonize. It'll turn into these blocks here and then they'll be ready to go into the grow rooms. Hallelujah. [music] Heat up >> here. Heat. [music] Heat."}
{"chunk_id": "ST1um0kaDH8:009", "video_id": "ST1um0kaDH8", "title": "The Mushroom Grower - Vol II: The Substrate | Southwest Mushrooms", "start_sec": 923.84, "url": "https://www.youtube.com/watch?v=ST1um0kaDH8&t=923s", "text": "Heat. Heat. [music] Heat. [music] [music] Heat. >> Heat. [music] >> Heat. Heat. Heat >> up here. Oh."}
{"chunk_id": "S_43X_BVvNw:000", "video_id": "S_43X_BVvNw", "title": "PeddlerCon 2021: Growing Mushrooms & Mycology Insights | Southwest Mushrooms", "start_sec": 7.52, "url": "https://www.youtube.com/watch?v=S_43X_BVvNw&t=7s", "text": "it's a lions made mushroom it's a instead of having a stem and a cap it has these little icicle-like elongations it's good for uh it's a medicinal mushroom too it's good for memory cognitive function overall brain health but when you saute it and cook it it brings out a wonderful flavor you can cook it in like a garlic butter to make it taste like lobster or crab with the same texture the coloring's natural so these mushrooms come from different parts of the world so these pink ones come from the tropical regions in asia and i believe the pink coloring is basically like a survival mechanism brought out by the mushrooms from the ground no they could grow right off trees right off the sides of trees wood loving mushrooms [Music] and then we have lion's mane golden oyster blue oyster pink oyster and we have some reishi right here where are the good ones at oh yeah somewhere or out there i heard the lion's mane are really good for you super good good for cognitive function memory focus it can even like help with neurogenesis like regenerating old neurons in the brain these are really cool i want to try these guys what would you compare these two i've never seen them really unique it's i would compare it to"}
{"chunk_id": "S_43X_BVvNw:001", "video_id": "S_43X_BVvNw", "title": "PeddlerCon 2021: Growing Mushrooms & Mycology Insights | Southwest Mushrooms", "start_sec": 97.44, "url": "https://www.youtube.com/watch?v=S_43X_BVvNw&t=97s", "text": "like the mako it's a foliota species unlike the nameko it doesn't have the gelatinous like substance on the cap but it also it has a wonderful flavor like when sauteed it brings out like a nice earthy flavor with uh somewhat of a mild peppery afternoon so it pairs well with a lot of grass thank you guys have a great one hey how's it going nice pretty cool man thank you and where's the farm four miles west of downtown right next to shamrock foods next to shamrock food yeah so indoors two warehouses that are utilized to cultivate the mushrooms they grow on like that yep exactly that's awesome man thank you thank you appreciate it right now we have eight different varieties so throughout the year i grow about 30 different kinds of mushrooms right now i have eight here we have golden and oaky we have some italian oyster mushrooms which are really good and then we have these wonderful chestnut mushrooms here's the lion's mane mushroom it's a unique teeth-like fungus so it creates a unique texture when cooked then we have golden oyster mushrooms blue oyster and pink oyster as well as some reishi mushrooms the gold oyster have a flavor that's kind of nutty similar to cashews and it goes really"}
{"chunk_id": "S_43X_BVvNw:002", "video_id": "S_43X_BVvNw", "title": "PeddlerCon 2021: Growing Mushrooms & Mycology Insights | Southwest Mushrooms", "start_sec": 174.96, "url": "https://www.youtube.com/watch?v=S_43X_BVvNw&t=174s", "text": "well in like stir fries rice dishes soups and stuff like that the blue oyster is real mild has a savory flavor and it kind of just goes with anything that calls for mushrooms same with the pink how about youtube yeah i do southwest mushrooms dude a picture flash up in my head of your youtube video where you're standing with uh a grow bag okay because of your you too man thank you hey man you got a fan you got a subscriber hi ready to get it over with yeah man fear of attraction we got another attractive young man up here from an amazing company by the name of self wet mushroom he's the one with one of the best thank you thank you yeah my name is michael crow and uh i'm the owner and founder of southwest mushrooms we're a local mushroom farm based in phoenix four miles west of downtown and we grow a wide array of gourmet and medicinal mushrooms throughout the year we grow about 35 different varieties throughout the year depending on what season we're in whether it's hot or cold and basically i started the business about four years ago because there was really no uh mushrooms that i could find in the area or no mushroom farms that i could even go work for and i started growing mushrooms when i"}
{"chunk_id": "S_43X_BVvNw:003", "video_id": "S_43X_BVvNw", "title": "PeddlerCon 2021: Growing Mushrooms & Mycology Insights | Southwest Mushrooms", "start_sec": 304.72, "url": "https://www.youtube.com/watch?v=S_43X_BVvNw&t=304s", "text": "was around 16 really got into the research at 15 and it's been just a lifelong passion of mine half my life so far and uh yeah it's just been really unique crafting this business growing these mushrooms and providing them to the local community getting them out to the farmers markets and any chef that wants to get creative with the mushrooms that that are grown by me my team hey listen like i gotta ask so listen i i just found out about this these mushrooms thing because this is the world that i watched about mushrooms i found out how amazing they are in all the crazy names uh pork mushrooms absolutely give me the one your favorite mushroom name um parisian marinasius yeah lion's name why is men's clothes yeah i know right a lot of the mushrooms have like a latin uh scientific name uh that usually people have trouble pronouncing like reishi's known as like ganoderma lucidum of mushrooms yeah i don't i don't get all of that again ganoderma lucidum it's a reishi mushroom it's a mushroom of immortality it's been used by eastern medicine for over 4 000 years and it helps with the treatment of like cancer tumors helps boost the immune function and cleans the body from a lot of pollutants that we take in just living"}
{"chunk_id": "S_43X_BVvNw:004", "video_id": "S_43X_BVvNw", "title": "PeddlerCon 2021: Growing Mushrooms & Mycology Insights | Southwest Mushrooms", "start_sec": 395.52, "url": "https://www.youtube.com/watch?v=S_43X_BVvNw&t=395s", "text": "in this world that is you know filled with pollutants absolutely i have a good friend that had actually some tumors in his intestines and he was on a mesh mushroom treatment cleared all of them out 15 so i'm going to be stopping over there okay southwest muscle guy appreciate you as a not only just as a smart genius man yourself but also the business vote but also doing something kind for the community appreciate it [Applause] dang i got like every time i look up there's like a couple cameras pointed at me and then i looked up the other direction there's another one pointed at me okay what'd you think it was sick it's fun thank you guys for coming dude of course glad to be people glad we could be here help you out i mean i can imagine if you're here by yourself either you would have been stuck here the whole time or it would have been empty and even even then with like the three the three of us people are coming and we can like you're talking to someone you're talking to somebody yeah yeah it's it was it was well next year we'll have business cards we'll have i think even a better presentation if we have some lights that can this presentation wasn't planned i know what this girl said it's all winged"}
{"chunk_id": "S_43X_BVvNw:005", "video_id": "S_43X_BVvNw", "title": "PeddlerCon 2021: Growing Mushrooms & Mycology Insights | Southwest Mushrooms", "start_sec": 489.52, "url": "https://www.youtube.com/watch?v=S_43X_BVvNw&t=489s", "text": "it's all winged wrap up keep killing it yeah let's just get out of here yeah all right get these uh first trip boxes out of thank here"}
{"chunk_id": "SmzNdVxpO5o:000", "video_id": "SmzNdVxpO5o", "title": "Straw vs Oak for Mushroom Substrate | Southwest Mushrooms", "start_sec": 0.16, "url": "https://www.youtube.com/watch?v=SmzNdVxpO5o&t=0s", "text": "so this is uh we did a bunch of blocks with a different recipe to see what the yields were kind of as an experiment so we tried uh straw and soybean holes 50 50 instead of oak mix with our oysters and we did like some seven pound blocks and some eight pound blocks we did some bigger blocks too we experimented with dry bagging and doing a straight up custom mix of the substrate and i just found that i really don't like the straw that much i don't think it's a good substrate compared to using oak um because off of our seven pound blocks i mean we do get some good looking mushrooms these are like a second flush and let's see what the yield was on this second flush so almost a pound but not quite and uh on the first flush we got like a pound and a half to 1.6 pounds and uh usually on like a block this size with like an oak recipe we'd easily get two pounds so um i don't know i think straw is great for if you don't have like a good setup for sterile inoculations and you want to do like an outdoor spawning you can pasteurize the straw and just mix your spawn in and bag right outside but for if you have the equipment to process the right substrate i mean might as well do it but i just don't like it maybe i need"}
{"chunk_id": "SmzNdVxpO5o:001", "video_id": "SmzNdVxpO5o", "title": "Straw vs Oak for Mushroom Substrate | Southwest Mushrooms", "start_sec": 85.12, "url": "https://www.youtube.com/watch?v=SmzNdVxpO5o&t=85s", "text": "to experiment more i do have some more blocks and incubation that are going to be going into the grow room and we just loaded a bunch yesterday off of a bigger size so we'll see we're going to look at each strain grown on straw we did piopino chestnut oyster enoki just to see a new oyster too yeah we got a couple new oysters i have a florida oyster and california but just to see i think straw would be a great choice if there were ever like a sawdust shortage and you couldn't get any then that's another reason why i tested it out too just to see if we could still produce something good and worthwhile on it which it would still work out but being that the oak is available then i'd rather just use that so and this stuff makes more of a mess in the lab you'll have like little bits of straw flying all over the place and that's just not preferred for me so yeah this is a florida oyster this is just a newer oyster that i'm experimenting with and this is a grown on oak and this is actually the second flush the first flush produced three pounds that's and the second flush looks pretty hefty so we'll see we'll see what's going on that's what the second flush typically should look like it should look super good"}
{"chunk_id": "SmzNdVxpO5o:002", "video_id": "SmzNdVxpO5o", "title": "Straw vs Oak for Mushroom Substrate | Southwest Mushrooms", "start_sec": 168.16, "url": "https://www.youtube.com/watch?v=SmzNdVxpO5o&t=168s", "text": "yeah it looks like the second flush produced almost two pounds just about five pounds of mushrooms off of a ten pound oak soy block so compared to i don't know we'll see we'll do some more math and see what works out i like the florida oyster dude it looks this is a nice little it's like they go downward it's almost like a piopino uh shape huh it's just a cool yeah man i know what you mean because the because the elms come up like a bowl yeah these stay down like uh just nice little tree-like shelf clusters of oyster mushrooms and it's not like unnecessarily a blue or a white it's just like an in-between it's cool mushroom this is going to a local restaurant uh by the name of trotto it's a restaurant owned by uh chef chris bianco he's a pretty popular chef out here and he has some really good food so really cool to be able to get them their mushrooms so yeah usually the distributor will just pick up but since it's such a small small order of only like 35 pounds i just offered to take it to them so that way i don't have to wait for them all day right now we're going to peddler sons they're a really big local arizona based distribution company they work with a lot of restaurants and resorts"}
{"chunk_id": "SmzNdVxpO5o:003", "video_id": "SmzNdVxpO5o", "title": "Straw vs Oak for Mushroom Substrate | Southwest Mushrooms", "start_sec": 251.52, "url": "https://www.youtube.com/watch?v=SmzNdVxpO5o&t=251s", "text": "and even some grocery stores that we supply mushrooms to uh aj's fine foods so we uh during coved we kind of slowed down with the distributors and they they lost a lot of uh a lot of their workforce and a lot of restaurants kind of were stuttered we transitioned to just doing like online and farmers markets we still sold to distributors a little bit but really nothing much now that it seems like things are picking up we just got done with like a big expo where we're with peddlers they just got approved to supply a bunch of new resorts throughout the area and one of the things they want to do is get mushrooms back into the program so we're in the process of just launching the mushrooms back into the distribution before kovid we were doing like 500 pounds a week with this client alone so they would send a a cold truck to the warehouse and we would just load up their truck full of mushrooms so we're just getting back to to kind of like doing stuff like that and then we're going to a restaurant too i figured uh yeah just be easy to deliver both both deliveries since i'm out and about yeah most distributors just come and pick up from your spot they don't send like a truck or a van and just load the"}
{"chunk_id": "SmzNdVxpO5o:004", "video_id": "SmzNdVxpO5o", "title": "Straw vs Oak for Mushroom Substrate | Southwest Mushrooms", "start_sec": 339.36, "url": "https://www.youtube.com/watch?v=SmzNdVxpO5o&t=339s", "text": "mushrooms up and take off so it's pretty pretty easy one of the things working with distributors is you know you don't get paid right away so you send them the mushrooms and then usually in two to four weeks you get like a check in the mail that's one of the things that i don't think people will realize it could be a it's a different kind of process working with distributors so i mean that's something you got to take into account before you decide to promise them you can you know fulfill all their orders and keep up with their needs farmers markets are great to start because you know everybody's paying up front and yeah it works out real well but yeah my goal is just to kind of get mushrooms to everybody hey how's it going a bunch of mixed cases for you guys okay yeah yeah it's going thank you guys that's it okay appreciate it yep have a good one all right that's it for this place we'll head over to chado all right i'm just gonna go over here i have uh two more cases in my uh car oh sweet thanks for delivering oh no problem man all right so that's uh it's just a simple little run for the day um got to see one of the chefs got to drop off some mushrooms at the peddler's distribution so"}
{"chunk_id": "SmzNdVxpO5o:005", "video_id": "SmzNdVxpO5o", "title": "Straw vs Oak for Mushroom Substrate | Southwest Mushrooms", "start_sec": 431.12, "url": "https://www.youtube.com/watch?v=SmzNdVxpO5o&t=431s", "text": "all in all just a nice nice day really good day back to the warehouse to go finish up harvesting and just get everything ready for this weekend where we're going to hit some farmers markets and yeah got a big inoculation coming up so thanks perfect"}
{"chunk_id": "TRH72KNFHGU:000", "video_id": "TRH72KNFHGU", "title": "DIY Mycology: Resourceful Tips for Liquid Culture & Lab Work | Southwest Mushrooms", "start_sec": 0.32, "url": "https://www.youtube.com/watch?v=TRH72KNFHGU&t=0s", "text": "like uh the honey 1 tbspoon of Honey to 500 M of water and then pressure sterilized in a little pressure cooker for 20 minutes and then take a liquid culture and uh after the flame uh after you flame sterilize the tip and needle inject it right into your injection Port you only need a drop and then from there you can grow out more of your own liquid culture with that liquid culture you can use it to inoculate your own grain based substrates and make your own spawn so that's what I'd recommend for a home cultivator can also buy prepoured Petri dishes from other people or other Growers and uh just do the transfer yourself if you can't get access to this parap film I've seen other people online will use like a Saran Wrap um I have never had to use that but that's just an idea if you if you're ever in that situation everybody loves shitake mushrooms it's definitely one that everybody's familiar with so oh"}
{"chunk_id": "TUI4dQ_GI3Y:000", "video_id": "TUI4dQ_GI3Y", "title": "You Can Grow All These Mushrooms | Southwest Mushrooms", "start_sec": 1.96, "url": "https://www.youtube.com/watch?v=TUI4dQ_GI3Y&t=1s", "text": "[music] So this is comb tooth otherwise uh scientifically known as herissium corloidis and it's another tooththed fungus same as the lion's mane. It's in this nice family of teeth fungi. With this mushroom we see they uh form these nice you know branching fungi structures with these teeth-like elongations dangling at the end. uh sometimes looking like the uh end of a comb, hence the name comb tooth. Compared to lion's mane, which has more of a mild flavor, this one has more of a pronounced earthiness to it. Uh along with a very similar texture uh that you'd find with lion's mane, as the mushroom matures, uh we'll notice this pink hue begin to turn into a nice white color. And at that point, we can start harvesting it. So, it'll get much bigger than this. We'll still be looking at around 3 or 4 days before we harvest it. But real wonderful mushroom. Most likely contains a lot of the same medicinal compounds that you'd find with lion's mane such as the horicones and nerve growth factor uh compounds. Basically a great mushroom to use in place as lion's mane or some people like the flavor that you might get out of this one compared to some of the other herissiums. I currently just like using the mushroom in like mix"}
{"chunk_id": "TUI4dQ_GI3Y:001", "video_id": "TUI4dQ_GI3Y", "title": "You Can Grow All These Mushrooms | Southwest Mushrooms", "start_sec": 78.08, "url": "https://www.youtube.com/watch?v=TUI4dQ_GI3Y&t=78s", "text": "cases and stuff like that. It's a nice mushroom to just add another depth of layer to a box that uh anybody's getting or anybody that's interested in lion's mane like mushrooms. It's a nice mushroom to have for just diversity and more flavor. This is the chestnut mushroom or folio adiposa. These mushrooms are still in their infancy. They'll be ready to harvest probably within the next day or so. But this is a really popular strain. It's a relative of another mushroom called the foliota nomeco which is a a really cool mushroom as well. This mushroom is known to have these nice little toughs of mycelium and little freckled mycelium uh that will grow uh on top of the cap and it's just a sign of a healthy mushroom in a nice environment. Uh I love the fact that it produces these wonderful clusters that you get of many mushrooms. It's a great mushroom, great flavor, has a nice earthy tone with a great meaty texture, and some people even report um after notes of mild pepper-like flavor. So, here we have the lion's mane mushroom, otherwise known as herissium arinius. And this is a really popular mushroom. It has these wonderful teeth-like elongations that kind of attributes to its wonderful texture as well as mild"}
{"chunk_id": "TUI4dQ_GI3Y:002", "video_id": "TUI4dQ_GI3Y", "title": "You Can Grow All These Mushrooms | Southwest Mushrooms", "start_sec": 155.68, "url": "https://www.youtube.com/watch?v=TUI4dQ_GI3Y&t=155s", "text": "flavor. A lot of people were prepared in many different ways, but basically just a wonderful mushroom that also can all be used interchangeably as a medicinal mushroom known for the horicones and urin mushroom contains. This is our H0 strain which is uh out of all the lion's mans that we grow, this one has the longest teeth. This mushroom is still currently in its infancy and it still has a couple days before harvesting. You could harvest at this stage and actually get a little bit more shelf life and kind of a denser texture out of the mushroom overall. But the H0 will also have a nice pink-like hue as it starts to develop. As it fully matures, it'll brighten up and turn a nice white color. Once it overmatures, you'll notice that the mushroom begins to yellow. You want to basically catch it before it gets to that point. The H0 is just a pretty cool mushroom. I like having it in the in the lineup. It's not as heavy of a yielding strain as the H1 or H3. Usually averaging around two and a half to three pounds for the first flush and second and third flush will pump out these nice little heads of lion's mane. Uh usually averaging 1 to 2 lb. I like it for the showcasing ability of the mushroom with"}
{"chunk_id": "TUI4dQ_GI3Y:003", "video_id": "TUI4dQ_GI3Y", "title": "You Can Grow All These Mushrooms | Southwest Mushrooms", "start_sec": 226.88, "url": "https://www.youtube.com/watch?v=TUI4dQ_GI3Y&t=226s", "text": "the long icicle like elongations and uh just having that nice lion's mane diversity so people can kind of experience a little bit of everything that Lion's Mane has to offer. And there's so many strains out there that can be grown out and experimented with and you know you could find ones that you prefer over others. So here we have a bag of golden aninoi grain spawn. This is the flamulina tipes and this is a really cool mushroom. It's uh mainly grown in cold really cold conditions actually. It's a mushroom that actually grows through refrigeration a lot of the time seeing it grow in 40° temps or so. This bag has actually already began to fruit and we see golden noki mushrooms growing right at top the grain spawn. So, we can actually still use this to inoculate many substrate blocks, it's still fine for production. Uh, as long as the bag is maintained and sealed and cleaned before brought into the lab and used in inoculations. The golden noki that we grow tends to be a real fast aggressive fruit and also aggressive colonizer, usually taking over substrate within 3 weeks and then at that point we can uh go straight into the grow room. Lately, we've been going ahead and just making a nice little slice on the end of"}
{"chunk_id": "TUI4dQ_GI3Y:004", "video_id": "TUI4dQ_GI3Y", "title": "You Can Grow All These Mushrooms | Southwest Mushrooms", "start_sec": 295.2, "url": "https://www.youtube.com/watch?v=TUI4dQ_GI3Y&t=295s", "text": "the block like we do with our oyster mushrooms to sort of streamline more of the processes here. And uh we've noticed that the mushrooms do really well that way. We love the way that the mushrooms form and everybody seems to be happy. So, makes it much easier for us. That's currently what we're doing with this strain. Other strains might prefer different methods such as top fruiting. uh it's best to conduct many trials on each strain that you do uh obtain for cultivation and and run those trials before uh committing to uh a certain you know production method streamlined for the grow rooms and whatnot. Golden elkis are uh widely used throughout Asia for their basically the nice texture that they have and very very long elongated stems and very small caps. I think it's just one that's really fun to grow. This is ganodermaic seal otherwise known as rayi. one of the many ganoderma varieties that we grow. This is the fastest uh most aggressive ganoderma that I currently work with. Usually colonizing substrate in a matter of a week. Noticing mushroom production happens in as little as 2 to 3 weeks. You start seeing little ratio formations start to form. And not long before that, they get to a nice height where you can"}
{"chunk_id": "TUI4dQ_GI3Y:005", "video_id": "TUI4dQ_GI3Y", "title": "You Can Grow All These Mushrooms | Southwest Mushrooms", "start_sec": 363.68, "url": "https://www.youtube.com/watch?v=TUI4dQ_GI3Y&t=363s", "text": "go ahead and lower the bag down and place them into a grow room or a lowered CO2 environment. And that'll initiate this conchk formation. And it'll happen over the course of 1 to two weeks. You'll notice uh the mushrooms will form these nice disc-like formations that'll really uh give the mushroom a really unique appearance. At that point, we let them mature and then we can harvest at the right time to basically maximize the mushroom. It's been a little under 2 months and we're already looking at uh really nice growth from this mushroom. Not as lacquered as the ganodermal lucidum. Uh the Ganodermal will produce a mushroom that's real shiny. And then we also have a Ganodermma multiplium which is an Asian variety where you get an orange and yellowish tone to the mushroom and they produce these really nice antler formations compared to some of the other ratios. Uh this ratio is just really aggressive. Has a wonderful wonderful appearance once it's fully grown out. A lot of people ask me, can I eat this mushroom? What can I cook it in? How does it taste? And the answer is basically the mushroom's best used in tea extracts and medicinal brews due to the fact that the mushroom has this really tough texture. When it's dried,"}
{"chunk_id": "TUI4dQ_GI3Y:006", "video_id": "TUI4dQ_GI3Y", "title": "You Can Grow All These Mushrooms | Southwest Mushrooms", "start_sec": 441.04, "url": "https://www.youtube.com/watch?v=TUI4dQ_GI3Y&t=441s", "text": "it's almost real fibrous like uh the branch of a tree or something like that. Really hard to eat, real chewy. Um, so you would have to brew the mushroom with like a hot water or you can extract it with uh different solutions or solvents and obtain the medic medicinal goodies such as polysaccharides and some of the other compounds that you would find in these mushrooms. Shown to stimulate the immune function, anti-cancer, anti-tumor. Yeah, there's just a host of benefits that are out there in the research. So, it's a cool mushroom. Here we have agricita, otherwise known as pipino. And this is a colonized block of substrate or sawdust that's been taken over by the mushrooms mycelium, which is this white organism that you see that's basically devoured this sawdust. It's this wonderful mushroom that has a nice long stem and a nice velvety cap. It's widely used throughout like Mediterranean style cuisine such as pastas and other dishes like that. We're currently growing a lot of it here. It's a great mushroom that we use in addition to like the mixed cases that we compile. Here we have a block of colonized sawdust that's been supplemented. And at this point, we're looking at we're about 17 days into"}
{"chunk_id": "TUI4dQ_GI3Y:007", "video_id": "TUI4dQ_GI3Y", "title": "You Can Grow All These Mushrooms | Southwest Mushrooms", "start_sec": 516.64, "url": "https://www.youtube.com/watch?v=TUI4dQ_GI3Y&t=516s", "text": "colonization. With this strain, it's pretty fast. It colonizes in roughly 14 to 18 days. And by 18 days, you'll see these nice little pin sets forming inside the bag. a little uh areas where you'll see mushroom growth in certain areas. And at this point, it's ready to go in the grow room because once the pins and mushrooms begin to form, the growth happens very quickly. In a matter of 5 to 7 days at the most, the mushrooms will be ready to harvest. So, I'll just cut this bag. When I'm ready to fruit the mushroom, I'll just kind of simply cut it at the very top. And now we can see the nice mushroom little sets of mushrooms forming in the bag right there. basically place this into the grow room right as or right before this is happening because if you let the mushrooms sit too long in here, they'll continue to grow over the next course of 3 days or so and they get past the point of prime in here and the mushrooms will abort. We'll simply just cut it open like that and place it in the place it in the grow room that's at the optimum conditions. Uh usually the higher humidity and the cooler weather this mushroom prefers. Uh but typically we're able to grow it all year round. Anywhere between 65 and 75 degrees works fine."}
{"chunk_id": "TUI4dQ_GI3Y:008", "video_id": "TUI4dQ_GI3Y", "title": "You Can Grow All These Mushrooms | Southwest Mushrooms", "start_sec": 586.56, "url": "https://www.youtube.com/watch?v=TUI4dQ_GI3Y&t=586s", "text": "Really like having that 90% plus humidity with strains like this and all the other real exotic ones we like to grow here. We're looking at a black pearl king trumpet substrate block and it's going through its colonization process right now. It's actually about 7 days into colonization or incubation and the mcelium is just weaving its way through the sawdust. This mushroom loves the cooler weather and it likes heightened oxygen levels. basically the same environment that we grow all of our mushrooms in. It's kind of like the best of both worlds as opposed to like the king classic king trumpet and oyster mushroom. This is said to be the hybrid of plurus ostriatus and plurus syringe which is the oyster mushroom and king trumpet. King trumpets tend to be a little bit more um tougher or chewier. This mushroom is a little bit more tender. It's real um real savory. I have a lot of chefs that actually like to use this and kind of get the best of both worlds. You can use it as a king trumpet or you can use it as an oyster. In another week or two, this mushroom block will be fully colonized and ready to enter the grow room to begin the mushroom production process. So, at this point, we'll just go back to incubation"}
{"chunk_id": "TUI4dQ_GI3Y:009", "video_id": "TUI4dQ_GI3Y", "title": "You Can Grow All These Mushrooms | Southwest Mushrooms", "start_sec": 651.2, "url": "https://www.youtube.com/watch?v=TUI4dQ_GI3Y&t=651s", "text": "and and let it await that time."}
{"chunk_id": "W86NQf2ir7A:000", "video_id": "W86NQf2ir7A", "title": "A Mushroom Farm Laboratory | Southwest Mushrooms", "start_sec": 3.6, "url": "https://www.youtube.com/watch?v=W86NQf2ir7A&t=3s", "text": "all right so today i'm uh going to be doing a few or some inoculations with uh some of the liquid cultures so this is just a liquid culture that i prepared yesterday and it consists of light malt dextrose and 500 milliliters of water and we're gonna just take simple transfers or just slight tissue transfers and place them into these jars and allow them to to grow out and use that for spawn production here at our at our farm all right so yeah i just have a stack of peachy plates so this is just uh everyone is its own own strain or species that i want to kind of propagate and grow out throughout the liquid culture so yeah we have like an he zero and which is a lion's mane that'll stand for hericium erenasius and we have actually four lions main strains that we're going to grow throughout today so we'll see what that looks like so just take the plate throw some alcohol on it make sure that it's nice and clean then i'll simply remove the peripheral just put it right in front of a hepa filter i'm just going to heat up a scalpel really quick to kill off any kind of bacteria or anything that we don't want making its way into our liquid culture it would just be a nightmare to you know ruin that so"}
{"chunk_id": "W86NQf2ir7A:001", "video_id": "W86NQf2ir7A", "title": "A Mushroom Farm Laboratory | Southwest Mushrooms", "start_sec": 103.6, "url": "https://www.youtube.com/watch?v=W86NQf2ir7A&t=103s", "text": "also what i want to do is kind of loosen up the lid i'll just cover that plate back up and put it in the stack just make sure we label it so we know what strain it is and kind of just prepping myself up removing the moving the lid uh the ring at least before i uh start using my scalpel that way i don't make a mistake or drop anything and then yeah when i uh remove the lid of the plate or put it back on i really try to keep my fingers right around the top edge of the blade and just basically minimize the chance of my fingers getting any kind of contamination uh on the agar as i uh move it on and off uh on and off the plate so yeah the lab at this point is basically 10 foot of hepa filtration so it's just a few hepa filters that are built into these cabinets then there's a housing atop each of the cabinets that has a blower attached that basically pulls air in and pushes it through the help of a hepa at a rate that basically make sure that air coming out of the filter is sterile and free of any kind of airborne particulates or any contaminants and it also basically pushes any kind of dust that could land on your work or in your area of work basically ensuring a sterile work area so that's utilized in this lab and then"}
{"chunk_id": "W86NQf2ir7A:002", "video_id": "W86NQf2ir7A", "title": "A Mushroom Farm Laboratory | Southwest Mushrooms", "start_sec": 247.84, "url": "https://www.youtube.com/watch?v=W86NQf2ir7A&t=247s", "text": "we also have air coming in from outside of the lab to create more of a positive pressure in here so that keeps any dust from from coming into the room or any kind of contaminants that we don't want as well as it really uh helps keep the temperature in here where i want it to be because i noticed without you know air circulating in from outside of the laboratory we'd have the lab heat up to well above 100 degrees so that would add on to cool down times and basically delay the process of getting in here to to get work done so that was uh basically one of the reasons why i went for having both sides or two flow heads bringing in air from outside because it does get pretty hot in here when uh we unload our substrate we usually have about two thousand pounds of substrate cooling in here at a time so anything to do with making your own cultures or growing out grain spawn or to the production of your mycelium and culture form is the most important part of your mushroom growing journey or part of the process just because this is going to be the future of of your growing um as far as what kind of production you can do this is going to be the life of uh whatever you're doing whether you're producing for food or"}
{"chunk_id": "W86NQf2ir7A:003", "video_id": "W86NQf2ir7A", "title": "A Mushroom Farm Laboratory | Southwest Mushrooms", "start_sec": 336.72, "url": "https://www.youtube.com/watch?v=W86NQf2ir7A&t=336s", "text": "for medicine or for your you know your own production uh for for clients this is going to be the the life of your business uh or whatever you know life of you grow so it's super important to basically ensure that you don't really try to cut any corners and uh but for the most part it's really simple and really easy to understand just do some research and experiment really for the most part and it'd be good to go but yeah it is the most important part of the process each of these jars is 500 milliliters so we'll turn this into 500 milliliters of my ciliated liquid culture and with that i mean we can inoculate one pound of grain spawn per milliliter so with that that's 50 pounds of grains or 500 pounds of grain spawn and then that can actually be turned uh into another inoculation of ten times its uh original inoculant so we're looking at five thousand pounds of grain spawn from just one jar that five thousand pounds can be used to inoculate tons of sawdust substrate so it's just super important to get this right because it's gonna eventually be used to grow over a hundred thousand pounds of mushrooms so you get bacteria that blooms in the matter of hours compared to the the rate that the mycelium grows out at"}
{"chunk_id": "W86NQf2ir7A:004", "video_id": "W86NQf2ir7A", "title": "A Mushroom Farm Laboratory | Southwest Mushrooms", "start_sec": 433.44, "url": "https://www.youtube.com/watch?v=W86NQf2ir7A&t=433s", "text": "so it's very important to make sure that if you're like listening to some music uh you're not like singing in the you know during the course of your transfers because you know i mean i've even read where a researcher was doing some singing while they were working in front of their plates and they were getting a lot of contamination uh and once they kind of noticed that they stopped and the contamination went away it's really important to just know when when the right time to to talk or breathe and if you don't understand like any of that just wear a mask until you kind of get the hang of it so when i make up my liquid culture i don't do any kind of boiling of the water or anything so i just add room temperature water to the jar then i measure out the right amount of nutrient it once it's sterilized there is a little bit of color change to the solution and you do see a little bit of sediment floating around so it's just from the additives that have been added to the water which is in this case just like a light malt dextrose in other cases people use like a honey or corn syrup all kinds of stuff can be used to make it you can do like a grain water liquid some people use like coconut water um all kinds of stuff so"}
{"chunk_id": "W86NQf2ir7A:005", "video_id": "W86NQf2ir7A", "title": "A Mushroom Farm Laboratory | Southwest Mushrooms", "start_sec": 522.56, "url": "https://www.youtube.com/watch?v=W86NQf2ir7A&t=522s", "text": "that's nothing to be really worried about these were just removed from the sterilizers once the mycelium runs through it that sediment will actually disappear and we're basically just trying to back up the whole uh the whole library this is basically the majority of the strains we grow not all of them but we're just turning it all into a liquid culture reserve to just have on hand as well because sometimes it's really nice just having that liquid culture available yeah i just put some extra gloves on because i had a hole at the tip of my glove so instead of taking off the glove and putting on new ones um whenever i take the gloves off my hands are usually kind of sweaty so it gets really hard to put on gloves so i guess a tip is i just put on gloves on top of those gloves and they just slide right on and then that way i don't have to break a pair of gloves trying to try to put it on my hands so that's really it you know these aren't the ideal gloves that i even like to use these are like the vinyl exam gloves so they tend to crack and break easily so when you're kind of working through your jars or your plates or anything i've noticed that like especially at the fingernail fingernail"}
{"chunk_id": "W86NQf2ir7A:006", "video_id": "W86NQf2ir7A", "title": "A Mushroom Farm Laboratory | Southwest Mushrooms", "start_sec": 606.96, "url": "https://www.youtube.com/watch?v=W86NQf2ir7A&t=606s", "text": "area they rip so but you know with what's going on every you know currently with the state of events i'll take uh whatever glove i can get and you know that way i'm wearing gloves too because i'm constantly you know dousing my hands with this alcohol or isopropyl to you know sanitize them or you know disinfect them between uh transfers or movements and that happens repeatedly throughout the day so without gloves i've tried it before you end up with a severely cracked hands uh you know and they'll start bleeding and stuff like that so yeah gloves do come in handy for for doing this kind of stuff and i just have some pre-sterilized bags of spawn so we'll just be taking some petri plates and using that to create a bag of spawn that will be called the g1 or generation one bag and then that will be used to produce ten more generation two bags and then from there we can move those into production bags and move to fruiting so i'll just heat our scalpel up again we have our petri dish uh waiting to be transferred then we have a bag of sterilized grain in this case i believe this is our sorghum yep this is a sorghum grain just prop that bag open just like that so usually you'll use a petri plate or i"}
{"chunk_id": "W86NQf2ir7A:007", "video_id": "W86NQf2ir7A", "title": "A Mushroom Farm Laboratory | Southwest Mushrooms", "start_sec": 776.64, "url": "https://www.youtube.com/watch?v=W86NQf2ir7A&t=776s", "text": "will and i use it to inoculate two bags or 12 pounds of spawn but in this case i'm just using it to make one bag it'll speed up the colonization times and just make it quicker and i don't really need two bags right now so i just again seal it until it's properly sealed in this case this spawn bag is a mix or this one is just straight soft red winter wheat then we're growing out reishi mushrooms or reishi mushroom mycelium on this uh grain one of the things i do with the bags is uh break the agar wedge up through the bag as you mix it that kind of creates more inoculation points for the mycelium to run through your grain spawn so we have the spawn inoculated and we have six bags here this will turn into 60 more bags of grain spawn here in about two weeks we'll start that and from there we can uh just move it to the next part of the life cycle or the prop process you"}
{"chunk_id": "WFLZ8PO4pao:000", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 1.96, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=1s", "text": "[music] full set of rayi mushrooms. That is just amazing. Yeah. A ratio typically goes for for about 4 months. 100 day 120 or so is when we harvest shiakei about 2 months, 8 weeks. Oyster, I can do those in 3 weeks, sometimes less. If it's a pink oyster, usually you'll see fruits in as little as 10 days from the day of inoculation. So, you can kind of play with what strain works best for your time and your schedule. >> Right now, we're harvesting shiakei. We loaded about count them now would be kind of crazy, but we probably loaded about close to 50 to 60 blocks of shiakei in the grow rooms um late last week or early this week and then now we um have a massive harvest. We haven't harvest this many shiakei in one day in a very long time. We're probably going to end up with over 100 pounds of shiakei easy. Yeah, this specific strain takes from front to back over 3 months to grow. So, you know, if the yields look anything less than this, we're usually disappointed cuz it's such block comes out. Obviously, caps facing up right way. Um, take it off the rack. There's usually a good amount of mushrooms here. Not as much on the top because it sits on the rack on this side. So, you usually want to clear off"}
{"chunk_id": "WFLZ8PO4pao:001", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 99.68, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=99s", "text": "the top. The little force that keeps you from like, you know, seeing any of the stems. And if I were to try and trim from here, as you could see, like it's really hard not to cut through caps without hitting the stems or cut through stems without hitting the cap. So if you turn it upside down, give yourself a huge leg up in that you could see the stems. Caps never get in the way. If you see a few in a row, like right here, if you see a few in a row, you could just line them up. There's like five or six little shiakei mushrooms right there. And this just keeps the caps in shape, you know, like no one really necessarily enjoys a broken. >> It's the most labor intensive mushroom to harvest, but >> yeah, it's still fun, >> but it's really rewarding. >> It's rewarding. >> Yeah, you get these nice nice mushrooms. Super long shelf life. It's one of the longest lasting mushrooms that we grow. Usually 2 to 3 weeks in a fridge. >> Yeah. >> So, it's uh in a way Yeah, it's great. I love it. >> It pays off in every way. >> Takes the longest to grow, but it lasts the longest. There's most of it like out of all we grow. >> Yeah. So, off of like a 10 lb block, we do 2 and 12 to 3 lbs of shiakei. >> So crazy."}
{"chunk_id": "WFLZ8PO4pao:002", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 171.6, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=171s", "text": ">> That's actually really good. >> Yeah. Especially with how light a single shiakei mushroom is. And the stems or like the uh stems are super thin, too. So, you don't have any like extra water weight in the stem. This is our first flush. Pull this bag down just a bit. Kind of just trim it. Kind of giving it a little haircut. And it just pops off really clean and really nice. 100% edible. So, we'll get this into 5 lb boxes. And the lines man's a super dense mushroom. So, it easily fills these boxes uh with, you know, 5 lbs and still have space left over. Really nice dense denser lions man that we grow. Uh and I I actually prefer it. I like its meatiness and I also like that it's a really good yielder depending on how long you let it grow and what stage of harvest you do. It's usually 2 and 12 to 3 lb on the on the first flush of like a 8 to 10 lb block. This means a great mushroom to to eat when honestly at any time as you as you age or just to keep sharp. It promotes a a world of benefits. That's just kind of grab them gently at the base and just kind of rock them right off. So, it comes off really clean. Minimal trimming as needed. The cool thing about the oyster mushrooms is it's uh not as"}
{"chunk_id": "WFLZ8PO4pao:003", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 298.0, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=298s", "text": "labor intensive of a harvest. You can kind of just pull the clusters right off. You just get these really nice mushrooms. I can kind of just go in one pull and and get everything that I need. And this is probably about 2 1/2 lb. Uh some of these blocks are up to 3 lb. It's a tight tight fit in the grow room, but we're able to really maximize uh I can maximize the space in here, you know, to its full potential and uh pull hundreds of pounds out of these grow rooms every week. Uh, I remember one time we harvested when I was growing these in my house. We harvested probably like a 100 lbs of these oyster mushrooms and we had them in a fridge in my uh kitchen, one of these commercial sliding glass door fridges and uh we just put them in there in these kind of like trays like this uncovered and they just dump spores throughout the whole house. And uh I was kind of new to growing so much mushrooms, especially oysters at once that I remember throughout the house we'd see this thin little film of dust over everything. Um and I didn't I didn't really know at first that it was just all spores. Um but we quickly found out when me and the whole family developed these flu-l like symptoms. Stuffy noses, um itchy back of the back"}
{"chunk_id": "WFLZ8PO4pao:004", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 383.12, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=383s", "text": "of our throats were a little itchy. So quick quick quickly learned that you do need a mask for these things. And then yeah, if you're storing a bunch of them in your house in like a refrigerator, we found that just keeping them in bins with the lids on them kept the spores from flying out. Uh really really cool mushroom also known as flamulina uh futifis. So really popular mushroom grown widely throughout Asia and populariz popularized in uh Japan. Um mushrooms known for growing out in these really dense tight bouques of of many mushrooms, hundreds of mushrooms that you'll see growing out. And it's super cool because you can kind of uh mimic the characteristics of the mushroom by either maintaining a high CO2 and low light environment. And that promotes the mushroom to grow out a very long stem with a really small cap. And the mushroom uh really uh lends well to like soups and and all kinds of dishes. Uh the the really small stem is edible mushroom. Uh, it does well between 40 to 50°. So, it's also a mushroom that's known to survive like freezing temperatures. It's known to freeze and and continue growing after thawing out. I've actually put spawn of this mushroom in the fridge and and have had the"}
{"chunk_id": "WFLZ8PO4pao:005", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 470.48, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=470s", "text": "mushroom fruit in the fridge. So, it'll grow in really cold temperatures. It's very finicky and uh if it's too warm, the mushroom will not develop properly. So, it's going to it's kind of seasonal fruit. Just grab these mushrooms at the base. Kind of just peel them right down. You can harvest these mushrooms in just these tight clusters. And usually you'll f find these mushrooms grown in like a bottle style culture in in uh Asia. So, they'll grow these mushrooms right off the top of a of a jar or a bottle, and you get these perfect little formations that are really easily harvested. Um, growing them in bag culture like this definitely uh makes it more of a labor intensive harvest, but you can still get really nice clusters. And then with scissors, just trim off any remaining sawdust from the mushroom to rip off the top and get a second flush out of these. Yeah, the papino is a fast fruitruing strain for us. It's usually by day uh 21 after inoculation, it's ready to go in the grow room. It's like a I don't know. It seems like it's uh every time it it it's a it's always fruing. So if if you don't catch it, we just kind of harvest whatever is grown onto it and just put it in the grow room. It'll keep"}
{"chunk_id": "WFLZ8PO4pao:006", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 557.76, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=557s", "text": "producing mushrooms until until it's exhausted of nutrients. >> I got two more. a beautiful crop of mushrooms. This strain grows out very nicely. It grows these really nice canopies of these delicious velvet golden topped little mushrooms. Uh it's definitely uh one of our favorite strains to to grow and to eat. It's a very flavorful strain. It also makes a nice uh powder which can really give a nice flavor to like soups and and other dishes. You will get the same nutritional benefits. It'll just be powdered mushrooms. So all those nutritional values and all those nut this is a a rayi species from Palmer Woods uh near Michigan. Uh it's a beautiful species of rayi. It produces these nice antlers and conchs that are really desirable and this mushroom is mainly used for the medicinal benefits. You can take it and brew it into a tea or make tinctures out of it and utilize it for the health properties or health enhancing benefits that this mushroom offers. Uh it's been used by Eastern medicine for about 4,000 years. So, it's definitely good for for a lot of things and it's known as the mushroom of immortality. So, we'll just cut these mushrooms off. They're really woody compared to most mushrooms. Uh, most"}
{"chunk_id": "WFLZ8PO4pao:007", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 644.72, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=644s", "text": "mushrooms are 90% water and 10% tissue. This mushroom here is 70% water and 30% tissue. So, it makes a real woody woody mushroom that needs to be uh can't be sauteed or cooked. It really needs to be boiled down into a tea to get all those goodies out of it. So I'm just the majority of the rishi is grown in the bag and uh we open up the bags just to put them in the grow room so they can develop these conchk-l like features. Uh it's due to the higher O2 levels inside of the grow room. Uh gives that rayi the signal to kind of begin producing these conchs and uh it helps really with the distribution of the spores of this mushroom and it produces a lot of spores. Ratio is one of the most aggressive colonizers. Um, and it's fairly easy mushroom to grow. The the actual growth process of the fruing body is what takes the longest, but I'd find about 2 months, 2 to 3 months after inoculation, I can be ready for harvest. With rayi, you're going to want to use some uh pretty good shears um just because it is such a tough mushroom. It's an intensive harvest, but well worth uh well worth the reward. These mushrooms are great brewed up into tea. Uh that's the best way to I find to prepare them cuz they're so tough."}
{"chunk_id": "WFLZ8PO4pao:008", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 736.08, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=736s", "text": "Really, if you try to eat them or powder them or add them into like any of your recipes, they're going to be pretty tough to break down. vers color because it's known to grow out and get a bunch of different colorations throughout the the mushroom. It's a super medicinal mushroom uh highly regarded for the compound PSK which has been shown to reduce like tumors and cancers and uh there's a lot of research being done on it. It's the most researched medicinal mushroom. So, this is not like an edible mushroom. It's one that we would use in teas, tinctures. Um, you could brew it into uh different different recipes and stuff like that to get the medicinal compounds from it. Um, but yeah, that's really cool mushroom. Really excited to grow a lot more of it in the future and just be able to help people strictly medicinal use. Um, it's been like shown to help improve the immune function and boost like the production of necessary tea helper cells. And it contains some really like unique uh beta glucans and polysaccharides that uh have also been shown to like uh terminate tumor and cancer growth. So really good mushroom uh that has a lot of promising research. Currently, we are just making up some"}
{"chunk_id": "WFLZ8PO4pao:009", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 817.52, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=817s", "text": "sixb mix flats of uh our gourmet mushrooms or exotic uh mix. So, this would be an exotic mix that goes to a restaurant. It's usually six lbs and it consists of multiple varieties uh that we have growing currently at the farm. So, that can switch up from time to time. So, basically whatever we we are we are harvesting that week. So, that's pretty cool. allows us to just prepare these sixlb flats. We're just getting the getting everything situated, trying to pack the mix cases as carefully as possible. And then once it's packed, I'll just cover with a piece of this wax paper. This helps lock in the moisture and uh just keep the mushrooms as fresh as All right. Layer the bottom on my cases with some uh this wax paper as well. Kind of just keeps the mushroom. Usually I'll just uh put the more denser mushrooms in first. So the lion's mane is going to be more of a a weight mushroom. It fills up the flats really easily. Oyster mushrooms are a little bit a little bit more loose. So, you kind of I try to go more heavy on the denser mushrooms and kind of finish them off with a couple pounds of oysters. So, with our oyster mushrooms, we'll just put them in the boxes. And since they're so delicate compared to like a"}
{"chunk_id": "WFLZ8PO4pao:010", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 921.92, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=921s", "text": "shiakei or a king trumpet or really a lot of the mushrooms, just do the 3 and 12 lb uh boxes and just put them in there so they have a nice presentation. When somebody opens up the box, they get a nice display of beautiful mushrooms. And I'll try to go for like a 3 3.6 lb box just to make up for any weight loss that might occur during uh just the next day or so while they're in the fridge. Mushrooms uh exhale more CO2 than any other crop. uh vegetables really don't need as much uh ventilation. So yeah, we'll just put them into these boxes. These are actually wax coated as well with an uh basically FDA approved wax. So we'll use these boxes and we're actually about to try out another box uh for packing more weight for oyster mushroom from uh from our grow rooms. We harvest our mushrooms. uh you know, everything's grown out on our sterilized hardwood sawdust based uh substrate blocks. Uh so we'll harvest them up. We'll put the name of the strain and the date harvested if it's just going into our cold storage. So these were just harvested yesterday. Uh right now it's pretty busy. So usually the mushrooms uh are harvested and distributed to restaurants or to the farmers markets within about 24 hours uh after"}
{"chunk_id": "WFLZ8PO4pao:011", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 1018.16, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=1018s", "text": "harvesting. Uh in the case of like the lion's mane today, we're harvesting it straight into the flats and it'll be picked up here in probably like 30 minutes to an hour. So fresh from harvest straight to straight to the restaurant. It really doesn't get better than that. So here soon. So each box gets a label that ensures uh basically in the case of anything has a batch code so they can trace it back to the day it was harvested. uh even who harvested it and just helps everybody stay organized. >> Process that a lot of people ask about and it's really easy. Um simply take the fresh mushrooms and you can there's a couple ways that you could do it. Uh when I was younger, I would just fan dry them in front of a fan uh just on pieces of cardboard. And usually within 48 hours or so, especially since I live in Arizona and it's super dry out here, usually 10% humidity to 20%. Within like 24 to 48 hours, you'll find the mushroom is uh bone dry and you could take the the stem and you could break it and it'll snap like a twig. Uh, and if you can't take the mushroom and snap it and and the stem breaks like a twig, then that means there's still moisture within the mushrooms and they're not completely"}
{"chunk_id": "WFLZ8PO4pao:012", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 1100.08, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=1100s", "text": "dry. They need to be completely dried because when you do go ahead and store them in an enclosed container, if there is any bit of moisture left in them, then that can present, you know, an environment for mold and and bacteria to grow on the mushrooms. So, the way we do it now is I basically just will take the mushrooms and load them into like a dehydrator. Um, and this is basically like a just a simple box that has like a vent and a fan and it blows hot air into it. Um, and the mushrooms are allowed to dry in there for about 16 hours. And usually that's done anywhere between 100 to 120° for like mushrooms like this. You uh you don't want to dry them on too hot of a temperature because it can cause the mushrooms to just not come out looking as pretty. Maybe you kind of get that dry, burnt to a crisp look instead of like just preserving the unique uh attributes of the mushroom by drying it closer to like 95 to 105°. For people at home, that is first heated to like 140 to 160° for about 16 hours. Uh that way it's able to break down the cell wall of the mushroom before it goes into the powdering process. Uh from there, the mushrooms are added to a mill. So the mushrooms are actually milled into this"}
{"chunk_id": "WFLZ8PO4pao:013", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 1176.96, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=1176s", "text": "very fine powder and uh creates a really wonderful product. For this 4 oz pouch of powder, 2 and 12 to 3 lbs of fresh lion's mane went into the production of this. So it's super concentrated and uh just super great for those wanting to get a daily regimen of light lion's mane going um or any other mushroom medicinal mushroom. Uh it makes it easy. People can make their own capsules out of this powder, make their own tinctures, uh or they could just use it straight from the pouch with a teaspoon added to like a your favorite hot or cold beverage or a smoothie, stuff like that, and and get great results. Uh we get like a gourmet mushroom medley, which is just some dried mushrooms composed of 2 oz of all [snorts] the strains that we grow here, dried and mixed up into a nice medley, and then added into this nice pouch that's realable for storage. And uh basically you would just take this and add it in in addition to like a recipe um straight into like a pasta sauce or a soup for dinner. Uh and then the dried mushrooms will rehydrate absorbing all that water and kind of turn back into fresh mushrooms that you can cook with. Another great way people will use dried is just throwing them in like some"}
{"chunk_id": "WFLZ8PO4pao:014", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 1248.16, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=1248s", "text": "lukewarm or hot water and allowing them to rehydrate for 30 minutes to an hour. After that, they take the mushrooms out and you can kind of just start cooking with them. uh sautéing them in addition to like some vegetable medley or whatever you're going to do. You can you can do some cool stuff. So yeah, we just have the best thing about uh drying the mushrooms. Uh I really enjoy doing it because you really worked hard to produce these mushrooms. You put in a lot of time, labor, love. Um you know, you had a whole team of people working on this with you and you get to the point where you harvest all these mushrooms. Uh, a great option for them is to dry them because usually with most mushrooms you're getting about a week of shelf life in the fridge and you know as a business when you're sitting on tons of mushrooms that can be a daunting task of selling all these mushrooms before they go bad. So drying enables you to dry the product and store it for years potentially uh without the need for refrigeration. So at that point you're saving electricity consumption. Then also you're passing that shelf life down to the customer. Next, I like to work with my mushrooms with scissors. Works a lot easier. Just over"}
{"chunk_id": "WFLZ8PO4pao:015", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 1324.72, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=1324s", "text": "a container, bust them open. Beautiful blue oyster mushrooms. And I'd always recommend investing in really good shears for that. So, I like to take those mushrooms. If they're pretty big, I like to make them into manageable pieces to eat. So, I'll just go ahead take my knife, cut them in a little just, you know, different shapes. Doesn't have to be perfect. Mushrooms are a really great vehicle for the pork's flavor. Uh especially once it loses a lot of its moisture, it has the ability to absorb other moisture, other liquids. and in this case the fat from the blanchali. So at this point I'll turn it up just a little bit around medium. Throw some fresh garlic in there. I just smash it by hand. And you can kind of let it sit for a little second. Just uh let it develop a crust. You want a little bit of crisp, but you still want a little bit of that meaty texture that comes with oyster mushrooms. You can notice that it develops the crust a little when it starts to stick a little bit. No worries. It'll lift after you uh after it develops a full crust. As you can see here, uh a big one that a lot of people make is definitely oversulting mushrooms. um they shrink quite a bit and uh if you"}
{"chunk_id": "WFLZ8PO4pao:016", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 1427.36, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=1427s", "text": "overcook them and they shrink uh a lot of that saltiness >> will go directly inside the mushroom and you've pretty much botched the whole thing. So, you know, >> if it's your first time cooking mushrooms, take it easy on the salt and the seasoning. And maybe just try it, you know, to little to no salt. Uh just so you can get an idea of what you're working with. >> Yeah, I totally agree. I think that's one of the biggest things that I've seen is just using too much seasoning um with mushrooms. It really only require just like a crack or a dash of pepper, pinch of salt, >> and you're good to go from there. >> Into recipes, we do the lion's mane powder. And uh at home, we'll add it into our smoothies. We'll even use it to like add it into like our baking mixes and stuff like lion's mane pancakes or certain breads. Uh, and uh, you know, it's even great for the little ones. I mean, they don't even know that they're eating lion's mane pancakes. >> Exactly. [laughter] I got a three-year-old at home and uh, we've tricked her into eating what she thought were chicken strips, but it was really King Trumpet breaded with lion's mane powder. >> So, it's a little two for one there. >> That's awesome."}
{"chunk_id": "WFLZ8PO4pao:017", "video_id": "WFLZ8PO4pao", "title": "The Mushroom Grower - Vol IV: The Harvest | Southwest Mushrooms", "start_sec": 1497.68, "url": "https://www.youtube.com/watch?v=WFLZ8PO4pao&t=1497s", "text": ">> And now she likes my chicken strips a little bit. Heat. Heat. >> [music] >> Heat. Heat. >> Heat. Heat. Heat. [music] I love you. >> Where are you? [music] >> Heat up [music] here. Heat up here. [bell] >> [bell] >> Heat up [music] here. >> Heat [music] up >> Heat up"}
{"chunk_id": "Yf5WCbAs32s:000", "video_id": "Yf5WCbAs32s", "title": "How to Use All-American Pressure Sterilizers for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 0.52, "url": "https://www.youtube.com/watch?v=Yf5WCbAs32s&t=0s", "text": "so this is a really heavyduty uh piece of equipment so this is really useful for an at home cultivator a nice chamber that we can load our substrate in and I also use these electrical box boxes Place those at the bottom of our sterilizer and just put that plate right there then at that point you're going to fill it with water up until this line I use distilled water only and uh with this setup we could put probably about four blocks in here at a time time we'll grab our lid we'll uh put this cord right here off to the side then we'll just lock it up like that the spaces around here are all even then we'll just tighten it up gas burner and if you're doing this you want to do it in like an open air space so you're not breathing any any fumes in let the pressure sterilizer vent for about 5 minutes once you start seeing steam escaping from the chamber basically vent any trapped air from inside your pressure cooker after 5 minutes turn it off and let the pressure gauge travel up to 15 psi and once it hits 15 psi again you're going to open up vent your chamber all the way down to zero PSI once it hit zero close the close your chamber let it hit 15 psi and then pressure sterilize for two hours so"}
{"chunk_id": "Z8USXz3A1YE:000", "video_id": "Z8USXz3A1YE", "title": "Fruiting Lion’s Mane Mushrooms | How We Grow Hericium erinaceus Indoors | Southwest Mushrooms", "start_sec": 6.8, "url": "https://www.youtube.com/watch?v=Z8USXz3A1YE&t=6s", "text": "so yeah these lines mean we're just going to be fruiting probably directly out the sides of the bags these were inoculated 10 days ago so this is what full colonization looks like uh with the lion's mane very wispy mycelium very fine and then we can notice again too we have like little mycelium or little lion's mane mushroom fruit bodies pre-fruitings if we let these go for about another week we'll get a nice thick about two inch growth of a lion's mane so if you're gonna fruit them like this you kind of don't want too much growth on the top so if you're just gonna make some slices on the side of your bag it's best to get them in the grow room right as soon as they finish colonizing so right about day 10 they go right into the grow room if you do get like a two inch growth on top of your your bag you can open it up and you can kind of scalp it take the lion's mane growth off and and fold it and still get those fruitings off the sides but the benefit to growing it on the top like that i found is you get lines made quick so if you have clients that really want lion's mane which i've had in my case i get this top fruiting to grow and then once i put it in the grow room it's about one week until it's time to"}
{"chunk_id": "Z8USXz3A1YE:001", "video_id": "Z8USXz3A1YE", "title": "Fruiting Lion’s Mane Mushrooms | How We Grow Hericium erinaceus Indoors | Southwest Mushrooms", "start_sec": 76.88, "url": "https://www.youtube.com/watch?v=Z8USXz3A1YE&t=76s", "text": "harvest and you get a good yield usually about three pounds on the first flush so i actually usually get more lion's mane on the first flush if i top fruit it so if i do some side fruitings i notice i do get like a little bit less but it all works [Applause] wheel these over there we're going to side fruit these yeah we'll group these together and uh we can put them on that back right section just get a blade and kind of just nick the top of each of these bags let out any air let me just start deflating the bags of any air i'll just kind of fold these in kind of like i'm making a little paper plane so yeah we have a couple different lions we actually have three different lions main strains that we grow here actively at the farm so today we'll we'll be putting two strains in the grow room and it's nice to have a few different strains of the same species growing at the same time because you just get that diversity and you kind of just surprise your customers with a lot of different looking mushrooms the customers will notice the differences between the strains we grow like for instance we have an he 0 which grows really long basically spines very very defined very shaggy that one's going to kind of have more of"}
{"chunk_id": "Z8USXz3A1YE:002", "video_id": "Z8USXz3A1YE", "title": "Fruiting Lion’s Mane Mushrooms | How We Grow Hericium erinaceus Indoors | Southwest Mushrooms", "start_sec": 187.76, "url": "https://www.youtube.com/watch?v=Z8USXz3A1YE&t=187s", "text": "uh more of like a lobster or crab like texture than our other lion's mane we have like another one that grows he's very dense very productive lions man that kind of resemble kind of like pom-poms or kind of like uh even in the earlier stages kind of looks like a brain so that one's really good for commercial commercial production and also chefs really like it as well because of that denseness in it they can really get like a meaty texture out of that one and then we also have the he3 which is a very productive mushroom as well grows very big flushes i think it's our heaviest yielding lion's mane and that one has very small teeth but also a very meaty meaty mushroom a lot of people will compare it to like a chicken like texture yeah so for home growers on lions man it's a super easy mushroom to grow and uh if you do get a block of lion's mane like this then yeah just like like i did deflate any of the air out of your bag get a nice fold and then when it comes time to to fruit it basically just take a blade and you could just make a couple quick cuts on the block like that and then with a spray bottle mist it really well and uh basically it's very aggressive within a few days you should see the"}
{"chunk_id": "Z8USXz3A1YE:003", "video_id": "Z8USXz3A1YE", "title": "Fruiting Lion’s Mane Mushrooms | How We Grow Hericium erinaceus Indoors | Southwest Mushrooms", "start_sec": 271.2, "url": "https://www.youtube.com/watch?v=Z8USXz3A1YE&t=271s", "text": "lion's mane mushrooms growing um and if you're growing it in a grow room just keep your humidity between 80 to 90 percent if you don't have a grow room you could just use like a little bag or something as a humidity tent and you can drape it over the block keep the block misted as well as the inside of your humidity tent and within two weeks you should be harvesting your lion's mane and the cool thing about lion's mane is it produces consistent flushes of mushrooms for two to three months the grow room is pretty consistent as far as uh where they go the top does get a little bit more humid sometimes depending on uh what the humidity's set at but for the most part it's pretty much a free-for-all in here you just put the blocks wherever you want and they do just fine let me see that one okay we can load this this one's ready to go see i'm just getting that fold make sure there's no air in your bag because if you do leave a lot of air mushrooms can form up here in this little space and you just don't want them to that can take away from your yield another cool thing about the blocks like this is you could just double stack them and really just get a lot of maximize your space in this grow room"}
{"chunk_id": "Z8USXz3A1YE:004", "video_id": "Z8USXz3A1YE", "title": "Fruiting Lion’s Mane Mushrooms | How We Grow Hericium erinaceus Indoors | Southwest Mushrooms", "start_sec": 353.92, "url": "https://www.youtube.com/watch?v=Z8USXz3A1YE&t=353s", "text": "so just get our quick little incisions i'm just doing three three cuts you can make one diagonal cut you could just make a poke there's a lot of different ways so lion's mane is good to go you"}
{"chunk_id": "aP5qnadCPUs:000", "video_id": "aP5qnadCPUs", "title": "A Journey Into Mycology : Exploring the Art & Science  of Mushrooms | Southwest Mushrooms", "start_sec": 0.19, "url": "https://www.youtube.com/watch?v=aP5qnadCPUs&t=0s", "text": "[Music] [Laughter] shrimps off. They're really woody. Can't be sauteed or cooked. It really needs to be boiled down into a tea to get all those goodies out of it. wasn't growing that much of it at first and then I kind of was just doing it for personal and then I kind of I brought some out to the farmers market and just kind of started sharing with it with people. All right. Well, here's our lion's mane. This mushroom, also called heresicium marinius, is a wonderful teeth fungi. So instead of having a traditional cap and gills, this mushroom has these little spines that elongate and give it a really unique look, appearance, texture, um, and also just qualities. The mushroom is a medicinal mushroom as well as a culinary delight. Uh, known for the fact that it can enhance cognitive function, boost your memory, help regenerate old dead brain cells. Uh, so it promotes nerve growth factor. It helps synthesize new uh basically uh NGF through herissones and irony. So we'll just harvest the mushroom. Kind of just pull it right up. I do something a little different. So for the first flush, I like to top fruit this mushroom. I I'll grow it right out the front and it just produces this lovely mass of lion's mane mushrooms."}
{"chunk_id": "aP5qnadCPUs:001", "video_id": "aP5qnadCPUs", "title": "A Journey Into Mycology : Exploring the Art & Science  of Mushrooms | Southwest Mushrooms", "start_sec": 203.76, "url": "https://www.youtube.com/watch?v=aP5qnadCPUs&t=203s", "text": "Once that's harvested, the bag will get rolled up and folded over and then I'll just put a couple of slices on the bag to help for a second flush to pop out. And that second flush will basically be just this nice cluster of lion's mane. So, I'm getting the most out of this mushroom. And in nature, you would this would be a hardwood loving species that you would just find growing right off the side of a a hardwood tree. And yeah, a lot of people will use it for the for like a crab or lobster replacement. They say that the teeth give it a texture similar to crab or lobster. I personally don't eat seafood, but I do love this mushroom and it has a wonderful flavor. I can add it into like do a mushroom taco with it or add it into a stir fry with another mushroom and just get this wonderful texture from it. Once the CO2 levels are are really low and the moisture levels are really high, the mushrooms are signaled to to produce. Um high CO2 is something that the mushrooms encounter during colonization phases. And then uh high O2 levels are when the mushroom mcelium is really starting to break through that surface of the tree and be exposed to to conditions uh basically optimum for mushroom fruit body"}
{"chunk_id": "aP5qnadCPUs:002", "video_id": "aP5qnadCPUs", "title": "A Journey Into Mycology : Exploring the Art & Science  of Mushrooms | Southwest Mushrooms", "start_sec": 280.24, "url": "https://www.youtube.com/watch?v=aP5qnadCPUs&t=280s", "text": "production. Yeah. And then for the cleaning of the lion's mane, we just have this little little bit of sawdust right on the back and you can just kind of tear that right off or trim it with scissors. And then yeah, we have just a clean nice lion's mane that's ready for the market. See, out of all the lions mane that I currently grow, this strain produces the longest, most beautiful teeth. By the time I was 16, I was growing mushrooms as a hobby and just became really hooked on the process. I mean, it was in my thoughts almost 24 hours a day just how do I uh, you know, what kind of mushrooms can grow and what kind of substrates would be best and and you know, I just took that and kept going with it. This is a shiakei petri dish. Um, so gonna do some transfers for that today, too. That's about it for now. All right. We get the good optimum mushrooms that we have. So, and get the flow vids running. So, we're in our lab. We're going to do some tissue transfers from some of the petri dishes I've selected and transfer them onto these fresh plates that I've poured out. And then we have uh our liquid media mycelium into each of these jars and let the mcelium grow throughout the broth. Back tyinerator or just a"}
{"chunk_id": "aP5qnadCPUs:003", "video_id": "aP5qnadCPUs", "title": "A Journey Into Mycology : Exploring the Art & Science  of Mushrooms | Southwest Mushrooms", "start_sec": 370.0, "url": "https://www.youtube.com/watch?v=aP5qnadCPUs&t=370s", "text": "tool transfer tool sterilization um unit. clean work, transfers, spawn production, uh you name it. So, uh through the years, I've kind of just added an additional flow hood as my uh my workload grows. HEPA filters, basically pushing out 99.99% effective uh sterile air that's been filtered down to 2 microns. This is prepared by mixing uh malt extract agar uh powder into one liter of water and then sterilizing in an autoclave. Media is still hot into these petri dishes and allowed to cool. Once it cools, it gellet uh solidifies and it forms a or it kind of gels and it forms this nice two-dimensional surface that our mushroom can grow across and we can select uh the healthiest spots of growth. About 6 to 800 ml of water once it's expanded to a point that I'm satisfied with. Uh these lids are equipped with a self-healing injection port and also a syringe filter to basically give the liquid culture adequate gas exchange as the marcelium grows throughout the liquid. I kind of wrap my uh jars in a paraffilm, make sure that they're clean when I don't have my flows running. And sometimes it can be a pain to to pull off on things. So yeah, I'm just going to douse my uh tool with some alcohol. This is a scalpel. It has a"}
{"chunk_id": "aP5qnadCPUs:004", "video_id": "aP5qnadCPUs", "title": "A Journey Into Mycology : Exploring the Art & Science  of Mushrooms | Southwest Mushrooms", "start_sec": 464.8, "url": "https://www.youtube.com/watch?v=aP5qnadCPUs&t=464s", "text": "blade that you can change on and off as it becomes dull. One thing you can do too is just uh what I do is kind of loosen my lids before I start doing my transfers. I'll just take off the just touch it to the middle to cool the school cool the blade. Just throw that on the ground so we're not trying to reach towards the ground. So, some of this spawn was inoculated about a week ago, and we can kind of see the mcelium starting to really take over the grains. I mean, at this point, it'd be a good idea to shake the bag or break up the mcelium pieces or the colonized pieces to redistribute them. So, I'm just uh getting ready for a lab day. I'm going to go in and do some inoculation of grain spawn. Then I'm going to do a few different uh few different ways of inoculation. I'll do some inoculation with some liquid culture and some agar dishes as well as some grain to grain transfers throughout the bag. Uh and that way it'll really speed up colonization. We should see full colonization at this point within the next few days. kind of like this bag right here. This one was just shaken up the last couple days. Now we've reached full colonization basically. So some of these will be taken and used"}
{"chunk_id": "aP5qnadCPUs:005", "video_id": "aP5qnadCPUs", "title": "A Journey Into Mycology : Exploring the Art & Science  of Mushrooms | Southwest Mushrooms", "start_sec": 586.16, "url": "https://www.youtube.com/watch?v=aP5qnadCPUs&t=586s", "text": "to expand the mcelium. We have the bags labeled as G1. That means that I've taken uh basically grown out the culture on a petri dish and taken aar wedges and transferred them into this sterilized grain which is soft red winter wheat. Uh, now that it's fully colonized, we want to expand it further and basically expand it about 10 times. So, we'll turn this into 10 more bags and they'll all be labeled G2. And with those bags, we can utilize them to start inoculating our production or, you know, making uh making grow kits or whatever. So, just taking a look at which bags I'm going to be utilizing. Got some rayi, some oyster mushrooms, actually a white elm oyster. And then again, we have some bags that are almost full colonized. This one was inoculated um 9:16, so it's been about 8 days. And this is the pink oyster. This was actually inoculated with a liquid culture. As we can see, the mcelium is growing throughout the bag pretty evenly. So, it's about to finish up. Um, you could shake this, speed it up, or you couldn't. Same with this one. We'll break up this mcelium to speed up the colonization. We have some oyster mushrooms. So yeah, I'm just going through my spawn, monitoring the growth, and uh"}
{"chunk_id": "aP5qnadCPUs:006", "video_id": "aP5qnadCPUs", "title": "A Journey Into Mycology : Exploring the Art & Science  of Mushrooms | Southwest Mushrooms", "start_sec": 688.08, "url": "https://www.youtube.com/watch?v=aP5qnadCPUs&t=688s", "text": "basically shaking as needed or kind of redistributing the mcelium. Here we have some fully colonized G2 king trumpet. So we could just see a really nice healthy mcelium. Also going to get some some petri dishes out and utilize these to inoculate some green. So I'm going to just spray down my preacher dishes. So when I'm conducting my inoculations, I try not to breathe. So um breathe directly through my nose, not through my mouth. And uh also while I'm transferring I try to hold my breath in between transfers. So we got a nice inoculation there growing on soft bread winter clean room or or lab work is necessary when you really want to really want to expand uh the mushroom culture. Show you too. Here's like the cultures that are grown out and stored in test tubes. So, I just label them and they're stored in cold storage for quite a long time. I can just take a little piece of tissue and drop it on a petri dish and just keep it going. The temperature is between 36 to 40° for cold storage and that kind of just puts the mycelium on pause for for quite a while and uh it's it lasts for a long time. I mean, there's been reports for 5 years or more. I've had cultures in here for or strains going for at least a few years"}
{"chunk_id": "aP5qnadCPUs:007", "video_id": "aP5qnadCPUs", "title": "A Journey Into Mycology : Exploring the Art & Science  of Mushrooms | Southwest Mushrooms", "start_sec": 843.76, "url": "https://www.youtube.com/watch?v=aP5qnadCPUs&t=843s", "text": "that are still really strong. Down. Heat. Hey, I'm Oh. Down down down. hey, hey. Anybody that really wants to work in mushrooms, cultivating fungi and mushrooms is like a balance between science and art. One, you got to understand the science of it, and two, the art of it is basically being able to execute your your crop the right way. The setup, the just the design of of how how you're going to grow out the mushrooms from the fruing room to placement of your of your blocks to all that. you can really get creative with uh growing mushrooms. And I think it's just like a marriage between science and art. You're not just stepping into the world of mushrooms. You're stepping into something deeper, more intricate, a living web of science, sustainability, and self-discovery. Fungi aren't just decomposers. They're connectors. They hold the secrets of ecosystems, economies, even personal wellness. And this book, it's your gateway. It sets the stage for an enlightening voyage. One designed for anyone who stands at the threshold of micology and maybe feels a little intimidated. But here's the truth. You don't need to be a biologist. You don't need a lab coat. You just need curiosity and a willingness to learn. Mushrooms with"}
{"chunk_id": "aP5qnadCPUs:008", "video_id": "aP5qnadCPUs", "title": "A Journey Into Mycology : Exploring the Art & Science  of Mushrooms | Southwest Mushrooms", "start_sec": 1175.36, "url": "https://www.youtube.com/watch?v=aP5qnadCPUs&t=1175s", "text": "their wild diversity and powerful functions aren't just ingredients for your next meal. They're agents of environmental change, teachers, healers, allies. And yes, the process can feel overwhelming. Cultivation comes with its fair share of science, technique, and timing. But you and I, we're going to break that down. Together, we'll demystify the entire cultivation cycle step by step so it becomes manageable, accessible, whether you're a weekend hobbyist or a future farm founder. And it all begins with the basics, the biological principles behind fungal growth. Because once you understand how mushrooms live, you'll understand how to help them thrive. From selecting the right strains to dialing in the perfect growing conditions. So, let's dive in not just into mushroom cultivation, but into the quiet, powerful logic of the fungal world. Welcome, friend, to a journey, not just through spores, and science, but through story, soil, and something deeply alive. You've chosen to explore these pages. And I just want to say thank you. Whether you're a curious beginner, a committed hobbyist, or an aspiring entrepreneur, you're exactly where you're supposed to be. This isn't just a book about mushrooms. It's about what"}
{"chunk_id": "aP5qnadCPUs:009", "video_id": "aP5qnadCPUs", "title": "A Journey Into Mycology : Exploring the Art & Science  of Mushrooms | Southwest Mushrooms", "start_sec": 1259.04, "url": "https://www.youtube.com/watch?v=aP5qnadCPUs&t=1259s", "text": "they teach us. Patience, precision, presence, the quiet, powerful interconnectedness of life. Now, shall we begin this journey into micology? Heat. Heat. Heat."}
{"chunk_id": "aadVmZro2_E:000", "video_id": "aadVmZro2_E", "title": "Fruiting Reishi Mushrooms | Southwest Mushrooms", "start_sec": 3.92, "url": "https://www.youtube.com/watch?v=aadVmZro2_E&t=3s", "text": "all right i'm going to get some reishi mushrooms loaded into the new grow room that i just kind of put up just to have an extra grow room going to fill up a little space that i have on the back of the facility just to kind of maximize the square footage of this place just to get the most out of every square feet because i'm kind of still growing into the two warehouses that i have so i mean i've been here for a little over a year and kind of as i as i can afford it i you know add things to the to the warehouses so the next thing will be building another lab over here and kind of getting this autoclave plugged into the to the wall right there so we can do more inoculations and make more blocks during this time of year and we did add a new distribution company and that's it for the ratio that i want to load in today we have these little mini reishi blocks that we i made just kind of play around with it and you can sell them as uh kits to people that want to grow a ratio at home just kind of let the mushrooms grow a bit in the bags and then when i'm depending on you know what i want to do with them sometimes i let them grow really tall to the top kind of kind of like these ones did and some of the ones that you'll see in"}
{"chunk_id": "aadVmZro2_E:001", "video_id": "aadVmZro2_E", "title": "Fruiting Reishi Mushrooms | Southwest Mushrooms", "start_sec": 110.64, "url": "https://www.youtube.com/watch?v=aadVmZro2_E&t=110s", "text": "here or i'll just get them a few inches and then go ahead and put them in there and that way we can get them into the elevated co2 levels and from that point they'll begin to form disc like formations instead of the antlers and we call those conchs so those will form out and those actually really for the mushroom it helps produce a lot of spores so you'll get a lot of greasy spores on the mushrooms if you let them keep growing and the reishi mushroom spores are also highly medicinal so those are sought after to to be uh with the reishi when you're making like brews or extracts stuff like that and the spores are also highly medicinal but if you're growing them out for like art you might not want them covered in spores you just want to see the different colors on the reishi this is the ganoderma seal this is a fast producing ratio this one was actually inoculated a little bit over four weeks ago so from four weeks to now we already have all this growth so it's very fast we'll put it in the grow room once it hits the grow room it'll it'll be a slower slower grow than most of them we'll probably hang out in there for about three weeks until we get the desired desired look growth from these things"}
{"chunk_id": "aadVmZro2_E:002", "video_id": "aadVmZro2_E", "title": "Fruiting Reishi Mushrooms | Southwest Mushrooms", "start_sec": 237.6, "url": "https://www.youtube.com/watch?v=aadVmZro2_E&t=237s", "text": "this is a also a polypore mushroom so instead of having gills underneath a calf this mushroom has uh it produces these little pores where the spores are basically produced distributed through so i'm actually just going to experiment with like a side fruit on these let's just see what happens we also have some ganoderma lucidum in here and some ganoderma multipyeleum it's like a yellow orange reishi and then this would be the red reishi or lacquered reishi and the ganoderma sessile is just a common ratio and also a really fast aggressive ratio i found that actually out of all the strains the ganoderma cell produces the mushrooms the quickest but the lucidum takes its time so i'll load those in and basically call it a day for now oh i actually have one more and the ratio right here is actually starting to grow through the filter patch so as you can see it's really taken off into the filter patch that's something that you'll see is a common common thing with reishi some really nice conch formations once it hits the grow room we'll see it really start to produce some beautiful beautiful formations oh you"}
{"chunk_id": "ar_AuA2twiY:000", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 0.0, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=0s", "text": "I'm gonna be taking a look inside of my this is the spawn incubation slash culture media room and I'm just gonna select out some cultures for today and take a look at some of my spawn so yeah I have some liquid cultures that I've been working on here we have some lion's mane and a couple Oster species these have already been used to create spawn of course yeah examining some of the spawn that I have here and this is one of our blue oyster strains this was inoculated just ten days ago and it's looking amazing then we have some lion's mane that was just an ocular tat ten days ago as well so these will be getting in to the lab and being used for to inoculate our production blogs shadow to Ryan Paul Gates from terrestrial fungi I got some new cordyceps strains in here that I'm actually experimenting with I haven't grown cordyceps yet but I'm really excited to start growing it so yeah I have seven different strains that I've played it out here from some liquid cultures today I will be taking little pieces of tissue from these plates and dropping them into nutrient media broth to basically expand the mycelium and inoculate some substrates you assume to get cordyceps mushrooms so I'm just going to be looking at each"}
{"chunk_id": "ar_AuA2twiY:001", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 91.47, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=91s", "text": "strain that I have everything's labeled on the back to actual species or genetic lineage to the strain so I have a couple plates for each one pink oyster mushroom Petri plates this one is a tropical species so I don't keep this plate in the fridge some constantly happen to do further tissue transfers to keep it actively growing and aggressive so grab one of these and grab sake this is a shiitake petri dish so gonna do some transfers for that today too that's about it for now right now I keep my facility at about 70 degrees throughout the summer time I got to pay a little bit more for cooling down the facility and keeping the mushrooms at an optimum incubation temperature I like to let the mycelium colonize at temperatures around 70 to 72 degrees so we get the good optional mushrooms that we have so get the flow hoods running so we're in our lab we're gonna do some tissue transfers from some of the petri dishes I've selected and transfer them onto these fresh plates that I've poured out and then we have our liquid media we're also going to transfer some cordyceps mycelium into each of these jars and let the mycelium grow throughout the broth we can further use that to inoculate brown rice substrate"}
{"chunk_id": "ar_AuA2twiY:002", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 208.93, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=208s", "text": "that's been supplemented with proper nutrients and stuff like that to sustain cordyceps fruit body development so it would be really cool really really excited to try that out I'm just gonna be prepping right now getting all my stuff ready for for my for my clean work to commence this is a back tyson orator or just tool transfer tool sterilization unit use it to sterilize my scalpels and syringes anything that's going to come into contact with a sterile culture so now i'm going to just be wiping down stuff with some isopropyl alcohol cleaning my my work top to cleaning any of my surfaces so yeah this is just basically like a simple room but it's like an 8 by 12 room that i've converted into my laboratory at one point I was just utilizing like a small walk-in closet at home that you can convert into a lab a lot of people can convert like pantries or small spaces to basically make an efficient lab space to do all your clean work transfers spawn production you name it so through the years I've kind of just added an additional flow hood as my my workload grows so now I have basically ten feet of this clean clean workspace to do transfers in front of and it really allows me to to do a lot"}
{"chunk_id": "ar_AuA2twiY:003", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 305.08, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=305s", "text": "at once which I really enjoy and also it maintains a completely sterile room with HEPA filters basically pushing out 99.99% effective sterile air that's been filtered down to 0.2 microns so good stuff also wipe down each of my plates to ensure that they are clean this one's I'll just bury down I like to pre pour a lot of my plates maybe like just do like 120 plates at a time and then over the course of like a week or so or to all coming in and oculi those plates as needed that way I don't mess myself up trying to prepare this agar media basically this is prepared by mixing a malt extract agar powder into one liter of water and then sterilizing in an autoclave for about 30 minutes after that it's poured while the media still hots into these petri dishes and allowed to cool once it's cools at Gillette solidifies and it forms the kind of gels and it forms this nice 2 dimensional surface that our mushroom mycelium can grow across and we can select the healthiest spots of growth to basically get optimum results for our mushrooms so from this thing takes a few minutes to heat up so I'll let that heat up so yeah basically I have nutrient media broth this is just like a light malt dextrose"}
{"chunk_id": "ar_AuA2twiY:004", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 423.57, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=423s", "text": "with about six to eight hundred million it's been pressure sterilized so basically ridded of any contamination or mold spores at this point it's completely clean will drop pieces of tissue into each of these jars they're all equipped with a magnetic stir bar so I can put it on a stirrer blade stir plate and this will spin and break up any of the mycelium basically further expanding it through the liquid and then once it's expanded to a point that I'm satisfied with I can pour it directly into my substrates or suck it up into syringes through these self-healing injection ports these lids are equipped with a self-healing injection port and also a syringe filter to basically give the liquid culture adequate gas exchange as the mycelium grows throughout the liquid then also self-healing an injection port so you can take syringes or whatnot and suck your liquid out and it'll heal right back up that hole so it's really cool and very useful for propagating mycelium and after I kind of wrapped my jars in a pair of film make sure that they're clean when I don't have my flow that's running sometimes it can be a pain to pull off on things but it's definitely aids in preventing contamination and"}
{"chunk_id": "ar_AuA2twiY:005", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 514.02, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=514s", "text": "stuff like that that's why I wrap all of our future dishes with a layer of parafilm around the edges I'm sure that no dust or contaminants can enter your culture so yeah I'm just gonna douse my tools some alcohol this is a scalpel it has a blade that you can change on and off as it becomes dull one thing you can do too is just what I do is kind of loosen my lids before I start doing my transfers that way you're not holding a scalpel with some fresh tissue in it and you're trying to like unscrew a tight lid at the same time scalpels red-hot at this point let's take off just touch it to the middle to cool the school cooler blade and at this point yeah we just dropped a couple chunks of mycelium tissue of cordyceps to this liquid bra set that aside we'll get some parafilm [Music] though that on the ground so we're not trying to reach towards the ground while we're doing our lab work and we'll wrap up our dish that we just did the transfer with and then also we'll also wrap up the rim of our jar lid that's just because right now I don't have any gaskets underneath my lid so I'm just using a pair of film take her freshly inoculated jar we'll just turn on the stir bar start educating the mycelium hopefully little"}
{"chunk_id": "ar_AuA2twiY:006", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 668.94, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=668s", "text": "fragments of mycelium fall off and get spread throughout the water and form like a chain of growth that we'll see over the next few days we'll keep monitoring our cultures and actually coming in here and stirring them up for 30 seconds 15 to 30 seconds per jar every day until we get a really nice growth of nice mycelium so we'll let that stir because that's doing that I'll restore lies my tool with the transfers are a plate right there and we'll just continue the process of inoculating our color liquid culture alright so when I'm doing my transfers and whatnot I try not to talk because you don't want any they can contaminate your work it's it's very likely contamination doesn't really happen too often here and if it does it's usually because of human error or you know I'm a vector of contamination you know I'm the dirtiest thing in my lab so before coming in I make it like a routine to make this work the first start of my day like after I've come from fresh shower and you know making sure that I'm hygienic ly clean I can come in here and start doing my sterile work whether it be the strictest of sterile work where I'm making these cultures and growing out fresh cultures on petri dishes or"}
{"chunk_id": "ar_AuA2twiY:007", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 773.64, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=773s", "text": "liquid culture to inoculating my production blocks in here I maintain like a strict standard of sterility and also just the practice of sterile work and just movement and the way that transfers are done in a timely cleanest possible manner the plate right there so I can identify what it is just mix this one the same way if you don't have flow hoods a lot of people or how I even started out you can just do everything in like a still air box or just you know really you use strict standards in a clean working closet or something like that that doesn't have carpet I mean I would say that of every I mean yeah we don't really have contamination here unless there's like a hole in the bag or something broke and then a contamination was able to escape into our our culture or our production block and a lot of thats thanks to just you know modern-day hepa filtration and a lot of this other school technology we have to grow mushrooms with so yeah cordyceps mycelium you can kind of notice the petri dish has like an orange hue to it and try to grow this coaster out in the complete dark because it's very sensitive to light and I know it can affect the pigments of the mycelium and then here next to it we have our pink"}
{"chunk_id": "ar_AuA2twiY:008", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 862.54, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=862s", "text": "oyster you can notice the mycelium is pink every mycelium is gonna be different for each strand so it's pretty cool you're gonna see these own unique characteristics to your mycelium and that once you become you know rather familiar with the cultivation process you can really identify strains just by looking at the mycelium so like this right here is the shiitake mushroom and you can notice this is actually an aged culture this is inoculated of March 9th and it starts to brown which we will see in our production blocks as well as it ages the mycelium Browns a lot of new cultivators will get scared and think it might be a contamination but it's actually really healthy and totally natural before I had the sterilization tool like this I could just take like a torch you can torch your tools and torch them until they're red hot and you start transferring transferring so yeah grabbing a torch and or a lighter some people use an alcohol lamp you know I mean you'll have an open flame on your counter I do prefer this it's a little bit more expensive but it's nice to just have it on and being able to just go and use it as you need it so kind of use our our blade as a little spatula there's a lot of liquid culture"}
{"chunk_id": "ar_AuA2twiY:009", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 955.8, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=955s", "text": "recipes that you can use utilize to grow your mushroom mycelium right now we're using like a light malt dextrose but we often you know you can use honey one tablespoon for 500 milliliters of water is how you know it's always a good good recipe that works there's other recipes you can experiment with like a potato starch recipe and stuff like that so it's all about fun and experimentation with this so for each transfer we're Reese terrorizing our tool making sure that we're not gonna cross cross contaminate any of our work so this this part of the process can be kind of intimidating to some people but once it kind of started grasping more of the concept it becomes rather easy and really really fun inside the liquid culture we're noticing like a war pull like vortex and it's really works great for one giving your culture aeration and helping basically spread the mycelium throughout the liquid if you don't have a magnetic stirrer one of the things that can be done is just throw in a couple pieces of like broken glass into your jar and just swirling it up yourself by hand every day could just do that and that works just fine or you could even throw a marble in there or some old coins just rewrapping"}
{"chunk_id": "ar_AuA2twiY:010", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 1050.0, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=1050s", "text": "up these petri dishes or possible later use you can come back to them if you ever need to to you ever lose the culture or something try to try to do some more work on it I have all those pre poured petri dishes in there that you guys seen from yesterday and I'll be taking these dishes that I've made and kind of transferring and furthering them two more plates if realistically you can make up to 40 new plates with each plate but I'll just be making like five or so I'm actually going to go through and look at each plate and see I have three plates for each strain I'm going to look at the best one and then put the remained a remainder in cold storage um basically I'm deciding which one has taken over the plate fastest so like for this strain we have double Sphinx number six times double Sphinx that were crossed with double Spinks number five and I'm just gonna select this one it has more areas to select from and it's more grown out than this plate so set this one out if I ever need to go back to it I can still utilize it after pouring up my plates I just used these sleeves to kind of cover them until I need them that way it keeps any dust from landing on your petri dishes or on my petri dishes in this case and"}
{"chunk_id": "ar_AuA2twiY:011", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 1140.58, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=1140s", "text": "they store for a while I can come and use these whenever I need them really don't have to worry about the hassle of preparing the stuff the day that I need it so we have six plates we'll have to do thirty little thirty petri dishes total I'll do five petri dishes per plate just make a stack like that right in front of my flow hood as close to my filter as possible that's where you're gonna that's where it's going to be the most sterile and also I'll unwrap these feature dishes too before I start these are the pre poured uh nanaka lated petri dishes that I'm unwrapping and one technique for for transferring with your petri dish is called like a clamshell technique is where you take the dish and only lift up this much and close it right back up that's a good way to you utilize if you're just looking for a quick transfer and that's what it's the best way to do it honestly we've got a lot of varying genetics the cordyceps is new for me and I got this this cordyceps trans came from a breeder named Ryan Paul gates and you can see the names of the strains are pretty crazy so see what we could do here um yeah if you're trying to do Eggar at home I mean it is you do need a really dedicated sterile space for this kind of"}
{"chunk_id": "ar_AuA2twiY:012", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 1246.68, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=1246s", "text": "work so if you do have like a little flow cabinet I'd recommend you either make one or you can confine the people that make them you can buy them in smaller sizes as well so yeah we have like 2 2 feet by 3 feet for these 2 filters and then 2 feet by 4 feet right there but they even make like a 2 foot by 1 foot one so you could just do little little transfers at home or you can build a still air box which would just be a clear toe with two holes drilled in the front and you can actually do this work inside of that still air box being as so you take the necessary precautions to maintain a sterile technique and also a still air environment a true environment of no you know just still air you don't want any kind of floating debris or anything in your work so when doing it at home put all your materials in your still air box it can be pretty tight in there but do all your transfers in there make sure that air conditioning is turned off in your home so you don't have any kind of drafts blowing in but for people doing it at home I'd recommend just finding like a you know a liquid culture that you can use you can you can get liquid cultures from from like a mycologist or another grower and a syringe that's"}
{"chunk_id": "ar_AuA2twiY:013", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 1332.39, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=1332s", "text": "already prepared for you and with the syringe you can basically just use a lighter or a flame to sterilize the tip of the syringe and then you can inoculate a jar of your own liquid culture using like the honey one tablespoon of honey 2 500 milliliters of water and then pressure sterilized in a little pressure cooker for 20 minutes and then take a liquid culture and after the flame after you flame sterilize the tip and needle inject it right into your injection port you only need a drop and then from there you can grow out more of your own liquid culture with that liquid culture you can use it to inoculate your own green base substrates and to make your own spawn so that's what I'd recommend for a home cultivator it's a to really get started also another recommendation for for people wanting to play with Petri plates at home is you can also buy pre poured petri dishes from other people or other growers and just do the transfers yourself you don't want to pour your own petri dishes or you just don't have the capabilities of making them at the moment so that's another recommendation but let's say it's a little bit more advanced in the skill and you know do some reading and and some marks research"}
{"chunk_id": "ar_AuA2twiY:014", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 1414.47, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=1414s", "text": "before you really go crazy with it or just go crazy and find out you know through trial and error like like I did now the mushroom mycelium and a petri dish will grow flat across a two-dimensional surface and then in a liquid culture we give it basically a way to grow out three dimensionally through all sides and in every way possible and also another thing about local culture is the fact that you can take just a tiny piece of tissue from a petri dish drop it into a liquid culture jar and really just expand the mycelium I like to utilize the liquid culture for expansion that would to be honest with you you can expand much more mycelium I mean you can do it both ways but liquor culture is a great way to expand fast and it's really nice to be able to inoculate with liquid culture and just pour it into your spawn you get much more coverage with the mycelium covering up all the all the grains or really it shouldn't be only used to inoculate grain spawn so you get a lot of coverage with the liquid spawn as opposed to just cutting some wet wedges and throwing it in the spawn and you just get more points of contact with liquid but both work great I use both depending on the species like reishi mushroom I really"}
{"chunk_id": "ar_AuA2twiY:015", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 1501.48, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=1501s", "text": "don't even do look at culture with because it's just too too aggressive when I'm doing my transfers I like to put the wedge kind of face down onto the plate that way the mycelium just grows directly into the agar and just giving it that little boost if you can't get access to this parafilm I've seen other people online will use like a saran wrap I have never had to use that but that's just an idea if you whoever in that situation I would say after every certain amount of every like 10 or 15 movements do like I like to Reese terrorize my hands or Reese Anna ties my hands with some isopropyl this is our pink oyster this plate needs to be transferred to some new plates because it's overgrown so want to make sure that it's still viable and and ready to produce some mushrooms for us all my pink oysters are basically just one specific strain that I'm growing currently I've switched it up though over the past but currently I'm working with just one strain of pink oyster pink Boise is not a strain that I like - I mean it's one - I don't it's really it's kind of tedious you just can't refrigerate it so it means that it's gonna grow out really quick and it's gonna need a transfer here sooner or later so like with the"}
{"chunk_id": "ar_AuA2twiY:016", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 1602.74, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=1602s", "text": "pink oyster yeah like every two weeks - every four weeks I'm in here transferring it into new plates so it doesn't experience sentences sinesses where it basically stops growing and before it becomes a weak pink oyster mushrooms are really known to fruit aggressively a lot of the times you'll see the mushrooms growing right out of the petri dish so it's a great strain for beginners as well because it's so aggressive they can oftentimes you find yourself fruiting it within ten days of inoculation to substrate being here in Phoenix Arizona it's a great strain for me in the summertime so during the wintertime it's not so great it doesn't do good like I said if it gets freezing then it basically dies you can't put it in the fridge my grow rooms are kind of reliance on like a lot of the the wintertime and or just outdoor conditions I you know it gets cold in my girl room during the wintertime oftentimes between 50 to 60 degrees and the pink oyster just does not like it so it's summertime now so here's the time to whip out this strain and bring it out it has a fantastic color and dazzles plates and people love it from farmers markets to chefs it's definitely an attention grabber for sure the talk"}
{"chunk_id": "ar_AuA2twiY:017", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 1693.62, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=1693s", "text": "is a classic strain that's probably the most cultivated gourmet mushroom in the world it's also very medicinal as well really helps boost your overall main function and it's really good for you so I enjoy growing shiitake it's actually one of my favorite mushrooms to grow and it definite definitely is one of the most labor-intensive mushrooms to grow also compared to most mushrooms it requires more time for harvesting and more care but I definitely enjoy the reward that it gives you as far as if you want to get into growing shiitake it's it takes a lot longer to grow than let's say an oyster mushroom I usually let my shiitakes incubate for two months then I can put them into fruit them the fruiting it also likes a mostly an oak hardwood base substrate with not too much supplementation if you if you give it too much like let's say wheat bran then you're likely to get mutated fruits but once you get it down I'd say like 15 to 20 percent of a supplementation to your sawdust recipe then you will get really nice fruiting zuv top-quality shiitake it's a it's one that likes you know it definitely likes attentive care it likes you know a humid environment upwards to 85 to 90 percent at the"}
{"chunk_id": "ar_AuA2twiY:018", "video_id": "ar_AuA2twiY", "title": "Mushroom Mycelium Tissue Culturing in Liquid and Agar Media | Southwest Mushrooms", "start_sec": 1791.4, "url": "https://www.youtube.com/watch?v=ar_AuA2twiY&t=1791s", "text": "beginning and then towards the end before harvest I kind of lower it to get a nice durable cap and to help preserve the shelf life and the fridge and also likes temperatures it's a wide range strain wide range mushroom strain that I can grow all year round because it likes temperatures anywhere from 55 to all the way up to 75 80 degrees so I can grow this mushroom all year round it's a great mushroom for me and everybody loves shitake mushrooms it's definitely one that everybody's familiar with"}
{"chunk_id": "asQtPL8d_to:000", "video_id": "asQtPL8d_to", "title": "Fruiting Maitake Mushroom Blocks | How We Grow Grifola frondosa Indoors | Southwest Mushrooms", "start_sec": 0.24, "url": "https://www.youtube.com/watch?v=asQtPL8d_to&t=0s", "text": "we're going to be fruiting out some of our blocks that we have in our incubation and specifically maitake is one of the trains that we'll be working with and here we have some maitaki grain spawn so we start off with some a culture inoculate some grain spawn in this case it's a soft red winter wheat with a little bit of mix of a little mix of white proso millet and then from there this will be inoculated into a production block so we'll move this out the way it's a very interesting mushroom to cultivate it's one of the harder mushrooms to to grow for most growers it takes quite a while i just let the mushroom kind of sit in incubation for about four months or so until you start getting these little fruitings that start forming inside the bag a lot of people have difficulty with this strain because it takes so long to fruit so people basically can get impatient so really it's just about patience with this strain i like to let them form until they get about this size and then i'll put them in the growing environment i like it it's a wonderful tasting soft flesh poly pore mushroom that is uh renowned by a lot of mushroom enthusiasts it's commonly referred to as hint of the woods maitake or scientifically graffola"}
{"chunk_id": "asQtPL8d_to:001", "video_id": "asQtPL8d_to", "title": "Fruiting Maitake Mushroom Blocks | How We Grow Grifola frondosa Indoors | Southwest Mushrooms", "start_sec": 84.32, "url": "https://www.youtube.com/watch?v=asQtPL8d_to&t=84s", "text": "fondosa so it'll kind of form out these nice leaflets or fronds and all of them have like these pores underneath the underneath them so it's a poly pore mushroom kind of like reishi or turkey tail and it's super medicinal as well it's been known to you know help against cancer boost your immune function and also one of the big ones is just moderate uh blood sugar levels and basically otherwise healthy individuals then we also have it inoculated on two different kinds of substrate so we have the this is a oak hardwood sawdust and a soybean hole mix and then right here we have a oak hardwood sawdust and a wheat brand mixture so i'll just kind of testing out the two different recipes to see one which provides the fastest fruiting and then two what's going to give us the best yields so i haven't uh i'm pretty sure the soybean hole will usually with the soybean holes off of this size block i'll get about a three pound hen hen of the woods so i'm i think with the wheat bran substrate i'll probably get around two pounds so we'll see usually i try to just keep every strain on its own rack or keep everything in its own on its own shelf then also every bag has like a label on it which will have the"}
{"chunk_id": "asQtPL8d_to:002", "video_id": "asQtPL8d_to", "title": "Fruiting Maitake Mushroom Blocks | How We Grow Grifola frondosa Indoors | Southwest Mushrooms", "start_sec": 170.72, "url": "https://www.youtube.com/watch?v=asQtPL8d_to&t=170s", "text": "species and data inoculated so it's really easy just to walk down an aisle glance at the labels see what date they were inoculated and decide whether it's ready to go in the grow room i also keep like a little um like a little journal in my laboratory so if i ever need to reference that i can go in there see what was inoculated what day was inoculated on and then i can just come out here to the incubation and and find it and get them all in the grow room so it's basically how i can kind of keep on top of my inoculations and all these blocks especially when we're producing about 600 a week when we get really busy for the fall so it's a good way you got to keep organized you got to know what's in your incubation otherwise you know you'll just be all over the place with the mytaki i found it's a really tricky one to fruit and for me the best way to do it has just been to simply just cut the top of the bag off and basically i'll just let the my talk heat grow up in the bag like that i've tried just making cuts on the bag when you see the growth like let's say i see it right here i've tried making cuts and you know tucking the bag down to where just the fruit body sticks out that's another way that can work but for"}
{"chunk_id": "asQtPL8d_to:003", "video_id": "asQtPL8d_to", "title": "Fruiting Maitake Mushroom Blocks | How We Grow Grifola frondosa Indoors | Southwest Mushrooms", "start_sec": 254.48, "url": "https://www.youtube.com/watch?v=asQtPL8d_to&t=254s", "text": "me this is the best way that i found um kind of like in nature with my when maitake grows it gets like a high little co2 environment usually it's found growing near like the base of oaks and stuff like that so when it's like in the lower levels underneath like uh leaf litter and stuff like that it's higher co2 and it'll kind of make its way up and form these beautiful leaflets and get really nice and maitake originated or basically one of the meanings of it is a dancing mushroom so when people would go on forages or forays and they'd find this mushroom they'd basically dance with joy because it's a choice edible i know uh a lot of people will say the you know try to get away from the plastic with mushroom production this is probably one of the only downsides to mushroom cultivation is the fact that you do need to utilize some plastics to cultivate the mushrooms but when you do look at the bright side of things the amount of plastics that are needed to cultivate thousands upon thousands of pounds of mushrooms compared to the amount of resources that are utilized to farm other other goods or other foods that we eat mushrooms definitely leave a much smaller footprint and basically can feed a lot more people"}
{"chunk_id": "asQtPL8d_to:004", "video_id": "asQtPL8d_to", "title": "Fruiting Maitake Mushroom Blocks | How We Grow Grifola frondosa Indoors | Southwest Mushrooms", "start_sec": 335.36, "url": "https://www.youtube.com/watch?v=asQtPL8d_to&t=335s", "text": "with less waste less resources less water consumption less land used so there's a big bright side to growing mushrooms even though that some plastics are used now if you're working with like an oyster mushroom or something that can be grown on a pasteurized substrate then you can get away with just using buckets and straw or just pasteurized sawdust or you know i've seen people use aspen aspen chips and pet beddings and stuff like that so you can get creative if you're really you know if you're small scale you definitely don't want to have a big footprint it'd be recommended just to kind of get some buckets drill some holes in them or even just find reusable containers you can use really anything um from milk cartons to old little old coffee cans i mean i've seen all kinds of stuff so but yeah once you get to a huge scale when you're making hundreds upon hundreds of bags a week then you just don't have the time and you know resources at that point to clean hundreds of buckets every week and disinfect them and yeah it's just a lot and then actually for some of the species that we grow um you know you need to have a sterilization of the substrate that needs to be done and that's hard to do"}
{"chunk_id": "asQtPL8d_to:005", "video_id": "asQtPL8d_to", "title": "Fruiting Maitake Mushroom Blocks | How We Grow Grifola frondosa Indoors | Southwest Mushrooms", "start_sec": 407.2, "url": "https://www.youtube.com/watch?v=asQtPL8d_to&t=407s", "text": "inside of a bucket and then move it into your laboratory where you can inoculate it in clean conditions with a you know fresh culture or colonized grain spawn so that's a little bit of the breakdown of plastic use and mushroom cultivation but it's really the one of the only negative things about it so if you're struggling with contamination some things to i bet the best thing to do would be retrace your steps look at everything that you've done up into this point uh how long did you sterilize the inoculation did that take place in a clean laboratory did you do it open air um where you clean when you were inoculating really you can take us take a look at a few things maybe look at how long you were sterilizing because that could be uh that could be it right there i mean really it just all boils down to ensuring that your mushroom mycelium is clean and it has a clean food source to basically colonize there's no other competition that can live with our mycelium you got to really uh emphasize developing a good sterile technique for your process to basically minimize contamination in your operation so i'll close that up for now we had some maitakis this one it kind of grown so big on the side that"}
{"chunk_id": "asQtPL8d_to:006", "video_id": "asQtPL8d_to", "title": "Fruiting Maitake Mushroom Blocks | How We Grow Grifola frondosa Indoors | Southwest Mushrooms", "start_sec": 507.04, "url": "https://www.youtube.com/watch?v=asQtPL8d_to&t=507s", "text": "it just broke when i moved it but you can kind of see the beginning stages of this mytaki it forms like these little globular like little structures and each of these will kind of elongate and then branch out and then they'll all form their individual leaflets or fronds so really nice mushroom this is actually an edible piece right here i could take this home and slice it up into little nice mai taki pieces and and it's very delicious it's been known to be referred to as maitake brains as well because it just looks pretty pretty bumpy and crazy but very very meaty when you break that up it's a super meaty mushroom also referred to as hint of the woods maybe for for that reason so i'll put these aside the same thing happened with this one so i'll just take that piece out there's still a couple little mine takis actually growing so put this in the grow room all right"}
{"chunk_id": "bgqt0q1I7J8:000", "video_id": "bgqt0q1I7J8", "title": "Elm Oyster Mushroom Harvest | Southwest Mushrooms", "start_sec": 0.4, "url": "https://www.youtube.com/watch?v=bgqt0q1I7J8&t=0s", "text": "all right so at this point just gonna get set up to go out and start harvesting some of the mushrooms that we have uh they're ready to go so we need to harvest them today otherwise you know we gotta catch them at their prime otherwise they can you know just kind of lose quality and appearance and shelf life just get gloved up all right i'll just wipe down tables the disinfectant also i'll keep one of these cleanup bends nearby that way i can have something to toss any of the debris and any sawdust that we trim off of our mushrooms then i also like these reusable shoe covers they come in handy for just kind of walking in and out the grow room so i'll keep those nearby also keep some hand sanitizer on hand and a box of gloves i also change out my gloves um you know between grow rooms and stuff like that so we're not using the same gloves over and over and we have a bunch of elm oysters today so we're going to want to use one of these masks that's you know while we're working in the grow room especially for prolonged periods of times due to the spores that these mushrooms do drop they have a huge spore load that if you're in there working for a long time breathing in the spores it can cause just respiratory problems"}
{"chunk_id": "bgqt0q1I7J8:001", "video_id": "bgqt0q1I7J8", "title": "Elm Oyster Mushroom Harvest | Southwest Mushrooms", "start_sec": 130.72, "url": "https://www.youtube.com/watch?v=bgqt0q1I7J8&t=130s", "text": "and honestly flu-like symptoms you'll find that you get like a stuffy nose and a sore throat and it can be painful at times i remember one time we harvested when i was growing these in my house we harvested probably like a hundred pounds of these oyster mushrooms and we had them in a fridge in my kitchen one of these commercial sliding glass door fridges and we just put them in there and these kind of like trays like this uncovered and they just dumped spores throughout the whole house and uh i was kind of new to growing so much mushrooms especially oysters at once that i remember throughout the house we'd see this thin little film of dust over everything and i didn't i didn't really know at first that it was just all spores but we quickly found out when me and the whole family developed these flu-like symptoms stuffy noses um itchy back of the back of our throats were a little itchy so quickly learned that you do need a mask for these things and then yeah if you're storing a bunch of them in your house in like a refrigerator we found that just keeping them in bins with the lids on them kept the spores from flying out into the house so really important important stuff right there so these are just some reusable shoe"}
{"chunk_id": "bgqt0q1I7J8:002", "video_id": "bgqt0q1I7J8", "title": "Elm Oyster Mushroom Harvest | Southwest Mushrooms", "start_sec": 214.56, "url": "https://www.youtube.com/watch?v=bgqt0q1I7J8&t=214s", "text": "covers that just kind of help minimize any kind of contamination that's on my feet make a clear entry into the growing room and we'll just kind of harvest from this wall of oyster mushrooms we see in front of us just kind of grab them gently at the base and just kind of rock them right off so it comes off really clean minimal trimming as needed so just and just get them set in here until we can box them up all right so we'll put this in here and actually just take this off for now all right so probably hear me much better now uh due to the fact that i want you to hear me i'm just gonna leave this off for now but make sure to keep your mask on um i can withstand working in here for probably up to like 20 minutes and i'll be okay so the cool thing about the oyster mushrooms is it's uh not as labor intensive of a harvest you can kind of just pull the clusters right off you just get these really nice mushrooms i can kind of just go in one pool and get everything that i need and this is probably about two and a half pounds some of these blocks are up to three pounds it's a tight tight fit in the grow room but we're able to really maximize uh i can maximize the space in here you know to its full potential and uh"}
{"chunk_id": "bgqt0q1I7J8:003", "video_id": "bgqt0q1I7J8", "title": "Elm Oyster Mushroom Harvest | Southwest Mushrooms", "start_sec": 334.16, "url": "https://www.youtube.com/watch?v=bgqt0q1I7J8&t=334s", "text": "pull hundreds of pounds out of these groomers every week so yeah they have these nice branching clusters of these white to off-white mushrooms really elegant in style and really great in flavor and very versatile and much very versatile oyster mushroom so it's a good one to add to the oyster family that that we grow [Music] then as i move through the grow room i'm really careful to uh as to not hit any of the mushrooms damage any of the clusters with my body so thanks for trimming up the mushrooms we got a nice piece of substrate that came off with this cluster just grab the scissors kind of just trim them down some of the some of the mushrooms might pop off so be careful we've got a pretty good trim right there there you go these uh elm oyster mushrooms are a really fast producing oyster mushroom it's a super aggressive colonizer i've noticed and it's just a great all year round mushroom i found it grows in temperatures ranging from the 50s all the way up into the up into the 80s i've actually seen it growing into into the 90s out here in arizona during the springtime which is really unique for hot climates so so with our oyster mushrooms we'll just put them in the boxes and since they're so delicate compared to"}
{"chunk_id": "bgqt0q1I7J8:004", "video_id": "bgqt0q1I7J8", "title": "Elm Oyster Mushroom Harvest | Southwest Mushrooms", "start_sec": 458.72, "url": "https://www.youtube.com/watch?v=bgqt0q1I7J8&t=458s", "text": "like a shiitake or a king trumpet or really a lot of the just do the three and a half pound boxes we'll just put them in there so they have a nice presentation when somebody opens up the box they get a nice display of beautiful mushrooms and i'll try to go for like a three point 3.6 pound box just to make up for any weight loss that might occur during uh just the next day or so while they're in the fridge so let's close that up just put it over here get it ready to go in to the next warehouse where we can get them all labeled and into the cold storage and off to the farmers market tomorrow tomorrow morning so we have a massive cluster sometimes you could just peel that substrate right off the type of box uh is important you make you want to make sure that it's vented mushrooms uh exhale more co2 than any other crop our vegetables really don't need as much ventilation so yeah we'll just put them into these boxes these are actually wax coated as well within basically fda approved wax so we'll use these boxes and we're actually about to try out another box for packing more weight for oyster mushrooms so we'll be looking into like a six pound box and seeing how these work out for us so"}
{"chunk_id": "bgqt0q1I7J8:005", "video_id": "bgqt0q1I7J8", "title": "Elm Oyster Mushroom Harvest | Southwest Mushrooms", "start_sec": 580.72, "url": "https://www.youtube.com/watch?v=bgqt0q1I7J8&t=580s", "text": "but yeah you want a good box for your mushrooms for sure something that's to maintain the integrity of the of the mushroom also it's been found too with the boxes i've i found without the wax coated ones depending on how long you store them in there some of the mushrooms will start to grow into the box so you'll find the mycelium growing off from the mushroom and into the cardboard so to basically prevent that you'd want to use a layer of wax paper in the bottom of your box and also cover the mushrooms and wax paper before you close it up so you'll be good to go at that point and with these boxes if you know we'll give them off to our restaurants and they uh they last quite a while so if we take them to like markets or whatnot we'll use the boxes to store the mushrooms transport them and then also they can get broken down like like this we can just bring them back and just reuse them until they really aren't usable anymore or we hand them off to like a distribution company and they get distributed to restaurants that we don't get in touch with so they'll keep the boxes and do what they do what they do with them i'm gonna go grab some more boxes and get ready to harvest some lines made"}
{"chunk_id": "bgqt0q1I7J8:006", "video_id": "bgqt0q1I7J8", "title": "Elm Oyster Mushroom Harvest | Southwest Mushrooms", "start_sec": 686.36, "url": "https://www.youtube.com/watch?v=bgqt0q1I7J8&t=686s", "text": "next"}
{"chunk_id": "btXfkWYlXEI:000", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 0.03, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=0s", "text": "grow room 2 is full of shiitake mushrooms we're going to go ahead and harvest them today and get them boxed up in in refrigeration go grab some produce boxes so yeah we harvest all of our mushrooms into these nice little produce boxes and they help keep them keep them fresh and keep them from getting damaged this is a little cleanup bucket for when I'm harvesting my mushrooms I can put any debris off to the side wheel my stainless steel table right in front of my grill room and I'll just lock the wheels so what's not moving around on me I'll turn the humidity down while I'm harvesting right before harvest is recommended to kind of cut the humidity down just a little bit that way your mushrooms I basically you get a longer shelf-life out of them yeah shiitakes a really interesting mushroom it is one of my favorite to grow it's also one of the most labor-intensive harvests you have to cut each mushroom off one by one right so yeah we have some shitake mushrooms right here that are ready to go I like to harvest some right as the cap begins to open up but it doesn't open up completely and so yeah some of these blocks are really covered with shiitake mushrooms so yeah we'll go ahead and harvest these right now they"}
{"chunk_id": "btXfkWYlXEI:001", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 112.7, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=112s", "text": "are ready to go so yeah these mushrooms are growing off of a mix of oak hardwood sawdust that I've supplemented with about 15 to 20 percent organic wheat bran so that organic wheat bran gives the mushrooms mycelium a nice nice nutritional boost to kind of take over the sawdust and increase your yield so you could just grow on just oak hardwood sawdust with no supplementation that actually would make it a little bit easier for the cultivator because you wouldn't need the sterilization process which we utilize due to the high nutrition in our substrate to kill off any kind of competitor organisms that can out-compete or much from mycelium so when you're just using like an oak hardwood sawdust with no supplementation you could just pasteurize it or just pour boiling 170 to 180 degree water over your sawdust to let it sit for about an hour at that temperature and then at that point you can let it cool and inoculate with some grain spawn or sawdust spawn that's grown out with the shitake culture you can buy spawn or if you don't know how to make spawn you can buy it somewhere and and just use that to inoculate your substrate and and start growing your own mushrooms and start getting a bit of a glimpse of the"}
{"chunk_id": "btXfkWYlXEI:002", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 203.27, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=203s", "text": "process start familiarizing yourself with the fruiting process and the colonization process understand the mycelium and how it develops and learn from it so this blocks just been harvested so I'll just put it back and I just keep grabbing blocks and just keep cutting away and I'll weigh each box out to 5 pounds and when I'm harvesting these mushrooms I just cut right at the base as close to the block but not trying to cut into the block so I like this train because it does have small stems or short stems both of these strains do and the I grow shiitake 37 82 and 37 90 which are just two really cool shiitake strains 37 82 is the one that you're seeing right here and it grows these nice less-dense of a cap within the 3790 so this cap is really good for just like crisping up getting to like a nice light crisp faster or just less less of a dense cap so 37 90s real meaty real dense so yeah this is what I mean by just takes longer to harvest i'm yielding about two pounds per block and takes me a few minutes to harvest that two pounds as it compared to growing oyster mushrooms you can harvest two pounds in just one pull there's some benefits to both if you have the space to grow shiitake then"}
{"chunk_id": "btXfkWYlXEI:003", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 332.81, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=332s", "text": "that's awesome it takes up more space in the amount of time it takes to grow one crop of shiitake you can produce four crops of oyster or probably lion's mane too so yeah this is just a pretty easy harvest for the most part pretty pretty pretty basic just trim in the mushrooms off as clean as possible and if you wanted to you could actually second flush these blocks that would it involve just letting these blocks completely dry out for about two weeks so if you grow them in a grow room you could just shut your humidity offer for about two weeks and then at that point you would rehydrate your blocks with a nice dunking some cold water rehydrate them for about six to twelve hours some people do 24 hours I think that could be a bit long so just be careful with that then after that point you can just put them back in the grow room hose them down and within a few days mushrooms will begin to reappear and you can get another crop and continue that process until your blocks become spent here we just do the one flush we get most of our yield on our first flush and then at that point we just recycle the blocks into compost or whatnot so we have a shiitake mushroom mycelium is really interesting you can notice how"}
{"chunk_id": "btXfkWYlXEI:004", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 426.39, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=426s", "text": "the block is completely brown basically shiitake mushroom is the only one that really really does this it starts out white and then after about two weeks it begins pop Corning so you get this nice bumpy bumpy surface then after that it starts to brown and ripen so we let them go for about eight to twelve weeks depending on the strain before we even put them in the grow room that ensures you get a really nice crop of shiitake if you put them in there when they're still white you're not gonna get as much of a yields like shiitake is not gonna be as top-quality so as with any mushroom recommended preparation is to cook your mushrooms mushrooms should never be eaten raw and if you do eat them wrong you're not getting any nutritional content from them so I like to prepare these just like sauteing them a simple saute for 15 to 20 minutes over medium heat in addition with some garlic and a little bit of oil and you can ask also top it off with a little white wine and tamari makes a great addition to like a stir-fry or rice dish in addition to a brahman or anything like that it's really good shiitake is very very tasty mushroom and it's also very medicinal it's a good at boosting the immune function and it's"}
{"chunk_id": "btXfkWYlXEI:005", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 522.52, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=522s", "text": "been used as a food and medicine for quite a while it's also commonly used in like miso soups stuff like that you can find it in a lot of like pan Asian cuisine it's a classic gourmet mushroom it's also the most cultivated gourmet mushroom in the world as far as wood loving gourmet species go and it's a hard wood loving mushroom of course she meaning oh and talk a meaning mushroom its originated on oak trees so by cooking mushrooms you're able to unlock the in traditional value by breaking down this chitin layer that the mushrooms are made up of the so wall of the mushroom is made up of chitin like material so our bodies can't digest chitin heat treatment is necessary to break down the cell wall enough to where our bodies can access the nutrients one experiment is you know you can eat a mushroom Ron it basically just won't come out digest it you can't digest it so really interesting stuff when you're eating fresh mushrooms or people love getting fresh button mushrooms and their salads and you're not even getting any nutritional content from those except the water that they have so cooking of all mushrooms is necessary to retain that nutritional benefits or those nutritional goodies that that mushrooms"}
{"chunk_id": "btXfkWYlXEI:006", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 612.29, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=612s", "text": "can offer us so yeah we always cooked about 15 to 20 minutes on medium heat or up until the gills get like carmelization or light browning to them and that's where I find that really tasty you can enjoy them as a snack on their own which is really cool or toss them into really any dish that you eat shitake mushrooms are mostly dried and for us we we we sell quite a bit of our shiitakes fresh anything that doesn't get sold fresh or if we do want to do some dried we we just dry it in our drying room we also have a tional II offer like a shiitake powder we can dry the stems and powder the stems a lot of people will use the stem of the shiitake for like a stock so because the stem of the shiitake is actually very tough and really chewy so mainly your look after the cap with this mushroom so you can do a lot with the stem the stem also has nutritional benefits just like the cap so it's definitely recommended to get the most out of it yeah this mushroom has a really nice woodsy almost smoky flavor that a lot of people enjoy a lot of people enjoy including myself this could be any mushroom can be great for vegans or vegetarians I think or I know that this one is you can really utilize it I mean it I would say"}
{"chunk_id": "btXfkWYlXEI:007", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 703.77, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=703s", "text": "this one has a distinct flavor it's definitely unique it can it's not as a meat I think the lion's mane and like the trumpet are really good like you could shred them up and create like a pulled pork really get like a meatiness out of those these ones have their own flavor it's like robust meaty pear as well and I mean pastas stuff like that instead of eating a steak you can just do shiitakes kind of has a meeting this to it a nice smokey meeting this to it that really really pairs well with a lot of things and I've considered a great meat meat replacement a lot of these gourmet mushrooms contain up to 30 grams of protein per per quarter pound servings so or 6 ounce serving so you can get a lot of protein from them as well as central vitamins and other goodies that they offer the lion's mane is super really it has like kind of like a crab like texture some people say one of my restaurants uses it in that taco recipe and I think it makes an excellent taco we've done shitake tacos as well they also make really good mushroom tacos just depends on what flavor you're after so shiitake has a nice distinct flavor I think it prepares what best with pan Asian style cuisine or Asian style cuisine stir fries with fried Rice's"}
{"chunk_id": "btXfkWYlXEI:008", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 794.9, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=794s", "text": "soups like miso zan draman's I really like to use shiitake and that that kind of perspective it's a common mushroom a lot of people are familiar with shiitake so it's been a staple and and diets for quite a while I believe shitake was first cultivated or brought here in a commercial sense in the 80s so it's still about you know 35 years since the shiitakes were really brought out in a commercial a commercial way but they've been grown in like Japan and China for Oh quite a long time on the USDA Agriculture's sheets the price sheet shiitakes are a little bit more expensive than oysters that they averaged about like 450 a pound on like a commercial wholesale price average which is super cheap for the grower that's just growing them for this local local market where they average and a local setting I would say between 8 to 12 dollars a pound for like wholesale prices or grocery stores so it's still quite cheap for for the mushroom and since it takes so long to grow oysters you're basically averaging about the same price and you can grow them much faster so a lot of people do just stick with like an oyster mushroom because you're you're really getting close to the same price and you can produce four"}
{"chunk_id": "btXfkWYlXEI:009", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 888.37, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=888s", "text": "crops in the same amount of time as you can produce one of these we we just have a lot of space and we do like growing the shiitake so I have another warehouse set aside just for the shiitake incubation so they have their own incubation warehouse and then we can do our oyster mushrooms and our lion's mane and our fast fruiting strains here and our in our warehouse or other warehouse so we'll do like oyster mushrooms lion's mane pea opini stuff like that in our fast fruiting section even chestnut and then shiitake since it takes 2 to 3 months most of the time we're letting our blocks go for three months before even getting them into the grow room so that that does it so if you don't have much space and you're looking for a mushroom to grow and you're thinking you want to go crazy Wichita he definitely grow a few blocks and try it out but definitely don't try to you know it'll take up a lot of incubation space so take that into account be aware of that and you'll be good to go I just started growing shiitake because I just like to grow but I do notice people buy it often and it's an easy sell people are very familiar with shiitake I think that the best thing you can do is a lot of people say don't do"}
{"chunk_id": "btXfkWYlXEI:010", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 969.69, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=969s", "text": "it is try to focus on growing one strain and perfect it I just started growing up as many strains as I can and I like growing variety I feel like it's better for me and I'm able to offer more more more options for for people or clients so I like the fact that we grow a lot of variety throughout the year we can rotate through you know up to 20 different strains of mushrooms and we do really well with them I just started growing shiitake because I was really interested in it and I wanted I just started experimenting with small batches at home I was sterilizing all my blocks in a forty one and a half quart American pressure sterilizer so I would do you know 30 shiitake blocks a week and on top of that I was sterilizing every day and doing production every day I did about 36 to 40 blocks a day so I have one of my production days I would just set aside a shiitake day and I wanted to get familiar with the growth of it because I was really interested in shiitake just because I thought it was really fascinating mushroom and wanted to learn how it grows and basically learned that's that's it iced notice those shiitakes a great farmers market mushroom or like a grocery store mushroom it doesn't do as well with like"}
{"chunk_id": "btXfkWYlXEI:011", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1055.58, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1055s", "text": "chefs they'd rather get something more exotic or maybe it's the fact that they can get some cheaper shiitake from Chinese grower we're from a just bigger distributor that grows them at a wider wider level than me but most of the time they want something more exotic like the lion's mane the chestnuts the pea apini some colored oyster mushroom variety whether it be pink or blue gold but the shiitakes do excellent at a farmers market and if you can get in with a grocery store they do great there it's a common mushroom you know for gourmet mushrooms it's like our gourmet Portobello or button because everybody knows about shiitake this is my second grow room and this is must this is my shiitake and my reishi mushroom grow room it I grow in this girl room for shiitake because it does have a lower speed fan setting for the exhaust all the other rooms are more high-powered the grow room 3 has its own exclusive air system so that one I can really utilize to just power out some oyster mushrooms and I do lion's mane very well in there I can get the teeth to grow out very long and it's just perfect so each room is dialed in to their own specific species so grow room ones that one can does Pete peony and chestnut also does"}
{"chunk_id": "btXfkWYlXEI:012", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1140.83, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1140s", "text": "always stir mushrooms very well grow room 3 does my lion's mane and oyster mushrooms and then this grow room I use for shiitake and I'll do reishi mushrooms in here as well so these mushrooms do really well in there and it's just because it has a lower just room maintains like a little bit of a higher co2 level parts-per-million it probably stays around 500 in this room and then the about 400 so at this point we let our reishi mushrooms just grow out completely in the bag and then when we want to initiate the conch formation we'll just load them into the grow room and see and I'll just do ratio on a top shelf of my girl room that way the mushrooms have enough room and space to grow out properly so this is the Ganoderma lucidum this is the sensi cincy stricto i believe this is a california origin very nice it produces these beautiful beautiful and very nice thick stems good for teas so you'll just boil these up you can boil them fresh 30 minutes like I said this mushroom is very tough has a very thick cell wall and chitin is actually the same substance that the crab shells are made out of and hard materials like that so you can notice the very hard structure of the shell of this mushroom"}
{"chunk_id": "btXfkWYlXEI:013", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1236.22, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1236s", "text": "and all mushrooms have like a chitin cell wall so that's what we're essentially trying to break down so we can access the medicinal qualities or the the nutritional benefits of our mushrooms it's recommended that you cut them with scissors if you try harvesting them with your your hand you're likely to rip out some substrate and it won't be as clean of a harvest so just use these scissors to get a clean efficient harvest on our shiitake crop wax paper is good because it kind of locks in that moisture so your mushrooms don't dry out when they're in the fridge so I'll just put a layer on top keep some pretty fresh and if you don't use like wax paper and you try to use like another paper that's not like wax coated and I've seen like the mushrooms try to like eat through them try to grow onto like a paper because they love wood base substrate so most papers made out of wood right so your mushrooms will try to grow on to that these boxes are sent to wholesalers they go to shamrock foods peddler son or AJ's fine foods so it's a outlet of grocery stores out here in Phoenix that you can get these mushrooms from and then that's basically why we use these boxes we can sell them in lots of five"}
{"chunk_id": "btXfkWYlXEI:014", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1328.03, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1328s", "text": "pounds or as with oysters we do three and a half pounds per per case since the oyster so such a fragile mushroom it grows out on these big clusters so trying to put five pounds in our our in our boxes can get a little you can damage your mushroom so we just try to keep it nice but every other mushroom really about five pounds goes into in a box and then from there we have a have a few wholesalers come pick them up we'll deliver them out we also deliver it to our own restaurant clients so we'll just drop these boxes off with a restaurant after they put in an order depending on what species they get and everybody's happy and then we'll also use them to just to store our mushrooms in general we'll bring them out and sell them in at the farmers market right out of the box so these ones are ready to produce spores now actually these mushrooms if you wanted to take a spore print you could just take the cap off of this stem and lay it onto a piece of foil and the mushroom is actually sending out spores as we speak a lot of them are microscopic but sometimes if you look at them in the right light and you look at it like a mushroom block you can see little little plumes of smoke drifting from under the mushrooms"}
{"chunk_id": "btXfkWYlXEI:015", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1409.36, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1409s", "text": "and that's tons of spores just traveling off of our mushrooms I actually just saw some spores just drifting off right now so you can get a lot of spores from these mushrooms they're actively producing spores as we speak yeah and that's what I do I just dropped some on a piece of aluminum foil I dropped a cap on a piece of aluminum foil covered it with a quart sized jar the next day I came in and there was a nice little white spore print depending on each species of mushroom you get a different colored spore print depending on the the species or strain so like our pink oyster mushroom produces a pink spore print shiitakes produce a white one the chestnut mushroom produces like a chestnut browns for Peppino's also produce a chocolate brown colored Spore the lion's mane produces a white Spore so we get some different colorations with our spores after taking a spore print I am able to go into the laboratory and with a syringe filled with some sterilized water I can scrape the spores into a clean little unused petri dish that's sterile as well and throw some water in there and suck it right back up into my syringe and from there I actually planted it on some petri dishes the other day and now I already have some"}
{"chunk_id": "btXfkWYlXEI:016", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1484.57, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1484s", "text": "fresh mushroom mycelium growing from the spores so I just restarted my basically just restarted from a new culture that I'm gonna be isolating from because usually I just take from already pre grown cultures and they last for a few years but every few years I recommended that I start back from spores so I mean depending on how long your cultures last about every five years or so you can go back to a spore print and look for a new strain or you know try to develop something new and isolate it and then from there store that in a slant or a petri dish and then you can have access to that strain for years to come that's what I'm gonna be doing so yeah these mushrooms are already producing spores as soon as the cap begins to flatten out so something like this right here isn't producing as many spores well you might get some sports from it but mushrooms like these are producing lots of spores at this point so these new genetics that I'm taking from spore they'll be very unique they'll be different so it'll I'll definitely have to do some selecting to look for the most aggressive strain and also the best quality producers might want to make sure that it does a good yield for me and produces some beautiful looking"}
{"chunk_id": "btXfkWYlXEI:017", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1571.06, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1571s", "text": "mushrooms and also what I might do is that grow out the spore well I have the spores germinated on petri dishes the mycelium will grow out I will transfer that to transfer sectors of it to new plates once those are grown out I will inoculate sterilized grain spawn then actually grow it out onto production blocks like this then from there I can look for the best-looking mushroom on my production block and then take that mushroom into my lab and clone it by taking a piece of tissue from the center of the mushroom and planting that on a petri dish and from that point I will successfully isolate a mushrooms strain-specific to where each and every mushroom that I grew out and in my facility will be a clone of that mushroom and have the desirable genetic traits and yields that I'm looking for so pretty cool stuff yeah my 37 82 is actually from a clone it's from 2017 so just the other day I took a spore print and I felt like it's time to just add another add another strain to the library and just have the new most of time with shiitake we actually flip our blocks upside down no mushrooms grow out of the top so this is when our mushroom just sitting on the incubation this is actually the top of"}
{"chunk_id": "btXfkWYlXEI:018", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1654.88, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1654s", "text": "our bag so when we put it in a fruiting we just flip it upside down all the mushrooms grow out of the bottom I think that could be possible to gravity when the mushroom block is colonizing maybe most most of the moisture might be collecting down at the bottom just from like condensation and whatnot mushrooms will pin and form mushrooms wherever is they sense the most humidity so we just flip them upside down that way we're not getting mushrooms growing all on the bottoms of our blocks when we're in there trying to harvest so get better better fruits the fact that you see more garriga's mushrooms which would be your button mushrooms your Kamini your portobello mushrooms the reason why you see most of those on your dinner plates and I feel like in grocery stores is the fact that there's such a huge there's such a huge force behind the industry that are that are cultivating them it's a billion-dollar industry so they're super mass-produced and they're able to achieve really high yields and like small spaces they're also it's interesting they're not as nutritional as like a wood loving mushroom so like your buttons and permease and all those agaricus species are mainly cultivated on compost and manure based substrates"}
{"chunk_id": "btXfkWYlXEI:019", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1741.43, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1741s", "text": "wood loving species are definitely more nutritional than what you'd get from a button portobello or kamini they are known to contain like high levels of beta glucans and polysaccharides and also a lot of other compounds that are good for us like shiitakes produced lenten in it's also anti-cancer anti tumour which you'll find with a lot of the wood loving species they are really utilized they've been utilizing a lot of medicinal aspects ranging from like cancer treatments and dealing with fatigue and chemotherapy to even our alliance man or lion's mane mushrooms in general that can help with just the overall brain function cognitive function memory focus the fact that it contains like harissa nose and hearing a scenes that can repair you know nerve growth and neurons and the brain is really outstanding and there's so much to the world that mushrooms that you can find with hard wood loving species compared to just just agaricus so but you know I'm not gonna hate on any of the mushrooms I mean mushrooms are all good but I'm called specialty mushrooms I think it's not the norm with seeing like you know now we're starting to see more growers pop up but I feel like agaricus mushrooms were widely commercialized a"}
{"chunk_id": "btXfkWYlXEI:020", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1824.68, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1824s", "text": "lot before or before hardwood loving and specialty mushrooms were so there's a lot of big key players in the industry that are able to cultivate over a million pounds of agaricus mushrooms every month and those make their ways to a lot of grocery stores their mass produce so you see them on every shelf and you don't see much much of the specialty mushrooms a lot of growers have been known to ship in ready to fruit like shiitake blocks from China and grow those I know like 85% of the world's mushrooms are cultivated in shiitake for like specialty mushrooms so we're starting to see more of this growth out here in the United States so more growers are growing a lot of different species and there's there's a lot more diversity coming out so it's really cool I wouldn't want to grow compost living mushrooms just because the storage of all the compost like I can grow these specialty mushrooms in in like small spaces I can grow them and you know warehouses and I can set up these these growing rooms that are really nice and clean then I don't have to deal with manure all the time and getting truckloads of manure is sent to me I can utilize local hardwood waste and also if that's not available I can get hard wood"}
{"chunk_id": "btXfkWYlXEI:021", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1908.19, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1908s", "text": "pellets that can be rehydrated and turned into my substrate so storage is easy I can store things and on pallets with no smell I don't have to walk into my facility and smell a bunch of compost which would not be good for my lab is in the warehouse next door so that would be bring contamination into my grow so you got to be really careful when you're growing compost letting mushrooms for the fact that it takes a lot more space the fact that the those mushrooms usually average at about a dollar per pound or less you're not gonna get much money unless you're able to really mass-produce them so the guys that are drawn like a million pounds a week they're able to really dominate the market there's no there's no room for anybody else because you're gonna you know unless there's a really good local market for you that's one to pay top dollar for you know locally grown button and cremini then I would say to get your foot in the door the right way start with like an oyster mushroom and really maximize your space and the use of materials that are around you and then from there one day if you get the space and you want to really enter in the agaricus market and you can look at look into it but I think there's plenty of agaricus"}
{"chunk_id": "btXfkWYlXEI:022", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 1982.77, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=1982s", "text": "out there well as I was reading a few years ago up to 85% of the world's mushroom supply is coming from China China just has for a long time been just a leading producer worldwide for mushrooms so a lot of people have learned a lot from Chinese cultivation practices but the fact that a lot of mushrooms are coming from China definitely says something that we need to start growing more food here and teaching people about this so we can access good food I've read reports where mushrooms coming from China were shown to be sprayed with sodium phosphates and whatnot to make them appear or keep their whiteness and freshness longer so that's like going against what we're posed to be eating mushrooms for and to be eating them to remove toxins and pollutants from our body and not to put them in there so it's one of the good reasons why I like doing this so I can just give people healthy access to good good food I think it's mind blowing a lot of a lot of shiitake for one was cultivated in China a long time ago and in Japan as well but they found that like cutting down the trees that had shown fruiting some shiitake mushrooms and striking them as well as soaking them in water provided essential"}
{"chunk_id": "btXfkWYlXEI:023", "video_id": "btXfkWYlXEI", "title": "How to Grow & Harvest Shiitake Mushrooms Indoors | Cultivation Tips | Southwest Mushrooms", "start_sec": 2071.73, "url": "https://www.youtube.com/watch?v=btXfkWYlXEI&t=2071s", "text": "fruiting zs-- also China has like the landscape and environment where mushrooms can grow in these really unique basically farms where they're able to fruit all the mushrooms on logs outside in like hoop hoop frame tents where there's really no artificial supplementation at all everything is totally natural for the fact that the humidity is just out in the mountains and you know they have the tents really wide and open and air is able to travel through them really nicely so yeah China is just a place where they have been cultivating mushrooms for a long time and they have huge farms as well that just pump out lots of mushrooms I think the fact that they have such a really huge population they've learned to cultivate a lot of food for a lot of people"}
{"chunk_id": "dzNjDmP3Cgw:000", "video_id": "dzNjDmP3Cgw", "title": "Harvesting Shiitake Mushrooms | Southwest Mushrooms", "start_sec": 0.0, "url": "https://www.youtube.com/watch?v=dzNjDmP3Cgw&t=0s", "text": "right now we're harvesting shiitake we loaded about to count them now would be kind of crazy but we probably loaded about close to 50 to 60 blocks of shiitake in the grow rooms um late last week or early this week and then now we have a massive harvest we haven't harvested this mini shiitake in one day in a very long time we're probably end up with over 100 pounds of shiitake easy yeah this specific strain takes from front to back over three months to grow so you know if the yields look anything less than this we're usually disappointed because it's such a long process but we're just harvesting talking all day long until we're done i mean we've been going at it for about an hour huh yeah about 30 45 minutes so today i'm uh harvesting shiitake pipino some chestnut and i'm making up some mix cases that i'm going to deliver to one of my distributors so just getting uh getting everything situated trying to pack the mix cases as carefully as possible and then once it's packed i'll just cover with a piece of this wax paper this helps lock in the moisture and just keep the mushrooms as fresh as possible all right layer the bottom of my cases with some of this wax paper as well it kind of"}
{"chunk_id": "dzNjDmP3Cgw:001", "video_id": "dzNjDmP3Cgw", "title": "Harvesting Shiitake Mushrooms | Southwest Mushrooms", "start_sec": 86.0, "url": "https://www.youtube.com/watch?v=dzNjDmP3Cgw&t=86s", "text": "just keeps the mushrooms nice and protected we have some lion's mane going in this is one of the longer teeth strings load up some shiitake and i just have a bunch of these piapinos that are putting out this is like a second flush i'll just get these in the mixes as well it's a wonderful mushroom to utilize for like mix cases people people just love it as a variety one of the varieties that we throw in it's very exciting to harvest this many mushrooms and yeah when we get busy and stuff it's kind of like this every day like one to two hundred pounds of mushrooms harvested daily or even more sometimes so it's nice it means that you know things are moving right and yeah i like harvesting mushrooms block comes out obviously caps facing up right way take it off the rack there's usually a good amount of mushrooms here not as much on the top because it sits on the rack on this side so you usually want to clear off the top the little force that keeps you from like you know seeing any of the stems and if i were to try and trim from here as you could see like it's really hard not to cut through caps without hitting the stems or cut through stems without hitting the cap so if you turn it upside"}
{"chunk_id": "dzNjDmP3Cgw:002", "video_id": "dzNjDmP3Cgw", "title": "Harvesting Shiitake Mushrooms | Southwest Mushrooms", "start_sec": 197.04, "url": "https://www.youtube.com/watch?v=dzNjDmP3Cgw&t=197s", "text": "down give yourself a huge leg up and that you could see the stems the caps never get in the way if you see a few in a row like right here if you see a few in a row you could just line them up there's like five or six little shiitake mushrooms right there and this just keeps the caps in shape you know like no one really necessarily enjoys a broken cap and shiitake are pretty sturdy so if you don't cut through them they usually won't split so yeah this is more efficient makes it more aesthetic because you don't have a whole bunch of caps that are cut up it's like more like a trial and error too thing you know like first i was just holding the block up with one hand and when you have like 50 or 60 blocks a person that needs to harvest like your arm gets tired really fast if you're not mike mike doesn't even put his blog down when you harvest these i was like all right man just hold it we get it you're so strong yeah that's really all there is to it i mean pretty easy that's that's the full scope of harvesting shiitake right there it's the most labor-intensive mushroom to harvest but yeah it's still fun but it's really rewarding it's rewarding yeah you get these nice nice mushrooms super"}
{"chunk_id": "dzNjDmP3Cgw:003", "video_id": "dzNjDmP3Cgw", "title": "Harvesting Shiitake Mushrooms | Southwest Mushrooms", "start_sec": 272.24, "url": "https://www.youtube.com/watch?v=dzNjDmP3Cgw&t=272s", "text": "long shelf life it's one of the longest lasting mushrooms that we grow usually two to three weeks in a fridge yeah so it's uh in a way yeah it's great i love it it pays off in every way yeah it takes the longest to grow but it lasts the longest there's most of it yeah you know what i mean it really is good perfect mushroom yeah yeah huge yields you think by weight this is definitely the the blocks that yield the most i don't know i'm using the oysters the king of trumpets too big boys good uh 150 to 200 biological efficiency oh yeah so that's basically just uh the dry weight we start with and how much fresh water mushrooms are produced even the chestnut i mean even the lion's mane everything yields real good oh yeah oh yeah no no we all got good yeah i'm just saying like out of all we grow yeah so off of like a 10 pound block we do two and a half to three pounds of shiitake so crazy that's actually really good yeah especially with how light a single shiitake mushroom is yeah and the stems are like the stems are super thin too so you don't have any like extra water weight in the stems exactly the mushroom is a dance one so let's see let's go get these in the next warehouse he's broken had a sick leg day tomorrow"}
{"chunk_id": "dzNjDmP3Cgw:004", "video_id": "dzNjDmP3Cgw", "title": "Harvesting Shiitake Mushrooms | Southwest Mushrooms", "start_sec": 364.32, "url": "https://www.youtube.com/watch?v=dzNjDmP3Cgw&t=364s", "text": "i know i know let me just put these aside yeah before i had a lot of hands i would have to harvest to grow rooms like this by my other shiitake days kind of alone it takes all day it'd be like an eighth dude if you were alone here yeah and again i've done it before it's a lot i've repeated myself a few times if you're not mike and you have to harvest these by yourself dude you are strapped in for some overtime it's time yeah you harvested two blocks right before i could harvest one oh yeah i'll harvest a couple right now i just rotate the block as i hold it and just cut directly into a tray or box if i'm using a box i'll just have it sitted uh upon a scale and i'll just cut the mushrooms in until i reach the desired weight but in this case i'm just cutting right into the harvest tray and just rotate the block and just slice through just go through and cut these mushrooms right off and then you could hold it from the the top like this you kind of just make your way around the block yeah you're harvesting about like two and a half pounds or so sometimes more and yeah compared to like harvesting and oyster everything it takes a little more time now just because you cut each mush each"}
{"chunk_id": "dzNjDmP3Cgw:005", "video_id": "dzNjDmP3Cgw", "title": "Harvesting Shiitake Mushrooms | Southwest Mushrooms", "start_sec": 469.68, "url": "https://www.youtube.com/watch?v=dzNjDmP3Cgw&t=469s", "text": "mushroom is cut individually at the base where it grows from the block but it's definitely a staple mushroom it's one of the most popular it is the most popular gourmet mushroom around that could be changing soon i don't know what the popularity of all gourmet mushrooms recently that's basically the harvest of a block i'm about almost done with mine and he started mine when his when i was about halfway done with it pretty easy shiitake could be a challenge for some people to grow just because it does take a lot of space in your incubation and it takes like three months before we freed it uh you could do you could get away with uh two months but when you wait the extra few weeks you really get the most out of the shiitake so yeah they just produce nice canopies of mushrooms where the whole block is covered mostly you really can't see much mushroom juice on you like is the grossest thing ever but it's not it really isn't but it is it feels like it is you get a bunch of mushroom juice going down your shirt got into your beard dripping down like oh my god it's clean juice yeah but as i'm saying like it's really not gross when you think about it but when it happens it feels like you just"}
{"chunk_id": "dzNjDmP3Cgw:006", "video_id": "dzNjDmP3Cgw", "title": "Harvesting Shiitake Mushrooms | Southwest Mushrooms", "start_sec": 567.2, "url": "https://www.youtube.com/watch?v=dzNjDmP3Cgw&t=567s", "text": "got violated big shiitake day i'll do like almost 200 blocks for my inoculation day in my lab and then when we're you know at our busiest we'll do 200 bags move those to incubation and then 200 bags or so from incubation make it to the grow room anywhere from one to 200 bags and we could produce big crops at once because it's a popular mushroom it's always in demand you're always going to have an audience that wants shitake as with all the mushrooms we grow there's an audience for every mushroom lion's mane shiitake chestnut so we just try to make it to where people can get whatever they want and i i enjoy growing all of them so yeah you get really nice batches and shiitakes like i said it's a little bit more work but i do find it's a rewarding mushroom to grow and i think it's fun you"}
{"chunk_id": "e1DyNs9XQVQ:000", "video_id": "e1DyNs9XQVQ", "title": "Long Term Mycelium Incubation | Southwest Mushrooms", "start_sec": 0.48, "url": "https://www.youtube.com/watch?v=e1DyNs9XQVQ&t=0s", "text": "all right so we're just in the secondary incubation area over here in warehouse number two and this is where all the longer colonizing species come such as shiitake we have reishi growing in this area we'll put turkey tail in here maitake anything that's going to take quite a while like you know six to eight weeks or more kind of comes to this area at this point too we do have some enoki over here plenty of shiitake at different stages of colonization and then yeah more reishi of course some of the reishi we've left for quite a while it's been here since march so it's going on five months and some of them are starting to grow conchs right out the filter patches and i think it's pretty cool so i've just been letting letting some of them do their thing usually i'll cut the cut the bag down and put it into the growing environment to get really nice ratio formations but we had an uh overabundance of reishi uh this like in the last couple months so some of them have just been hanging out here and then we noticed just like a beautiful conch starting to form really not much humidity in this warehouse too so it just shows how resilient this strain is it's growing perfectly and yeah it's pretty dry in here so"}
{"chunk_id": "e1DyNs9XQVQ:001", "video_id": "e1DyNs9XQVQ", "title": "Long Term Mycelium Incubation | Southwest Mushrooms", "start_sec": 79.52, "url": "https://www.youtube.com/watch?v=e1DyNs9XQVQ&t=79s", "text": "that's pretty cool it's definitely probably able to uptake a lot more water from the fruiting bodies inside the inside the growing bag so yeah then yeah we just have some shiitakes these were inoculated about a month ago so they've already gone through the popcorning stage and then they're going to begin browning as we have some of them back there that are pretty ripe and we have some freshly knocked inoculated enoki bags that are just about two or three days into colonization and more reishi so this is ratio that was inoculated a month ago and we're just starting to get the beginning stages of the fruit body formation that we can see so these will just be left to grow until the reishi mushrooms make their way towards the top of the bag at that point i can cut the bag down put them in the grow room and let them finish off in the grow room and they really really take a nice form and then we have another cool reishi right here this is called the tiger reishi my first time growing it but it looks beautiful let's see what it looks like towards the end of its development and here we have a bunch of golden enoki these ones were left to just fruit inside the bag giving them more of the heightened co2 environment they grow"}
{"chunk_id": "e1DyNs9XQVQ:002", "video_id": "e1DyNs9XQVQ", "title": "Long Term Mycelium Incubation | Southwest Mushrooms", "start_sec": 160.56, "url": "https://www.youtube.com/watch?v=e1DyNs9XQVQ&t=160s", "text": "these really elongated stems and really small caps and this is usually how you'll find them in market so it's another cool way to grow them it's a cold preference strain so we're growing it in the middle of summer here and it does find in the grow room when we cut the bag down and it gets a bigger cap because it's exposed to a higher oxygen level but yeah when you grow them like this you get more of the elongated stems this is kind of an experiment as well so yeah we have a bunch of them kind of doing their thing you could see really nice golden enoki coming along and i actually uh always see the golden enoki starting to form uh mushrooms inside the bag and getting them into the grow room is usually what i do when i start to see a good pin set but i traded a culture with a friend fungi john or john martin and he he showed me that they they had actually harvested some just out of the bag like this so it's a good way to get some nice enoki mushrooms with some nice elongated stems and yeah great for the perfect application in certain asian dishes and stuff like that so and then yeah we have these blocks that were just inoculated within the last 48 hours or so and we can see each spot where the grain spawn"}
{"chunk_id": "e1DyNs9XQVQ:003", "video_id": "e1DyNs9XQVQ", "title": "Long Term Mycelium Incubation | Southwest Mushrooms", "start_sec": 246.0, "url": "https://www.youtube.com/watch?v=e1DyNs9XQVQ&t=246s", "text": "has basically taken off and formed new mycelium and is reaching out to start the colonization process with the sawdust blend that we have sterilized for it so yeah we can see that the spawn is evenly mixed and you can each spot will basically grow take over the substrate until everything meets up forming this really nice infused network of mycelium that you can put into the proper conditions and get some wonderful mushrooms off of all right just making my way through the incubation and this is towards the end we have the foliotas over here just the chestnut and the mako so chestnut would be the foliota adiposa and the mako of course is foliota and mako and these ones generally take about six weeks nemeco usually about eight weeks before i want to get in the grow room so here we are exactly eight weeks after inoculation this was inoculated on the 16th of june and today is the 16th of august and the nemecos have just started pinning so we'd see these baby mushrooms so the beginnings of fruit body formation and they just start off as these red little spots or oranges little spots that you see some of them have a little little stem and a small cap so it's known as like a pin so these blocks have started pinning"}
{"chunk_id": "e1DyNs9XQVQ:004", "video_id": "e1DyNs9XQVQ", "title": "Long Term Mycelium Incubation | Southwest Mushrooms", "start_sec": 328.24, "url": "https://www.youtube.com/watch?v=e1DyNs9XQVQ&t=328s", "text": "and they have these like little pinhead like mushrooms starting to grow on the blocks so you just see these beautiful little mushrooms the mako is one of my favorites i just love the way it looks and i love the way it tastes as well a nice earthy flavor but i like to grow this mushroom as it gets towards the fall time cooler weather so it's basically that then yeah we have a bunch of shiitakes still going here we like to keep a lot of them in incubation and we have one of them or we have a bunch of them actually but i have one of them right here to show you kind of what it looks like when the block begins to ripen this is two days before the two month anniversary of the inoculation of this block and we can see the nice browning that we have going we could let it go for another month and it would be really brown but at this point it's safe to fruit the mushroom block you'd get a great yield off of it and really good quality mushrooms so shiitake is one that requires patience whatnot but it's well worth the wait in my opinion it's a great mushroom so we have some mushrooms dehydrating over here this is a lion's mane we harvested this fresh and basically loaded up into the dehydrator"}
{"chunk_id": "e1DyNs9XQVQ:005", "video_id": "e1DyNs9XQVQ", "title": "Long Term Mycelium Incubation | Southwest Mushrooms", "start_sec": 408.4, "url": "https://www.youtube.com/watch?v=e1DyNs9XQVQ&t=408s", "text": "to make it available for all those that want to use the medicinal properties of lion's mane to their benefit so we'll use this dehydrator to just dry mushrooms that we prefer drying like some reishi mushrooms or lion's man or even some of the mushrooms that go into our medleys or our dried mixes just to preserve the mushrooms and i know a lot of a lot of people sometimes prefer having dried mushrooms available over fresh just because of the usability of them we can also use these for mushroom powders and stuff like that so the mushrooms will be loaded up and we can kind of set the temperature and the time depending on what mushroom we have in dehydration we can do the preferred temperature so these are going at 140 currently and we'll let these go basically for a whole day usually about 20 hours and at that point they're nice and bone dry and perfectly ready to go for the next applications"}
{"chunk_id": "eCdXsq3vjCM:000", "video_id": "eCdXsq3vjCM", "title": "Cleaning Day At Our Indoor Mushroom Farm | Southwest Mushrooms", "start_sec": 0.03, "url": "https://www.youtube.com/watch?v=eCdXsq3vjCM&t=0s", "text": "all right so this is the girl room too we just harvested a bunch of shiitake in here yesterday about a hundred and ten pounds so we're gonna go ahead and clean up the grow room usually after harvest you're gonna get some mess a little bit of just mess from harvesting in your grow room so we're gonna clean up any debris that's spilled onto the ground remove any water wipe down the shelves and get it ready to be restocked with more shiitake so I'm going to turn down the humidification first I'm just gonna turn off the humidity controller that will keep my humidity down and you know so basically behind each guram I have different controls sort of thing on the grill room I can kind of set the humidity to the optimum condition for the strain our species that's in there and we just have a little humidity controller that's hooked up to a sensor and then those are hooked up to these transducers which are connected to these transformers down here and I keep a computer fan blowing on them to keep them cool and also we have water that goes into our humidification system so these are automatically refilled whenever they're needed so that keeps it basically optimum for me to manage I mean there was a time where I was"}
{"chunk_id": "eCdXsq3vjCM:001", "video_id": "eCdXsq3vjCM", "title": "Cleaning Day At Our Indoor Mushroom Farm | Southwest Mushrooms", "start_sec": 79.17, "url": "https://www.youtube.com/watch?v=eCdXsq3vjCM&t=79s", "text": "manually filling up the humidification reservoirs daily and if you know there's also a time where I didn't get to it in time and you know you can break your equipment and that's what happened so so it's really nice having everything automated we also have just our air system so we have air coming in to each grow room then we also have air evacuated through ducts that blow outside so we remove any spores and co2 from our facility I used one of these top backs for my system since I'm just reducing a rented space I rent these warehouses and I thought about building some some grow rooms that have drains in the floor so we'd have to install like drains into the ground and so for right now these are really nice for me because I could just break them down and and move with them if I have to and I don't have to do any damage to the space that I'm renting so I think utilizing these tents is a great option you can also grow tons of mushrooms in them so I'm gonna go through and kind of pick up any of the larger pieces first before I do run the shot back so we have like just some mushroom pieces in here and stuff that's falling on the ground all right I got a keep a little sprayer here handy and I add like a five to ten"}
{"chunk_id": "eCdXsq3vjCM:002", "video_id": "eCdXsq3vjCM", "title": "Cleaning Day At Our Indoor Mushroom Farm | Southwest Mushrooms", "start_sec": 171.34, "url": "https://www.youtube.com/watch?v=eCdXsq3vjCM&t=171s", "text": "percent bleach solution and you can use this to clean and disinfect your grow room really anything for that matter so I'll just do a pre-soak and you want to do this between every I do it between every harvest if you don't yeah if you don't do this between each harvest or if you don't regularly clean your girl room then you're going to experience a some contamination in your grow room where it's just you see mold growing on your racks again it's also a optimum environment for our mushrooms that grow but it can be an optimum environment for all kinds of contaminants to also develop so we don't want anything we just grow rooms are destined to contaminate so these aren't completely sterile rooms but you want to just maintain a cleanliness in them in a sense you should always look at the grow room as it is contaminated and it's just something that you're always going to be cleaning I'll go ahead and run this guy for a minute I miss getting all the water I can as much of it much of it as possible and I'll come over with the moss and mop everything else stuff usually this will be like a 20 minute [Music] and I'll finish it off with this wine head so the scrubber rooms been vacuumed I'll"}
{"chunk_id": "eCdXsq3vjCM:003", "video_id": "eCdXsq3vjCM", "title": "Cleaning Day At Our Indoor Mushroom Farm | Southwest Mushrooms", "start_sec": 297.68, "url": "https://www.youtube.com/watch?v=eCdXsq3vjCM&t=297s", "text": "hit it with a quick mop I also took this away for for use here in a minute while back in this next grow room to do that laughs all right so now I'm just gonna take some bleach solution and some rags and just do a nice wipe down of the racks and humidification reservoir as well as the as well as like the fan and stuff and after that mop the floors and I'll hit the ceilings real quick with the with a wipe down we'll be good to go so these microfiber cloths work really well for wiping down racks and stuff like that I found that the fibers don't get stuck on the rack just makes for an easy wipe yeah just get into those little crevices and it's really easy just as long as you stay on top of it that rack is good to go yes so this is a job that a lot of people don't think about when you know when they want to get into growing mushrooms a lot of it is cleaning you know you got to keep clean all the time and it's a lot of cleaning so something that you got to get familiar with just being able to make yourself enjoy but it should be enjoyable keeping your keeping everything clean so your mushrooms can develop optimally optimally and without any contamination and you want to feel good about eating it so maintenance on"}
{"chunk_id": "eCdXsq3vjCM:004", "video_id": "eCdXsq3vjCM", "title": "Cleaning Day At Our Indoor Mushroom Farm | Southwest Mushrooms", "start_sec": 391.41, "url": "https://www.youtube.com/watch?v=eCdXsq3vjCM&t=391s", "text": "clément maintenance and cleanliness is key so just having a nice just a nice operation and consistent results but if you don't like cleaning then you know it could be a wake-up call for you or if you don't like cleaning you're not gonna like growing mushrooms so yeah we I like to do a light clean of the grill rooms almost every day but these kind of more of a deeper clean where we actually wiped down the each rack really good we do that about once every week with between harvests but we do clean the girl rooms every day with a vacuum and a light mop just to keep them nice and fresh this is a bleach bleach solution so 10 percent bleach and that does the trick right there some people can use soap whatever you prefer but if I'm bleach is a pretty effective this sides done getting every little crevice on these racks top sides it's important that you have like kind of like a wire rack for your growing room um some people do like plastic racks like if you have like flat or porous surfaces it could be even more an invitation to like contamination and stuff like that to develop on your shelves so I like these wire rack shelves some people do conduit shelving where you just have a couple bars those are easy for cleaning so if"}
{"chunk_id": "eCdXsq3vjCM:005", "video_id": "eCdXsq3vjCM", "title": "Cleaning Day At Our Indoor Mushroom Farm | Southwest Mushrooms", "start_sec": 496.22, "url": "https://www.youtube.com/watch?v=eCdXsq3vjCM&t=496s", "text": "you have flat shelves then it could be harder for like shiitake and stuff like that to grow and just more of a more of a mess I think especially for colonization you want to have open wire rack shelving because the mushroom blocks do produce heat so you want the heat to be able to escape and with like flat shelves you can especially have shiitake mycelium won't colonize on the bottom of your block if it's not open an open wire shelving you don't really see too many people growing in tents a lot of people will build their own grow room out of like lumber in in plastic sheeting so that'll work I just chose to use the tents because I can just break them down really easy when it's time to go somewhere if I need to move because I've had to move in the past so it's really nice being able to break down your grow room in 30 minutes pack it up and take it with you so I actually like growing the tents until I get to a point where I can really settle in somewhere and just build something custom that way I can have drains in my floor and stuff like that one of the things I was thinking about would be like an old refrigerator or old walk-in cooler that can be converted into a grow room stuff like that the lighting I use"}
{"chunk_id": "eCdXsq3vjCM:006", "video_id": "eCdXsq3vjCM", "title": "Cleaning Day At Our Indoor Mushroom Farm | Southwest Mushrooms", "start_sec": 590.65, "url": "https://www.youtube.com/watch?v=eCdXsq3vjCM&t=590s", "text": "is just some LED strip lights they're waterproof so they're encased in a tubing and it's mainly for the mushrooms it's a blueish spectrum lighting and kind of trying to simulate that shaded lighting that they receive in the forest where they grow so they get a little bit of light stimulation that also helps mushrooms develop their color so if you don't have proper lighting in your grow room and you're growing like blue oysters or pink oysters or even golden oysters then they'll be pretty pale if they don't have proper lighting and you won't get that color so lighting is very necessary for like pigment development in your mushrooms color stuff like that once harvested you can also lay mushrooms in the Sun and that can also increase vitamin D levels drastically so yeah just light humidity air and temperature those are all crews crucial to getting optimum mushroom crops and requirements can vary between species so definitely do some research and figure out what we're expressed with your environment and your geographical location and go from there so yeah this is my humidification system it's just a simple setup that I built myself and I just got parts from my casa hydro they sell like fogger units and transducers"}
{"chunk_id": "eCdXsq3vjCM:007", "video_id": "eCdXsq3vjCM", "title": "Cleaning Day At Our Indoor Mushroom Farm | Southwest Mushrooms", "start_sec": 672.26, "url": "https://www.youtube.com/watch?v=eCdXsq3vjCM&t=672s", "text": "so just get those and I got a tub just drilled some holes in it connected some ducting and put a pipe in here so the humidity can basically be blown in whatever direction I choose and it's hooked up in the back with some other stuff that I picked up like humidity controller and stuff like that humidistat is what's what it's called and very simple and very effective so it comes on and turns off when it's needed and for cleaning right now I just have it shut off but yeah very nice DIY system they do sell commercial hydro foggers that are pre-built for you they're called like a hydro fogger and it's kind of like this you can also do like a high-pressure misting system where you put hoses and mist heads through your grow room a lot more expensive though so this girl room is for like my shiitakes and reishi I have a really low low low powered exhaust fan compared to my other girl rooms where it's much higher power exhaust and they exchange exchanges they're a lot a lot more frequently I just want to wipe this thing down as much as possible and then occasionally take it apart and like run a hose through it so you can clean off the spores spores correct collect drastically in a grow room especially"}
{"chunk_id": "eCdXsq3vjCM:008", "video_id": "eCdXsq3vjCM", "title": "Cleaning Day At Our Indoor Mushroom Farm | Southwest Mushrooms", "start_sec": 756.06, "url": "https://www.youtube.com/watch?v=eCdXsq3vjCM&t=756s", "text": "during like maturity once mushrooms reach full maturity so every six months or so you'll probably have to replace exhaust fans or do some deep cleaning a lot of mine have luckily lasted about eight months to a year before they either go out the motor dies because so much spores collecting them that it just kills the motor so I run in a mushroom farm as a business you kind of just want to keep keep a lot of these in back stock a lot of backup parts replacement parts for humidification replacement fans placement everything that you think you'll need because you don't want to have you know 500 pounds of mushrooms in your grow room and have the fan go out on you go replace my water and exchange it out with some fresh cleaning solution we'll find a lot of spores and stuff like that in this water especially from the chestnut mushrooms let us fill this up with about 2 1/2 gallons of water and just add a little bit of bleach about 8 ounces and we have a nice cleaning solution all right so next I'm gonna clean off my humidification reservoir and also just wipe down the roof that collects or you know the roof can collect a lot of humidity and spores stuff like that it's also good to replace the water in your"}
{"chunk_id": "eCdXsq3vjCM:009", "video_id": "eCdXsq3vjCM", "title": "Cleaning Day At Our Indoor Mushroom Farm | Southwest Mushrooms", "start_sec": 845.4, "url": "https://www.youtube.com/watch?v=eCdXsq3vjCM&t=845s", "text": "humidity reservoir or whatever a humidification system you're using at least once a week just to maintain fresh water even if you have a refill system I always chase change your water because could just be just not fresh water after about a week or so and especially if you don't have positive pressure in your reservoir and you're sucking air in from your grow room then the water will get cloudy with spores and stuff like that from in your grow room so it's best to pump air in from outside your grow room into the humidity reservoir that way it creates a positive pressure and my water always remains pretty clear for the most part just about a week now so I'll replace that today the water is pretty clear we'll see some calcium buildup and stuff like that sometimes because the water is a pretty it's not too you know it's just city water so these are just chestnut spores they produce these brown spores and grow rooms I'm just gonna wipe that off and also you'll probably be replacing ducting about every like a few months six months or so as I started getting a lot of buildup on them or just breaking we've seen it happen quite a bit that's good for now no it's time to wipe down the roof I just use one of these little"}
{"chunk_id": "eCdXsq3vjCM:010", "video_id": "eCdXsq3vjCM", "title": "Cleaning Day At Our Indoor Mushroom Farm | Southwest Mushrooms", "start_sec": 943.06, "url": "https://www.youtube.com/watch?v=eCdXsq3vjCM&t=943s", "text": "basically like a little floor floor mops it's really nice for cleaning up the roof making it easy for me you could just find these that are like a grocery store or something the little mop head comes right off and you can clean it as needed so just use this to get the harder to reach spaces it makes it really easy for me to clean every crevice of my girl room and I'll just step out kind of mop over the places I was stepping that's it for now swip this thing up turn my exhaust fan back on let hit this next girl room which is girl room 3 I'll back him this one out next and it's actually was already deep cleaning the other day so turn the humidity down that with running a mushroom farm is the cleaning just never stops so"}
{"chunk_id": "eTGrRBzczRw:000", "video_id": "eTGrRBzczRw", "title": "Massive Mushrooms in the Grow Tent | Southwest Mushrooms", "start_sec": 0.32, "url": "https://www.youtube.com/watch?v=eTGrRBzczRw&t=0s", "text": "really not much going on in here today there's a couple couple blocks that can be harvested at some point we have some king trumpet mushrooms and we also have some of these blue oysters going in here and this is a new strain of blue oyster it's actually a strain from nevada that does does really well in supposedly high co2 environments but it also produces just a really nice meaty caps and then you get these nice alternative blue colors with the mushroom as well so i think it just adds a nice nice bit of variety to the mushroom lineup and it's just a really aggressive producer as well we also have some chestnut mushrooms kind of spitting out like a third flush so these are certain decrease in the amount of mushrooms that they are producing so after this flush we'll go ahead and get rid of these guys i'm just doing a basic walkthrough in here to just see what needs to be harvested and anything that is going to get harvested i'm just going to put it right out here so i'll just get my scale set up make sure i have my wax paper placed in there and then these trumpet mushrooms just really easy harvest you just grab it right by the base it just twists right off and from there i could take like a scissors or just a"}
{"chunk_id": "eTGrRBzczRw:001", "video_id": "eTGrRBzczRw", "title": "Massive Mushrooms in the Grow Tent | Southwest Mushrooms", "start_sec": 89.12, "url": "https://www.youtube.com/watch?v=eTGrRBzczRw&t=89s", "text": "blade and just kind of trim trim off any of the base and the same thing with this just got a cluster of a few of them with that you can kind of just kind of peel them down one by one make them easier to weigh out and sell especially if you're taking them to like a farmer's market usually people don't buy a bunch a big cluster of them at once so and that will just kind of trim them down and then yeah we see the sawdust kind of attached that just gets cut right off a couple more trumpets so we have some nice nice bigger king trumpets these are really popular with like chefs i found they like them bigger than normal and then the smaller ones that we grow we kind of like these ones go good for like people at the farmers markets even this is a little big um but people at the farmers markets enjoy the smaller king trumpets because that way they the bigger ones usually weigh about a pound or more so most people like to for us especially like to get a bit of variety from our booth so we'll give them like a pound of three or four different strains together so that's why we like the smaller trumpet mushrooms for those mushroom medleys and those pounds that people pick up it's a super dense mushroom"}
{"chunk_id": "eTGrRBzczRw:002", "video_id": "eTGrRBzczRw", "title": "Massive Mushrooms in the Grow Tent | Southwest Mushrooms", "start_sec": 191.2, "url": "https://www.youtube.com/watch?v=eTGrRBzczRw&t=191s", "text": "it's nice and heavy so it's not a problem getting a five pound case weight out without damaging any mushrooms or trying to shove them in there and we'll just clean up put this aside and move on to these oyster mushrooms right here so these ones are are easier harvests you just grab the cluster and just kind of wiggle it off it just pops right up not much cleaning is necessary for this mushroom so we could just load it straight into the the boxes and with these mushrooms the oyster species we typically do like a three and a half pound box since the mushrooms are kind of more loose and airy and can be more fragile than some of the other species such as shiitake king trumpet all those denser ones even lion's mane so just have like a nice three and a half pound box just like that yeah this is a super aggressive strain that really pins quickly usually within 10 days of inoculation this one starts to pin and this is kind of like some new a new fruiting for us actually it's our first time testing it out man i really like it it seems like it has a nice little a little bit of stem but in a really nice cap ratio stem to cap ratio so yeah we had what two four five blocks there each of them producing about two and a"}
{"chunk_id": "eTGrRBzczRw:003", "video_id": "eTGrRBzczRw", "title": "Massive Mushrooms in the Grow Tent | Southwest Mushrooms", "start_sec": 299.2, "url": "https://www.youtube.com/watch?v=eTGrRBzczRw&t=299s", "text": "half to three pounds so it's a really productive strain which is good for especially smaller farms where space is everything then with the oyster blocks you can kind of get rid of any of these aborts and smaller little pieces of mushroom tissue and debris that way you can kind of reduce any risk of contamination as the mushroom fruiting block kind of prepares for its next flush or crop of mushrooms so we'll get about two to typically these blocks will produce about five flushes of mushrooms so after every harvest within seven to ten days another crop of mushrooms will be produced from these blocks but since uh we like to get the most out of our substrate we'll just get rid of them after the second flush that way we can kind of maximize the output of the grow rooms i'm just trying to harvest these things at the peak harvest i could let these mushrooms go for another day in doing so i would get a lot more weight but also i wouldn't get as a durable mushroom fruit body the caps we could still see the very edges are slightly enrolled so curled in as they mature these will kind of fan upwards and the caps can kind of start curling out and also the color will start to fade and you'll start getting like a light"}
{"chunk_id": "eTGrRBzczRw:004", "video_id": "eTGrRBzczRw", "title": "Massive Mushrooms in the Grow Tent | Southwest Mushrooms", "start_sec": 400.32, "url": "https://www.youtube.com/watch?v=eTGrRBzczRw&t=400s", "text": "grayish mushroom even a silver and you get a lot more of a fragile mushroom i would say the flavor is not even as good and also the shelf life just goes straight down the drain and you know the mushrooms just don't look as good after a few days so harvesting your mushrooms at the optimum time is definitely crucial for maintaining like a super high quality crop and super high quality product that people are going to enjoy time and time again we have a second flush chestnut block uh so let's just put out a first flush in a second and with this strain i found that the second flushes are really good um almost as good as the first we're usually able to get almost two pounds off these things definitely a mushroom that you want to leave in the grow room for multiple flushes because you're going to keep getting a good harvest off of it harvest these like that the chestnut produces these nice clusters of multiple mushrooms i mean usually anywhere between 50 to 100 mushrooms in a single cluster it's a super super cool exotic mushroom it's in the fully odo family so it's related to like the nameko mushrooms and it's a it's one that we like to grow for our exotic mixed case which is just like a mix"}
{"chunk_id": "eTGrRBzczRw:005", "video_id": "eTGrRBzczRw", "title": "Massive Mushrooms in the Grow Tent | Southwest Mushrooms", "start_sec": 486.24, "url": "https://www.youtube.com/watch?v=eTGrRBzczRw&t=486s", "text": "of different strains that we sell to chefs and restaurants it has a good shelf life as well i've noticed that the mushroom usually lasts like 10 days or more in the fridge so you can kind of pass that on to your customers and they enjoy it because it lasts quite a while really not much going on in here we have some black pearl king trumpets uh growing and some lions man lion's mane won't be ready to harvest until they towards the end of the week but we are doing like a side fruiting with a new lion's mane strain this one's from washington state and it grows these nice icicle-like elongations and it gives you more of that tooth or teeth look with the lion's mane some of them kind of give off more of a pom-pom like look when you when i first put it in the grow room it has a sort of a pinkish hue to it as it kind of starts to mature that pinkish color starts to go away and it starts to produce these nice teeth and then over the next couple days these teeth will start to elongate and the mushroom will actually start to whiten up a lot more too and we'll start to harvest it at that point we just have one one of these black pearl king oysters that are ready to harvest for today it's a nice little oyster strain that"}
{"chunk_id": "eTGrRBzczRw:006", "video_id": "eTGrRBzczRw", "title": "Massive Mushrooms in the Grow Tent | Southwest Mushrooms", "start_sec": 567.28, "url": "https://www.youtube.com/watch?v=eTGrRBzczRw&t=567s", "text": "produces these beautiful clusters of king trumpet but oyster looking mushrooms kind of show them at different stages here's some i just started pinning within the last couple days and it really starts off nice you see tons of healthy little mushrooms shooting right out the sawdust block and within the next three days these will reach full maturity and the caps will kind of start to open up and we want to catch them right here at this point just like the oyster if we let this go for another day or two we'll get a lot bigger of a mushroom but also these caps will turn very uh kind of turn up and flatten and then they'll also lose this beautiful rich color that we see here that nice pigment and the shelf life will just go away so they just won't be that beautiful mushroom that you see in front of you i hear that same mushroom is after another day or so and probably by tomorrow this will look like that for harvesting this mushroom just like any oyster it just pops right off of the substrate and you're just left with this beautiful cluster of beautiful mushrooms we're growing the mushrooms right out the sides of the blocks so we just put the block up slice it and mushrooms come scented"}
{"chunk_id": "eTGrRBzczRw:007", "video_id": "eTGrRBzczRw", "title": "Massive Mushrooms in the Grow Tent | Southwest Mushrooms", "start_sec": 646.16, "url": "https://www.youtube.com/watch?v=eTGrRBzczRw&t=646s", "text": "right out the side of the block and it's a really beautiful way of fruiting these mushrooms because you get really nice formations and kind of like you would in nature when they grow right off the sides of trees mushrooms are able to grow in like shelf-like clusters that really present themselves well and they really just look great and another way that we can grow them is just like a simple top fruit you just put the mushroom block down and fruit right out the bottom and this makes it it's just another way you can grow them just to get different formations and different uh looks from your from the same mushroom realistically and that can uh just add some diversity to your boxes or to your mushrooms in general um but during the winter months we can kind of focus on more cold weather production on this strain and a few others like the king trumpet humidity likes to be anywhere between 85 to like 90 percent for this strain especially at the beginning when you first cut your blocks and load them into your grow room try to get that humidity as high as possible for the first few days kind of like simulate the rainfall that you would get in the forest or in nature right before mushrooms"}
{"chunk_id": "eTGrRBzczRw:008", "video_id": "eTGrRBzczRw", "title": "Massive Mushrooms in the Grow Tent | Southwest Mushrooms", "start_sec": 719.76, "url": "https://www.youtube.com/watch?v=eTGrRBzczRw&t=719s", "text": "start to appear a few days after so yeah usually in nature it'll rain really good then within like a few days to a week later usually like a few days you go out and you start looking and the mushrooms are just popping up so that's kind of what we do here nice rainfall-like environment for a few days and then at that point the humidity's kind of dialed back a little bit as the mushrooms start to gradually mature and then right up until harvest we kind of kick the humidity down to the low 80s high 70s and that'll allow the mushroom to get ready for cold storage so when you harvest them when they've kind of dried out a little bit it makes the mushroom last a little bit longer in the fridge and you don't have like a wet mushroom going into your fridge your cold storage luckily for this mushroom the stem is actually sought after so usually with oyster mushrooms you try to keep the o2 levels high because we want to get as big of a cap as possible and less stem since the stem for the oyster mushroom isn't really as usable as like a stem for like a trumpet-style mushroom where the you get a really tender meaty flavor and a chef can kind of create some really cool things out of that it's one of my favorite oyster"}
{"chunk_id": "eTGrRBzczRw:009", "video_id": "eTGrRBzczRw", "title": "Massive Mushrooms in the Grow Tent | Southwest Mushrooms", "start_sec": 787.52, "url": "https://www.youtube.com/watch?v=eTGrRBzczRw&t=787s", "text": "mushrooms to grow um and also because like the shelf life's good and the mushroom holds up really well also the yields are really good usually on like a 10 pound bag usually averaging about three pounds on the first flush so that's a great producer and all around great strain you"}
{"chunk_id": "gks_8ixmEW4:000", "video_id": "gks_8ixmEW4", "title": "Autoclave Sterilization for Mushroom Spawn | Southwest Mushrooms", "start_sec": 4.4, "url": "https://www.youtube.com/watch?v=gks_8ixmEW4&t=4s", "text": "so this is the autoclave that connects into the newer lab so this will be used to sterilize grain spawn and yeah it's a horizontal autoclave so this is the dirty end you can load your materials right here so in this case we have some spawn and it just sits right in these baskets like that and then we'll just slide it in and basically keep doing that until it's full and this is the door so i'll just set this in [Music] and yeah it locks on really good it's a really high pressures in here so you don't want any steam escaping and getting any burns i'll tighten that up and what i found with with the one out with this autoclave so you want to make sure that it's really tight so that's it so once it's uh once it's loaded i'll come over here turn it on and then basically just switch it on and then when it gets to the proper pressure i can set the heaters to work the second set of heaters will go to work the pressure gauge is up here it'll get to 15 or about 20 psi once it's 20 psi the it's hooked up to a sensor so the heating element shuts off it cools down to 15 psi then it automatically kicks back on so the whole sterilization process you're cooking between 15 to 20 psi and uh yeah it works really well i"}
{"chunk_id": "gks_8ixmEW4:001", "video_id": "gks_8ixmEW4", "title": "Autoclave Sterilization for Mushroom Spawn | Southwest Mushrooms", "start_sec": 131.84, "url": "https://www.youtube.com/watch?v=gks_8ixmEW4&t=131s", "text": "actually got really lucky with this um and some an old grower was kind of getting rid of it so i got this and a lot of some other equipment for under a thousand bucks so really just the work was just setting it up getting it hooked up to electricity stuff like that but yeah really really excited to actually have an autoclave just as a kid this is one of those things that i didn't ever think that i'd be able to get or you know just seem so far out of reach but now that it's here i feel really happy so after sterilization is complete and we're ready to unload it it actually gets unloaded in the laboratory there's another door just like this that's built into the wall of the lab so i can open it up and pull the spawn out directly into a clean clean room so they the spawn is as clean as possible at that point it can be inoculated moved on to production so with uh pressure sterilization you're able to sterilize much more efficiently you can reach temperatures that you can't get to normally at atmospheric levels so in this sterilizer we can get to temperatures around 250 to 270 degrees during the sterilization process and without the pressure we're usually at around 212 degrees so this will sterilize spawn in a matter of"}
{"chunk_id": "gks_8ixmEW4:002", "video_id": "gks_8ixmEW4", "title": "Autoclave Sterilization for Mushroom Spawn | Southwest Mushrooms", "start_sec": 220.88, "url": "https://www.youtube.com/watch?v=gks_8ixmEW4&t=220s", "text": "four hours compared to 20 hours so it's one-fifth of the sterilization time and it's just much more efficient you can it's kind of like an insurance policy or whatnot you just really feel safe about using the spawn i do like atmospheric sterilization of spawn but it works really well when you can do pressure sterilization inoculate the grain spawn and then utilize that as a generation one and then inoculate that into generation two bags so let's say i do like a round of 80 spawn bags in this autoclave we can turn that into 800 bags of spawn within six weeks so it really works well from my process you"}
{"chunk_id": "goiLWZfnyYI:000", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 1.36, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=1s", "text": "all right so next up will be some of the oyster mushroom varieties we have we have a golden oyster pink oyster blue oyster and italian oyster so four different oyster species so grab these so this is like the italian or phoenix oyster as it's called this oyster mushroom the plurotus pulmonarius it produces these lovely brown brown caps so it's kind of like a brown oyster mushroom if you're growing mushrooms and starting out the oysters are probably the best route to take they they produce so quick these were just inoculated 10 days ago and we're already ready to get them into into fruiting so 10 days is really it's really great it's the same thing with these as i did with the lion's mane just gonna make a little cut at the top of each bag we'll kind of just make sure you deflate the air so it's kind of like the same thing with the lion's mane you can fruit these uh you know basically just make a cut on your bag and the mushrooms would go straight out you want to leave the plastic on some i've seen some people will take the bag completely off with like these kind of mushrooms and like oyster lion's mane the mycelium is really at high risk for drying out if you do that and you're going to lose a"}
{"chunk_id": "goiLWZfnyYI:001", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 108.32, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=108s", "text": "lot of mushrooms so make sure to keep the bag on what i'm looking for is just basically complete colonization of the bag so it's a full white block it's also very dense the mycelium has really pulled all the sawdust and all the materials in this block together very tightly so you just uh you can just feel it after after a while of doing it you'll look at a block and you'll just feel that it's ready to go in and these oysters are ready to go so yeah i just look for full colonization i don't want to see just big spots of sawdust in my bags anything that's uncolonized by the mycelium will basically be at risk for once you put it in the grow room for being contaminated let's say it was just like half colonized right here i've seen some people will will flip the bag upside down or just make a cut where the where the my slam is grown but you do have risk because you're going to basically allow air into the block and let's say there's an area right here half the block's not colonized then you can get like a bacteria or some kind of mold can grow basically on your substrate hindering the growth of your mycelium and also taking away from your yields in the long run and possibly even cross-contaminating"}
{"chunk_id": "goiLWZfnyYI:002", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 199.36, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=199s", "text": "something else in your in your operation so it's always wise you know with mushrooms just to be patient and to wait because you know you've already gotten this far might as well wait a little bit longer i'll show you guys when i go in there but the mushrooms do get very big and you they do are they tend to be at risk for falling off the shelves just because they're so big the blocks can just knock right off at this stage this is our fully colonized block it's colonized with mushroom mycelium so the mushroom mycelium is actually the oldest part of the organism it lives for the longest period of time the mushroom it only appears for about a week and then it dies its purpose is to generally continue the life cycle produce the spores that are going to be used to keep the mycelium alive keep the genetic lineage going for a long time so yeah basically you just want to know just a little bit of terminology you know mycelium is uh you know the part of the organism that basically you know is the oldest the mushroom uh comes at the end to basically continue the life cycle the mycelium is very important it is the the network that produces these mushrooms and it basically is the it's what's responsible for breaking"}
{"chunk_id": "goiLWZfnyYI:003", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 278.4, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=278s", "text": "down this raw material and turning it into just organic ready to go nutrients that can be utilized by soil or whatever composted the mycelium is the true workhorse so yeah this one is a little bit uncolonized on the very bottom we can see some spots where the mycelium didn't grow out yet but since it's already cut i'll just make like a little a little cut right here and within the next few days this will probably end up finishing up too but if this were like halfway done or not colonized at all we just had some spots then it wouldn't be a good idea to put this in the grow room we grow them out in these unicorn bags we're using these five micron filter patches and i found that with uh with these fast fruiting species a lot of people use the 0.5 micron for shiitake i'm finding that for me the 0.2 microns work really good and for spawn it allows in less less particles less contaminants so for working with spawn and longer colonizing species than 0.2 micron is a recommended filter patch as opposed to these 0.5 mushroom cultivation definitely is a very sustainable source of producing food the fact that you know you can grow it on products that are otherwise going to be you know sitting in a landfill"}
{"chunk_id": "goiLWZfnyYI:004", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 366.16, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=366s", "text": "somewhere or you know basically you know otherwise agriculture waste stuff that you know is basically trash and you can produce really quality mushrooms off of this stuff the fact that you know you can grow hundreds of pounds in just a small room per week you know as opposed you know to farming other other crops or even livestock which takes you know hundreds of gallons of water just to produce a few pounds of meat whereas to produce a few pounds of mushrooms you know a couple liters of water is all you need throughout the whole life cycle and uh it's just super sustainable in my opinion and i think it could be the future for for a lot of people to to basically eat healthier and get more nutrition in their diets you know they share 50 of the over 50 percent of their dna with animals or us so you know the difference in us and mushrooms is you know animals develop these extracellular sacs in which to digest and break down their food mushrooms uh excrete these enzymes throughout the mycelial network that will basically break down whatever they're latching on to such as sawdust or agriculture waves straw leaf litter in the forest i mean so they're very interesting they uh and also you know it's a great meat replacement"}
{"chunk_id": "goiLWZfnyYI:005", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 454.48, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=454s", "text": "for a lot of people mushrooms have a a very very meaty texture and can be used in in place of you know meat in some dishes mushroom tacos mushroom burgers all kinds of stuff i just feel like it's not as much uh not as much resources are used as opposed to farming your traditional meats where you know you're using all this land for for livestock to graze on and all this water that is being consumed every day so mushrooms are something to look at for the future so with the oyster mushroom i'm just going to do like a diagonal cut then i do another cut that way and another cut this way so it's kind of like a like a crooked x just got one diagonal line one right here one right here and that for me just allows the best uh the best fruitings of these mushrooms got to make sure you get the back back and you don't always you don't want to forget any mushrooms back here if everything goes accordingly we're doing about 600 of these bags a week and each of these bags appearing on the stream we're going to be pulling about two to three pounds of mushrooms off of and you know on a good week at full full capacity that could be anywhere from 12 to 12 to 1500 pounds of mushrooms for us utilizing all three grow rooms at once"}
{"chunk_id": "goiLWZfnyYI:006", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 541.52, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=541s", "text": "and it's quite a bit of mushrooms i mean it's it's a lot of mushrooms so it's crazy how fast that uh you know within a couple months from start to finish you can have uh you know thousands of pounds of mushrooms just from a single petri dish and uh compared to like getting a pound of like chicken or ground beef i think a pound of mushrooms is a lot more as far as the visual you get a pretty good size amount of mushrooms so it's it breaks down and you can really uh really get the most out of them start getting our pink oysters ready to go in and this mushroom mycelium is uh pretty interesting if you let it go long enough you'll you'll get a lot of mushrooms that grow on the top of the bag it'll top fruit so it's good to get this one in the grow room right on time otherwise you can basically lose out on some of your yield all these oyster mushrooms you know we have the pink we have the gold we have the brown the blue there's the pearl all of them have their own unique characteristics flavor even aromas um everybody has their own preference some people do prefer the pinks um some people like the blues you know just depends on preference it could be their favorite color you know so that's the cool thing about oysters"}
{"chunk_id": "goiLWZfnyYI:007", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 629.68, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=629s", "text": "you get all these different variations within the same you know basically the same species you get these different strains they come from different parts of the globe so like the pink and gold oysters are native to asia found like growing in tropical forests and climates they also have a very distinct flavor the pink is a has a very strong uh for one it goes bad very quickly and within three days it develops a really unique odor some people can compare it to like a seafood kind of like odor so with the pinks you definitely got to be careful that you're getting them to where they need to go they're getting used or sold in time and uh if not then you gotta dry them at least i would say at least by day three or four because if uh you get to day three or four and they have like a smell and they get like a little wet and soggy then they become uh kind of unappealing to even dry at that point you just don't even want them so you gotta really uh really work with the strain oyster mushrooms are referred to as oyster mushrooms because they have caps that kind of look like oyster shells so yeah that's why they're called oyster mushrooms it's a unique name you know i'm not very fond of oysters"}
{"chunk_id": "goiLWZfnyYI:008", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 709.84, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=709s", "text": "anyways but i do like an oyster mushroom oyster mushrooms also grow out and really nice clusters usually get a nice cluster of anywhere from 20 to 50 mushrooms that grow out kind of like a bouquet and that's always an eye an eye catcher and you know great for the markets or any any clients that look at it they're definitely amazed by by them so yeah this is the pink oyster this one's uh referred to scientifically as plurotus de jamore there's also another pink strain uh called pleurotus salmonello ostrominius uh so it's two different pink oysters the dejamora grows uh more of a deep reddish pink whereas the other the sam salmon oyster gets kind of like a lightest more of a lighter pink color but get a pretty good yield on it so as far as the shelf life goes they both are pretty short i would say the pink oyster lasts five days after that it's uh it's done and then we have the golden oyster which is kind of like the pink it lasts longer but the mushrooms are super delicate and brittle that's called pleurotus citronaut pleities so that's a pretty good oyster we only grow it kind of during the warmer months of the year as soon as it gets a little bit colder we just do like a blue white and brown"}
{"chunk_id": "goiLWZfnyYI:009", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 798.56, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=798s", "text": "oyster as far as the humidity for the different rooms goes um basically everything's uh you know you kind of got to just judge it by the room depending on where you're kind of where your crop is so if i just loaded up a room like this i'm going to turn up my humidity pretty high at the beginning as close to you know in the 90s as possible as the mushrooms start to grow out then the humidity is kind of gradually decreased up until harvest time because if you harvest and the mushrooms are too wet they're not going to last as long in the fridge so you get you're going to lose out on some shelf life so we have three grow rooms going on in our facility and depending on what stage the grow room is at is kind of where you know the grow room manager will dictate what the humidity should be set at so constantly fluctuating humidity depending on what grow room you're in what kind of mushroom is growing in there and what stage of the of the grower are you at are you just putting your mushrooms in humidity's turned up really high to kind of um really is to stimulate the mushrooms to grow to get a really nice pin set at the beginning kind of like in nature when you get this fresh rainfall and then within a couple"}
{"chunk_id": "goiLWZfnyYI:010", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 876.72, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=876s", "text": "days later you get nice fruitings and mushrooms in the wild so it's kind of like what we do in our grow room really really wet environment for the first couple days once we start seeing mushrooms come out gradually lower the humidity and kind of work our way down into the 80s up until harvest time having the humidity dialed in is super vital because yeah definitely affect your grow your pin set your overall yields and uh just your your time frame you know so if it's too dry you know you could walk in and you could see some you can see the mushrooms suffering from it they'll basically have you know dry spots on their caps and the mushrooms will start to shrivel up and basically not grow you're going to lose a ton of yields by not keeping your humidity up yeah if you're struggling with yields there's a couple things that you can look at there's for one i guess the first thing would be to look at your strain and see you know a lot of it depends on the strain as well how's the genetics and is this a strain that's likely just to produce a heavy yield and if it's not the strain then you need to look at your substrate recipe and what are you feeding your mushrooms because they do like a balanced diet like us"}
{"chunk_id": "goiLWZfnyYI:011", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 952.16, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=952s", "text": "so you got to give them uh give them a good diet and uh if it's not the it's not your substrate formula then i don't know what to tell you there's a couple things it's your strain or your recipe so it's basically it as far as the yield goes and it would be your grow environment too like your how's your you know your grow room needs to be dialed in to be able to maintain optimum conditions you know with humidity and not just humidity but with the air flow as well proper number of uh air exchanges and proper amount of air coming in for mushrooms to breathe because they are like us they breathe in oxygen and exhale co2 due to our schedule of three production days a week and then when we do like 600 backs a week every week we usually have um about a good five or six hundred bags to put in our grow rooms each grow room can hold like 500 blocks basically we just stay with our our production schedule we just create a schedule for producing and we produce that amount and we know that we're going to be harvesting x amount of mushrooms per week so it's just like a a system that's been developed for our production so we kind of just know what our grow rooms can produce we know what our our production schedule"}
{"chunk_id": "goiLWZfnyYI:012", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 1035.84, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=1035s", "text": "will look like for the week so like let's say we're loading all these blocks in today in about a week within like a three to four day period if it's oyster mushrooms we'll harvest all these mushrooms at the same time or it's close together but like for the mines hockey that's going to come at a different day so everything will same with the lions man that'll be a little bit of a different day but for the most part the same week yeah so with one of our accounts we did get a a pre-order for restaurant week which is going to be it's going to be in about 10 days but we put these blocks of king trumpet in here just about three or four days ago just to get ready for that day we knew we had these pre-orders in we let them colonize for for three to four weeks so i like to let them ripen up and then i'll put them in the grow room and then within that time ten days and we get a harvest so once you get really accustomed to growing all these mushrooms and you can kind of figure out the time frames on what it's going to take for spawn for colonization and then to fruit then you can really just dial in your time frames for accounts like if you have chefs asking you for mushrooms or if you have people from the farmer's"}
{"chunk_id": "goiLWZfnyYI:013", "video_id": "goiLWZfnyYI", "title": "Fruiting Oyster Mushrooms on Production Blocks | Complete Indoor Grow Cycle | Southwest Mushroom", "start_sec": 1108.16, "url": "https://www.youtube.com/watch?v=goiLWZfnyYI&t=1108s", "text": "markets wondering when you're going to have something in stock it's nice being able to tell them what day you'll be harvesting and basically to come through on your promise to actually harvest on that day and deliver the goods and that really makes it makes your customers really happy if you can uh say hey i'm going to have these mushrooms in 10 days and in 10 days they're ready for them everything else is super easy you know grow mushrooms keep your stuff clean clean your facility get a schedule down for your team make sure everybody's on the same page and have a good time grow some mushrooms and feed your community you"}
{"chunk_id": "hCne8etDp2I:000", "video_id": "hCne8etDp2I", "title": "Quick Mixed Box Mushroom Harvest | Southwest Mushrooms", "start_sec": 0.0, "url": "https://www.youtube.com/watch?v=hCne8etDp2I&t=0s", "text": "I'm just making up like a mixed case for a customer. Just grabbing a grabbing some different mushrooms out of here. So, we have some gold oysters. And we're just making up one of those exotic mixes. It just has a variety of different strains that we harvest. It could be a variety It could change from week to week or day to day just depending on what's going on in the grow room. And it'll just be a 5 or 6-lb just mixed case of all the varieties that we have available. Now, these are just some beach mushrooms. They're uh kind of just being grown out just to see what would happen, but this is a white variety. And it's uh definitely a little bit more mature than you usually see. Usually you see the caps closed, but just to see what happens, we just let these ones grow. And these are just some more of the oyster mushrooms growing on the straw and the soybean hull. So, yeah, they're doing pretty good. These are like 8-lb bags. Uh they actually colonize a lot faster than the oak or not a lot faster, but usually like a couple days sooner. So, yeah, we noticed that we got a lot of top growth, so we just put the bags in there without even folding them and just put some cuts on them just to hurry up and get them"}
{"chunk_id": "hCne8etDp2I:001", "video_id": "hCne8etDp2I", "title": "Quick Mixed Box Mushroom Harvest | Southwest Mushrooms", "start_sec": 84.84, "url": "https://www.youtube.com/watch?v=hCne8etDp2I&t=84s", "text": "fruiting. Um but yeah, for the most part it turned out real well. We got a lot of a lot of mushrooms out of here yesterday. So, this is kind of just what's left over from our big harvest that we did yesterday. So, yeah, I'm just garnishing up box. Um making it look presentable. Well, this is a lion's mane and this is uh an experiment, too. We grew it on the straw and soybean hull. And uh yeah, the lion's mane grows on straw. Um I definitely like how it looks on the oak better. I prefer I believe it prefers the oak, but you can still get mushrooms off of straw if that's all that's available. Pretty cool to see lion's mane growing on something other than a hardwood. They just have uh nice-looking fruit bodies, real dense. This is the HE3. So, this is a really nice commercial lion's mane. Again, I think it does better on the oak, but So, yeah, we have a 6-lb mushroom medley right there. And yeah, we just have what, four different strains in here? Blue, gold, lion's mane, and a beach mushroom. So, that'll be a nice nice little box for this customer. They're just getting one today, so figured I'd go in here and harvest it for them. So, I'm just going to harvest uh whatever's left over from yesterday's"}
{"chunk_id": "hCne8etDp2I:002", "video_id": "hCne8etDp2I", "title": "Quick Mixed Box Mushroom Harvest | Southwest Mushrooms", "start_sec": 174.8, "url": "https://www.youtube.com/watch?v=hCne8etDp2I&t=174s", "text": "harvest. So, we just have some more oyster mushrooms. Actually quite a bit of them in there. These are super super tough in the bag. So, yeah, notice the debris on here. I feel like with the straw substrate, it pulls a little bit more substrate with the mushrooms than I'm normally used to, but so that's a require a little bit more cleaning. I guess it depends on the strain, too. Let's see, this is the Nevada oyster. So, yeah, that one block already produced Okay, that's like 2 and 1/2 lbs mushrooms. So, I'm weighing these out to 3.5 lbs just cuz the oysters are they take up more volume per case than like a lion's mane or a shiitake. So, to avoid like cramming them in there too tight, we just make sure we weigh them out at 3 and 1/2. And yeah, we have a nice little little oyster case. And I'll just throw a piece of wax paper right on top of it and that helps prevent the mushrooms from drying out and kind of preserves them a little bit a little bit more. Gives them an extra layer of protection. So."}
{"chunk_id": "i4mVUwMVjGM:000", "video_id": "i4mVUwMVjGM", "title": "Sawdust Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 0.24, "url": "https://www.youtube.com/watch?v=i4mVUwMVjGM&t=0s", "text": "and there we go uh we got the mixer running at this point and we're good to go this will mix for approximately 15 to 20 minutes uh during that time uh i'll go ahead and get set up for production we'll bring our tables out we'll get the we'll get the bags we'll just get ourselves staged for for production and then also start adding in some soybean holes so we have five bags uh 200 pounds of soybean hole let the substrate hydrate a little bit more before adding in the remaining soybean hole especially with this batch of wood pellet we recently got a shipment of like six thousand pounds of wood pellets that were compressed under a higher pressure than normal so the pellet was almost like just harder to break down with our water and just takes more time so just be patient with it at this point we have a meteor attached to the to the side of the mixer that monitors the amount of water that goes in so that way we can just walk away and you can kind of do other things while this is getting hydrated getting properly mixed the only thing is you just got to make sure you keep an eye on it because you don't want to over over saturate your substrate right now we're at 115 liters of water for this mix we'll add 230 liters of"}
{"chunk_id": "i4mVUwMVjGM:001", "video_id": "i4mVUwMVjGM", "title": "Sawdust Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 108.88, "url": "https://www.youtube.com/watch?v=i4mVUwMVjGM&t=108s", "text": "water so that's totaling a little bit over almost 480 pounds of water to 400 pounds of substrate creating almost 900 pounds of fresh fresh substrate after that we'll bag it load it into our sterilizers and sterilize it after after that we can bring it into the lab and begin inoculation and get these things ready to produce some mushrooms for us currently mixing we have our mushroom substrate so our mushroom substrate is just composed of oak based hardwood you can find readily available in pellet form or if you know you know a local woodworking shop that uses a lot of oak that's beneficial but really basically mainly oak and then we also utilize for this mix 50 percent 50 soybean hole so that'll give a nice boost in nutrition and increase our mushrooms ability to produce a nice yield especially on the first flush since we really only focus on like the first two flushes here so we're at 207 liters we're gonna go ahead and add in the rest of our soybean hole pellet so this is just like uh soybean hole pellets are not made up of soybeans themselves but they're basically comprised of the soy the plant the waste product from the plant that's not used in the soy soybean so this is great uh"}
{"chunk_id": "i4mVUwMVjGM:002", "video_id": "i4mVUwMVjGM", "title": "Sawdust Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 193.04, "url": "https://www.youtube.com/watch?v=i4mVUwMVjGM&t=193s", "text": "use in mushroom production as it provides a lot of great nitrogen content for the mushrooms to feast on and produce full bodied mushrooms that everybody will love so we're at 223 liters and again yeah this is just like a little water meter really relatively easy to find it's just called save a drop and it comes in handy for this kind of stuff but before this would just attach to the end of a hose and you could just sit there with your hose and monitor how much water you have going into anything so it's really convenient you can use it in any application whether you just want to measure out amount of certain amount of water into like a bucket before you pour it into whatever you're hydrating your substrate in then you can get the perfect moisture once the substrate's ready to uh come from come to our next stage of the process we'll just use that lever open up this door right here the substrate just comes right out and we'll close that move it to the table and we'll just start filling bags manually i prefer the mixing of the substrate as opposed to i see sometimes people will just add the dry pellets to the bag and then measure out the amount of water into the bag let the pellets hydrate in"}
{"chunk_id": "i4mVUwMVjGM:003", "video_id": "i4mVUwMVjGM", "title": "Sawdust Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 265.2, "url": "https://www.youtube.com/watch?v=i4mVUwMVjGM&t=265s", "text": "the bag and then sterilize it i just feel like the mix for me is just preference i like getting that nice even mixture before loading into the bag and also i like the fact that the expansion of the substrate isn't as much as when you fill with pellets roll your bag up and then you sterilize it it comes out pretty tight and then harder to break up and mix in front of the flow hood at that point just what i found so this is my preference i like the mix and it works really well for for this kind of setup you guys ready show time all right let's do it that's a good one all right so i'm just using one of these buckets to put my bag into go ahead and fill it up and i just do three of these uh these scoops right here which will bring you to about a 10 pound bag and then from there just shake it to evenly settle the and also just shake off any debris that might be here at the top of the bag then i kind of just the bag kind of comes with these creases you get like three of them on each side right here so i'll just kind of just poke the bag in and follow the creases on down make sure the air is kind of evacuated from the bag which will make it easier to get into the sterilizers then i'll just bring the flap and just"}
{"chunk_id": "i4mVUwMVjGM:004", "video_id": "i4mVUwMVjGM", "title": "Sawdust Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 371.68, "url": "https://www.youtube.com/watch?v=i4mVUwMVjGM&t=371s", "text": "fold it right underneath the bag creating a nice little block and then we'll just keep doing that throughout the day until we're all done once it sterilizes too the pellets if there is any in here will absorb any moisture that's not or that's uh available and you get a good moisture content and really the moisture content is just like by weight in a ways i mean when you're looking for the best moisture content uh you just want like 50 to 60 percent so let's say your total substrate's gonna be 500 pounds then you just do 250 pounds of substrate 250 pounds of water so believe it or not that's usually the toughest challenge for when people come in here to work is uh folding bags exactly so i can get nine blocks per row on the on these sterilizers that i'm using so i'll just get nine of these made and then i'll load them up and a really important term and mushroom growing is field capacity so you want your substrate to be at field capacity where it's hydrated but it's not overly saturated meaning you can just grab like a handful of it squeeze it pretty hard and not even a drop falls out but it's super moist and hydrated because when you let go the substrate still holds its form and then it just breaks up like that"}
{"chunk_id": "i4mVUwMVjGM:005", "video_id": "i4mVUwMVjGM", "title": "Sawdust Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 470.72, "url": "https://www.youtube.com/watch?v=i4mVUwMVjGM&t=470s", "text": "another way i just look for it too is when you take a small pinch of your substrate and squeeze as hard as you can you can see that moisture just fall right out just a little bit though but yeah when you take a handful and squeeze as hard as you can we don't really see a draw it doesn't leave a stream of water which is you don't want that your mycelium is not going to be able to tear through your substrate properly and it's going to slow down colonization or even halt it to a complete stop in some part of your process if you want to hand me some blocks yes please put the brakes on it so the sterilizer doesn't move around and this thing's pretty pretty deep i mean at one point we were uh having like a scale present to really check the weight of each block making sure there are 10 pounds but honestly i like just doing the three scoops they are gonna be in the range of 10 to 20 pounds sometimes that'll happen and i've done that myself plenty of times just smacking the block to get the sub nice and settled and then it breaks try to make like a pattern as i'm building up the blocks all right yeah this is actually a good way to do it because you don't have blocks uh sitting around all day all over the"}
{"chunk_id": "i4mVUwMVjGM:006", "video_id": "i4mVUwMVjGM", "title": "Sawdust Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 582.32, "url": "https://www.youtube.com/watch?v=i4mVUwMVjGM&t=582s", "text": "place yeah when you're doing hundreds of blocks that you need all that space to house them so it's nice having a sterilizer nearby or having having a nice system but before all the mixers and stuff like that i just took one of these same black bins that you see on the table these were actually used for production and i said from in my backyard i would just pour 40 pounds of substrate in there 26 liters of water mix it with my hands and then just bag it on a table and just sterilize it in some pressure cookers outside that works fine for you know depending on what skill you're at when i got into the place i had uh everybody coming in and mixing by hand like i was and bubba was the one that said hey man is there anything we can get that can mix the substrate for us and i said sure i'll look into it and i got a cement mixer and that's still over there and we used that for several months you know and it worked well yeah it was affordable so like a nice little cement mixer really affordable and yeah we just mix your batch in there let it do its thing and it makes better it makes fine yeah it makes it mix really good do you think it mixed better than our industrial mixer no no nothing beats that"}
{"chunk_id": "iRcnZWIiHN8:000", "video_id": "iRcnZWIiHN8", "title": "Mushroom Mycelium Incubation | Southwest Mushrooms", "start_sec": 0.16, "url": "https://www.youtube.com/watch?v=iRcnZWIiHN8&t=0s", "text": "So, I'm just going through the incubation uh area over here at the facility and just checking out all the different species and how uh colonization is coming along at this point. Uh most of these strains have been inoculated within the last week. Uh so, we could see different stages of growth depending on what species of mushroom is growing. Uh right here we have some of the classic blue oyster mushrooms. So this is 6 days after inoculation and we can see that the block is coming along pretty nicely. It's a very aggressive strain. It usually has the substrate colonized within 10 days. So it's an excellent uh candidate for commercial production and uh just basically having a consistent crop of mushrooms. We also have some golden oyster mushrooms growing. This one is colonizing a little bit slower, a little bit more of a sensitive strain as far as the mcelium goes. Uh so but yeah, we're at six days here and we can see that the mcelium is starting to get a nice grasp on the sub uh substrate. Uh I would say in about the next four days, uh this should be completely colonized. Uh with most oyster mushrooms, you're looking at about 10 days before you reach full colonization and sometimes up"}
{"chunk_id": "iRcnZWIiHN8:001", "video_id": "iRcnZWIiHN8", "title": "Mushroom Mycelium Incubation | Southwest Mushrooms", "start_sec": 66.96, "url": "https://www.youtube.com/watch?v=iRcnZWIiHN8&t=66s", "text": "to 14 days before you can get it into the grow room. Um, and a lot of things I come into the incubation area to look at is just to see how the blocks are performing and to try to spot out any potential contamination or risk uh before actually introducing it into the growing environment here. So, it's a good um habit uh to get into is just walking your incubation area and just checking out uh colonization and how things are coming along with uh production. Here we have some lion's mane. This one is a thinner mcelium. Uh this one has started to take a really nice grasp on the sub substrate. And this is uh about 10 days after inoculation. So same with lion's mane. You're looking at about 10 to 14 days before you reach full colonization. Uh at this point, we could just throw it in the grow room uh by removing any excess air from the bag and folding it under, making a couple incisions, and uh placing it into the fruing environment. At that point, the lion's mane mushrooms will grow right out the side. One of the things I do like doing with this strain is to let it colonize a little bit more and get a nice 2-in growth of lion's mane fruit bodies on the top. At that point, I'll roll the bag down and set"}
{"chunk_id": "iRcnZWIiHN8:002", "video_id": "iRcnZWIiHN8", "title": "Mushroom Mycelium Incubation | Southwest Mushrooms", "start_sec": 135.84, "url": "https://www.youtube.com/watch?v=iRcnZWIiHN8&t=135s", "text": "the bags on the shelf like this and get wonderful cascading uh lion's mane fruing bodies. So, and we walk down here a little more and we have some king trumpets. This is another oyster mushroom species. I like to let this uh strain colonize for about 3 weeks before introducing it to the grow room. So, this one's about 3 weeks and we can see a nice dense block fully colonized with a healthy mcelium. Uh this you can do a couple different options for fruiting. Sometimes I'll fruit it just like an oyster. Deflate any excess air out of the bag, fold it really nice, and just make a nice incision. From there, you'll get some beautiful king trumpet mushrooms. And another thing is I like to kind of rough up the top of the bag or top of the substrate. Then I'll cut um cut the bag down a few inches and let the mushrooms top fruit right out the top of the bag. Uh just depends on what you're looking for. When top fruiting you get uh kind of like a longer stem and side fruiting you get really nice clusters kind of short to medium stems and then just nice uh cap ratios to the mushroom. So, just depends on what your clients might like, what you might like, or yeah, what's preferred for your environment. So,"}
{"chunk_id": "iRcnZWIiHN8:003", "video_id": "iRcnZWIiHN8", "title": "Mushroom Mycelium Incubation | Southwest Mushrooms", "start_sec": 212.16, "url": "https://www.youtube.com/watch?v=iRcnZWIiHN8&t=212s", "text": "that's kind of it for this area. Then, we'll walk over here to see some Nakco blocks. These were inoculated a little over a month ago. And, uh, Namco is a Folota variety, kind of similar to the chestnut. This one likes a little bit longer of an incubation. I like to let it go for about 6 weeks. And it also prefers cooler temperatures. I've seen 55 to 65 to be kind of optimum for it. Little harder to grow during the warmer months, but the cool thing is I can let these blocks sit for several months and when the time is right, just throw them in the grow room and get some beautiful mushrooms. So, and then down this aisle, we have a few more oyster varieties. And this is a pink oyster. This was inoculated a couple weeks ago, and we can see it's basically fully colonized. With the pink oyster, you're going to see a nice pink hue to the mcelium, which is totally normal. Uh, and you can also see some precursor uh fruing bodies starting to form. So, this would be a good time to get this in the grow room. And the same with any oyster mushroom, we kind of just deflate the air, fold it up real nice, and then just make a nice incision off to the side, and you get these wonderful bouques of pink oyster"}
{"chunk_id": "iRcnZWIiHN8:004", "video_id": "iRcnZWIiHN8", "title": "Mushroom Mycelium Incubation | Southwest Mushrooms", "start_sec": 283.28, "url": "https://www.youtube.com/watch?v=iRcnZWIiHN8&t=283s", "text": "mushrooms. This is actually the fastest fruing oyster mushroom. From the time you see the pins uh to the actual harvest, it's usually only 3 to 5 days. Uh but it also has a short shelf life as well. Usually only lasting 3 to 5 days in the fridge. So this is one to grow for like local accounts or farmers markets. Doesn't do good with shipping. Um and you got to get rid of them quick because if you don't get rid of them by day three, they're kind of not too appealing. So, oh, then down here I have some shiakei. This has actually been colonizing for about 3 weeks now. Uh, shiakei goes through several stages after inoculation. You'll notice a nice risomorphic or ropey mcelium running through the substrate. After it reaches full colonization, it begins another stage called popcorning. So the block will get these nice uh this nice topography of these rigid little bumps and that's just totally normal. After that stage they sit and ripen and that's when the block becomes completely brown and at that stage we can get it into the grow room and get a beautiful crop of shiakei mushrooms. So yeah, when you're going through your production and looking at certain things or trying to spot out certain things such as"}
{"chunk_id": "iRcnZWIiHN8:005", "video_id": "iRcnZWIiHN8", "title": "Mushroom Mycelium Incubation | Southwest Mushrooms", "start_sec": 364.32, "url": "https://www.youtube.com/watch?v=iRcnZWIiHN8&t=364s", "text": "contamination, uh I guess you got to be wary of uh every mushroom mycelium is different and they have unique characteristics. So becoming familiar with the characteristic of each mcelium of the mushroom that you work with is key to understanding uh the development and uh basically getting you uh successful mushrooms. So, for example, even with the rayi, uh there's so many different uh varieties of rayi that I do grow, uh we'll notice that the blocks start to turn different colors as they reach maturity and right before they start producing the mushrooms. So, it'll go from a nice white mcelium at the beginning to after kind of really taking over the substrate. Uh depending on the strain you're growing, some of them turn browner or reds. Uh this one in particular turns a yellow color, which is completely normal. And we can also see at this point that little uh miniature rishi mushrooms are starting to form. This is actually a longer uh fruing variety of the ratio that we grow. But at this point we can see some rayi mushrooms starting to grow out. So this is a totally healthy block and we can see like different colorations going on. One of the things to look for in your production is if you see like"}
{"chunk_id": "iRcnZWIiHN8:006", "video_id": "iRcnZWIiHN8", "title": "Mushroom Mycelium Incubation | Southwest Mushrooms", "start_sec": 437.52, "url": "https://www.youtube.com/watch?v=iRcnZWIiHN8&t=437s", "text": "fuzzy greens or slimy uh discolorations or rotten smells or sweet smells, uh it's going to be helping you understand if there's contamination. I mean, you could walk through your incubation and if there is uh some kind of bacterial contamination, you'll probably be able to smell it. You'll smell somewhat of a sweet, sour odor. And at that point, it'd be a good idea to dispose of any contaminated substrate right away so it just doesn't uh infect anything else in your operation. The key really is just all in your sterile technique. As long as you're utilizing proper sterile technique and practicing uh you know, proper inoculation procedures, you should be pretty good. It's rare that I ever come in here and see any contamination. And if it does happen, there might be a bag with a hole in it and that's really rare. We can always spot that out before we actually load them onto the shelves. So, it's really easy to kind of keep things clean and uh minimize risk and contamination cuz you don't want to put in all this work just to kind of lose it. You will find out and you will learn from your mistakes hopefully. So,"}
{"chunk_id": "jFSGju63Rfw:000", "video_id": "jFSGju63Rfw", "title": "How We Grow and Harvest Reishi Mushrooms | Functional Fungi | Southwest Mushrooms", "start_sec": 0.08, "url": "https://www.youtube.com/watch?v=jFSGju63Rfw&t=0s", "text": "this is a a RI species from Palmer Woods uh near Michigan uh it's a beautiful species of raii it produces these nice antlers and conks that are really desirable and this mushroom is mainly used for the medicinal benefits we can take it and Brew it into a tea or make tinctures out of it and utilize it for the health Properties or health enhancing benefits at this mushroom offers uh it's been used by Eastern medicine for about 4,000 years so it's definitely good for for a lot of things and it's known as the mushroom of immortality so we'll just cut these mushrooms off they're really Woody compared to most mushrooms uh most mushrooms are 90% water and 10% tissue this mushroom here is 70% water and 30% tissue so it makes a real woody woody mushroom that needs to be uh can't be sauteed or cooked it really needs to be boil down into a tea to get all those goodies out of it so I'm just trimming near the base right now getting all these we had a lot of demand for Rishi I wasn't growing that much of it at first and then I kind of was just doing it for personal and then I kind of brought some out to the farmers market and just kind of started sharing with it with people and from there I got a huge demand"}
{"chunk_id": "jFSGju63Rfw:001", "video_id": "jFSGju63Rfw", "title": "How We Grow and Harvest Reishi Mushrooms | Functional Fungi | Southwest Mushrooms", "start_sec": 87.8, "url": "https://www.youtube.com/watch?v=jFSGju63Rfw&t=87s", "text": "everybody asking for it and recently with a lot of things that are going on everybody really wants RI mushrooms just because of the immune modulating benefits and the health enhancing properties that this mushroom offers so yeah depending on demand or if a mushroom's not selling too good if we don't see it doing too good we'll just trim back on demand and just grow what we need I'm starting to see more specialty mushrooms available as they're gaining popularity a lot of people are catching on to a lot of the knowledge that comes with the specialty mushrooms and health benefits so we're supplying a couple grocery stores uh out here in Phoenix um AJ's Fine Foods is one of them and two other grocery stores in the East Valley called The supersti Ranch Farm Market and people love them um people are excited to be able to try something new and uh not your typical average run of the you know run-of-the-mill button or portabella mushroom something that has more flavor and you can kind of get creative with some of these mushrooms and really do something unique this RI was inoculated in uh on December 14th so it's 4 months old it's took about 4 months to get here from the day of inoculation to now it t it takes quite a"}
{"chunk_id": "jFSGju63Rfw:002", "video_id": "jFSGju63Rfw", "title": "How We Grow and Harvest Reishi Mushrooms | Functional Fungi | Southwest Mushrooms", "start_sec": 169.64, "url": "https://www.youtube.com/watch?v=jFSGju63Rfw&t=169s", "text": "while this one does take longer than any of the mushrooms that we grow and there we go we have a beautiful set of Rishi mushrooms that is just amazing yeah RI typically goes for for about 4 months 100 day 120 or so is when we Harvest shitake about 2 Months 8 weeks oyster I can do those in 3 weeks sometimes less if it's the pink oyster usually you'll see fruits in as little as 10 days from the day of inoculation so you can kind of play with what strain works best for your time and uh your schedule the price is kind of developed by us due to the cost of production the the like the labor involved for harvesting does it take longer is it easy is there much cleaning needed um for each mushroom and uh you know really how long does it take to grow for us how long do we have to wait before we can Harvest and and get the mushroom the product so yeah oysters are going to kind of be the most affordable um from us just because we can grow them so quick and RI is going to be the most expensive because it takes so long also another thing that comes into play is the demand and uh is the demand high or low for this mushroom so like Lion's man has quite a bit of demand um medicinally and and culinary so we have a little bit"}
{"chunk_id": "jFSGju63Rfw:003", "video_id": "jFSGju63Rfw", "title": "How We Grow and Harvest Reishi Mushrooms | Functional Fungi | Southwest Mushrooms", "start_sec": 266.8, "url": "https://www.youtube.com/watch?v=jFSGju63Rfw&t=266s", "text": "of a higher price point on that one and typically you'll see mushrooms averaging anywhere from 8 bucks a pound to 18 bucks a pound depending on if it's wholesale or retail and then Rishi I mean it could be up to $15 an ounce dry uh or or even lower than that depending on who grew it if it came from China you can get Chinese grown RI for probably like 40 bucks a pound 30 bucks a pound dry"}
{"chunk_id": "lQ-TCx9xOi4:000", "video_id": "lQ-TCx9xOi4", "title": "Grow Tents for an Urban Mushroom Farm | Southwest Mushrooms", "start_sec": 0.88, "url": "https://www.youtube.com/watch?v=lQ-TCx9xOi4&t=0s", "text": "so yeah we're getting some of these blue oysters just uh ready to go into the grow room uh before doing that the bags uh are inflated so they're super uh they're they just need to be deflated so just hit a little nick at the top of the bag i think that works really well and after that just kind of press any of the remaining air out then i just like to kind of take it and fold the bag in kind of like i'm folding up a paper plane or something and just press out any of that air then i just fold that under again and fold these little flaps right in and that way we have a nice nice little surface to kind of let the block sit on while the mushrooms grow grow right out the sides of the bag so we'll do that for all of them and that really is uh necessary for one because i found that these mushrooms will start growing out of the filter patch if it's not folded in correctly so you'll have you know the possible chances of the mushroom growing out the bottom of the bag and kind of like pushing the bag off the shelf and you'll notice there's some mushrooms in there that have already started growing once the bag is kind of folding in the mushrooms will cease to grow and wherever the incision is made on the"}
{"chunk_id": "lQ-TCx9xOi4:001", "video_id": "lQ-TCx9xOi4", "title": "Grow Tents for an Urban Mushroom Farm | Southwest Mushrooms", "start_sec": 132.24, "url": "https://www.youtube.com/watch?v=lQ-TCx9xOi4&t=132s", "text": "block is where the new growth will start to form but in this case actually sometimes you do have to take the mushrooms out because you can't get the block to sit flat so yeah we've been uh just doing doing pretty good uh just staying busy kind of um keeping up with our farmers markets of course every week and then also we kind of just been keeping up with everybody online uh you know getting out stuff from our website whether it be grow kits or some of the medicinal mushroom products um but other than that we've been doing doing pretty good here at southwest mushrooms um everybody's been healthy and and happy so yeah we're also just kind of doing some just restructuring as we go into this new year now we um all right you know i wanted to improve some of the things here and just make things easier um and more efficient for everybody so i don't know we're just going over some things and trying to see what our standard operating procedures are in any way that we can adjust those and then as well as just creating uh more capacity for like our work or workload to be able to handle that easier throughout the week so uh in my other warehouse i'm getting another lab off the ground and uh we'll have a"}
{"chunk_id": "lQ-TCx9xOi4:002", "video_id": "lQ-TCx9xOi4", "title": "Grow Tents for an Urban Mushroom Farm | Southwest Mushrooms", "start_sec": 232.08, "url": "https://www.youtube.com/watch?v=lQ-TCx9xOi4&t=232s", "text": "double door autoclave hooked into the to the lab so we can kind of unload our spawn directly into the lab so that'll be nice it'll increase the spawn production for us and honestly just make things a lot easier for our other lab kind of taking off some of the workload on it and being able to bounce back and forth between labs to ensure everything gets done so that's super super exciting and really happy to get that done then we're just kind of working on some a couple new strains for for us we have like a golden and no key growing um or we're starting to work on that and a few new ratio strains um that we're toying with um so yeah we have some some pretty cool things that are going to be coming coming up this year so that just working on all that so yeah we're just setting blocks right back on these shelves we're utilizing these grow tents as our fruiting rooms or our grow rooms for our mushrooms these are pretty standard growing tents that you can find you know from i get mine from gorilla grill they make you know hydroponic grow tents that are super tough and super thick compared to the other ones that you'll see in the i guess on the market so and i like the fact that they are spill proof and leak proof so"}
{"chunk_id": "lQ-TCx9xOi4:003", "video_id": "lQ-TCx9xOi4", "title": "Grow Tents for an Urban Mushroom Farm | Southwest Mushrooms", "start_sec": 336.24, "url": "https://www.youtube.com/watch?v=lQ-TCx9xOi4&t=336s", "text": "the flooring of the tent can hold up to 100 gallons of water without any leaks coming out for the most part and i've experimented with like cheaper tents and and thinner tents and yeah they just don't i personally wouldn't use any other grow tent for growing mushrooms besides a gorilla grow tent just for the fact that i mean it holds the water within the tent and you don't have any leaks so if you're doing it indoors in like a house and you have a grow tent that's like leaking water into your house then that's that's just not good um so yeah that was a main thing for me because i was growing uh with with the gorilla grow tent inside my house i mean i i had it in my bedroom at one point and uh in the living room so that was really nice and i like the you can set them up within 30 minutes and then you know when it's time to take them take them away you can break them down relatively easily easy but another reason why i went with them is because i'm renting uh the space and if you're just like new to the business and you want to rent a space and or if you're just on a budget you need you know yeah i think the tents are a great option the reason i went with the grow tents really is because they're super cost"}
{"chunk_id": "lQ-TCx9xOi4:004", "video_id": "lQ-TCx9xOi4", "title": "Grow Tents for an Urban Mushroom Farm | Southwest Mushrooms", "start_sec": 419.84, "url": "https://www.youtube.com/watch?v=lQ-TCx9xOi4&t=419s", "text": "effective for me that i have a grow room that i can basically a plug and play grow room you know with all the components that i add into it it's just a great system for me but yeah one day this will be updated to you know as i grow and and you know do more with these mushrooms and i'll definitely update the grow rooms as as i'm able to so update everything now i got all these blocks in here i'm going to go ahead and get them a nice little cut make a nice slice with the oysters and some of the other species that we grow we can just leave the bag right on we fold it right underneath and set the block right on the shelf and then from there nice little incisions made through the plastic and this will basically allow the mushrooms to form where we've made these cuts they'll sense the heightened oxygen levels in our grow room as well as the nice high humidity and that'll basically trigger the mushroom mycelium to send the mushrooms to develop right out the right out the incisions it's a relatively quick process i mean to the right of me i have some of the oyster mushrooms that were put in here just about six days ago so usually about within seven to ten days depending on uh strain and time of year temperature outside or"}
{"chunk_id": "lQ-TCx9xOi4:005", "video_id": "lQ-TCx9xOi4", "title": "Grow Tents for an Urban Mushroom Farm | Southwest Mushrooms", "start_sec": 518.24, "url": "https://www.youtube.com/watch?v=lQ-TCx9xOi4&t=518s", "text": "in your grow room all right well you have those uh all done and we're harvesting some blue oyster mushrooms today and a couple other species as well so it's just a nice oyster mushroom that has a blue to off green colored caps and just grows out of these nice clusters so we're going to be weighing these out in some five pound five pound boxes so this is a pretty productive oyster mushroom i really like it it's kind of like a staple here we can always rely on it to just really give us its uh it's best and usually we average about two and a half to three pounds on a block first flush super simple harvest the mushrooms really just pop right off uh when you come up to them and it it's really one of the least labor intensive mushrooms to harvest this is a great mushroom for first time growers because it's a super forgiving mushroom i mean you can have the temperature fluctuate the humidity can dry out a little bit it's very fast at colonizing your substrate so the wait time isn't too long some of the strains that i grow here take like several months before we can put them in the grow room oysters are a good one for beginners and it's just like a good one for consistent supply i mean it's a predictable"}
{"chunk_id": "lQ-TCx9xOi4:006", "video_id": "lQ-TCx9xOi4", "title": "Grow Tents for an Urban Mushroom Farm | Southwest Mushrooms", "start_sec": 606.16, "url": "https://www.youtube.com/watch?v=lQ-TCx9xOi4&t=606s", "text": "there's so much different variety when it comes to oyster mushrooms you can grow a pink oyster a golden oyster a white italian blues pearls all kinds of stuff the king trumpet or king oyster is also an oyster variety so there's a lot of options for oysters so yeah getting into growing mushrooms with just oyster mushrooms can still have a lot of you can still make it have a lot of diversity you can still grow a lot of variety you can grow different colors different shapes and they all are pretty predictable you know you can have the mushroom mycelium colonized relatively quick and have blocks usually colonize within two weeks they also give out a couple good flushes without much effort i mean you harvest the mushrooms leave the blocks on the shelf you can go through and mis miss the blocks with a with a nice water solution to kind of give it a little bit of hydration but honestly um that's not even done here so one thing about the oysters though the shelf life isn't the longest compared to some of the other mushrooms like shiitake and really everything else usually only lasting about a week so that being said it's a definitely a mushroom that needs to be requires prompt attention and getting"}
{"chunk_id": "lQ-TCx9xOi4:007", "video_id": "lQ-TCx9xOi4", "title": "Grow Tents for an Urban Mushroom Farm | Southwest Mushrooms", "start_sec": 694.56, "url": "https://www.youtube.com/watch?v=lQ-TCx9xOi4&t=694s", "text": "sold and distributed so yeah we just have the really nice dense meaty clusters that chefs love these and you just everyday cook really enjoys working with the oyster mushrooms it's really versatile and really easy to prepare so with the oyster mushrooms they're relatively quick to harvest but there's a lot of things you got to look out for leading up to harvest to tell what's the ideal point to harvest your mushrooms and what's what's the age of your mushroom so usually they start off like this you just see a bunch of uh maybe i might have a better example around here not in this grow room but yeah they start off like just tiny mushrooms we can see just like this huge mass of a hundred or or more mushrooms starting to grow out and they start out as like a dark dark blue color um over the next course over the course of the next few days we'll see them start to increase in size uh gradually so this would probably be by the next day you see the cluster get a little bit bigger a lot more defined we could see that the mushrooms are starting to really showcase their gills and at that point the caps are still nice tongue shaped caps that are curled in at the ends towards maturity we'll start to"}
{"chunk_id": "lQ-TCx9xOi4:008", "video_id": "lQ-TCx9xOi4", "title": "Grow Tents for an Urban Mushroom Farm | Southwest Mushrooms", "start_sec": 782.16, "url": "https://www.youtube.com/watch?v=lQ-TCx9xOi4&t=782s", "text": "keep our eye on this part of the cap as it starts to fan upwards meaning that it's reaching its uh adulthood let's see if we have another mushroom block in here so this one would be within like the next two days yeah we could see that the mushrooms have like tripled in size by now really showcasing these gills and we can see a cluster of mini mushrooms another thing is the edges of the caps are still rolled in and kind of tongue shaped um a sign of of over maturity would be when the caps have fanned it upwards i might even have a block in here that might be a good example when you side fruit this this strain in particular it gets pretty heavy so it tends to jump off the shelf if you don't catch them in time so yeah the mushrooms will get super mature this one we just kind of have a mushroom that is mature and we can notice the top caps have started to to really fan upwards uh and we still have some bottom ones that are curled in so this would actually be an ideal stage for harvest for me we'll just harvest that cluster set it right there and we'll just put the block right back in the grow room let this do its thing you"}
{"chunk_id": "mNnTXNS76Dw:000", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 0.0, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=0s", "text": "Our substrate gets made slash or mixed. We use a blend of oak hardwood sawdust plus added supplements like organic wheat brand and uh certain seed holes to basically formulate our substrate to get the maximum efficiency from our mushrooms. Once the substrate gets mixed to the desired consistency, we drop it through this chute and uh we basically bring it over here where we fill our bags with the substrate. Um, bags are filled up to approximately 10 to 12 pounds. And then from there, we make our way into the sterilization area where the substrate will be sterilized for a prolonged period of time to make sure we kill off any microorganisms or competitor competitor molds or fungi. Um, in order to give our mcelium the head start that it needs to basically conquer the substrate. Quickest folder in the west. Yeah. So, yeah, we're just folding up our bags. Yeah, we do about 180 uh bags per cycle and uh we do that three times a week. Each bag typically produces about 3 to four lbs of mushrooms. That's on the first flush. And uh sometimes we get two to three flushes um totaling probably like up to 8 lb, 6 to 8 lbs per block. So we try to get the maximum biological efficiency from our mushrooms. Basically"}
{"chunk_id": "mNnTXNS76Dw:001", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 80.96, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=80s", "text": "being able to turn the substrate into fresh mushrooms. So, so yeah, right now I'm just folding the bags. Um, before they go into the sterilizer, we just got to make sure that they're folded over properly. Um, and that's basically it. Pretty simple process. So, yeah, we got a nice rolled block right here. This is mainly for like our shiitakei mushrooms and our our rayi. All of our mushrooms can grow on this substrate. We do formulate it a little bit for our oysters and lion's mane and we add certain seed holes to increase that biological efficiency and uh to basically get more mushrooms on our first flush. So um here in this room we see a bunch of like shiakei blocks and uh the mushrooms that are growing in these bags are growing off of this same substrate blend. Uh so this is just oak hardwood sawdust and a percentage of wheat brand organic wheat brand that we add in just for extra added nutrition and nitrogen. um basically to give us those good yields. If we didn't add in the supplements, then we would get low yields and and not as many uh quality mushrooms. So, this area is our shiakei incubation area. The shiakei generally takes um 8 weeks before we can get it into the fruing room. Um most of our"}
{"chunk_id": "mNnTXNS76Dw:002", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 156.56, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=156s", "text": "mushrooms are typically 3 to 4 weeks before we get them in our in our fruing room. So, this mushroom does take a little bit longer. We can see the mushrooms at this stage beginning to like popcorn. Um, this was inoculated January 30th, so it's rolling along really nicely. As the mushroom begins to mature, you let the blocks ripen and they begin to to turn uh brown. And uh this is a block that's that's ready to go into our fruing room. It's ripe and ready. Um, so yeah, generally a lot of people, a lot of new growers will will mistake the brown for contamination, but that's actually just the mcelium ripening and uh getting ready to produce a good crop of mushrooms. And yeah, over here we have some freshly inoculated blocks. We could see the mcelium starting to jump off from the um grain that it was inoculated with and looking for sawdust to to basically break down and utilize as a food source. And yeah, we just have more blocks here that are beginning to popcorn. They start to get these uh this topography of a lot of ridges and and bumps. And we do like a about 1 to 200 lb a week of the shiakeis. Um I guess we sell the most like oysters and lion's mane and stuff like that but we do a good amount of"}
{"chunk_id": "mNnTXNS76Dw:003", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 234.16, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=234s", "text": "shiakei as well. There is other methods like in Asia they use uh like uh like bottles like little little bottles and they just grow smaller clusters of mushrooms um and it's like automated machinery that's used to kind of fill the bottles and inoculate them as well. This is one of the standards just due to the fact that the substrate does need to be sterilized and the polyropylene bags uh allow like high temperatures and efficient sterilization. This is basically it's kind of the the standard for the best yields and uh good production. It's all sterile so you don't need to use any kind of like pesticides or any kind of fertilizers or additives. Just basically water oak and uh organic wheat brand or certain organic seed holes. um the mcelium is able to take over the sawdust in that in the sterile environment. So there's no competitors or anything like that. Um once the micelium does take hold of the substrate, it kind of builds up an immune system um where basically no contaminants can grow on the substrate cuz the mcelium has taken it over. So they can be placed into the grow room at that point and um mushrooms can be allowed to to grow. This is going to be the food source for our mushrooms. the"}
{"chunk_id": "mNnTXNS76Dw:004", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 307.12, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=307s", "text": "organism is basically going to utilize it and break it down and eventually it'll turn it into a nice compost or a rich soil. That's what mushrooms do. They're basically nature's like grand decomposers. Their job is to break things down and and turn it into organic material that can be reused by the environment. So, a lot of people can once the we're done fruing our mushrooms, uh we can mix these into a compost pile or our garden beds. Some people or farmers will pick them up from us and and use them to make compost because that's what uh fungi does best. It uh makes soil. Yeah. You know, just having the right conditions for myself to grow up when it's time to take over. How's it going, Mike? Going good. So, this is uh this is the spawn room. This is just a room where I can basically grow out our spawn that gets inoculated into our or the seed for our mushroom gets inoculated into those blocks once they're sterilized that you see out there. Um, and you can see like little bits of uh mycelium starting to grow out onto these freshly inoculated blocks. So the mcelium starts out we plant it on a petri dish and uh we get the growth we get healthy growth and from there we transfer healthy sectors of mcelium into"}
{"chunk_id": "mNnTXNS76Dw:005", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 385.28, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=385s", "text": "bags of sterilized grain. Here we have organic wheat berries that we use. Um, after full colonization occurs, you'll see a big nice healthy bag of white mcelium. This can get broken up and utilized to inoculate anywhere from 20 to 30 of our production blocks. So, spawn's a very important part of growing mushrooms. Without good spawn, you don't have mushrooms. Yeah. So, I'll look for like a healthy sector and basically I'll transfer that into like a test tube and that can get stored in refrigeration for up to 5 years. Um, and then I can take them out every 6 months just to make sure that they're still still very healthy and aggressive and just drop a piece of tissue on a petri dish uh just to keep the strain alive. Um, for hybrids, one of the one of the strains I do grow is a hybrid. Um, it's pretty hard to do hybrids. I heard that uh it's kind of expensive and uh basically you would need to take spores of two different species and I've heard like rattles rattlesnake venom is used and dropped on the spores to kind of dene the cell wall and then basically two mating spores of different species can be combined to create a hybrid. But we haven't gotten there yet um for creating our own hybrid. Um the hybrid that we"}
{"chunk_id": "mNnTXNS76Dw:006", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 469.36, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=469s", "text": "are growing is called like a black pearl king trumpet. It's a cross between an oyster mushroom and a king trumpet. So, it's a beautiful mushroom. It grows out in these nice clusters um of beautiful dark marbled caps and it kind of looks like an oyster and a king trumpet in one. So, yeah, I'll get them from basically different growers, uh culture libraries, places that basically are are keeping uh a lot of diverse cultures in stock. Um so, I have cultures from all over the place. So I have dip brachi mushrooms from like Virginia, California. I have a strain from here in Arizona at Fossil Creek from a grower that collected it in the wild. Um I have California ratio. So I mean I just collect from other growers and other reputable spawn libraries and culture libraries, stuff like that. So I build my own culture library here and I keep uh several strains in and cold refrigeration for basically us to use at any time. So yeah, that's basically it for the spawn room. Um here we have some bags of rayi. This is called a ganoderma multifilm, but you could see the mycelium is really taking over the the grain. So soon this will be ready. One thing I do, I label them all G1. So this is generation one."}
{"chunk_id": "mNnTXNS76Dw:007", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 548.56, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=548s", "text": "This is the first transfer from a petri dish into the spawn. Uh, this can be now used to make 10 more bags of spawn this size. I can expand the mcelium. This one bag can inoculate anywhere from 200 to 300 bags once I'm done with it. Um, or you can keep going. So, that's the cool thing about myelium is you can keep running with it and you can kind of keep going for a few generations without noticing a decline in in viability or or the, you know, quality. So, that's one thing that we do here. All right. This is the sterilization room. This is where we sterilize all of our substrate. In here, we can sterilize up to 1,600 lb of fresh substrate at a time, almost a ton. So, everything gets loaded up into these uh basically these machines, and from there, they get turned on and sterilized for a prolonged period of time. We're using atmospheric steam sterilization at this point. So yeah, we usually sterilize all day. Um they're allowed to cool for another day and then from there we can unload our sterilizers into our clean room and basically wait for the inoculation process to begin once the substrate cools down to our desired temperature between 80 to 85°. It's heat sterilized or steam sterilized with water. Um"}
{"chunk_id": "mNnTXNS76Dw:008", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 631.28, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=631s", "text": "there's water at the bottom of the of the drum that's boiled up and basically steam comes through and and sterilizes at a at a high temperature above about 212° for basically a whole day. Yeah. So it's a large amount of substrate or large volume being sterilized at the at once. So we basically are ensuring that we're getting the core temperature in our substrate um high enough to kill off any microorganisms. um if it's not sterilized properly, you'll take it in to inoculate and you'll run into a lot of contamination problems and molds outgrowing your mcelium. Um so that could be a real a real blowback for you. Yeah, you're trying to give that myelium the start it needs to really outrun any of the contamination. Um eventually, you know, you're going to get a contamination somewhere in the substrate, but luckily our farm is like at a 99% or more success rate with our with our procedure. So, it works. These will get wheeled into the st the clean room and uh opened in front of our flow hood, the hepoiltration, so no dust or spores lands into the into the drum. And then the other unloaded onto racks to cool. And from there, inoculated with our fresh, healthy spawn. So, I guess I can uh show you too. Here's"}
{"chunk_id": "mNnTXNS76Dw:009", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 716.48, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=716s", "text": "like the cultures that are grown out and stored in test tubes. So, I just label them and they're stored in cold storage for quite a long time. I can just take a little piece of tissue and drop it on a petri dish and keep it going. The temperature is between 36 to 40° for cold storage. And that kind of just puts the mcelium on pause for for quite a while. And uh it's it lasts for a long time. I mean there's been reports for five years or more. I've had cultures in here for strains going for at least a few years that are still really strong. So yeah, good stuff. So yeah, we have our spawn right here. This is a California rayi ganoderma lucidum cincy strictto. So we'll take our spawn and just kind of break it up. separate the each individual grain and allow that to become a vehicle for our mcelium. So, I'll take a scalpel and kind of just make sure it's clean and then I'll heat sterilize it. All right. So, yeah, the bags are uh placed in front of the flow hood, inflated with a little bit of that sterile air, and then sealed. All right. So, now our bag's inoculated. Then we're just going to want to shake it up. All right, that bag's done. So, we'll just continue inoculating. So, yeah, the"}
{"chunk_id": "mNnTXNS76Dw:010", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 859.52, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=859s", "text": "HEPA filter right here is basically providing us just a clean workspace to perform our inoculations. So, we're getting a stream of sterile air that we can basically use to inoculate, do our clean work, inoculate our petri dishes. So, this is necessary for commercial mushroom production or anybody that just really wants to see good results in their in their work. So, yeah, this used to be done in my house. I used to have a lab in my workspace with a flow hood. Um, so that's what this is. And then I could uh do all my production there and just in a smaller smaller scale use utilizing pressure cookers for my sterilization. And uh yeah, you could definitely do this at home. And you don't even need a flow hood. You could always build a a glove box or a steel air box, which would be just like a a box where you can put your hands into and do your your clean work. You might not get as high of a success rate, but it's definitely more affordable for entry level. And if you're just trying to get into the hobby, you don't need to spend a lot of money just to get started. So, here's the here's the elms growing on the alder. I'll stack those up there on that first shelf. These boxes locks are a lot. Yeah, they are. Here's"}
{"chunk_id": "mNnTXNS76Dw:011", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 944.88, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=944s", "text": "the black pearls. So these blocks are basically just inoculated within the last 48 hours. We already see the mcelium starting to jump off and make its way to colonization. So everything's looking pretty good. We're doing a lot of production right now. So just trying to make room day by day. It's been step by step. It used to just be me kind of doing everything from mixing the the substrate to doing every step of the process on my own. But just as we've grown and more clients have come on needing our mushrooms, I've had to just get help because I had a lot of days where I was just working 24 hours and still needed still could never get caught up. So, it's been nice uh just having my my team uh just building the team here. We have uh Bubba and Pete and Zach helping with uh production and basically just managing inventory. So in training training has been quite easy. I just basically showed them how to do it and luckily these guys are fast learners. So but yeah, it's been it's been interesting especially like some of the medicinal ones like the rayi. It really helps with like the immune support and lion's mane has been really really big for us too um because of all the neuroprotective benefits and the fact"}
{"chunk_id": "mNnTXNS76Dw:012", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1034.16, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1034s", "text": "that a lot of people are using it to improve cognition, brain health, memory, focus, all that stuff. So, it's been interesting. And then in the culinary world, we're doing a lot of restaurants and distributors and stuff like that. So, we have four distributors now and a lot of uh direct restaurant accounts, a couple little grocery stores. So, yeah, we we've been busy from deliveries to packing orders to getting the grow rooms managed. It's just a it's a full-time fun day every day. Here we are in one of our grow rooms and it's harvest day. Uh these shiakei look amazing. They look basically like they're at their prime and they're ready to go. Um so, It's a nice looking mushroom. I like to kind of harvest when the caps are still enrolled a little bit, so they're still a little bit curled under. And uh it makes the mushroom last or it holds up longer in the fridge. You get more shelf life out of it. And uh nice meaty meaty texture. So now just harvest the mushrooms um just by simply cutting as close to the base of the block as possible. And uh we have a lot of just like medium to average size shiakei growing. And a lot of uh people are seem to seem to like our baby shiakei or our smaller"}
{"chunk_id": "mNnTXNS76Dw:013", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1122.08, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1122s", "text": "shiakei. This is a bigger harvest for today. Shiakei always takes us more time than uh any really really any mushroom that we grow just because you have to cut each mushroom off one by one. And uh so yeah, it just takes a little bit more time. Let's see. Every direction 360° all the way around. So, I'll just kind of prune the bottom so I'm not ripping off mushrooms when I take the block off. Basically, the shiitakei mushroom prefers prefers to grow without the bag due to the fact that the mcelium uh basically forms this real it's called popcorn. It popcorn's real heavy and then it forms this real brown brown layer to kind of kind of protect and insulate the mcelium and then the mushrooms will just pop all the way up all the way around. If you try fruiting it in the bag, you'll get a bunch of mushrooms growing all up against the bag and you'll get a bunch of deformed looking mushrooms and basically mushrooms that are not good quality compared to just letting it grow all the way around like this. So yeah, the grow room provides uh basically the perfect balance of moisture um air flow and lighting um and temperature in order to get the mushrooms in their optimum environment to produce the best quality"}
{"chunk_id": "mNnTXNS76Dw:014", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1229.84, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1229s", "text": "fruit bodies. So, usually you we put the blocks in here and uh the humidity is basically set to a higher level. Um usually about 90 to 95% and basically the mushrooms will start pinning. Within a few days, you'll start to see a bunch of little baby mushrooms forming all over the block. We'll keep the humidity between 90 to 95% for a couple days and then during the last last couple days of the fruiting cycle, we'll kind of drop it down into the 80s to let the mushrooms kind of dry out a little bit and that increases the shelf life so they're not kind of getting too wet and soggy when you put them in the fridge. Pretty easy once you get it dialed in. Uh we make sure that we remove the old CO2 and spores there. So, those are exhausted out of our grow room into the outside. And then we bring in a bunch of fresh air, filter it two times, and bring it into our grow room and kind of condition it with the humidity to make sure that we're getting everything we need in here for the environment for our mushrooms. Without the grow room, the mushrooms would basically dry out. As the mushrooms grow, they extract water from the substrate, and the high humidity basically prevents the mushrooms from simply drying out and"}
{"chunk_id": "mNnTXNS76Dw:015", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1302.08, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1302s", "text": "evaporating as they grow. Currently, we can see like little clouds of spores just drifting off of these mushrooms. These mushrooms produce billions of spores to basically continue the fruing cycle. The oyster mushrooms, the spore load can be pretty harmful. It can cause like allergies and stuff like that. So, we do wear spore masks when we're in here. I'm just not wearing one right now so you guys can hear me and I can speak to you. Shiakei spores, they're not too harmful. I haven't had any issues being in here with them. uh you can get, you know, a stuffy nose maybe at the end of the day. Oyster mushrooms you do want to be aware of because they produce such a high amount of spores that if you are exposed to them over a long term, maybe 10 years, you could develop an allergy to the spores down the line where you just can't be around the mushroom at all. Otherwise, you'll start experiencing intense sneezing attacks and shortness of breath and uh it's just not pleasant. So yeah, make sure you're wearing your masks if you're growing your mushrooms so you can filter out all those spores and uh protect your lungs. So yeah, with the shiakei mushroom, I mean, some growers don't do this, but we"}
{"chunk_id": "mNnTXNS76Dw:016", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1369.44, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1369s", "text": "found that it increases the efficiency of the mushroom and uh also just gives us a better overall flush. In nature, um, it was first discovered that the shiakei mushrooms could be grown when they would, uh, cut down logs, which shiakei mushrooms were growing already on, and, uh, soak them in water. So, what we do is, as our blocks are ready to go in the grow room, we slap our blocks with our hands to basically simulate the tree falling in nature to shock the micelium into growing. Once the tree or branch would hit the floor, the mcelium would be shocked into producing the mushrooms because it's basically thinking that the its life cycle is coming to an end. So yeah, we give our blocks a really nice smack on all sides and from there we throw them in our grow room and that gives us this really nice pin set where we just get mushrooms all over the block and we're really happy with that. So yeah, and then when it comes time to harvest, then we just basically cut each mushroom right off and into our tray. And then from there, we can go ahead and pack everything in the next warehouse and get everything to the desired weights in our cases and get them into cold storage. Shiakeis have quite a good shelf life. Once harvested,"}
{"chunk_id": "mNnTXNS76Dw:017", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1455.2, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1455s", "text": "the mushrooms generally last two to three weeks. Um, oyster mushrooms have the shortest shelf life. Usually, we're seeing those in about seven days. Uh, they're really no longer marketable. We can take those home and eat them ourselves or possibly dry them and turn it into another product. Shiakei has a long shelf life and lion's mane that one goes for about 2 weeks we've found. Um, so yeah, generally with the most of our mushrooms, we're getting about 2 weeks out of the mushrooms before they are no longer marketable. So we're just specializing in woodloving species. So species that basically decompose hardwood in nature. You'll find them growing off like fresh trees or the recently fallen trees. Um, those strains are like shiakei, oyster mushrooms, more of the medicinal species such as rayi, turkey tail, lion's mane. You'll find mitakei growing on oak or in certain hardwoods. We do king trumpet. We do two two varieties of like king oyster. We do all of the oyster mushrooms throughout the year. Pink, gold, pearl, blue, white. Um so those are all grown on our hardwood substrate. Shiakei mushrooms of course. And uh creinis and button mushrooms and porttoellos. Those are secondary decomposing mushrooms. So those"}
{"chunk_id": "mNnTXNS76Dw:018", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1535.92, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1535s", "text": "mushrooms desire like manure or compost based substrates that basically we don't really like to you wouldn't want to keep that stuff under the same roof. We wouldn't want to be growing specialty mushrooms in the same room that we're composting a whole bunch of manure just because you don't want any kind of crosscontamination getting into your into your grows. We're able to get a really good entry into the mushroom industry with specialty mushrooms. A lot of people can start off with just oyster mushrooms and you can grow those on really any agriculture waste from straws to certain kinds of beddings to basically even newspaper and paper towels. I mean oyster mushrooms are really aggressive. Coffee waste can be used. Just like a simple pasteurization of those substrates is always is really all that's needed for it to be effective. So it doesn't uh need to be expensive or a costly system to sterilize. But yeah, maybe one day we will do porttoellas or buttons. But definitely uh really enjoy doing the gourmet and specialty mushrooms. All the colors, different shapes, sizes that you can get. And uh also the medicinal benefits that they offer are are far greater than what you'd find in like a porttoella or"}
{"chunk_id": "mNnTXNS76Dw:019", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1609.52, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1609s", "text": "kamini mushroom or butt mushroom. These are the mushrooms that contain those anti-cancer, anti-tumor benefits, those immunom modulating, immune system enhancing benefits. So these are the mushrooms that I like to eat and I hope you do too. This is called Ganaderma Sicil. Uh this is a a rayi species from Palmer Woods uh near Michigan. Uh it's a beautiful species of rayi. It produces these nice antlers and conchs that are really desirable. And this mushroom is mainly used for the medicinal benefits. You can take it and brew it into a tea or make tinctures out of it and utilize it for the health properties or health enhancing benefits that this mushroom offers. Uh it's been used by Eastern medicine for about 4,000 years. So, it's definitely good for for a lot of things and it's known as the mushroom of immortality. So, we'll just cut these mushrooms off. They're really woody compared to most mushrooms. Uh, most mushrooms are 90% water and 10% tissue. This mushroom here is 70% water and 30% tissue. So, it makes a real woody woody mushroom that needs to be uh can't be sauteed or cooked. It really needs to be boiled down into a tea to get all those goodies out of it. So, I'm just trimming"}
{"chunk_id": "mNnTXNS76Dw:020", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1692.4, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1692s", "text": "near the base right now. just getting all these. We had a lot of demand for rayi. I wasn't growing that much of it at first and then I kind of was just doing it for personal and then I kind of I brought some out to the farmers market and just kind of started sharing with it with people and from there I got a huge demand everybody asking for it and recently with a lot of things that are going on everybody really wants rishi mushrooms just because of the immune modulating benefits and the health enhancing properties that this mushroom offers. So yeah, depending on demand or if a mushroom's not selling too good, if we don't see it doing too good, we'll just trim back on demand and just grow what we need. I'm starting to see more specialty mushrooms available as they're gaining popularity. A lot of people are catching on to a lot of the knowledge that comes with the specialty mushrooms and health benefits. So, we're supplying a couple grocery stores uh out here in Phoenix. Um AJ's Fine Foods is one of them and two other grocery stores in the East Valley called the Superstition Ranch Farm Market. And people love them. Um people are excited to be able to try something new and uh not your typical average run of the, you"}
{"chunk_id": "mNnTXNS76Dw:021", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1775.44, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1775s", "text": "know, run-of-the-mill button or porttoella mushroom. Something that has more flavor and you can kind of get creative with some of these mushrooms and really do something unique. This rayi was inoculated in uh on December 14th. So it's 4 months old. It's took about 4 months to get here from the day of inoculation to now. It t it takes quite a while. This one does take longer than any of the mushrooms that we grow. And there we go. We have a beautiful set of rayi mushrooms. That is just amazing. Yeah. Rishi typically goes for for about 4 months. 100 day 120 or so is when we harvest shiakei about 2 months, 8 weeks. Oyster, I can do those in 3 weeks, sometimes less. If it's a pink oyster, usually you'll see fruits in as little as 10 days from the day of inoculation. So you can kind of play with what strain works best for your time and uh your schedule. The price is kind of developed by us due to the cost of production, the the like the labor involved for harvesting. Does it take longer? Is it easy? Is there much cleaning needed um for each mushroom? And uh you know really how long does it take to grow for us? How long do we have to wait before we can harvest and and get the mushroom the"}
{"chunk_id": "mNnTXNS76Dw:022", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1868.88, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1868s", "text": "product? So yeah, oysters are going to kind of be the most affordable um from us just because we can grow them so quick and rayi is going to be the most expensive because it takes so long. Also, another thing that comes into play is the demand and uh is the demand high or low for this mushroom. So like lion's mane has quite a bit of demand um medically and and culinary. So we have a little bit of a higher price point on that one. And typically you'll see mushrooms averaging anywhere from eight bucks a pound to 18 bucks a pound depending on if it's wholesale or retail. And then rishi, I mean it could be up to $15 an ounce dry uh or or even lower than that depending on who grew it. If it came from China, you can get Chinese grown rishi for probably like 40 bucks a pound or 30 bucks a pound dry. All right. Well, here's our lion's mane. This mushroom, also called heresicium marinius, is a wonderful teeth fungi. So, instead of having a traditional cap and gills, this mushroom has these little spines that elongate and give it a really unique look, appearance, texture. Um and also just qualities. The mushroom is a medicinal mushroom as well as a culinary delight. Uh known for the fact that it can enhance cognitive"}
{"chunk_id": "mNnTXNS76Dw:023", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 1956.4, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=1956s", "text": "function, boost your memory, help regenerate old dead brain cells. Uh so it promotes nerve growth factor. It helps synthesize new uh basically uh NGF through herones and irony. So, we'll just harvest the mushroom. Kind of just pull it right up. I do something a little different. So, for the first flush, I like to top fruit this mushroom. I I'll grow it right out the front, and it h just produces this lovely mass of lion's mane mushrooms. Once that's harvested, the bag will get rolled up and folded over. And then I'll just put a couple of slices on the bag to help for a second flush to pop out. And that second flush will basically be just this nice cluster of lion's mane. So I'm getting the most out of this mushroom. And in nature, you would this would be a hardwood loving species that you would just find growing right off the side of a a hardwood tree. And yeah, a lot of people will use it for the for like a crab or lobster replacement. They say that the teeth give it a texture similar to crab or lobster. I personally don't eat seafood, but I do love this mushroom and it has a wonderful flavor. I can add it into like do a mushroom taco with it or add it into a stir fry with another"}
{"chunk_id": "mNnTXNS76Dw:024", "video_id": "mNnTXNS76Dw", "title": "Inside Our Mushroom Cultivation Facility | Full Tour of Southwest Mushrooms", "start_sec": 2041.92, "url": "https://www.youtube.com/watch?v=mNnTXNS76Dw&t=2041s", "text": "mushroom and just get this wonderful texture from it. Once the CO2 levels are are really low and the moisture levels are really high, the mushrooms are signaled to to produce. Um, high CO2 is something that the mushrooms encounter during colonization phases. And then, uh, high O2 levels are when the mushroom mcelium is really starting to break through that surface of the tree and be exposed to to conditions, uh, basically optimum for mushroom fruit body production. And then for the cleaning of the lion's mane, we just have this little little bit of sawdust right on the back. And you can just kind of tear that right off or trim it with scissors. And then yeah, we have just a clean, nice lines mane that's ready for the market or medicine."}
{"chunk_id": "o-9_9lMnTjM:000", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 0.03, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=0s", "text": "all right so yeah we're putting the lion's mane in our girl room today girl room 3 actually and we just have some different stages of mushroom mycelium growth for lion's mane this bag was actually inoculated just about a little over 24 hours ago you could barely see the mycelium with the lion's mane it's a lot harder to to see the mycelium than with most species so this this one was actually inoculated 5 days days ago so around day 5 we can see the mycelium starting to take off and really ripped through the substrate then we have another block that's 12 days old at this point it's fully colonized there we can even see little lion's mane primordia or pre fruiting starting to form at the top of our block and then here's another block from the same day but a little bit more developed and we're actually going to cut this down and fruit this right off the side I like doing it like that I get really huge flushes and after that I can roll it back up and and make side fruiting Zoar what not off of this block so that's some different stages of lion's mane for you I know this mushroom can be sometimes of a challenge because it grows so quickly but yet you know some people get a little discouraged"}
{"chunk_id": "o-9_9lMnTjM:001", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 81.24, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=81s", "text": "that for the first few days of inoculation because you really can't see the mycelium for quite some time today we have not too many blocks going in but just about like 10 or so of the lion's mane that I see that already we have a few different two different strains that we're currently growing but we carry three different varieties or lion's mane strains of the same species all right well what will will these over get them in there so what the Lions made a lot of people you can do a couple of different things to fruit this mushroom you can just kind of deflate your bag like this I just cut a little little snip it off the corner right there and you kind of like fold it in like this and you can put it in your grow room like like I have here and I just cut three little quick incisions on it and from there the lion's mane will start to grow and I'll just get a nice giant head of lion's mane that I can harvest so that's another way that I like to grow them and here we have some lion's mane that's like fourth flush so these men grown for quite some time and you can see the little lion's mane just coming right out the side of the bag so that's another popular way to grow lion's mane but today we'll be doing it"}
{"chunk_id": "o-9_9lMnTjM:002", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 184.27, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=184s", "text": "a different way I'll just take the bag cut the top off quick incisions down the sides then I can just roll the bag down just like this there we go I'll just load that right in there and we'll get these cascading beautiful walls of lion's mane I like this like little one-inch collar that I can create around the bag and then on top of it after my first flush I can actually take the bag and re wrap it over and then for my next flush I could actually slice a few lines on it and grow the mushroom right out the side so I like to I feel like I'm AXA Mize my yield when I do it like this I get really good yields on my first flush sometimes four pounds so that's just why I do it sometimes you know I'll just cut bags like this and let them grow right out so that's why I do it so when I'm done with my first flush I can kind of just fold the bag back over and whether I'm gonna side fruit it again our beside our top fruited or side fruit it it creates a nice little microclimate in here where it keeps the block from drying out after you do harvest and I can grow this mushroom off of well eats I'll just grow off one level like this but you can put them on each side like that and grow lion's mane off of both"}
{"chunk_id": "o-9_9lMnTjM:003", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 297.78, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=297s", "text": "sides sometimes I've stacked blocks just to maximize my fruiting space I also like growing them this way because I get their mushrooms a lot quicker than if I were to do my side fruiting so if I really need lion's mane in a pinch and I have a lot of requests for it and then sorts I know that when I put them in there like this that I'll harvest lion's mane within one week compared to doing it the other method usually it takes about two two to three weeks before you can actually get your first harvest so yeah we see these nice little fruiting bodies that are just starting to grow inside our bag lion's mane is a little famous for that once it reaches full colonization you can expect to see top footings really quick and I kind of started fruiting up fruiting my mushrooms like this on mistake where I left blocks colonise way too long and I had this really thick mass of pre growth of lion's mane and I put it in my girl room and was surprised to see that they grew out beautifully I had cascading walls of just beautiful lion's mane that had wonderful looking teeth and beautiful mushrooms great yield as well now we're looking at our blue oyster mushroom or alternative blue or green oyster we see different stages"}
{"chunk_id": "o-9_9lMnTjM:004", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 380.57, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=380s", "text": "of mycelium development here and this block was actually just slot inoculated 24 hours ago and we'd see the mycelium just starting to take off then we have another block that was inoculated five days ago and the mycelium is just ripping right through the substrate so that's five days then here's one that is twelve days old or fourteen days old and it's ready to go it's starting to pin so we're actually just gonna throw this in the grow room right now and get some really nice-looking blue oyster mushrooms here within the next week I'm gonna be just getting all these blue oysters that are pre fruited like that well always stirred mushrooms I find are the easiest to grow very little maintenance for the initiation process very quick yield er get these loaded in there so with this strain or with any of the oyster mushrooms really it's the same thing for all of them I'll just cut the top of the bag a little corner at the top of the bag so I can deflate it make sure to cut at the top if you cut too low and like at the bottom I found that the oyster mushrooms might grow out of that hole so at this point we'll just deflate any air or excess air inside of this growing environment and I just kind of fold up"}
{"chunk_id": "o-9_9lMnTjM:005", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 486.03, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=486s", "text": "the top like a paper airplane or like you're wrapping a present just fold that in there like that and it's ready to go this one there was a little bit of under a little bit of growth left on the bottom but that won't be a big deal we'll put it in the grow room anyways even since it's been in about two weeks and it'll end up colonizing that space while we while the mushrooms continue to grow also you can notice the oysters are really famous for producing like an orange yellow metabolite so this is another waste product that the mushrooms produce from devouring their food source you could drink it if you wanted to it's I'm sure it'd be healthy and pose no risk it's just you know made up of compounds that are produced by the mushroom mycelium so it could have some novel anti antibiotic or antibacterial and sigh microbial benefits so this is an oyster mushroom this one specifically is our blue oyster but as a lot of people know there's a lot of different range of colors as it goes for oyster mushrooms and really the only difference is they all kind of originate from different parts of the globe where you'll find the blue oyster really really thrives in colder climates and the pink oyster is actually a tropical"}
{"chunk_id": "o-9_9lMnTjM:006", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 582.72, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=582s", "text": "species so it thrives in tropical climates and you'll find it growing throughout like Asia and places like China and Japan where this mushroom originated and you'll find like white and temporary oysters kind of growing throughout a lot of temperate forests around the around the world phoenix oyster is another popular one it's a brown one it's a super aggressive mushroom and it also grows on softwood it's one of the only mushrooms that can grow on pine and you know stuff like that so it's an interesting mushroom that can even be used to recycle old Christmas trees and stuff like that so it's a good idea if you live in an area where there's a lot of pine Phoenix oyster could be the oyster for you so a lot of differences and but for the most part you know your oysters are gonna grow on a lot of agricultural waste ranging from straws they can grow on cardboard newspaper clippings straw all kinds of stuff oh we like to utilize just the oak hardwood sawdust and just really nice for our our procedure and process this strain right here is known for us to produce at least three and a half pounds on the first flush with with nice blocks this size it's my favorite oyster to girl I always fold my bag with the"}
{"chunk_id": "o-9_9lMnTjM:007", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 681.98, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=681s", "text": "filter patch facing in there's been times where I when I first started and I accidentally folded a bag like that I've found that the mycelium was actually able to creep up and grow throughout this filter patch and I found mushrooms growing throughout the filter patch as well same with lion's mane a lot of these strains if you do if you are like side fruiting make sure you're folding this filter patch inwards that way the mycelium the oxygen and stuff like that is blocked off with the mycelium grows up here it's not going to produce any fruit bodies so that won't deduct from any of your yields and your my team won't be utilizing any or exhausting a an unnecessary energy producing those with the fruit bodies that really are no good and have no market value another thing you can do is stack your blocks like that so we like to do that and we can kind of get these walls of mushrooms that's if you have a lot of blocks in stock and we really need to maximize our space that's why I like growing on hardwood sawdust because you can just make blocks and you can build with them stack them and make walls walls of mushrooms so much better for me and for people that are growing in small spaces and you don't have access to tons of"}
{"chunk_id": "o-9_9lMnTjM:008", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 756.41, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=756s", "text": "space to grow sawdust works great that's all those oysters are done and like I said the oysters are really easy to load compared to shiitake where it takes more work I also have this pink oyster we'll go in and put that in grow room one today that's it that's everything for today as far as loading into the grow room will periodically step into the incubation Center every day and take a look to see what's gonna be going in next and try to plan accordingly so you'll also notice that each mushroom mycelium gives off a smell that's really really fragrant and each species has their own unique characteristic type smell so you find like the oyster mushrooms are kind of like some what was reminiscent of like annecy or like like a vanilla extract and like shiitake smells like crushed fresh shiitake mushrooms lion's mane has like a nice Pleasant smell and it smells like fresh lion's mane mushrooms so you'll be able to smell your spawn or your fruiting blocks and you can kind of tell how healthy they are as you can see they are they're just really ready to go into the grow room we noticed there's some nice little clusters of baby oysters mushrooms popping up all over the place these literally just popped up"}
{"chunk_id": "o-9_9lMnTjM:009", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 843.97, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=843s", "text": "within the last day so we're gonna get them in there and within a week these will be ready for harvest and for eating all right start placing them in here just doing some stacking in here to make room for a few extra blocks that way I can get everything on one rack I'm just gonna make a simple cut two on each back so we'll start from the top row just come straight through and I'll also make a line right here and right there and that for me has given the given the best opportunity for the mushrooms to grow and develop without them getting caught in anything a plastic so I get really good yields by making my cuts like this it also doesn't make it to where your block is too exposed like if you were to cut an X you can kind of open up a little bit more than this very easy easy initiation process with the oyster mushroom so it's crazy how these oyster mushrooms or any of the mushrooms can can produce so much so much food in such a little space here just from this one rack alone we have five so we have they have almost forty blocks we'll get about three pounds of block this will be 120 pounds just coming from one rack so not much space required to grow lots of lots of mushrooms it's one of the things very"}
{"chunk_id": "o-9_9lMnTjM:010", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 945.97, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=945s", "text": "unique about them you just take these small spaces and maximize them and that's it I'll just double check to make sure I didn't miss anything and it looks good so at this point I will seal up my grow room so I can let this humidity stay stay in there and these mushrooms start to get the get what they need as far as environmental conditions and stuff like that also take a step into the pink oyster room or girl room one try to get this pink oyster block in there so we can get these mushrooms off of it so just cut a little hole at the top and press all the air out what you could do - let's just take it it'll come off your bag and you can see all these pink oysters that we have growing in there we can just go ahead and take those out and remove them the way it's easy to put our block on the rack and it's not uneven this could be cooked up and use this food or it's usually really tough and not really desirable but you can also dry it and powder it use that for like a soup or something like that now we'll just go ahead and fold up the block as usual and I just go ahead put it right on top of one of these blogs just like that just go ahead and slice that up let that grow and as you can see this"}
{"chunk_id": "o-9_9lMnTjM:011", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 1074.93, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=1074s", "text": "grow room is looking pretty good we have some pink oysters in here growing out and a different couple different varieties and trumpet-like the black pearl King trumpet growing on Alger sada and it's about it I'm gonna get some stuff harvested in here and so these will be ready in about 24 hours these have been going in here for about four days I put these in here actually they've been going for about five days now I loaded these up on Saturday so now we're on we're on Thursday and they are quite well developed some of them more than others so we'll look look back here say this one for instance and we can see the mushrooms are developed pretty well well let these grow it another day because they're definitely going to increase in size the pink oyster compared to like the blue and white oysters you don't get as much biological efficiency meaning the yield isn't quite as much so usually we average about two pounds on these but they're just beautiful mushrooms for their color and they do taste pretty good and really it's the color that dazzles people but it's just like an another Oscar mushroom as far as flavor goes you can utilize them in recipes that call for mushrooms but they grow"}
{"chunk_id": "o-9_9lMnTjM:012", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 1157.28, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=1157s", "text": "very easily so that's what plus and they love the warm temperatures so if you live in a warmer part of the world then pink oysters are our mushroom for you we have some third flush Pia pianos back here so these have been these were actually in our last one of our growing videos but we flushed them a couple times already some of these a little bit well those were overdone so yeah these were actually ready yesterday but I didn't get to them in time so they're a little bit over mature and that means that they're basically just a little overripe so the caps are starting to curl up and they're a little bit wavy and we also notice that there's a nice for deposit so they're starting to produce a lot of spores so this is a good stage to go ahead and take a spore print if anything I mean we could see all the spores that are coming out and really you just really want to grow these mushrooms like this if you're just going to eat them for personal use or if you just know some way that really likes them like this but they don't last as long in the fridge so this is kind of what I liked this is why I like to harvest them when the caps are still kind of rolled in like this so that's peak peak harvest time or"}
{"chunk_id": "o-9_9lMnTjM:013", "video_id": "o-9_9lMnTjM", "title": "Fast Fruiting Mushrooms Indoors | How We Grow Top Yields | Southwest Mushrooms", "start_sec": 1233.12, "url": "https://www.youtube.com/watch?v=o-9_9lMnTjM&t=1233s", "text": "right as the veal has just started to break so you can see this right here this is called the veal of the mushroom and that's usually attached all the way up until maturity so that's another way to determine the age of the mushroom we could see these PFP no mushrooms where the veal has just started to break off and we can go ahead and harvest these now and they'll maintain a really nice flavor for quite a long time and the store a lot longer in the fridge compared to you know some of our over harvested via penes but these still tastes excellent so we'll just take these home and cook them in our own dinner tonight they go great in like pasta sauces and soups and really whatever it's great mushroom that's like a nice blue oyster this was like a third flush for us so we're still getting good yields I mean I would say this is almost half a pound so for a third flush that's pretty good you"}
{"chunk_id": "o4JHze9bgxw:000", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 1.96, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=1s", "text": "[music] So from start to finish with mushrooms, you're either going to start from a spore print or you're going to have a a already grown out culture, whether it comes in a test tube, a petri dish, or even like a liquid culture syringe. And uh with that mcelium, you're going to basically be responsible for growing it out and ensuring you get to the point of mushroom production, making sure it's uh homogenized. And after that, this is about 24 hours, we can see mushroom starting to leap off of the each grain kernel and onto the sawdust, basically starting to utilize it as a new food source. So that's the it's a little bit of uh the magic here. And then from here after everything comes out of our lab after post inoculation um we move to incubation. So this is the area where our blocks will come out to just hang out until they're finished colonizing. So we have some blocks that were just inoculated yesterday and they're just starting to show growth. And uh you can kind of see after the spawn is poured in, you can kind of see little spots of uh the mcelium starting to recover. So each spot you see is a basically a grain that's been colonized with a mushroom mcelium. Once broken up and inoculated"}
{"chunk_id": "o4JHze9bgxw:001", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 94.32, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=94s", "text": "into a a sawdust or another substrate the mushroom mcelium can eat on. You'll see that each each point of inoculation will will start to spread and you'll notice the mcelium just weave its way throughout the substrate. Knitting everything together and pulling it uh into a really nice block. From there, it can be placed into our grow room uh after an incision's made uh to let the mushroom these blocks were just inoculated a little over 24 hours ago and uh so they're starting to grow out already. It's time to get him into incubation. So, yeah, usually after inoculation, I can see see the mycelium start to grow out. Usually after 24 hours. Um, so it happens pretty quick. This is the pink oyster strain. So, this will be fully colonized within the next 9 days. So, we can get it in fruiting. It's a very aggressive strain to to c to cultivate. The basically production block has been inoculated in our laboratory in clean sterile conditions and also sealed in this uh basically filter patch growing bag. So it's equipped with a nice filter patch not to allow any contaminants in through colonization but also to let air and CO2 pass out. So, since it's sealed, I can let it colonize in a not so"}
{"chunk_id": "o4JHze9bgxw:002", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 178.24, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=178s", "text": "sterile space, but it's pretty clean over here, but it's it's not sterile like a laboratory. And these bags are just fine. You don't have to worry about contamination getting in. And I uh make sure to space the blocks out because they do produce heat. So, you have your blocks touching, they'll definitely transfer heat throughout each other and it could heat your substrate up to dangerous temperatures. I mean, I've seen it happen myself. So, the incubation area stays between 70 to 73°. We uh let our mcelium grow at about between that range, anywhere above 75. And you know, it still grows well, but you want to basically not give an optimum environment for contaminants to thrive. Contaminants do thrive at like warmer temperatures. So 72 between 72 and 75 is a good good temperature for myial development. We keep our whole facility at 70° and then during the winter time it's uh we really don't have to use any kind of cooling or heating because the blocks kind of naturally heat the space when it gets in like the 50s outside. It still remains in the upper 60s to lower 70s in here. So pretty cool. Good rule of thumb is just doing it like finger width apart. If you can place your fingers through the bags on all"}
{"chunk_id": "o4JHze9bgxw:003", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 277.12, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=277s", "text": "sides, you're good to go. Classic blue oyster mushrooms. So, this is 6 days after inoculation. And we can see that the block is coming along pretty nicely. It's a very aggressive strain. It usually has the substrate colonized within 10 days. So, it's an excellent uh candidate for commercial production and uh just basically having a consistent crop of mushrooms. We also have some golden oyster mushrooms growing. This one is colonizing a little bit slower, a little bit more of a sensitive strain as far as the mcelium goes. Uh so, but yeah, we're at six days here and we can see that the mcelium is starting to get a nice grasp on the sub uh substrate. Uh I would say in about the next 4 days, uh this should be completely colonized. Uh with most oyster mushrooms, you're looking at about 10 days before you reach full colonization and sometimes up to 14 days before you can get it into the grow room. Um, and a lot of things I come into the incubation area and this is where all the longer colon colonizing species come such as shiakei. We have rayi growing in this area. We'll put turkey tail in here. Makei. Anything that's going to take uh quite a while like you know six to eight weeks or more"}
{"chunk_id": "o4JHze9bgxw:004", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 350.64, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=350s", "text": "kind of comes to this area. Uh at this point too, we do have some ininoi over here. Plenty of shiakei at different stages of colonization. Um and then yeah, more rayi of course. Uh some of the rati we've left for quite a while. It's been here since March. Been colonizing for about 3 weeks now. Uh shiakei goes through several stages after inoculation. You'll notice a nice risomorphic or ropey mycelium running through the substrate. After it reaches full colonization, it begins another stage called popcorning. So the block will get these nice uh this nice topography of these rigid little bumps and that's just totally normal. After that stage, they sit and ripen and that's when the block becomes completely brown and at that stage we can get it into the grow room and get a beautiful crop of shiakei mushrooms. So, yeah, when you're going through, I have one of them right here to show you kind of what it looks like when the block begins to ripen. This is 2 days um before the two-month anniversary of the inoculation of this block. And we can see the nice browning that we have going. We could let it go for um another month and it would be really brown. But at this point, it's safe to fruit the mushroom"}
{"chunk_id": "o4JHze9bgxw:005", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 424.48, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=424s", "text": "block. You'd get a great yield off of it and really good quality mushrooms. So, shiakei is one that requires patience and whatnot, but it's well worth the wait in my opinion. Takes quite a while. I just let the mushroom kind of sit in incubation for about 4 months or so until you start getting these uh little fruings that start forming inside the bag. Uh, a lot of people have difficulty with this strain because it takes so long to fruit. Um, so people basically can get impatient. So, really it's just about patience with this strain. I like to let them form until they get about this size and then I'll put them in the growing environment. I like to let the ratio mushrooms form these antlers inside the bags due the high CO2 levels within the growing environment. The basically ratio mushrooms create these antler-l like formations in which they're kind of reaching for O2 in nature. That's how you'd find this mushroom growing. It produces uh it looks for O2 in its environment, meaning oxygen. And once it finds it, it basically forms a discshaped conchk and that helps in which spread its spores and produce tons of spores. So I'm just taking uh some shiakeis that are ready to ready to go into our fruing"}
{"chunk_id": "o4JHze9bgxw:006", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 505.2, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=505s", "text": "uh growing rooms and uh yeah, getting them ready to go. So these were inoculated uh 3 months ago. So we let them grow for about 8 to 12 weeks. Then also with I grow 3782 and Shiakei 3790. With the 3782 I found giving the b the block a light smack on each side helps stimuli stimulate uh fruit body production. So do that before I put them in the grow room. And they say that it kind of acts as a simulates nature as when the tree falls and hits the ground, it shocks the mcelium into producing the the mushrooms. So they can kind of spread their spores and repeat the repeat the full white block. It's also very dense. The mcelium has really pulled all the sawdust and all the materials in this block together very tightly. So, you just uh you can just feel it after after a while of doing it. You'll look at a block and you you'll just feel that it's ready to go in and these oysters are ready to go. So, yeah, I just look for full colonization. I don't want to see uh just big spots of uh sawdust in my bags. Anything that's uncolonized by the micelium will basically be at risk for once you put it. Now, we're at time for fruiting. So once we open this bag, we're going to expose this mushroom mycelium to the rich O2 levels and high"}
{"chunk_id": "o4JHze9bgxw:007", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 602.96, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=602s", "text": "humidity levels in our growing room, which is going to signal for the mushrooms to just really explode through these blocks and just cover them with beautiful shiakei mushrooms. It's a very quick producer. We can expect to be harvesting these mushrooms 7 days from the day that we put them in. So within two days, we're going to see little primordia starting to pop up all over our mushroom blocks. And then every day they'll start to double in size until we reach full maturity. So it's quite an amazing process. And shiakeis are quite an amazing make a nice slice. With the oysters and some of the other species that we grow, we can just leave the bag right on. We fold it right underneath and set the block right on the shelf. And then from there, nice little incisions made uh through the plastic. And this will basically allow the mushrooms to form where we've made these cuts. They'll sense the heightened oxygen levels in our grow room as well as the nice high humidity. And that'll basically uh trigger the mushroom mycelium to send the mushrooms uh to develop right out the right out the I currently have the humidity set to about 88%. Since I'm just putting these blocks in here right now, we want that really high"}
{"chunk_id": "o4JHze9bgxw:008", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 680.16, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=680s", "text": "humidity to encourage these mushrooms to to really come out. So, as they continue to grow, we'll gradually lower the humidity up until harvest to around the low 80s. That way, we can kind of preserve the shelf life as we move the mushrooms into refrigeration. But during the beginning stages, we want that 90% as close to 90 to 95% humidity as possible to encourage the really good pin. Really, it's the same thing for all of them. I'll just kind of cut the top of the bag or a little corner at the top of the bag so I can deflate it. Make sure to cut at the top. Uh if you cut too low, like at the bottom, I found that the oyster mushrooms might grow out of that hole. When I first started and I accidentally folded a bag like that, I found that the mcelium was actually able to creep up and grow throughout this filter patch. And I found mushrooms growing throughout the filter patch as well. Same with lion's mane. A lot of these strains, if you're do if you are like side fruiting, make sure you're folding this filter patch inwards. That way the mcelium uh the oxygen and stuff like that is blocked off. If the mcelium grows up here, it's not going to produce any fruit bodies. You get like a 2-in"}
{"chunk_id": "o4JHze9bgxw:009", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 762.24, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=762s", "text": "growth on top of your your bag. You can open it up and you can kind of scalp it, take the lion's mane growth off and and fold it and and still get those fruitings off the sides. But the benefit to growing it on the top like that, I found is you get lion's mane quick. So, if you have clients that really want lion's mane, which I've had in my case, I get this top fruing to grow. Um, and then once I put it in the grow room, it's about 1 week until it's time to harvest. And you get a good yield. We can get them into the elevated CO2 levels. And from that point, they'll begin to form disc-ike formations instead of the antlers. And we call those conchs. So, those will form out. And those actually really for the mushroom it's uh helps produce a lot of spores. So you'll get a lot of racy spores on the mushrooms. If for me the best way to do it has just been to simply just cut the top of the bag off. And basically I'll just let the maki grow up in the bag like that. Um, I've tried just making cuts on the bag when you see the growth. Um, like let's say I see it right here. I've tried making cuts and and you know tucking the bag down to where just the fruit body sticks out. That's another way that can work."}
{"chunk_id": "o4JHze9bgxw:010", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 843.44, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=843s", "text": "But for me, this is the best way that I found. Um these turned up really high to kind of um really it's to stimulate the mushrooms to grow to get a really nice pin set at the beginning. Kind of like in nature when you get this fresh rainfall and then within a couple days later you get nice fruitings of mushrooms in the wild. So it's kind of like what we do in our grow room really really wet environment for the first couple days. Once we start seeing mushrooms come out, gradually lower the humidity and uh kind of work our way down into the 80s up until harvest time. Having fast, usually about 10 days after inoculation, you'll start to see mushrooms starting to form uh in the substrate. So, it's kind of like a race to get it into the grow room because if too many mushrooms grow before you can get it into the grow room, I found that it does deduct from the total yield that you'll get off of the first flush. So yeah, and we have a bunch of the oysters coming in right now. We can kind of just see them at different stages growth. These will be ready to harvest within the next 24 hours by tomorrow morning. Honestly, 12 to 24, they grow very in doing so. I would get a lot more weight, but also I wouldn't get as durable"}
{"chunk_id": "o4JHze9bgxw:011", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 923.44, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=923s", "text": "mushroom fruit body. The caps, we could still see the very edges are slightly enrolled, so curled in. Uh, as they mature, these will kind of fan upwards and the caps can kind of start curling out. Also, the color will start to fade and you'll start getting like a light grayish mushroom, even a silver, and uh, you get a lot more of a fragile mushroom. I would say the flavor is not even as good. And also, the shelf life just goes straight down the drain. And you're, you know, the mushrooms just don't look as good after a few days. If everything goes accordingly, we're doing about 600 of these bags a week. And each of these bags, depending on the strand, we're going to be pulling about two to three lbs of mushrooms off of. And you know, on a good week at full full capacity, that could be anywhere from 12 to 12 to,500 lb of mushrooms for us utilizing all three grow rooms at once. And uh it's quite a bit of mushrooms. Everything else is super easy. you know, grow mushrooms, keep your stuff clean, clean your facility, get a schedule down for your team, make sure everybody's on the same page, and have a good time. Grow some mushrooms and and feed Heat up here. Heat up here. [music] Heat. Heat. N."}
{"chunk_id": "o4JHze9bgxw:012", "video_id": "o4JHze9bgxw", "title": "The Mushroom Grower - Vol III: The Grow | Southwest Mushrooms", "start_sec": 1074.87, "url": "https://www.youtube.com/watch?v=o4JHze9bgxw&t=1074s", "text": ">> [music] >> Heat. Heat. Heat. Heat. N. [music] Heat. Heat. N. Heat. Heat. Heat. >> Heat. Heat. [music] >> up here. Yeah. Keep up."}
{"chunk_id": "rxlJJpu3O_g:000", "video_id": "rxlJJpu3O_g", "title": "How We Make Mycelium Grain Spawn & Liquid Culture | Mushroom Lab Techniques | Southwest Mushrooms", "start_sec": 0.16, "url": "https://www.youtube.com/watch?v=rxlJJpu3O_g&t=0s", "text": "these uninoculated bags are for basically growers that maybe don't have the time or the the equipment to make uh copious amounts of grain spawn so basically they just asked me to prepare it for them and they could just come pick it up take it home and inoculate it in their own conditions with a species of their choice you know and that's basically it um so yeah we just provide a service to the people that ask us for it and it all works out so right now i'm just shaking up there redistributing the grains to make sure that all the moisture is redistributed throughout the grain spawn and then i'm just kind of just re-folding up all the creases pushing out all any excess air and then just sealing it up so yeah somebody could take like a liquid culture syringe or you know put it in front of a flow hood cut it cut off the top and inoculate basically these were made by measuring out the proper amount of grain and moisture and adding it into this filter patch bag from there we load these into a sterilizer and these are sterilized at a very high temperature for a prolonged period of time and after the sterilization cycle is complete they're moved directly into the laboratory to start the cooldown process"}
{"chunk_id": "rxlJJpu3O_g:001", "video_id": "rxlJJpu3O_g", "title": "How We Make Mycelium Grain Spawn & Liquid Culture | Mushroom Lab Techniques | Southwest Mushrooms", "start_sec": 95.12, "url": "https://www.youtube.com/watch?v=rxlJJpu3O_g&t=95s", "text": "which is uh takes takes place right in front of the hepa filtration after cooling down for about a day i come back in here and then i you know proceed with inoculations whether it be liquid cultures grain to grains or inoculation street from a petri dish and then also like right now i'm basically just getting these ready to go out for for another grower and they can just inoculate their own grain spawn and inoculate their own bulk substrate or whatever they please so buying this pre-sterilized grain spawn really comes in handy for some of my clients that uh just don't have time to make this stuff at home because making spawn kind of takes a little bit of planning and infrastructure you know you gotta you know depending on how you make it you kind of got to plan around about 24 hours to 24 to 48 hours out when you're going to begin soaking your grain and basically processing it for sterilization i know there was times when i was uh younger and i soaked a bunch of grain spawn and ended up working a lot of hours the next day and couldn't get to it in time and you know you come back to it and you get a little bit of fermentation going on and just it's not optimum for your mushroom mycelium"}
{"chunk_id": "rxlJJpu3O_g:002", "video_id": "rxlJJpu3O_g", "title": "How We Make Mycelium Grain Spawn & Liquid Culture | Mushroom Lab Techniques | Southwest Mushrooms", "start_sec": 174.8, "url": "https://www.youtube.com/watch?v=rxlJJpu3O_g&t=174s", "text": "so this method that i use now is uh really doesn't take any planning i can just wake up and say i want to make a make some spawn today and have it done by the end of the day right now we're using a soft red winter wheat or wheat berries and you can use a variety of grains a lot of people have their own preferences and my preference is the whole wheat berries sorghum or white proso millet really but you hear people using oats corn popcorn stuff like that so it'll all get you to the same uh get you to the same destination but yeah personally i think that the soft red winter wheat the sir gum and the millet are my three favorites and also rye when it's available since these are sterilized it's still important to maintain like a sterile technique especially for me right now since i'm opening them up i want to make sure i'm doing this in front of my in front of my flow hood make sure that there's just complete sterile air and when you take this home or if you're going to be inoculating this outside of the lab you still need to take precautions as to make sure that your inoculation is clean and that you're following proper sterile technique leading up to your inoculation so if i were to inoculate one of these"}
{"chunk_id": "rxlJJpu3O_g:003", "video_id": "rxlJJpu3O_g", "title": "How We Make Mycelium Grain Spawn & Liquid Culture | Mushroom Lab Techniques | Southwest Mushrooms", "start_sec": 285.36, "url": "https://www.youtube.com/watch?v=rxlJJpu3O_g&t=285s", "text": "sterilized grain bags outside of my lab i'd probably just use a liquid culture syringe and a little bit of micropore tape and i would flame sterilize the syringe until it's red hot and i would just stick it into the bag inject the whole syringe in there and then immediately cover with a piece of micropore tape and you can massage the grains to distribute the liquid culture and at that point you just let it colonize usually that takes about 10 days 10 to 14 days then after full colonization you can proceed by inoculating a bulk substrate of your choice or one that suits the mushroom that you're cultivating so now we're going to be working with our liquid cultures at this point and we'll inoculate some grain spawn with liquid culture just to go over that process and show how i do it so first we brought our liquid cultures in here and we just put them on our magnetic stirrer and we basically turn it on to get the mushroom mycelium nice and agitated broken up throughout the liquid which will make it easier for us to kind of pour our mycelium into our grain and also give us more inoculation points with the so one of the ways that we could do it is we can kind of take a liquid culture syringe"}
{"chunk_id": "rxlJJpu3O_g:004", "video_id": "rxlJJpu3O_g", "title": "How We Make Mycelium Grain Spawn & Liquid Culture | Mushroom Lab Techniques | Southwest Mushrooms", "start_sec": 366.32, "url": "https://www.youtube.com/watch?v=rxlJJpu3O_g&t=366s", "text": "just kind of spray it down with some isopropyl also spray down the tip right there and we'll take the syringe and kind of just give it a nice agitating that way we can kind of break up any mycelium that is in our syringe and honestly you don't really have to use the needle when you're inoculating into the bag sometimes i usually just take this off and just squirt it in there but just to kind of show you that's ready to go and then the s the needle already comes pretty sterile so we really don't need to flame sterilize that at this point i'm just going to get the whole 10 cc's into our green bag give it a nice seal wait about 10 seconds for that seal to to really get uh get on there i'll just check it to make sure that's sealed now we can kind of just shake it mix the liquid culture throughout the grain and hoping that it evenly coats all these grains with a nice healthy culture and we can get a really fast colonization that way we'll do it without the needle attached so the syringe really comes in handy when you're inoculating through like a a jar lid or a gasket self-sealing injection port next we'll take the jar of liquid culture and we can see that's really colonized rather well we have a quite a bit of"}
{"chunk_id": "rxlJJpu3O_g:005", "video_id": "rxlJJpu3O_g", "title": "How We Make Mycelium Grain Spawn & Liquid Culture | Mushroom Lab Techniques | Southwest Mushrooms", "start_sec": 509.2, "url": "https://www.youtube.com/watch?v=rxlJJpu3O_g&t=509s", "text": "mycelium floating around in there and i'm just going to pour the liquid culture into the jars or into the into the grain spawn bags that's my personal preference on inoculating with liquid culture that way i don't have to use any syringes there's no uh you know waste there's quite a bit of mycelium in there so that's a very aggressive filipino so that's our agricya badgerito and that's that i just pour into my bags makes a little bit uh i just like it better for my personal use i find that when you're pouring or when you're using liquid culture the my slime takes off pretty quick green to grain can be quicker but they both get the job done you can get a little bit more mycelium uh mushroom mileage out of your liquid cultures just because you can kind of take a little bit and make it go a long way but those are very great ways to expand your your mycelium and then when i remove my lid you kind of just want to make it to where you just pull back oop that's my gasket and with the liquid culture you kind of want to put about two milli milliliters or two cc's per pound um so you can just measure that out with the syringes of course or i just eyeball it really all right that does it for our piopenia"}
{"chunk_id": "rxlJJpu3O_g:006", "video_id": "rxlJJpu3O_g", "title": "How We Make Mycelium Grain Spawn & Liquid Culture | Mushroom Lab Techniques | Southwest Mushrooms", "start_sec": 692.0, "url": "https://www.youtube.com/watch?v=rxlJJpu3O_g&t=692s", "text": "inoculation so yeah we're just mixing up that liquid culture right there and i'm actually going to suck it up into a few syringes to preserve it and we can kind of see that mycelium in there just all broken up and fragmented i put a layer of parafilm around the around the jar lid just to keep out any air or contaminants there's also a gasket seal right underneath the lid that helps keep a nice tight seal throughout colonization yeah the liquid culture basically is a light uh malt dextrose so it's basically just a little bit of nutrition to basically be able to hold with uh sustain mycelium growth and development but you can use a lot of different recipes for liquid culture um you know light malt dextrose or you know honey is a good one like a tablespoon of honey for 500 milliliters of water and in this case we just do two teaspoons of dextrose or light malt dextrose per 500 milliliters of water so that basically creates a nice nutrient uh liquid media for for you to inoculate with an agar wedge or even another drop of a liquid culture from another syringe you can expand out uh your liquid culture let's say you got a syringe with a liquid culture in it uh you could make up some jars of liquid"}
{"chunk_id": "rxlJJpu3O_g:007", "video_id": "rxlJJpu3O_g", "title": "How We Make Mycelium Grain Spawn & Liquid Culture | Mushroom Lab Techniques | Southwest Mushrooms", "start_sec": 791.84, "url": "https://www.youtube.com/watch?v=rxlJJpu3O_g&t=791s", "text": "and inoculate them with just like one drop of your own liquid culture solution and just create thousands of milliliters of your own liquid culture so fast way to expand out your mycelium i do this every week basically once a week i do it usually at the usually at the beginning of the week we start spawn production so we start making everything and then we sterilize it and then as it cools down towards the middle to end of the week we start or i start inoculating here in the laboratory so every week this is done to maintain us a nice spawn library and basically just a library in general of all of our cultures and genetics and to just keep up with our our needs as far as production goes so yeah at the beginning of the week we do our our spawn production and then we also do basically production for our mushroom growing blocks so yeah it's always something going on we're always moving always busy because if you don't uh you don't stay consistent you basically find you know you'll pay for it later on when you don't have any mushrooms so i just wait about 10 seconds make sure i get a good seal if i don't wait 10 seconds usually the bag won't be sealed enough to take off and get like a hole in it"}
{"chunk_id": "rxlJJpu3O_g:008", "video_id": "rxlJJpu3O_g", "title": "How We Make Mycelium Grain Spawn & Liquid Culture | Mushroom Lab Techniques | Southwest Mushrooms", "start_sec": 905.92, "url": "https://www.youtube.com/watch?v=rxlJJpu3O_g&t=905s", "text": "so yeah we're going to be taking some of this liquid culture out of this jar and bringing it up into a syringe for easy storage and really easy inoculation if i were to use it to inoculate jars of spawn or whatever i want to drop a drop on a petri dish and an agar plate to grow out the mycelium further this is a blue oyster right here and this was inoculated about let's see actually inoculated about seven days ago so i see a good amount of mycelium growing throughout the culture and at this point we're just ready to bring it up into some few for this point i go ahead and heat my syringe up just a little bit so i'll just put it in the back ties after zapper we'll just suck it right up into our and then as i just unscrew the needle [Music] and then i just cap it and then that way i could just do multiple syringes off of just that one one needle so in between syringes i just like to keep it stirring keep that mycelium running through the liquid and nice and mixed so when i do suck up syringes i'm getting a nice even amount of mushroom mycelium tissue and water or liquid media all right and at this point we can basically store our liquid cultures for later on and that's a self-healing injection port"}
{"chunk_id": "rxlJJpu3O_g:009", "video_id": "rxlJJpu3O_g", "title": "How We Make Mycelium Grain Spawn & Liquid Culture | Mushroom Lab Techniques | Southwest Mushrooms", "start_sec": 1062.8, "url": "https://www.youtube.com/watch?v=rxlJJpu3O_g&t=1062s", "text": "the hole basically seals up and you're good to go for next time so that's it for really making liquid culture i mean very simple very easy and uh just a great way to really get the most out of your mycelium get the most mileage out of it that way"}
{"chunk_id": "s-HCpV_3MLc:000", "video_id": "s-HCpV_3MLc", "title": "Blue Oyster Alla Gricia with Chef Zion | Southwest Mushrooms", "start_sec": 0.4, "url": "https://www.youtube.com/watch?v=s-HCpV_3MLc&t=0s", "text": "i've really been loving the product that's coming out of southwest mushrooms and i've been implementing it in a lot of the dishes i'm using at triado currently uh one of my favorite pastas is a great roman classic known as pasta allegricha so it's kind of a spin on that classic so first you get some good guanchale which is cured pork jowl with black pepper so i'll just go into that break it open and you want a good kind of long dice so let's get that out of there so pork chow is really fatty really salty [Applause] and i'll just cut nice big pieces out of it i'll take that set that aside next i like to work with my mushrooms with scissors it works a lot easier just over a container bust them open [Music] beautiful blue oyster mushrooms and i'd always recommend investing in really good shears for that so i like to take those mushrooms if they're pretty big i like to make them into manageable pieces to eat so i'll just go ahead take my knife cut them in a little just you know different shapes doesn't have to be perfect cool now that we have that prepped i like to put the guanchale on heat you want to render some of that fat out so this isn't a fast process you kind of want to let it slowly run"}
{"chunk_id": "s-HCpV_3MLc:001", "video_id": "s-HCpV_3MLc", "title": "Blue Oyster Alla Gricia with Chef Zion | Southwest Mushrooms", "start_sec": 108.16, "url": "https://www.youtube.com/watch?v=s-HCpV_3MLc&t=108s", "text": "out because if you go too fast it'll burn so i put it on about a low medium heat yeah so guanciale is a cut on the pig that comes from the jowl most notably from italy and like i said pasta lagricha is one of the big four roman pasta classics and uh so it has guanciale pecorino romano it's much like a cachua pepe minus the butter so i just like to keep that moving so it doesn't burn even turn it a little bit lower it's a slow process but i assure you it's worth it when you start to notice that it's about halfway there this is when i like to add the mushrooms so you just want to make sure they get in that fat the mushrooms are a really great vehicle for the pork's flavor especially once it loses a lot of its moisture it has the ability to absorb other moisture other liquids and in this case the fat from the guanciale so at this point i'll turn it up just a little bit around medium throw some fresh garlic in there i'll just smash it by hand you can kind of let it sit for a little second just let it develop a crust you want a little bit of crisp but you still want a little bit of that meaty texture that comes with oyster mushrooms you can notice that it develops the crust a little when it starts to stick a"}
{"chunk_id": "s-HCpV_3MLc:002", "video_id": "s-HCpV_3MLc", "title": "Blue Oyster Alla Gricia with Chef Zion | Southwest Mushrooms", "start_sec": 223.28, "url": "https://www.youtube.com/watch?v=s-HCpV_3MLc&t=223s", "text": "little bit no worries it'll lift after you uh after it develops a full crust as you can see here it's what i love about oyster mushrooms perfect for a good sear and the the fat from the guanchali just makes it perfect so yeah i'll lift them at this point a little bit i'll notice some of that crisp i don't want them to get too crispy because then they'll dry out and you'll lose a lot of that great texture you get with oyster mushrooms like i said so let that move around a little bit a little more that crust grab a couple fresh bay leaves these grow at the downtown pizzeria courtesy of chris bianco so what i like to do with these especially to open up the fragrance is to give them a good little snip helps open the cell walls of the leaves they're pretty glossy leaves so you just want to do that take that little extra step really release that flavor at this point i like to add a little bit of good flaky salt keeping in mind that the guanciale already has some a fair amount of salt but this is just for the mushrooms really so just really lightly crushing it between your fingers just to absorb some of that salt but not too much all right so now i have a fair amount of browning on the mushrooms"}
{"chunk_id": "s-HCpV_3MLc:003", "video_id": "s-HCpV_3MLc", "title": "Blue Oyster Alla Gricia with Chef Zion | Southwest Mushrooms", "start_sec": 313.36, "url": "https://www.youtube.com/watch?v=s-HCpV_3MLc&t=313s", "text": "go ahead and shut that off so there's a lot of fat that pools at the bottom of the pan so i like to use a good slotted spoon just to you know gather what's cooked in the pan but not so much of the fat i don't really need so much of that maybe throw a bay leaf on there on the side now for some of our finishers i like to do some fresh lemon juice this is courtesy of golo family farms here in phoenix and we can't have a good pasta la gricha inspired dish without pecorino romano a lot of people like to use pepper grinders with metal burrs but we like to do it with a mortar and pestle you don't get as much of a consistent grind on a lot of these conventional like pepper mills so i like to hand you know break it so i can really see what i'm working with especially to smell the aromatics of the so i'll add a little bit of that pepper on top good stuff you know why not a little bit of lemon zest you know for a little zip a little sweetness to contrast a lot of that fattiness that we have in there and some of our chili oil made with calabrian chilies all right man yeah i guess let's uh dig in and check it out yeah give it a try all right let's see very good so yeah the mushroom picked up a lot of"}
{"chunk_id": "s-HCpV_3MLc:004", "video_id": "s-HCpV_3MLc", "title": "Blue Oyster Alla Gricia with Chef Zion | Southwest Mushrooms", "start_sec": 421.36, "url": "https://www.youtube.com/watch?v=s-HCpV_3MLc&t=421s", "text": "that porky flavor from the guanchale fantastic yeah i see what you mean but the mushrooms just picking up that it complements them amazingly yup and um was it guan chabe or guanchali guanchole it's amazing man and if you can't find guanchali which it can be kind of tricky to find i would recommend substituting with maybe even speck which is a smoked ham or maybe even just bacon um but at the end of the day if you can find like an italian grocery store you can probably count on them having guanciale sounds great man definitely going to be looking into them making this myself absolutely trying to recreate that what other kind of dishes do you utilize the blue oyster mushroom for i enjoy using them in one of our bean dishes that we had currently that was cannellini beans kind of stewed together the oyster mushrooms kind of added like a like a meatier aspect to it definitely yeah this is pretty versatile mushroom i mean i just throw it in anything that calls for mushrooms yeah yeah we served it with our steak and we were marinating these with just vinegar some herbs just just a really good vehicle for like i said flavors really good vehicle for textures and some of that woodiness that you get from"}
{"chunk_id": "s-HCpV_3MLc:005", "video_id": "s-HCpV_3MLc", "title": "Blue Oyster Alla Gricia with Chef Zion | Southwest Mushrooms", "start_sec": 513.52, "url": "https://www.youtube.com/watch?v=s-HCpV_3MLc&t=513s", "text": "it it's just really comforting so i really do enjoy these these oyster mushrooms every time you bring them they just look fantastic so thank you hey thank you guys yeah that's awesome man yeah when did you find your love for um so i was probably around the age of 16 or so and i was living in north carolina and i was working with farms in particular a organic research farm in in north carolina we did a lot of work around sustainability and around new farm practices and out on the farm i would find these wild mushrooms and i always thought they looked just so amazing and incredible and i read a lot about them and how versatile they can be how they can you know break down plastics and and clean up pollutants as well as just so many other things and not to mention they taste great so i can't agree with you more and yeah same here as far as the age of like 15 16 i got into mushrooms for kind of similar reasons just real fascinated on how the whole life cycle is and how they can just take over all this waste whether it be organic or even some stuff that's like you know toxic in a way and just like reutilize it and break it down and kind of act as an earth's natural uh immune system or like you"}
{"chunk_id": "s-HCpV_3MLc:006", "video_id": "s-HCpV_3MLc", "title": "Blue Oyster Alla Gricia with Chef Zion | Southwest Mushrooms", "start_sec": 599.92, "url": "https://www.youtube.com/watch?v=s-HCpV_3MLc&t=599s", "text": "know chemistry labs in a way that just break things down and reassimilate them into better things so yeah good stuff man it's amazing too great yeah do you have any kind of like tips for people to or us to avoid when cooking mushrooms a big one that a lot of people make is definitely over salting mushrooms they shrink quite a bit and if you overcook them and they shrink a lot of that saltiness will go directly inside the mushroom and you've pretty much botched the whole thing so you know if it's your first time cooking mushrooms take it easy on the salt and the seasoning and maybe just try it you know to little to no salt uh just so you can get an idea of what you're working with yeah i totally agree i think that's one of the biggest things that i've seen is just using too much seasoning with mushrooms that really require just like a crack or a dash of pepper exactly a pinch of salt i agree and you're good to go i agree in there so i agree with you man yeah yeah absolutely sweet yeah what i really love about this dish is it's just really comforting it's kind of a play like i said on an old italian classic and it just incorporates something that i love so much you know mushrooms into"}
{"chunk_id": "s-HCpV_3MLc:007", "video_id": "s-HCpV_3MLc", "title": "Blue Oyster Alla Gricia with Chef Zion | Southwest Mushrooms", "start_sec": 681.76, "url": "https://www.youtube.com/watch?v=s-HCpV_3MLc&t=681s", "text": "a lot of the things that i do daily which is making pastas and just learning the history of food itself not just italian food history but how you can utilize ingredients and where those ingredients come from most definitely i definitely think it's awesome food is fantastic and yeah anybody checking this out hit up uh trotto here and come see chef zion and enjoy some of this wonderful wonderful food sweet thanks again thanks you"}
{"chunk_id": "s7UxSM2Rdtc:000", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 0.16, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=0s", "text": "we are putting the oak pellets into the mixer to start our uh production day for using the wheat bran substrate usually when we use a wheat bran substrate we're going to be doing shiitake from this this pretty much the only mushroom we grow off of the wheat brand and the wheat brands in these two blue containers we'll put in probably like three quarters of the way of the mix we put that in because if it gets wet it turns really sandy and nasty and it doesn't mix well and this giant bag was once filled with wheat brand and now we're just trying to empty and get it out of here so today we're just gonna make a wheat brand mix for the substrate [Music] we have a meter in measures in liters how much water we put in here and then uh the back side of the mixer water comes out of the smaller holes some of them get clogged up so we take a little pair of scissors we usually try to put uh the majority not the majority but a good chunk of the substrate on the left side of this mixer just because the water pressure is a lot stronger on the left side and kind of fizzles out once it gets towards the end and so we found that the substrate on the left side of the mixer usually gets hydrated way faster than the right side"}
{"chunk_id": "s7UxSM2Rdtc:001", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 106.08, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=106s", "text": "now we just let that run probably take about five to ten minutes to fill up to where it needs to be we'll turn it on start adding the wheat brand looks pretty cool too it's super like light super light yeah and that'll be going in once once water starts coming out of this door it's like the visual aid to let us know when it's time to start mixing that means the water's built up on the bottom enough so where all that oak is going to be soaked in properly down there we got to get the top to the bottom to make sure it's all evenly evenly soaked you don't want it turning into mud you want it to turn into like a really nice soft like dirt texture if you put too much water in too soon with the wrong kind of material in here it actually becomes a problem and you get less material out of your mix it becomes way too saturated with water and wheat bran and the soybeans specifically don't respond well to like direct contact with water unless that's how you want it but you can see there's some residue from the last time we made the substrate typically if we were going to go from a wheat bran to soybean day we would give it a nice power wash make sure there's no traces of wheat bran left in here"}
{"chunk_id": "s7UxSM2Rdtc:002", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 188.72, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=188s", "text": "but last time we made a mix it was a wheat brand day and so the residuals on the wall or even a little bit at the bottom um won't won't mess with the mix at all and it's not like you couldn't grow mushrooms off of like an oak and wheat bran substrate with a little bit of like trace of uh soybean in there but we don't like to we like to keep it pure wheat bran oak wood sterility isn't like an absolute necessity at this point only because it goes through a very thorough like sterilization process not pasteurization even so pasteurization still leaves some room for bacterial growth whereas like if something's absolutely sterilized like we do our blocks i mean you could put something bacterial in this mix and it'll eventually get killed through the heat penetrating the blocks so we wash our hands we keep clean you know we can touch the mixer with our hand that's not going to mess anything up you know it's not a point of return if it wears the lab if you touch something without gloves on the lab you kind of have to like shut down readjust clean everything properly and get back to it can't even go into the lab with a dirty shirt like if i was going to be doing this all day we'll end up scooping all the substrate"}
{"chunk_id": "s7UxSM2Rdtc:003", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 263.44, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=263s", "text": "into bags if i was going to be doing this all day there's zero chance i'd be allowed to go into the lab to like finish any kind of work in there just due to like the dust particles on my shirt if there is anything bacterial on me or airborne that landed on me it's potential to get into the bags that we're trying to inoculate and so there's a part there's a part of the job that's like no room for exceptions with them being sterile like keeping the workspace sterile but this pro this point right here it's not the utmost concern but we do take you know the basic strides to make sure we're not putting anything in the mix on purpose we wash our hands always with some clean clothes on and just get to it so during this time we would usually be doing something that needed to be done but right now everything's handled so we just look at this and stare at it and enjoy the small break we get before we start bagging and packing but with wheat bran specifically it's just like the mix can't be any more perfect than in the mixer i don't know what happens like when it's mixing together and getting like i i really don't know what happens to make it so perfect but it's like really nice and broken down and it ends up just"}
{"chunk_id": "s7UxSM2Rdtc:004", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 331.36, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=331s", "text": "like looking like sand like really nice sand yeah so these are oak condensed super like they're hard pressed oak pellets so this is essentially just oak uh dust pressed super hard into these pellets they fall into like uh like i said like a mud almost you know it starts here rub it in your hand a little bit and it starts to become like like again like a soft dirt exactly how you want it you want it all to look like that and so once it's hydrated and the friction of the mixture rubbing up against the mixing blades rubbing against each other and the dry pellets it'll just break down and it'll all look exactly like that our provider seth at mushroom media online i guess i was a unwarranted free plug congratulations he started this business as a barbecue wood pellet business and we were the first of you know his kind to provide oak or any kind of wood pellets for mushroom growth and he really liked the idea and then started a separate company for the mushroom pellets or you know wood pellets before mushrooms specifically but same ones as barbecue pellets so you see that the water's starting to trickle out now so now i'll turn the mixer on for like about two seconds or so okay and we'll let that run for another"}
{"chunk_id": "s7UxSM2Rdtc:005", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 420.64, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=420s", "text": "minute or so and now all that wet stuff from the bottom got pulled up to the top and now you mean you can see it's all hydrated stuff up here we'll give that stuff on the bottom that dry stuff an opportunity to make contact with the water that's pooling up down there another 30 seconds or so i'll flip it on and then it'll continuously run until we're done with the day we'll put all the excess water that's spilled out during right back in there too to make sure that we have an accurate amount of water in there once it's all done and now the water will stop that's in the next minute or so and you can see now it's already so it already happened most of the mixture has been pulled to the middle the left side of our mixer waters so efficiently that if we did this from the beginning again it'd be like a big pool of water on this left side and you don't want the wheat bran specifically sitting in that water for any amount of time at all so we try to keep the puddles on the sides non-existent that's how i know to put more wheat bran in at that time is when it starts puddling on the left side a little bit a lot of trial and error to make this process work exactly like we want it and we've had this locked down for a pretty long"}
{"chunk_id": "s7UxSM2Rdtc:006", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 499.44, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=499s", "text": "time and now it's just a matter of making sure you don't let the water run too long i know there's no chance it's even close probably halfway yeah literally literally halfway to where we need to be let this run for another 40 liters 50 liters of water and we'll start adding in our wheat bran and so during this time i'll put the water back in and then we'll start weighing out the and we do need to put a specific amount of pounds in here for this amount of mix that we have so this looks like we could probably get about 15 pounds in here first bucket in there [Applause] all right so now that the um substrate has had a chance to marry i would say and like mix really well it's like the perfect um i don't know what you call like uh texture yeah good job a perfect texture and we're gonna start putting it into these bins and when it goes into the bins we load it to the table and i'll scoop it into bags and make sure it's the proper weight and we do that until it's done yeah all right ready push this down and the door comes up close it lock it up and it's the point now where it's mixed well enough where now we're just preserving the life of the mixer like it doesn't need to mix anymore now"}
{"chunk_id": "s7UxSM2Rdtc:007", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 623.76, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=623s", "text": "lift using proper technique grab one of our substrate bags use this bagger that mike had put together mike built this out of just an idea and it is the best thing by hand i recommend you get some pvc piping some ducting connectors or whatever this is yeah right isn't it like a wall mount looks like it it's perfect man's a wizard yeah and then three like hefty scoops of these or this uh substrate is going to be about what we need every time a little more little less yeah tiny more in there pat will come over here fold it up and stage it and once we are done with all of the mix for the day we'll take these folded bags and load them into the substrate or the sterilizers in comparison to the um soybean substrate this is so smooth and like you know how i said earlier it's going to look like it's like sand almost it's perfect there's no like uh chunks of oak in there there might be here and there but typically not it's broken down perfectly 10 pounds 10 pounds in this bag looks like way more substrate than 10 pounds of the soybean mixture in this bag it's because of how well it breaks down every little piece of the oak mixes with the wheat bran and there's like no piece like chunky pieces"}
{"chunk_id": "s7UxSM2Rdtc:008", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 733.36, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=733s", "text": "making this like all compressed and nasty it's just like literal sand and if you could just take sand in your hand and if it's a little wet pretty much form it into anything you want that's exactly the consistency you want the wheat bran substrate yeah it's fluffy it's fluffy for sure and again i'm not really even sure what wheat bran is but i know it's light and it mixes really really well and pretty much exclusively used for shiitake we used straw straw pellets for an experiment that we did and the straw pellets were so fluffy that we couldn't even sterilize them all together made like 200 bags yeah and so it really depends on what substrate you're working with usually when we work with the wheat bran a recipe like we are today it will be on the higher end probably closer to 180 but when we do um soybean and oak it'll be more like 160 maybe even 150s but yeah somewhere in that area 150 to 180. and as we get down to the like the middle of the mix it actually becomes a little more fluffy because it's not as hydrated as the top would be and so the weight of the bag will adjust as well here probably in the next like two or three bins we'll probably start making the bags closer to like"}
{"chunk_id": "s7UxSM2Rdtc:009", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 812.72, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=812s", "text": "closer to 9.5 or below rather than 9.5 or above just because you kind of have to adjust and you don't want any of the bags like popping open in the sterilizer and the wheat brand so fluffy that if a bag comes unfolded in the sterilizer the pressure will make the wheat brand spill out onto the bottom of the sterilizer it's just a big mess that no one wants to deal with nope well actually i can't deal with i'm literally too short to deal with that problem it's pretty nice actually i can't even load the sterilizers at all i'll fall in um and then we'll do this again so a full day is two two batches of this and um usually we'll have three people on on this job um today is just one of those off days where we have less which is me and pat here yeah there's no pat and uh yeah we're just gonna have to muscle it out and put our league of legends gaming on hold for a little while dude and we're just gonna stay here and get all 160 of these bags made and loaded it makes a big difference when one less person isn't here for this process just because folding obviously isn't like the quickest thing ever but like i can bag bags as fast as two people can fold no faster but um when it's just me and pat or me"}
{"chunk_id": "s7UxSM2Rdtc:010", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 888.16, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=888s", "text": "and anyone one other person here uh doing this it's just like uh this takes longer you know so i'll do like upwards i'll probably do like 900 scoops today with my left arm in a full day right what is it like 160 times not that many three it's another 500 whatever i'm not here man i'm not here to crunch numbers you're not a math teacher and most of the reason why two we don't do this process in the baggers like i said earlier if the wheat brand comes in contact with water directly it kind of turns into a consistency that we're not looking for at all and it doesn't mix in as well and so you know small small adjustment when we do the wheat brand days a little more manual labor but same same amount of bags same mushrooms came out of it i don't think any of this comes into mind if you ask a normal person like hey when someone says like i work at a mushroom farm what does that make you think of i don't think they ever go to probably a good a well-lit warehouse a couple of machines and some like humidifiers like well maybe i don't know but i don't think um all the steps are considered at least at least people don't know all the steps and uh because i know nothing or knew nothing about mushrooms um before we're"}
{"chunk_id": "s7UxSM2Rdtc:011", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 969.92, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=969s", "text": "coming here to work with mike and you know i still have quite a big like knowledge gap of the mushroom lover but it's effective like i don't know any more or less than most people who work with mushrooms and we're growing some beautiful mushrooms so it's just the right information i guess goes a long way you know so i won't mess up this mix ever you know what i mean like if you ask somebody to make a substrate mix for mushrooms for shiitake the majority of society is not going to know what that what that is but my little pocket of knowledge allows us to make good mushrooms without mike having to worry about someone messing it up you know yeah and plus farming usually isn't indicative of like being indoors it's usually like a farm right when you say like i'm a something farmer you don't go indoors first ever if you don't think it's like this but in phoenix it's the only option if you want to do it year round yeah so you want to get it nice and compact so usually you just slam it on the floor three or four times uh it just helps to keep it packed and loading the bubbas when we say bubbas it's not me i don't sterilize these things so they're just standing over breathing after eating hot"}
{"chunk_id": "s7UxSM2Rdtc:012", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 1041.36, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=1041s", "text": "cheetos yeah no the bubbas are the sterilizers because these take about 20 hours to sterilize so before we could run the bubbas and have another round of blocks in there within the three-day period between making it sterilizing it unloading it and inoculating it and then now that we've acquired a few more we can come back tomorrow and do the same exact thing and then when this batch of blocks are done sterilizing we can just plug in the other three and start that process immediately rather than waiting for it to cool down yeah and uh so yeah we're pretty we're set up to be super um efficient efficient yeah you know we're pretty we're pretty ready for whatever now yeah a couple days of production and a couple days of shaking shaking and staging yeah shaking them takes all the energy i gotta get a bang before i come to work i gotta come prepared dude on the shake days about four hours after these are done sterilizing is when they're like still like hot but not too hot to work with that's the sweet spot for shaking up the bags and inoculating them with grain yeah everything breaks up because when you take them out and they cool off they like harden and it's sometimes it's really hard to"}
{"chunk_id": "s7UxSM2Rdtc:013", "video_id": "s7UxSM2Rdtc", "title": "Mushroom Farming: Oak Pellet and Wheat Bran Substrate Blocks | Southwest Mushrooms", "start_sec": 1134.48, "url": "https://www.youtube.com/watch?v=s7UxSM2Rdtc&t=1134s", "text": "like break the blocks up safely without like ripping the bag and if you get them hot and they're still like you know like a loose in the bag it's way easier i mean night and day easier to break it up and inoculate it i say four more four more loads you"}
{"chunk_id": "sUe-g_z2HjE:000", "video_id": "sUe-g_z2HjE", "title": "From Spore to Medicine: How a Mushroom Is Really Made", "start_sec": 0.0, "url": "https://www.youtube.com/watch?v=sUe-g_z2HjE&t=0s", "text": "This is alive. Right now, in the dark, something is building itself out of almost nothing. >> [music] [music] >> Every mushroom you have ever eaten started here. [music] Not as a seed, but as a single living cell placed on a sterile plate of nutrients and left alone to decide whether it wants to grow. People think mushrooms are plants. They are not. They are closer to us than they are to anything in your garden, and they grow in a way that feels almost deliberate. We work in a clean room because at this scale, the whole world is competition. One stray spore of mold, one careless breath, and the culture is lost. So, we move slowly. We sterilize everything. We touch [music] as little as possible, and then we wait for the first sign of white. A single thread of mycelium reaching out across the agar like frost spreading across a cold window. Once the culture is strong, we give it something to eat, sterilized grain. Thousands of tiny surfaces [music] for the mycelium to colonize. Over days, the white network spreads through the jar until every single kernel is bound together [music] into one living organism. This is the engine of everything that follows. Get this stage clean and vigorous, and"}
{"chunk_id": "sUe-g_z2HjE:001", "video_id": "sUe-g_z2HjE", "title": "From Spore to Medicine: How a Mushroom Is Really Made", "start_sec": 92.92, "url": "https://www.youtube.com/watch?v=sUe-g_z2HjE&t=92s", "text": "the rest of the grow almost takes care of itself. Rush it, >> cut a corner, and you will pay for it weeks later when there is nothing left to save. >> The grain spawn gets mixed into the substrate, the material the mushroom will actually grow [music] on. For us, that is hardwood sterilized under pressure until nothing [music] else can survive inside it. We pack it into blocks, fold in the spawn, and seal them. From the outside, nothing is happening. But, inside, the mycelium is already moving, >> threading through the wood, breaking it down, turning dead material into the living body of something entirely new. This is the quiet alchemy that most people never see. >> Then comes the hardest part. Waiting. For two, sometimes [music] three weeks, the blocks sit in the dark while the mycelium colonizes every inch. You cannot speed [music] this up. There is no setting for it, no shortcut, no trick. You can only hold the conditions steady, day after day, and let biology do what it has done for hundreds of millions of years, long before [music] there were farmers, long before there were people at all. >> And then, when the block is finally colonized, we change [music] everything. Light, fresh air, a sudden drop in"}
{"chunk_id": "sUe-g_z2HjE:002", "video_id": "sUe-g_z2HjE", "title": "From Spore to Medicine: How a Mushroom Is Really Made", "start_sec": 197.68, "url": "https://www.youtube.com/watch?v=sUe-g_z2HjE&t=197s", "text": "temperature. We are telling the mycelium that winter is coming, >> that it is time to stop growing and start to reproduce. What happens next still stops me after all these years. The mushrooms come fast, faster than you would believe if you had not watched it yourself. Lion's mane spilling out in soft, white cascades, reishi reaching upward like slow antlers, oyster clusters doubling in size overnight, and again the night after that. For a few days, the whole room is in motion. This is the part the world finally gets to see. The photographs, the harvest videos, the mushrooms on the plate. But it is only possible because of everything quiet that came before it. We harvest by hand at the peak in the narrow window when flavor and potency are at their highest. Too early and you lose yield, too late and the mushroom starts spending its energy making spores instead of feeding you. There is no machine that can feel this moment. You learn it with your hands over thousands of harvests until one day you simply know. >> For the gourmet varieties, this is the end of the road. They are cleaned, packed, and shipped [music] out fresh the same day when we can manage it. But for the functional mushrooms, lion's"}
{"chunk_id": "sUe-g_z2HjE:003", "video_id": "sUe-g_z2HjE", "title": "From Spore to Medicine: How a Mushroom Is Really Made", "start_sec": 279.8, "url": "https://www.youtube.com/watch?v=sUe-g_z2HjE&t=279s", "text": "mane, reishi, turkey tail, the real work is only beginning. >> The compounds that matter, the ones people have used for thousands of years, are locked inside cell walls made of chitin, the same hard material as an insect's [music] shell. Eat the mushroom raw and most of that potential passes straight through you. Your body simply cannot reach it on its [music] own. So, we dry the mushrooms and then we extract them, drawing those compounds out slowly into a form your body can finally absorb and actually use. And that is the whole arc, start [music] to finish. What began as a single invisible cell on a plate becomes something you can hold in the palm of your hand. [music] This is what we have been doing since 2005, refined over a decade of growing at full commercial scale. Not a shortcut, not a trend, a craft. From spore >> to medicine. If you want to grow it yourself, our cultivation guides walk you through every stage you just watched. And if you would rather we do the growing for you, our extracts are ready and waiting. Everything is linked below. Thank you for watching. >> Our thoughts still leave fingerprints. The soul knows what [music] it did not choose."}
{"chunk_id": "scbMxghIbxg:000", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 42.24, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=42s", "text": "Anything to do with making your own cultures or growing out grain spawn or to the production of your mycelium in culture form is the most important part of your mushroom growing journey or part of the process. Yeah, this is just basically like a simple room. It's like an 8 by 12 room that I've converted into my laboratory. Um, at one point I was just utilizing like a small walk-in closet at home that you can convert into a lab. A lot of people can convert like pantries or small spaces uh, to basically make an efficient lab space to do all your clean work, transfers, spawn production, uh, you name it. So, uh, through the years I've kind of just added an additional flow hood as my, uh, my workload grows. So, uh, now I have, uh, basically 10 ft of this clean clean work space to do transfers in front of and it really allows me to to do a lot at once, which, uh, I really enjoy. So, yeah, the lab, uh, at this point is basically 10 ft of, uh, HEPA filtration. So, it's just, uh, a few HEPA filters that are built into these cabinets. Then there's a housing atop uh, uh each of cabinets that has a blower attached that basically pulls air in and pushes it through the help of HEPA filter at a rate that basically makes sure that"}
{"chunk_id": "scbMxghIbxg:001", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 127.84, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=127s", "text": "air coming out of the filter is sterile and free of any kind of airborne particulates or any contaminant or you know, I'm a vector of contamination. Uh you know, I'm the dirtiest thing in my lab. Uh so before coming in I I make it like a routine make this work the first start of my day like after I've come from fresh shower and uh you know, making sure that I'm hygienically clean. Get bacteria blooms in a matter of hours compared to the the rate that the mycelium grows out at. So it's very important to make sure that if you're like listening to some music uh you're not like singing in the you know, during the course of your transfers cuz you know I mean I've even read where a researcher was doing some singing while they were working in front of their plates and they were getting a lot of contamination. Uh and once they kind of noticed that they stopped and the contamination went away. But for years uh I basically didn't have any of this equipment. I started growing mushrooms at 16 years old and um I basically would find things around the house to to create a little sterile environment to work in. And I remember my first glove box was kind of just like a cardboard box lined with foil aluminum foil then"}
{"chunk_id": "scbMxghIbxg:002", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 206.6, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=206s", "text": "it had two holes cut in the front and it had uh some household like those those really long cleaning rubber gloves those vinyl ones. So I had those taped into the inside and then I covered the top of the box with like a clear film uh like one of those things that when you buy like a uh like a comforter you get like those those zip up little plastic things. Um I covered that and uh was able to do my transfers in there. That was kind of like our first rough glove box and it worked fine. But it really all falls in with the with the cultivator and your sterile sterile technique. I mean, you can still have flow hoods and still get contamination if you just don't have the proper technique of uh just your work. Sterile technique. That means uh you know, breathing uh during inoculations shouldn't really be done. Um and the way your movements are placed. Is your hand in front of your your you know, is it in front of your open container where uh you know, a possible spore or skin cell even can fall into your substrate and wreak havoc actually on your on your grow. So yeah, I have some liquid cultures that I've been working on here. Um we have some lion's mane and a couple oyster species. these have already been used to create"}
{"chunk_id": "scbMxghIbxg:003", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 288.6, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=288s", "text": "spawn, of course. Um so yeah, I'm examining some of the spawn that I have here and this is one of our blue oyster strains. Uh this was inoculated uh just 10 days ago and it's looking amazing. Uh then we have some lion's mane that was just inoculated 10 days ago as well. And then here next to it, we have our pink oyster. You can notice the mycelium's pink. Um every mycelium's going to be different for each strain. So it's pretty cool. You're going to see these own unique characteristics here mycelium and that once you become you know, rather familiar with the cultivation process, you can really identify uh strains just by looking at the mycelium. So like this right here is the shiitake mushroom. And you can notice this is actually an age culture. This is inoculated uh March 9th. And uh it starts to brown, which we'll see in our production blocks as well. Uh as it ages, the mycelium browns. A lot of new cultivators will get scared and think it might be a contamination, but it's actually really healthy and uh it's totally natural. You just can't refrigerate it. So, it means that it's going to grow out really quick and I mean, it's going to need a transfer here sooner or later. So, like with the pink oyster, yeah,"}
{"chunk_id": "scbMxghIbxg:004", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 373.4, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=373s", "text": "like every 2 weeks to every 4 weeks, I'm in here transferring it into new new plates. So, it doesn't uh experience senescence. It's We're basically just trying to back up the whole uh the whole library. This is basically the the majority of the strains we grow, not all of them, but we're just turning it all into a liquid culture reserve to just have on hand as well because uh sometimes it's really nice just having that liquid culture available. The backt incinerator or just uh tool transfer tool sterilization unit. I use it to sterilize my scalpels and syringes, anything that's going to come into contact with the sterile culture. So. Now, I'm going to just be wiping down stuff with some isopropyl alcohol, cleaning my uh my work top, cleaning any of my surfaces. So, yeah. Um basically, this is prepared by mixing malt extract agar uh powder into uh 1 L of water and then sterilizing in uh an autoclave uh for about 30 minutes. Uh after that, it's poured while the media's still hot into these Petri dishes and allowed to cool. Once it cools, it gela- uh solidifies and it forms a It kind of gels and it forms this nice two-dimensional surface that our mushroom mycelium can grow across and we"}
{"chunk_id": "scbMxghIbxg:005", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 473.0, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=473s", "text": "can select the healthiest spots of growth to basically get optimum results for our mushrooms. So go from there with this. So for each transfer, we're re-sterilizing our tool making sure that we're not going to cross contaminate cross-contaminate any of our work. So this this part of the process can be kind of intimidating to some people, but once you kind of start grasping more of the concept, it becomes rather easy and really I really too too aggressive. When I'm doing my transfers, I like to put the wedge kind of face down onto the plate. That way the mycelium just grows directly into the agar and I just giving it that little boost. One technique for for transferring with your Petri dish is called like a clam shell technique is where you take the dish and only lift up this much and close it right back up. That's a good way to use utilize if you're just looking for a quick transfer in these dishes that I've made and kind of transferring them furthering them to more plates. If realistically, you can make up to 40 new plates with each Yeah, the mushroom mycelium in a Petri dish will grow flat across a two-dimensional surface and then in a liquid culture, we give it basically a way to grow out"}
{"chunk_id": "scbMxghIbxg:006", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 567.32, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=567s", "text": "three-dimensionally through all sides and and in every way possible. And also another thing about liquid culture is the fact that you can take just a tiny piece of tissue from a petri dish, drop it into a liquid culture jar, and really just expand the mycelium. I like to utilize the liquid culture for those with about 6 to 800 ml of water. Uh it's been pressure sterilized uh to basically rid it of any contamination or mold spores. Uh at this point, it's completely clean. We'll drop pieces of tissue into each of these jars. They're all equipped with a magnetic stir bar, so I can put it on a stir uh stir plate, and uh this will spin and break up any of the mycelium uh basically further expanding it through the liquid. And then once it's expanded to a point where it's basically just a little bit of nutrition to basically uh be able to hold with uh sustain mycelium growth and development. But, you can use a lot of different recipes for a liquid culture. you know, light malt dextrose or, you know, honey is a good one, like a tablespoon of honey per 500 ml of water. Uh in this case, we just do 2 tsp of dextrose or light malt dextrose per 500 ml of water. I'll just turn on the stir bar and start agitating the mycelium."}
{"chunk_id": "scbMxghIbxg:007", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 658.48, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=658s", "text": "Hopefully, little fragments of mycelium fall off and get spread throughout the water and form like a chain of uh growth that we'll see over the next few days. We'll keep monitoring our cultures and actually coming in here and stirring them up um for 30 seconds, 15 to 30 seconds per jar every day until we get a really nice growth of uh nice mycelium. And I'll just get some of these uh fully colonized cultures, so you can see the My is pretty uh It's taking over the liquid quite a bit. Now you can see a nice nice mass of mycelium in there. So, I'll go ahead and start agitating the mycelium, making it easier to take up into our syringes. Say you got a syringe with a liquid culture in it. Uh you can make up some jars of liquid culture and inoculate them with just like one drop of your own liquid culture solution and just create thousands of milliliters of your own liquid culture. It's a fast way to expand out your mycelium. All right. Uh each of these jars will make 40 syringes. Uh each of these syringes are about 12 cc's. So, a little bit over 40 syringes. I have 500 ml of an inoculant in here. And yeah, each jar turns out to quite a bit. With each of these syringes, you can inoculate hundreds of more jars of"}
{"chunk_id": "scbMxghIbxg:008", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 752.8, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=752s", "text": "Or each syringe can inoculate uh 12 lb of grain. This is our white proso millet. Uh you can use a multitude of grains to cultivate your spawn. Uh ranging from millet, which is uh my most desirable. We've also used uh soft red winter wheat or other various wheats, rye grain, uh basically whole rye berries. Uh also, another favorite of mine is uh milo or sorghum. It makes a great grain. You get these nice spherical grains. But uh millet, I found is the the optimum one. I mean, you can really stretch your spawns. And we have our moisture content. The reason why I like this method of producing grain spawn as well is because it's really little to no waste. All the water that we're using and all the grain uh gets added and sterilized, and we're not wasting any water. There's other methods where uh grain is required to be soaked for 24 hours, and then after that, it's rinsed repeatedly until the water runs clear, and then after that, grain is laid to dry out on the table till you get the desired moisture content, after which it's placed in your sterilizers and sterilized. I found that it does Uh everything has to be sterilized pre-inoculation, so we kill off any uh basically endospores, mold spores, or"}
{"chunk_id": "scbMxghIbxg:009", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 835.56, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=835s", "text": "bacterial contaminants uh that can also compete with our mushroom mycelium's precious food source. in these bags, and then at that point, we can load them in our sterilizer and uh sterilize them for 4 hours between 15 to about 15 PSI, 15 to 20 PSI. After that 4 hours, we will allow them to cool overnight in our laboratory, and uh commence the inoculation process the day after. The generation one grain spawn bag is basically a bag that will inoculate straight from like an agar wedge uh directly into sterile grain. Uh once that bag's colonized, we can create uh generation two bags, so each of those bags is utilized to inoculate 10 more bags, um and those bags will be used for production. Uh you can keep going to a generation three, so one agar wedge can become two of uh these spawn bags. Now, after the wedges are in the in the sterile grain, we can just break them up, and that'll actually break up the mycelium, and we'll be able to spread it further throughout the grain. now, there's just an increased colonization rate. So, that grain spawn is an important step into the production. Instead of going from like a liquid culture or straight from Petri dish into like a sawdust production block,"}
{"chunk_id": "scbMxghIbxg:010", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 933.08, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=933s", "text": "we prefer to go grain spawn to production block because one you get more inoculation points with the grain spawn. Each individual kernel becomes a vehicle to basically a vehicle to carry our mycelium into our sterilized substrate. So, with just like a small handful of these grains, you get, you know, 100 or so inoculation points. And that really speeds up the colonization process and also the added nutrients coming from the grain spawn, like the, you know, certain nitrogen benefits and and starches and sugars that the mycelium actually feeds on and that utilizes our mycelium will utilize the nutrients to boost yields and to get better Turn this one bag into 10, those 10 into 100, those 100 bags inoculate 20 to 30 production blocks. Now you're at 3,000 blocks from just one single wedge of tissue. And with that, I mean, we can inoculate 1 lb of grain spawn per milliliter. So, with that, that's 50 lbs of grains or 500 lbs of grain spawn. And then that can actually be turned into another inoculation of 10 times its original inoculant. So, we're looking at 5,000 lbs of grain spawn from just one jar. That 5,000 lbs can be used to inoculate tons of sawdust substrate. So, it's just super important to get"}
{"chunk_id": "scbMxghIbxg:011", "video_id": "scbMxghIbxg", "title": "Inside a Real Commercial Mushroom Lab | The Mushroom Grower Vol. I: Lab Work", "start_sec": 1015.96, "url": "https://www.youtube.com/watch?v=scbMxghIbxg&t=1015s", "text": "this right because it's going to eventually be used to grow over 100,000 lbs of mushroom. >> [music] [music]"}
{"chunk_id": "uoJMf8LvCKA:000", "video_id": "uoJMf8LvCKA", "title": "Mushroom Overgrowth and Grain Spawn Incubation | Southwest Mushrooms", "start_sec": 0.0, "url": "https://www.youtube.com/watch?v=uoJMf8LvCKA&t=0s", "text": "we're in the spawn tent right now and a lot of this spawn is uh fully colonized and ready to ship spawn is actually made in the newer spawn laboratory next door so we can autoclave the spawn and inoculate it and move it over to this tent to kind of keep it in incubation and get it ready to be used in our own production processes or send out some of our spawn to anybody that orders online we have some chestnut spawn a lot of this stuff will come from like a grain to grain transfer we'll inoculate a bag of sterile grain with a petri dish agar wedge and then at that point it'll fully colonize once it reaches full colonization each bag will actually inoculate 10 additional grain spawn bags and those will get labeled as g2 and these g2s will be used in the inoculation of a sterile substrate which is in this case oak hardwood based substrate blends that we use here and some of the strains aggressively colonized like the reishi mushroom you can see a nice thick white mycelium and it's actually ready to be used for inoculation if you let the ratios go too long the mycelium toughens up really uh like kind of like leather and it becomes very hard to break up so this is a mushroom species that you want to inoculate as"}
{"chunk_id": "uoJMf8LvCKA:001", "video_id": "uoJMf8LvCKA", "title": "Mushroom Overgrowth and Grain Spawn Incubation | Southwest Mushrooms", "start_sec": 82.72, "url": "https://www.youtube.com/watch?v=uoJMf8LvCKA&t=82s", "text": "soon as it reaches full colonization otherwise it's going to be a little bit more difficult then of course we have just some oyster mushrooms these colonize really quickly this was inoculated six days ago this is a g2 inoculation so they colonize very quickly and at this point we can already begin using it to inoculate more substrate so it's a very fast way to expand the mycelium and to produce a lot of mushrooms with very little material and that's the point is to get the most mileage out of your mycelium that's what it's meant to do yeah that's basically it we'll try to keep this stocked and full as much as possible because we do go through a lot of spawn all right all right so we're in front of one of the growing rooms and uh we'll check out what's going on in here there's not too much action we harvested a lot of mushrooms that we had in here throughout the weekend it's monday now and also throughout the weekend we had some very heavy monsoon downpour the streets around here were actually flooded very heavily they were actually like rivers so we decided not to travel in yesterday and some of the mushrooms are actually way overgrown so we don't like them to get like this and at this point they'll just be used"}
{"chunk_id": "uoJMf8LvCKA:002", "video_id": "uoJMf8LvCKA", "title": "Mushroom Overgrowth and Grain Spawn Incubation | Southwest Mushrooms", "start_sec": 170.0, "url": "https://www.youtube.com/watch?v=uoJMf8LvCKA&t=170s", "text": "for personal use or you know dried or saved for later just because the shelf life isn't going to be as good and they're going to be more fragile when they're packed and they just don't look as presentable so and we have some golden oyster mushrooms right here and these were left to over mature we could tell that the mushrooms are over mature because the caps have actually fanned upwards i like to harvest the mushrooms when you still have the edges of the caps kind of curled inwards right before they do flip up they can still be used today to make a nice delicious meal they still have like a nice wonderful golden color to them some people would think that they look really cool just uh from what i'm used to and what i'm used to seeing this mushroom do is it does better when you harvest it a little earlier because one it's going to be more fragile when you pack it and two it's not going to last quite as long here we have some golden oysters that are still good we can see that the caps are kind of curled downwards towards the bottom some of the top ones were left to over mature a little bit earlier than the bottom half but still some good mushrooms right there so we can kind of see a little bit"}
{"chunk_id": "uoJMf8LvCKA:003", "video_id": "uoJMf8LvCKA", "title": "Mushroom Overgrowth and Grain Spawn Incubation | Southwest Mushrooms", "start_sec": 249.68, "url": "https://www.youtube.com/watch?v=uoJMf8LvCKA&t=249s", "text": "of a difference between the two we have a lot of mushrooms in here that are producing like a second or third flush we could see these uh blue oyster mushrooms starting to pop out in areas where they sense more moisture the first crop was harvested directly from the center you can see that it's a little bit dried out the mushroom still scents the areas with the most desirable conditions which would be like in the pockets right here up here and they send these beautiful nice clusters you see the baby mushrooms in a few days these will be fully grown and get a nice second or third crop of mushrooms and you'll kind of know when the block is done producing when the block is in as heavy as it used to be when we first put these in here they're about 10 to 12 pounds as the mushrooms produce and they lose weight they become about half the size of the original weight that we put them in here so they're very light and that's when you know it's time to get rid of them we also have a nice second crop of elm oyster mushrooms coming in it's a very nice mushroom to grow during the warmer months it's actually an all year round mushroom but it does well all the way up into the 90s i found it's a very fast grower"}
{"chunk_id": "uoJMf8LvCKA:004", "video_id": "uoJMf8LvCKA", "title": "Mushroom Overgrowth and Grain Spawn Incubation | Southwest Mushrooms", "start_sec": 325.2, "url": "https://www.youtube.com/watch?v=uoJMf8LvCKA&t=325s", "text": "it's one of the most aggressive oyster mushrooms that i've actually worked with and it's just a consistent producer so you can always rely on this mushroom all year round and it's also a nice addition to the oyster family here we have some well overgrown elm oyster mushrooms this is also a mushroom that can get to pretty big sizes i mean this is a second crop if we would have got this last night or probably early yesterday morning still would have been in its prime but it's a very fast growing mushroom these mushrooms grow around the clock if you don't catch them when they're ready which is pretty quickly then you can kind of lose out luckily we've only lost out on like two or three blocks in here so it's not too bad the goal is to you know maintain the best crop you can but sometimes you do your best so you"}
{"chunk_id": "vfX8FENYfk4:000", "video_id": "vfX8FENYfk4", "title": "80 Bags of Autoclave Sterile Grain Spawn | Southwest Mushrooms", "start_sec": 0.24, "url": "https://www.youtube.com/watch?v=vfX8FENYfk4&t=0s", "text": "here we are at the autoclave in front of the spawn lab lab 2. and i have a bunch of spawn in here grain spawn that has finished the sterilization process so it's a full autoclave now it's time to get it unloaded get the spawn worked with and uh yeah get it ready to move out of the lab so we can go to the next process or project so before opening it up in the lab i'm just gonna depressurize it so i'll just take like a fresh alcohol soaked rag and i'm going to open up the sterilizer from out here to where i could just depressurize the chamber so when i go in the lab and open it up there's no trap pressure in there and it makes it easier to pull the push the lid in push the door in that is so i just cover the top with an alcohol soaked rag and just open up the valve that escapes any built-up pressure and then in doing so if there's any chance for anything to escape into the sterilizer which yeah we don't want happening it's covered with an alcohol soap drag so i'll go into the lab and basically get prepped and get ready to start unloading so i'm in the lab i've gotten prepped everything's been wiped down the room has been freshly mopped and the autoclave has been depressurized now i'm gonna go ahead and open up the"}
{"chunk_id": "vfX8FENYfk4:001", "video_id": "vfX8FENYfk4", "title": "80 Bags of Autoclave Sterile Grain Spawn | Southwest Mushrooms", "start_sec": 87.84, "url": "https://www.youtube.com/watch?v=vfX8FENYfk4&t=87s", "text": "door [Music] all right so that's all the spawn this is an old autoclave too so it leaves a little bit of residue on the bags that i'll just wipe off so yeah these are uh sterilized spawn bags so this is how our grain spawn comes out and it's a composed of milo or sorghum so this is a my preferred grain one of them for making spawn so yeah this is uh just sterile grain at this point it hasn't been turned into actual spawn um all it needs is a fresh mushroom culture either from a petri dish or liquid culture or you could even use a spores basically to germinate in here and start mycelium these are bags that are a little different than what we typically use here because this has the injection port so this is great for people that don't have a laboratory or a flow hood because all you need is a syringe full of a culture or whatever you're growing and whatever edible species that you're growing and basically flame sterilize the syringe and just inject through the injection port that way you can grow out your own spawn and see the process from start to finish as much as possible so since these have gone through the autoclave and they get pretty pressurized in there i'm basically going to be just"}
{"chunk_id": "vfX8FENYfk4:002", "video_id": "vfX8FENYfk4", "title": "80 Bags of Autoclave Sterile Grain Spawn | Southwest Mushrooms", "start_sec": 219.92, "url": "https://www.youtube.com/watch?v=vfX8FENYfk4&t=219s", "text": "redistributing the grain and the moisture so i'm going to be doing that to all these bags in here just take the bag and just kind of shake up the grain make sure it's nice and evenly distributed that way when you go to inoculate with your it's a much better quality grain in the long run you get an even colonization and it's a better quality spawn these bags have gone through the autoclave process for sterilization so they've been sterilized at a high rate of pressure or higher than normal to basically kill off any kind of spores or microorganisms that could most likely survive 212 degree temperatures so this way we're able to super sterilize our spawn and that's super important for this part of the process being that spa is going to you know be a big part of the the cultivation process as far as inoculating multiple times its weight and substrate and producing mushrooms so yeah this has been autoclaved for about four to six hours is what i usually do depending on how uh how the autoclave is loaded so yeah this has been sterilized probably closer to six hours since we had 80 bags almost come out of here yeah the autoclave is just a nice thing for me because it kind of just found its way"}
{"chunk_id": "vfX8FENYfk4:003", "video_id": "vfX8FENYfk4", "title": "80 Bags of Autoclave Sterile Grain Spawn | Southwest Mushrooms", "start_sec": 313.12, "url": "https://www.youtube.com/watch?v=vfX8FENYfk4&t=313s", "text": "to to me in a way there was a somebody locally that i didn't really know about had started a mushroom business and i guess it just wasn't what they uh anticipated and they had bought a bunch of uh equipment um like a bunch of equipment that they didn't need anymore and i remember just showing up to go get the the mixer and she had an autoclave there too and she just was like if you just take everything you can have it for everything for a thousand so i ended up getting the autoclave the mixer and a generator um and then you know just trying to get everything over here was i guess the harder part because i had to find uh people with forklifts and stuff like that to load the autoclave onto a trailer drove it over here and then it kind of just sat here for almost a year until i was just ready to you know until i knew what to do with it so eventually i was ready to set up another lab which is the one we're in and then i was able to get the autoclave installed and everything hooked up so it's ended up working out pretty well we have a bag of freshly sterile spawn and it's ready to inoculate we put the use and turn into some mushrooms so with the grain spawn bags we use a different filter patch just because"}
{"chunk_id": "vfX8FENYfk4:004", "video_id": "vfX8FENYfk4", "title": "80 Bags of Autoclave Sterile Grain Spawn | Southwest Mushrooms", "start_sec": 402.72, "url": "https://www.youtube.com/watch?v=vfX8FENYfk4&t=402s", "text": "we want it to be a little bit more efficient and filtering out particulates and any kind of potential contamination so usually in like a production block you'll see a 0.5 micron filter patch being used and then in this case we're using the 0.2 micron filter patch so it's preferred for spawn development but i've even had to use a 0.5 micron before with no issues being so that your you know colonization area is kept clean stuff like that but for good practice i like to use the 0.2 micron i feel it's for what i'm doing it's worked great so i haven't had any issues so yeah i'll just keep doing this until all the spawn bags have been thoroughly mixed and then after this they uh just get ready for wherever they're gonna go these ones are just going into our inventory they just hang out here until uh somebody buys them off of our website or somebody will come in and do a local pickup yeah these are just for our us personally we had a lot of requests us to start making available sterile grain so we went ahead and added it went ahead and got it on the website so so the baskets just make it to where i can easily load and unload the autoclave so these ones are just built to withstand the high temperatures in the"}
{"chunk_id": "vfX8FENYfk4:005", "video_id": "vfX8FENYfk4", "title": "80 Bags of Autoclave Sterile Grain Spawn | Southwest Mushrooms", "start_sec": 491.76, "url": "https://www.youtube.com/watch?v=vfX8FENYfk4&t=491s", "text": "autoclave and yeah i've been using them quite a bit so i've been through many uses of sterilization so they are definitely come in handy for doing what i'm doing because without them the autoclave is pretty rough inside it's a pretty you know pretty big like machine in there heavy duty metal and stuff like that so if you set the bags directly in there could uh just wouldn't be as efficient as stacking them in there on with the trays and just sliding them on the rack that's in there yeah you know with growing mushrooms the way that i know i grow them here it's definitely an intensive uh it could be an intensive line of work just because uh you know we do a lot of a lot of bulk projects here so a lot of it could be uh repetitive for for some people and some of it's not but for the most part it is uh it is a lot it takes uh you know you gotta really care about it um but yeah the ideal uh you know ideal person for this line of work just be somebody that really uh loves every part of the process and is just intrigued by every step and just really has a honestly you just have to have to have a good good work ethic and it's definitely not for a lazy person yeah i mean it's easy to grow like a couple"}
{"chunk_id": "vfX8FENYfk4:006", "video_id": "vfX8FENYfk4", "title": "80 Bags of Autoclave Sterile Grain Spawn | Southwest Mushrooms", "start_sec": 580.16, "url": "https://www.youtube.com/watch?v=vfX8FENYfk4&t=580s", "text": "mushrooms because when you're just growing as a hobby you know you might do uh you might inoculate one of these bags let's say and then that's it you're done for the next you know few weeks until it's fully colonized you really don't have much to do except watch the colonization take over so it really is fun all of it's fun for me but it's just much easier but if you're really focused on doing this as a line of work then you're basically doing it every day and you're doing a lot of them so you're doing them yeah you're just trying to spread these mushrooms i guess and you know make sure that they're available for everybody so it's a lot but at the end of the day it's pretty rewarding [Applause] because you know i don't i think it's a great line of work but you know i've seen seen people come in and it's not what they expected it to be but i guess they just don't understand i guess you got to look at the big picture see what what every every step of the process you know adds up to the big pictures the mushrooms so yeah i really like to take every step of the process with utmost seriousness even if it's just like mixing substrate or putting it in the bag or putting the label on it i mean i really"}
{"chunk_id": "vfX8FENYfk4:007", "video_id": "vfX8FENYfk4", "title": "80 Bags of Autoclave Sterile Grain Spawn | Southwest Mushrooms", "start_sec": 665.28, "url": "https://www.youtube.com/watch?v=vfX8FENYfk4&t=665s", "text": "like to make sure each step is as perfected as i can personally obtain so and then that always ends up working out really well for me and i end up getting success and that's how it's always been so i feel like that's what works best you"}
{"chunk_id": "x0jcYsJJ_NA:000", "video_id": "x0jcYsJJ_NA", "title": "Sterilizing 95 Hardwood Substrate Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 0.0, "url": "https://www.youtube.com/watch?v=x0jcYsJJ_NA&t=0s", "text": "all right so we finished making up our substrate now it's time to sterilize everything so we'll wheel our sterilizers out and start loading up our loading these up with our blocks so yeah I have these things on wheels and it makes it really easy to move them around so yeah we have three of these atmospheric steam sterilizers so when we're running all of them at the same time we can sterilize about eighteen sixteen eighteen hundred pounds of raw substrate at once so it really helps with our bulk substrate production and keep us flowing so yeah we have our sterilizers if you wanted to get a peek in there we just have a heating element with some water and then a float valve it hooks up to our water connection and automatically refills is what with water as needed we [Music] basically just put all of our blocks in here this one can fit 63 bags per per unit so get quite a bit of substrate in each one 600 pounds of substrate per drum we'll just load them in there with kind of like a little pattern placing each block over the holes so the steam can penetrate efficiently you can sterilize a few different ways one is pressure steam sterilizing so this is an atmospheric steam sterilizer we'll just"}
{"chunk_id": "x0jcYsJJ_NA:001", "video_id": "x0jcYsJJ_NA", "title": "Sterilizing 95 Hardwood Substrate Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 99.5, "url": "https://www.youtube.com/watch?v=x0jcYsJJ_NA&t=99s", "text": "load the substrate in here and it's hooked up to a PID controller so this will monitor our temperature as well as the time so this will cook for depending on the recipe 12 to 14 hours after which this will automatically shut off this the heating element and it'll start cool down I'll let it cool for about two days then that at that point we can load it unload it into our laboratory allow it to cool further then inoculate it with a fresh mushroom mycelium inoculation being placing a fresh grown out mushroom culture whether it be grain spawn or whatnot in do our sterilized bags for colonization so that's about it for for this system we were using the pressure steam sterilization all-american pressure cookers for quite a while this just allows us to do a lot more substrate at once so this is our all-american forty one and a half quart pressure steam sterilizer this is a really heavy-duty piece of equipment works great so this is really useful for an at-home cultivator so we have a nice chamber that we can load our substrate in and I also use these electrical box boxes place those at the bottom of our sterilizer just flip that plate right there now at that point you're gonna fill it with water up until this line I"}
{"chunk_id": "x0jcYsJJ_NA:002", "video_id": "x0jcYsJJ_NA", "title": "Sterilizing 95 Hardwood Substrate Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 191.6, "url": "https://www.youtube.com/watch?v=x0jcYsJJ_NA&t=191s", "text": "use distilled water only and with this setup we could put probably about four blocks in here at a time or if you're doing five pound blocks about eight to nine so we'll just load them up like that and at that point we'll grab our lid will put this cord right here off to the side then we'll just lock it up like that and at that point at this point you'll just tighten your lid up making sure that the spaces around here are all even then we'll just tighten it up so these things are readily available online this is a heavy-duty gas burner and if you're doing this you want to do it in like an open-air space so you're not breathing any any fumes in so we'll just put our players like right there and we'll let the pressure sterilizer vent for about five minutes once you start seeing steam escaping from the chamber let it continue to run for about five minutes you're gonna basically vent any trapped air from inside of your pressure cooker after five minutes turn it off and let the pressure gage travel up to 15 psi and once it hits 15 psi again you're going to open up the stop cop right here and met your chamber all the way down to zero psi once it hits zero close the clothes of your chamber"}
{"chunk_id": "x0jcYsJJ_NA:003", "video_id": "x0jcYsJJ_NA", "title": "Sterilizing 95 Hardwood Substrate Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 307.01, "url": "https://www.youtube.com/watch?v=x0jcYsJJ_NA&t=307s", "text": "let it hit 15 psi and then pressure sterilize for two hours after two hours you can just turn it off let these cool in your sterilizer overnight and then the next day just unload it in front of your flow hood or into a still air box and go ahead and conduct your inoculation so this is a good way to do it we we have six of these things so we could do like 24 blocks of these ten pounds or thirty six seven pound blocks a day so this is an atmospheric - steam sterilizers so this is going to take longer than our pressure steam sterilizer because number one it's not going to be getting at two hundred and fifty degree temperatures that are under 15 psi so this will be cooking miss Furyk pressure so we'll cook at around 206 to 210 degrees for 12 to 14 hours that way we get effective sterilization and we don't experience any contamination we're also cooking a lot a lot bigger a lot more substrate at once it's gonna take a little bit longer to reach those core temperatures we're looking for for these ones we're going to want it to be around 207 to 210 degrees for basically the majority of the sterilization time it usually takes about about three to four hours to get up to core temp and then we'll just hold it there for about"}
{"chunk_id": "x0jcYsJJ_NA:004", "video_id": "x0jcYsJJ_NA", "title": "Sterilizing 95 Hardwood Substrate Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 386.58, "url": "https://www.youtube.com/watch?v=x0jcYsJJ_NA&t=386s", "text": "ten hours so I found that that effectively sterilizes all of our substrate and we don't experience any contamination at this point the guy atmospheric serialization is great and it's really a really a good way to bulk up your production for a cost of you know cost-effective so with a large scale mushroom cultivation that involves the sterilization of like sawdust that's supplemented we're growing out shiitake and a lot of exotic mushrooms like maitake Pia peony and chestnut and whatnot and a lot of people ask if there's a way not to use plastic to cultivate the mushrooms and you're very limited not using plastic bags that are developed for mushroom cultivation so you can with oyster mushrooms you can kind of get away with using reusable containers and you know buckets with holes drilled in them or laundry baskets you can get creative and use you know all kinds of stuff you can also use like reusable jars like mason jars but the yields not that good if you're just doing a quart jar of sawdust if I get just a few mushrooms so it's really hard to get away from the plastic bag being that we can sterilize our substrate in here and then effect you know opening it up in the laboratory in front of our"}
{"chunk_id": "x0jcYsJJ_NA:005", "video_id": "x0jcYsJJ_NA", "title": "Sterilizing 95 Hardwood Substrate Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 470.85, "url": "https://www.youtube.com/watch?v=x0jcYsJJ_NA&t=470s", "text": "flow hood and easily inoculate it with like buckets and reusable containers it's really hard to effectively sterilize them and then with strains like shiitake where we removed the and they fruit on all sides of the container it's really hard to do that so they also I've developed like things like biodegradable bags but there's talk about them just breaking down into more micro plastics which might not be good either so hopefully there is something that changes soon and we get a biodegradable truly biodegradable bag but for the meantime the bags are the biggest waste product in the mushroom growing industry there's one species I know for sure that's been shown to break down plastics but it's really I mean I guess that bee takes some infrastructure to develop a system for your farm where you can inoculate all your waste plastics maybe like once a month or something like that so that's something that's definitely being looked into and worth more research a mushroom that can break down plastics so all your petri dishes and plastic bags and all those other tools that are made of plastic that we used to cultivate mushrooms would definitely we need a way to recycle them effectively so mushrooms could be the answer for"}
{"chunk_id": "x0jcYsJJ_NA:006", "video_id": "x0jcYsJJ_NA", "title": "Sterilizing 95 Hardwood Substrate Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 551.55, "url": "https://www.youtube.com/watch?v=x0jcYsJJ_NA&t=551s", "text": "that too also when you get to the scale of making six hundred to a thousand bags a week it gets harder to be able to like wash all those reusable containers every week and if you imagine washing 600 reusable buckets every week before you inoculate or before you load them up so the bags make it easy are super effective but if you're just growing personal for yourself then you know use of reusable containers as much as you can compared to like our spawn civilization process we utilize our all-american pressure steam sterilizers sterilizers for a spawn so we can effectively autoclave them at the 250 degrees that's necessary we'll do that for about five hours for Green spawn it's highly nutritious much more nutritious than our production block so we have to be a lot more careful with our whole process ensuring that every step of the way we're completely clean and sterilizing properly because if a contamination pops up with our Green spawn then will make its way through all of our production blocks which would be horrible just a waste of time and work so yeah we do utilize a higher standard of clean work and sterility when working with grain spawn we have utilized the atmospheric steam sterilizing for a grain spun in"}
{"chunk_id": "x0jcYsJJ_NA:007", "video_id": "x0jcYsJJ_NA", "title": "Sterilizing 95 Hardwood Substrate Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 637.71, "url": "https://www.youtube.com/watch?v=x0jcYsJJ_NA&t=637s", "text": "the past and we can do big batches at once in here and honestly it works just as good as long as you're sterilizing for enough time and once you're done sterilizing we immediately roll into our lab so a cool-down can be done in front of the flow hoods oh so with the with these with these atmospheric sterilizers we definitely make sure that cool-down is done in front of the flow hoods in the cleanroom with the pressure steam sterilizers we can usually let the spawn cool down in the sterilizer overnight and then open it opening it up in front of our flow hood as it's cooled so it's a little bit of a little little differences between spawn and substrate sterilization so I get this last sterilizer loaded up so most common contaminant seen are like green molds like Aspergillus or Trichoderma which would be like a fuzzy green mold and it sorts out kind of looking like mycelium and once it's poor lights it'll turn green so a sport the mycelium actually produces its own spores another common common one will be like a black mold or a cobweb mold you can also see a lot of different colors pop up I mean the most common ones I've seen in my career are just green molds my trichoderma and Aspergillus you can also get like a"}
{"chunk_id": "x0jcYsJJ_NA:008", "video_id": "x0jcYsJJ_NA", "title": "Sterilizing 95 Hardwood Substrate Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 725.7, "url": "https://www.youtube.com/watch?v=x0jcYsJJ_NA&t=725s", "text": "yeast growth which would be like a bacteria those are really common in grain spawn like a bacterial wet spot mold or bacterial wet spot contamination and then like a cobweb mold or a green mold so the whole process can be overwhelming at first just take baby steps and eventually it just becomes like second nature to start off learning the basics don't try to shoot too far from where you're at and yeah it can be really really fun and not too overwhelming as long as you just take in the right amount of information at the right stage in your learning process so starting from like the beginning stages of the mushroom lifecycle or you've been starting from a mushroom grow kit can give you kind of like some of the basic ideas and fundamentals of mushroom cultivation that'll help steer you in the right direction and get you on the right path for success and then you can always as you begin to get more familiar with the technique with cultivation you can kind of like plan in order like spawn you could buy spawn that's already made for you in a lab and then use that to do your inoculations and kind of just learn at your own pace I mean seeing a lot of contamination for your first time could like turn a lot of"}
{"chunk_id": "x0jcYsJJ_NA:009", "video_id": "x0jcYsJJ_NA", "title": "Sterilizing 95 Hardwood Substrate Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 821.26, "url": "https://www.youtube.com/watch?v=x0jcYsJJ_NA&t=821s", "text": "to turn some people off to the to the hobby but just don't give up keep trying failure is all part of the success so you're gonna fail you're gonna get contamination it's gonna happen it's just it's inevitable so just if it does happen just utilize it as a learning process and get better as you go but every grower gets some kind of contamination or fails miserably at one point in their career this happens just making sure these bags are folded properly as we put them in they're looking great so now the sterilizers have been loaded up it's time to go ahead and get them sterilized get them sterilizing 630 pounds of fresh substrate coming through just plug this in then we'll take our water and before we turn on our sterilizer always make sure we always make sure our water is turned on first just because you you don't want to turn on your sterilizer without we're forgetting to turn on your water go into boiling dry basically breaking your sterilizer we'll hook up our temperature probe go ahead and turn on the sterilizer and it's at 207 degrees right now it's at 70 degrees we'll go ahead and turn on the heating element and now the temperature will be begin to rise once it hits that target temperature that we"}
{"chunk_id": "x0jcYsJJ_NA:010", "video_id": "x0jcYsJJ_NA", "title": "Sterilizing 95 Hardwood Substrate Production Blocks for Mushroom Cultivation | Southwest Mushrooms", "start_sec": 935.01, "url": "https://www.youtube.com/watch?v=x0jcYsJJ_NA&t=935s", "text": "have set then our timer will kick on we'll start timing the process once it hits to the desired time that we have set it will shut off so all I have to do is come in and unhook it the next morning and basically wait for the subject to be cool enough to start unloading into our laboratory next door we'll grab the next sterilizer and do the same thing over again and we'd get that nice and tight right there so the water connection doesn't have any leaks switch it so on so this sterilizer has been hooked up we got the power on to it we got the water connected now we'll just put in our key turn it on turn our element on and that's it for our sterilization process definitely come you know it's definitely a bit of a change compared to watching the all-americans on top of the high-powered gas burners and trying to play with the flame so this is really nice being able to just set it forget it walk away come back tomorrow and everything will be done we're also using an exhaust in this room to basically push out any steam and hot air so that really helps keep the room dry and keep it cool while we're sterilizing this is our sterilization process"}
{"chunk_id": "x7MKOW8xbJo:000", "video_id": "x7MKOW8xbJo", "title": "Sawdust Spawn Mycelium Inoculation | Southwest Mushrooms", "start_sec": 0.16, "url": "https://www.youtube.com/watch?v=x7MKOW8xbJo&t=0s", "text": "so now i'm just getting ready to inoculate and today i'm going to be uh using some sawdust spawn to inactivate these blocks with a lion's mane so these bags have been inactivated with grain spawn allowed to colonize now that they're fully colonized i'm going to basically expand them out another generation to production blocks noticed that the yield is uh pretty pretty good with sawdust bond with the lines man still average around two and a half pounds a block on the first flush sometimes even three so we just make sure the bags kind of get a little wiped down just break up the block trying to get as little clumps as possible there's uh tons of little small pieces of sawdust in here that are each colonized with mushroom mycelium so the sawdust will create tons of inoculation points and we'll get a really quick colonization each of these bags will be used to inoculate 10 more blocks so if i were to go ahead and fruit these now since they've been inaugurated with i'd probably get about a three pound first flush but i guess you got to weigh the pros and cons of using sawdust spawn as opposed to grain spawn because you know i could get three pounds on the first flush out of this one block"}
{"chunk_id": "x7MKOW8xbJo:001", "video_id": "x7MKOW8xbJo", "title": "Sawdust Spawn Mycelium Inoculation | Southwest Mushrooms", "start_sec": 122.96, "url": "https://www.youtube.com/watch?v=x7MKOW8xbJo&t=122s", "text": "but then again i could also take it and turn it into 10 blocks and get two and a half pounds on the first flush of those bags so if you have the time this could be very good for your production most of the time we do use grain spawn but this comes in handy when you just want to expand out your your mycelium a little bit more than you normally would get the most out of it basically we'll see what else we have in our spawn inventory just the chestnut right now and some black uh and let's go ahead and start using some of our reishi spawn we'll go ahead and do some itaki as well [Applause] put these on standby since we have our table filled with genetic material to use to inoculate we'll go ahead and get through this first and come back for more so i'll just put on a couple layers of shoe coverings just before i go in there i like to just give my uh myself a fine little miss get some labels ready kind of just wash off my bag a second time some isopropyl alcohol before i start inoculating i'm going to also check the temperature of the substrate in here so we're sitting in the 70s high 70s between 77 to 79 degrees so it's looking good and then i start setting myself up so i'll heat up my scalpel while that's"}
{"chunk_id": "x7MKOW8xbJo:002", "video_id": "x7MKOW8xbJo", "title": "Sawdust Spawn Mycelium Inoculation | Southwest Mushrooms", "start_sec": 326.4, "url": "https://www.youtube.com/watch?v=x7MKOW8xbJo&t=326s", "text": "going on get myself staged so so i'll check it to make sure it's airtight if it's not we'll give it another seal go ahead and slap a label on it so just kind of keep my inoculations station and my surfaces kind of clean in between between inoculations or sets of inoculations the inoculating with sawdust spawn uh as opposed to inoculating with a grain spot it's basically the same procedure you're pouring you're pouring the inoculate the inoculum into the bag it acts as a basically a spawn it colonizes the substrate just as grain spawn would the only thing is grain spawn is a little bit more nutritious so you're probably going to get a little bit more of a yield but i look at as you know you can take one block and get three pounds for your first flush on like a grain spawn inoculation or i've noticed when i use sawdust spawn i might get like a quarter pound to a half pound less per block but that block gets expanded out instead of just getting three pounds you know i have ten blocks that aren't out producing two and a half pounds so it's like 25 pounds so i'd rather go that route sometimes sometimes we just have tons of grain spawn or most of the time we do so we can just inoculate with grain spawn from there"}
{"chunk_id": "x7MKOW8xbJo:003", "video_id": "x7MKOW8xbJo", "title": "Sawdust Spawn Mycelium Inoculation | Southwest Mushrooms", "start_sec": 497.76, "url": "https://www.youtube.com/watch?v=x7MKOW8xbJo&t=497s", "text": "just go straight to fruiting but right now lion's mane's been really popular for us so we're just trying to get the most out of it i've noticed with lion's mane and shiitake inoculating with saga spawn is pretty similar uh yields that you would get with grain spawn as for me that is so it works out just fine so when moving bags across my surface i kind of just grab it by the edges and and pinch it shut that way it stays sealed a little bit before it makes it to the impulse sealer if any clumps find it into our to our substrate we just break it up so usually it takes about five to ten seconds to get a good seal on these bags if you don't uh if you don't at least wait five seconds i found that you're bound to get kind of like a leak or some kind of pull or tear that's why i just like using two of these impulse sealers at this point so i can kind of bounce around and let them cool down accordingly it just keeps me moving in my lab keeps me keeps me occupied so at this point i'm gonna move bags out of the lab you"}
{"chunk_id": "yRdvTH5vwxY:000", "video_id": "yRdvTH5vwxY", "title": "Grow Tent Mushroom Farming | Southwest Mushrooms", "start_sec": 0.32, "url": "https://www.youtube.com/watch?v=yRdvTH5vwxY&t=0s", "text": "so we're at the facility in front of one of the growing rooms and this is grow room one not really too much is going on in here there's a few oyster blocks that we have kind of finishing off there their time here and this is like a second flush block of the nevada oyster so yeah we'll harvest this and let's see what else we'll have in here yeah just some more of the nevada oysters of course and this mushroom during the warmer times of the year kind of has a little bit of a lighter color during the colder months it takes on a really dark dark bluish greenish color but now it kind of as it matures you can see it uh takes on a nice lighter steel blue appearance to with nice uh kind of like a greenish greenish tones to it we have some golden oysters that are producing a second crop and we were just here like a couple actually a week ago and we had some golden oysters growing off of this block that were overgrown so those were harvested and at this point we've had a second crop appear and it's looking really good this will be ready to harvest within the next 24 to 36 hours so i'll just keep my eye on it but yeah the golden race is a great summer variety of course we're still on the hotter temperatures"}
{"chunk_id": "yRdvTH5vwxY:001", "video_id": "yRdvTH5vwxY", "title": "Grow Tent Mushroom Farming | Southwest Mushrooms", "start_sec": 93.12, "url": "https://www.youtube.com/watch?v=yRdvTH5vwxY&t=93s", "text": "we just got into august and out here in arizona it can get up to 110 to 120 degrees on average so kind of switching the strains that i do grow this time of the year it's kind of important otherwise i'll lose out on production and it'll just hurt hurt the overall business in a way but yeah just making sure uh you know warmer varieties are grown during the warmer months like the golden oysters and the pink oysters do well and temperatures from 70 to 85 degrees even more i've seen them growing at 90 degrees at times we have another block of gold and as it keeps producing we notice that the block is getting smaller and it really doesn't have much weight to it so after this crop is harvested the block will be recycled and we've had a couple of bigger entities reach out about just picking up substrate there's like a garden space out here called spaces of opportunity so we're talking with them about just doing bigger pickups so we can get rid of more substrate through other farmers and composters rather than throwing some of it away we also have a few lions man in here putting out a and we can see them right here and i've top fruited it and like after our top fruit we fold it up fold it up"}
{"chunk_id": "yRdvTH5vwxY:002", "video_id": "yRdvTH5vwxY", "title": "Grow Tent Mushroom Farming | Southwest Mushrooms", "start_sec": 181.92, "url": "https://www.youtube.com/watch?v=yRdvTH5vwxY&t=181s", "text": "and make a nice slice on the side and you can keep getting several flushes of lion's mane this is the he3 this is a nice dense meaty strain of lions man that is actually my favorite i really like the texture of it i also have a couple strains that do produce the longer teeth those ones are really good for like farmers markets and stuff like that i found that the denser ones do better for like wholesale and distribution chefs really like it it just holds up really well and the shelf life is amazing so it's just a great great mushroom it's basically it for this grow room we're going to finish it out and get it restocked with a bunch of lions maine here in the next couple days so we're at grow room number three and this girl room's kind of been getting refilled with substrate ready to fruit so we have some pink oysters in here these were just loaded a couple days ago and we can already see them starting to form these beautiful clusters of mushrooms so this is a really fast fruiting strain and it's a tropical species most of the times we're finding that it's uh already ready to go into the grow room within 10 to 14 days after inoculation so it's really good strain for this time of year"}
{"chunk_id": "yRdvTH5vwxY:003", "video_id": "yRdvTH5vwxY", "title": "Grow Tent Mushroom Farming | Southwest Mushrooms", "start_sec": 270.4, "url": "https://www.youtube.com/watch?v=yRdvTH5vwxY&t=270s", "text": "this is one of the fastest growing if not the fastest growing oyster that i found it's a plurotus pulmonaries so it's more of a brown oyster mushroom and it just grows very fast usually about 10 days after inoculation you'll start to see mushrooms starting to form in the substrate so it's kind of like a race to get it into the grow room because if too many mushrooms grow before you can get it into the grow room i found that it does deduct from the total yield that you'll get off of the first flush so and we have a bunch of the oysters coming in right now we can kind of just see them at different stages growth these will be ready to harvest within the next 24 hours by tomorrow morning honestly 12 to 24. they grow very very fast so it's definitely the fastest growing strain and also it's an all year round strain as well it seems to love the warm and cold temperatures yeah and we also have lions man that was just i just put in here this is the he zero so this is the strain that produces more of the teeth it's actually fruited right off the side for the first flush so we can just have a nice diversity of the way the fruit bodies develop so we we can just kind of have a lot of different options for"}
{"chunk_id": "yRdvTH5vwxY:004", "video_id": "yRdvTH5vwxY", "title": "Grow Tent Mushroom Farming | Southwest Mushrooms", "start_sec": 354.08, "url": "https://www.youtube.com/watch?v=yRdvTH5vwxY&t=354s", "text": "anybody that wants the mushroom and right here we just loaded up some chestnut mushrooms some of them have like started top fruiting before we could get them in the grow room so at that point i just cut the top of the bag off and put it in the grow room the mushrooms will get pretty big chestnuts i don't know when you don't see that many mushrooms i find that usually the mushrooms get really meaty and a lot of the mushrooms or a lot of the blocks are just side fruited or top fruited so we just load the blocks in just like we do any of these ones and just make a nice diagonal cut on the on the front of the block so we can get a nice crop then we just have some lion's mane really old this is like a fourth flush some of them we've just been letting hang around especially this time of year where it's a little bit slower for us in the dead of the summer we have a lot more space to grow more mushrooms so just let them do their thing but this actually started out as one of the you know 10 to 12 pound blocks so you can see how much mass the mushroom has utilized is basically just broken down the substrate and exalted it into these fresh mushroom yeah it's pretty amazing and the block weighs next to nothing i"}
{"chunk_id": "yRdvTH5vwxY:005", "video_id": "yRdvTH5vwxY", "title": "Grow Tent Mushroom Farming | Southwest Mushrooms", "start_sec": 428.8, "url": "https://www.youtube.com/watch?v=yRdvTH5vwxY&t=428s", "text": "would say it's like a uh it's about a five pound block right now so it's seven pounds of uh seven pounds gone into mushrooms so it's pretty cool and uh that's actually basically it for this grow room i mean besides that it's fully stocked and uh we'll be harvesting out of this growing for for quite a while should get quite a yield [Music] that's"}
{"chunk_id": "z2fpfQGNbQA:000", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 0.0, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=0s", "text": "so those will just continue to grow a little bit more yeah and they'll probably be ready to harvest sometime late tomorrow because I always tell people with the grow kits you got to harvest everything at once oh you do basically if you're growing it at home you can monitor the growth of the grow kit every day and harvest the mushrooms as they're ready okay yeah we would print the label out at the same time as the packing slip but now we're just going to do the packing slip pack the order and then basically I got this for you know almost free I kind of saved it from going into a scrap yard they're like if you get this because they offered the mixer to me for a thousand they said we'll go ahead and throw in the autoclave so so I got those yep that's it yeah yeah man what's in these big uh this is the soy hole you get organic soy or is it just regular soy just the regular non-GMO yeah this is a second flush it's a really good second flush a little loose we'll go ahead and harvest this one too okay thanks man I'll just Harvest that real quick comes off pretty clean so just making up some five pound boxes and we harvested these chestnuts earlier so we'll put those in there do you find people prefer"}
{"chunk_id": "z2fpfQGNbQA:001", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 78.9, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=78s", "text": "them bigger or smaller for chestnuts um this one in particular prefers smaller fruiting bodies he likes the whole mushroom to go into each dish to showcase the mushroom itself and with the bigger ones they basically have less to go around for people experience so the bigger ones are sliced into segments right so it's not something that is preferred I did have some really big ones come out of here though yeah I've been having that happen recently too some really big ones do you notice any Rhyme or Reason why I know when there's fewer mushrooms to like with chestnuts specifically when we put the Block in there if there's already some fruiting bodies developing inside the block close to where the incision is made maybe that fruiting body will develop before even an initial pin set can start to form we had that happen in like three or four mushrooms came out and they were the size of my arm so they might even be in this box we might be able to find them this is a huge cluster right here beautiful mushrooms and these will be going to the Sheraton down downtown actually a big Chestnut holy cow yeah they can get pretty monstrous depending on how many form and this might be good for somebody that's looking for something"}
{"chunk_id": "z2fpfQGNbQA:002", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 155.52, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=155s", "text": "that they could substitute for like a Portobello something similar and just have like a better mushroom with an overall better flavor compared to that so if you can use that for some people love these I think they're awesome myself but I like to have just like a diversity of different different sizes and whatnot just because certain people like different things for different uses yeah so can you fit five pounds of oysters in these boxes pretty um these ones are meant for three and a half pounds of oysters okay and then they could do five pounds of uh basically everything else shiitake lion's mane you can do like six pounds of shiitake in these pretty easily I can't wait to start growing these well it does look really good oh thank you are you growing these right now no I I have a culture for them okay but like I had mentioned I didn't let them fruit long enough in the bag yeah so when I went to heart or put them into my grow room they just got really short and squatty oh okay and I didn't get those long stems to them now we have some pink oysters growing this is the purotus digimore there's also the plurotus salmonella astrominius which is more of the salmon salmon colored oyster the plotus deja Moore of"}
{"chunk_id": "z2fpfQGNbQA:003", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 231.12, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=231s", "text": "course produces the deepest colors and I think it's the best one to showcase the color of the mushroom a little mix case I'll hand this off to the delivery driver and we'll get these mushrooms out of here foreign [Music] that's okay so let's say this is my 10 by 5 on the one side just I have my tote outside yeah so my air is coming in this way okay so you have your toe outside tote outside the fog is pumping in over there and then picture this is like a rectangle though because it's a ten by five so fog is coming in over there and then over in this corner is where I have my exhaust okay so I used to have the humidifier on the outside of the tent and I just didn't like it because the water would end up getting trapped in the exhaust or the intake tube and the exhaust tube so I ended up going back inside the tent because also yeah just become a pool of water inside the duct so this is a mild version of what's been happening like the sides the sides produce nice fruit could it be wedding could they be getting wet right there do you think that could be it like too humid of an environment and then water just sits yeah because I know I see you growing them out sideways and 90 of people do grow"}
{"chunk_id": "z2fpfQGNbQA:004", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 333.3, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=333s", "text": "them out sideways some people do and that's what I did notice when I was growing them like cutting the bag and growing them right on top of the bag I noticed they just didn't develop the nice ice cool elong like they didn't have the definition that I usually get when I fruit them off the side and I think you know part of it's because water doesn't get a chance to settle on the mushrooms as much and also just like the gravity right of just hanging off the side and growing kind of like similar as they do in nature off the sides of trees get those nice spines on them nice spines nice nice mushroom fruit body development yeah um so that's what works out and I'll show you how I set the 5x10 up so I used to have the humidifier right here and it had a hose hooked in through the side where it pumped the humidity in but I just noticed it just didn't I didn't like it so I put it back inside the tent and it's on a dolly on Wheels so it could be moved around and then the exhaust is all the way in that back corner right there opposite of the humidifier and that just creates the perfect grow environment do you have to grow my Taki specifically by themselves an awesome room you would like yeah well you don't have to I've"}
{"chunk_id": "z2fpfQGNbQA:005", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 396.66, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=396s", "text": "got no way of throwing them in the other rooms typically they don't like the fluctuations of temperature that you'll get with a lot of other strength that I get with the other rooms the intake is actually not connected directly to outside because the outside air kind of fluctuates in temperature yeah and it gets really cold in the morning and average temperatures in the day so it's just bringing in air from the facility and then the intake for the outdoors is actually just piped up in the top of the warehouse just to kind of lower CO2 levels it felt decently cool in here what's the temp temp in here is like around 67 68. okay yeah a little cooler than actually in the warehouse what do you keep your humidity at and all your tents I'm in the 90s I try to see that's that's what's crazy to me because I kept mine like high 80s and that lion's mane was getting that oh that weird growth to it and I thought it was too much humidity but I like to do a lot of humidity at the beginning and then you could try to bomb once you get good mushrooms to grow you could bring it down to the low 80s because you're in the bay so your environment's already more humid than mine is so I basically am trying to condition my air all the"}
{"chunk_id": "z2fpfQGNbQA:006", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 465.6, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=465s", "text": "time due to us having only like a 10 relative humidity yeah so for you you might need to just you know dial into the humidity due to your location yeah I'm gonna take him back there real quick and show him it it's something that probably won't be on camera though let's go check it out so you have the two different labs yeah that's what I'm trying to figure out right now with my setup is do I have enough space to have two Labs I would much rather things are set up uh well it's going to be like 1400 square foot okay so yeah you probably don't need two ABS I just have one lab per facility to help um take the load off for how big it is okay because there would be times with the other lab where I used to do everything in the other lab but the lab would be like overloaded with substrate for production and then also I'd need to get in there and make spawn do Petri dishes and I'd be sitting there waiting for a substrate to cool down before I can even get it are they both positive pressured yeah your filters are always running for both of them well one of them is really only when it'll run for a week at a time sometimes but I can turn it off and clean the lab do maintenance on the filter the pre-filter is on the outside"}
{"chunk_id": "z2fpfQGNbQA:007", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 536.52, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=536s", "text": "of the labs this lab has a different positive pressure system and actually has two two by two flow Hood units installed into the wall then it has basically three flow hoods inside of the lab that are just like recirculating the air and you know providing sterile work space yeah so I think that's where I was trying to figure out what to do because I obviously want to have the lab positive pressured but I wanted to have just like a culture and grain lab separate from like the inoculation lab maybe building a small lab would be beneficial just for you to do Petri dishes liquid cultures that's what I'm doing with this one it's really helped out and that's just a bulk substrate level yeah and then I can inoculate substrate in there okay okay so we'll go in here I have some more suit coverings right here going around the clear I'm looking at some wise man in the fruiting stage and we went ahead and sighed through these or they've been here for almost a week so they'll be ready for Harvest probably by tomorrow they develop pretty quickly once put in the grow room and produce these wonderful pom-pom-like or brain-like formations this is the he3 some of this is he1 what is the difference between the he3 and"}
{"chunk_id": "z2fpfQGNbQA:008", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 613.68, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=613s", "text": "the he-1 the he3 is more of like the Pom-Pom like formations and it produces really well it's a really heavy commercial yielding strain producing like three to four pounds on the first flush and the he-1 is kind of similar in the way it yields its heavy yielding commercial strain really reliable three pounds plus per first flush and then it has like a brain-like formation uh real dense media like mushrooms that are really good great for distribution great for chefs I see that chefs tend to like the he3 and the he1s due to the meatiness of the mushroom the density and then the fact that they can withstand distribution and shipping and stuff like that it's good options well this one's about to pop so yeah we can see this one has like the smaller teeth and uh kind of like some Brandy like development really cool mushroom itself and then after this first flush weave fruit again from the top I'll basically fold the bag up and and fruit it from the side yeah these ones are like second flush the bag's gotten a little bit smaller we could see that the bags shrunk a little bit we ended up folding the top back up and just making a nice little diagonal cut and then at that point the mushroom just keeps growing and they do"}
{"chunk_id": "z2fpfQGNbQA:009", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 692.7, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=692s", "text": "produce nice heads of mushrooms throughout the second third flushes I've even seen them go up to the fifth flush still getting a nice little head of mushrooms but if your production is uh allowing you could just simply you know like we do we replace them usually by the third flush oh yeah that's it in a nutshell for the grow room uh fruiting Buddies gonna wash wash our hands real quick and get ready to go unload the atmospheric sterilization machines and how much substrate you're running do you just run these right here oh yeah they all get ran in this room okay they get hooked up right here I have outlets for them yeah they can hold around 640 pounds of substrate per cook yeah I have the same one oh you do yeah nice I just didn't know how many of these you ran like a day oh three three a day three at a time okay and then yeah basically you can do a lot of processing that way of substrate so I got kind of just you you work with these things so you know how it is I'm cheap and I use bleach though oh you do yeah I've used it before 10 bleach yeah it works yeah yeah I haven't I mean it just leaves a residue maybe it builds up I like the isopropyl alcohol for just wiping things down spraying down"}
{"chunk_id": "z2fpfQGNbQA:010", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 787.14, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=787s", "text": "sterilizers as well as racks I used to use bleach a long time ago on all my racks that I unload onto but like I said they eventually leave a heavy residue after time so you you know you do have to wipe them down alcohol is just easy for me it is expensive though it's like 20 bucks a gallon where do you okay so would you just order those through like Amazon or something I used to get them through Uline but now I found a place right down the street from my farm that I could just go pick them up by the gallon that's sweet and I sell them for like 20 bucks each 20 bucks a gallon how often do you clean out the bottoms of these every time every time or like really clean them so I just drained the water after every cook and put fresh water in yeah every let's say like every month or so I put a gallon of vinegar into the sterilizers and let it sit for about six hours then after that I could just rinse them out in any kind of build up just Falls right off and it becomes like a brand new drum that's good to know so you never have to actually get down inside of there no I used to when I first got them I got in there with a steel scrubber scrubbing it up and then I was like man that has to be a better way to do this and then I"}
{"chunk_id": "z2fpfQGNbQA:011", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 850.26, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=850s", "text": "went to the store and got a gallon of vinegar well the next morning I came back and rinsed them out and they just were shiny and brand new so I'm sure I'm going to get a lot of good info today but that helps a lot because I get down inside there and I scrub it and it's just so much work yeah the vinegar just you know basically just takes care of it do you take the grates out when you pour the vinegar in yes I do okay yeah take the grates out I basically just pour the vinegar in and then I can rinse out the the bottom any kind of build up I could tilt the the sterilizer and then just kind of pour it out this valve right here it is one thing that Bubba's Barrel rep did warn me when I bought one of these make sure you're tall enough to reach the bottom if you buy the 150 gallon one I'm about three centimeters tall enough to reach the bottom bag and I'm 5 10. so if you're shorter than 510 find a friend that's over 510. better yet find a mic that's over six foot I just started growing mushrooms it'll be a year in February and I kind of just dove into it learning all different sides of it from watching these YouTube videos of different guys hearing so many different approaches all of which might"}
{"chunk_id": "z2fpfQGNbQA:012", "video_id": "z2fpfQGNbQA", "title": "Inside Mushroom Farm Consulting | Real Solutions from Southwest Mushrooms", "start_sec": 929.94, "url": "https://www.youtube.com/watch?v=z2fpfQGNbQA&t=929s", "text": "work but everybody's Situation's a little bit different you're fruiting in different size spaces you see these guys growing in these Big Grow rooms with perfect humidification perfect airflow and then you're at home growing in a five by five ten you're trying to pack it full of as many bags as you think you can that was one thing I struggled with as I tried to put way too many bags in there couldn't exchange the air fast enough for how much CO2 was producing it's just trying to find your balance of your airflow to humidity level to managing the CO2 in there all dependent on what size tent you have I would say that was definitely the trickiest part I think doing consultations or just like trying to get onto other people's Farms to just have another perspective of like it's gonna open up different angles to your mind to see it in a different way and like oh wow like I don't do it that way but that might help me you know"}
{"chunk_id": "zb8TAU6Y-4s:000", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 0.16, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=0s", "text": "all right so sterilization's complete from the blocks that were made yesterday so i'm just going to turn off the sterilizers at this point and unhook them from their power sources yeah sterilization is complete these are still really hot these are around 180 degrees internally so i'll let them cool till tomorrow and then i'll unload the sterilizers and into the laboratory and let them cool until saturday at that point and i'll come in and proceed with the inoculation and i'll basically inoculate by pouring bits of my ciliated spawn or grain spawn into each bag and after that moving to incubation and allowing to colonize so yeah depending on species colonization can take anywhere from 10 to 60 days or more just push these out the way good to go i'll move a stainless steel table in here to start getting some blocks out the way i'll just clean off my table as well so i'm just going to use some isopropyl rubbing alcohol and we have just a big drum of it right here i ended up getting this it's because it was so hard to get alcohol recently so we just got a bulk bulk drum that we just have it on hand since we use so much or it's a necessity over here using it to wipe down surfaces in the"}
{"chunk_id": "zb8TAU6Y-4s:001", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 86.24, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=86s", "text": "laboratory and stainless steel harvest tables stuff like that nice and sanitized disinfected we'll just proceed to the to the lab these blocks were just inoculated a little over 24 hours ago and uh so they're starting to grow out already it's time to get them into incubation so yeah usually after inoculation i can see see the mycelium start to grow out usually after 24 hours so it happens pretty quick this is the pink oyster strain so this will be fully colonized within the next nine days so we can get it into fruiting it's a very aggressive strain to co to cultivate and this is our fast fruiting uh recipe that we we use in in our production for oyster species and everything really except shiitake so i'll just put these blocks on our shelves in this incubation space and i make sure to space the blocks out because they do produce heat so you have your blocks touching they'll definitely transfer heat throughout each other and it could heat your substrate up to dangerous temperatures i mean i've seen it happen myself so the incubation area stays between 70 to 73 degrees we let our mycelium grow at about between that range anywhere above 75 and you know it still grows well but you want to"}
{"chunk_id": "zb8TAU6Y-4s:002", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 187.68, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=187s", "text": "basically not give an optimum environment for contaminants to thrive contaminants do thrive at like warmer temperatures so 72 between 72 and 75 is a good good temperature for mycelial development we keep our whole facility at 70 degrees and then during the winter time it's uh we really don't have to use any kind of cooling or heating because the blocks kind of naturally heat the space when it gets in like the 50s outside it still remains in the upper 60s to lower 70s in here so it's pretty cool good rule of thumb is just doing it like finger width apart if you can place your fingers through the bags on all sides you're good to go so here's the pink oyster inoculated just five days prior to to this one this one was inoculated on 623. here's one from 618. same strain the pink oyster and you can see the mycelium has started to just rip through this substrate just tearing through it so this pink oyster is a very aggressive strain as with any oyster mushroom you get a very fast aggressive colonization and a really quick fruiting time this one's been going for this one's overgrown this one's going been going since uh the end of may so we can see some pink oysters actually top fruiting on the top"}
{"chunk_id": "zb8TAU6Y-4s:003", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 282.96, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=282s", "text": "this one was left as a grow kit that we basically just one of them that we still had left in stock when this happens we just you could just harvest this off the top and just fruit it as you normally would make a slice on your bag put it in the grow room and get a beautiful crop of mushrooms off of this still so but this is the pink oyster it's super aggressive expect to see top fruitings off this strain within 10 to 12 days after inoculation so we also have some blue oysters in here and we can see some mild fruiting beginning so we'll we'll get these into the grow room today because we're inoculated two weeks ago so june 10th and we already seen some nice pinning and nice growth right over here we have some lions maine that were also inoculated just like 13 days ago and we can already see the lion's mane starting to grow on the top i like the top fruit my lines made for the first flush depends on how i'm feeling i may not fruit it on the top flush or not top fruit it and just make some slices on the bag to to get a nice cluster out but the top fruiting works really good for me i'm able to get three to four pounds on my first flush rest of these bags put away all right so this oyster mushroom that i'm pulling"}
{"chunk_id": "zb8TAU6Y-4s:004", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 378.72, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=378s", "text": "off is the it's like a blue green or alternative blue oyster mushroom it's a really heavy producer one of my favorite if not my favorite blue oysters to grow usually yielding a little over three pounds on the on the first flush i'll let my bags kind of start in the lab for the first 24 hours depending on my schedule because usually the next day after i inoculate i come in and i go straight to my production so that way i'm kind of not cross-contaminating my lab i get my blocks loaded in my sterile sterilizer sterilize my substrate and then i come in on a day like today and i unload the lab i also clean it and get ready for the next inoculation procedure to take place i also keep an air conditioner in my lab so it's temperature controlled it also remains at 72 degrees in here that way the mycelium is able to grow in optimum conditions and we get a little time before we have to take them out so now that the much the basically production block has been inoculated in our laboratory in clean sterile conditions and also sealed in this uh basically filter patch growing bag so it's equipped with a nice filter patch not to allow any contaminants in through but also to let air and co2 pass out"}
{"chunk_id": "zb8TAU6Y-4s:005", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 464.64, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=464s", "text": "so since it's sealed i can let it colonize in a not so sterile space but it's pretty clean over here but it's not sterile like a laboratory and these bags are just fine you don't have to worry about contamination getting in unless there's a hole or puncture in your bag and keep oysters blue oysters pink oysters kind of together on the same shelf that way when it's time to load into your grow room you have you're pretty organized you can just pull pull shelves as necessary to begin the once the once the blocks are ready to go so now we're just ramping back up with our production so this incubation space will be quite full we can house about a thousand blocks just in this incubation space alone um total with both both of our ancient space incubation spaces with both warehouses we can hold about two 000 blocks at a time we can also fruit about 900 blocks at a time given the three girl rooms that we have grab some more blocks out of here we still have uh we still have some lion's mane some green oyster or blue oyster and some trumpet so any given inoculation day i try to inoculate with variety so i did four different strains on this at this point in time you could look at your bags for contaminants if you're"}
{"chunk_id": "zb8TAU6Y-4s:006", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 549.92, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=549s", "text": "not really confident with your technique i personally don't look for contaminants at this point because we've done thousands of these bags and it's always the same result that was ended up working just fine with our current method so no we don't we don't check check for contamination everything looks healthy i'll do a visual inspection of the bag kind of quickly as i'm moving them onto the shelves but for the most part we don't really experience contamination with especially with these oysters they're so aggressive that they're usually taking uh taking over your substrate within 10 to 12 days there's no time for any contaminants to really take hold each of these little white spots that you see growing throughout our sawdust bag is basically a piece of myciliated grain spawn so it's grain that's been grown out with our mushroom mycelium you'll see this in our spawn production where we basically hydrate grain and sterilize it and then once it's sterilized we inoculate in our laboratory with a pure mushroom culture once fully colonized like this the spawn is basically broken up to get each individual kernel broken up this is our white pro so millet i like this grain because the each grain"}
{"chunk_id": "zb8TAU6Y-4s:007", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 638.72, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=638s", "text": "is very small so you get many inoculation points throughout your substrate but we also like we vary from using this to whatever is available soft red winter wheat surgum so now that that's broken up we usually do this in our laboratory we can sterilize a scalpel and after we've wiped down the bag with alcohol and whatnot we can make a little slice to create a spout and then bits of spawn can be poured into each and then they're sealed and then shaken agitated so you can mix the spawn with the substrate making sure it's homogenized and after that this is about 24 hours we can see mushroom mycelium starting to leap off of each grain kernel and onto the sawdust basically starting to utilize it as a new food source so that's the it's a little bit of uh the magic of mushrooms right there these bags are pretty pretty heavy duty it's quite hard to puncture them but if you do try hard enough it is easy to burst for the most part they work very well and they they have a nice durable they're very durable so they can withstand agitation shaking and whatnot and these are the unicorn bags so we use uh they you know they produce a wide variety of bag sizes with different filter sizes as well and depending on the species you know we"}
{"chunk_id": "zb8TAU6Y-4s:008", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 730.24, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=730s", "text": "can use the 0.5 micron for like oysters or fast fruiting and like a 0.2 micron for a shiitake which is going to take longer to colonize here's our reishi mushrooms before going in the grow room i like to let the reishi mushrooms form these antlers inside the bags due to the high co2 levels within the growing environment the basically ratio mushrooms create these antler-like formations in which they're kind of reaching for o2 in nature that's how you'd find this mushroom growing it produces uh it looks for o2 in its environment meaning oxygen and once it finds it it basically forms a disc shaped conch and that helps in which spread its spores and produce tons of spores so we like to let them grow out like this cut cut them down and roll the bag down and then after that put it in your grow room and watch these mushrooms form these beautiful disc-like formations and uh it's really nice very artistic mushroom and as well as very medicinal mushroom to grow so with the reishi mushrooms they do they colonize fairly quickly it's one of the most aggressive colonizers colonizing mushrooms out there we find that the mycelium takes over the sawdust within about a week sometimes you know five days after that"}
{"chunk_id": "zb8TAU6Y-4s:009", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 805.6, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=805s", "text": "though it does take a long time for the mushrooms to actually begin to form once they do form it's usually about two to three months before we can actually put them in the grow room these were inoculated three three months ago three and a half months ago so we're just gonna put them in the grow room today which it's this isn't also a great a great mushroom to grow because you don't even need a grow room to grow it if you want to just to harvest them at this point and utilize them for their medicinal benefits that's very possible and that's actually what i used to do for a while before i had room to even treat these in my grow room they take a long time to grow so if you do put them in your grow room you want to make sure you have adequate space to house them because they're going to be in there for three to four weeks before you're able to to harvest them so growing them within this filter patch bag is a great way for a cultivator to grow reishi mushrooms without having a growing environment you don't need to maintain any humidity or any kind of control levels at that point so just put them on a rack and just watch them grow so this is our lion's mane right here you kind of this one's a little bit"}
{"chunk_id": "zb8TAU6Y-4s:010", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 874.0, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=874s", "text": "harder for for new cultures to kind of kind of grow basically telling from the mycelium because the mycelium is very faint and very wispy this is after 24 hours it looks great but you can barely see the mycelium on this mushroom and it isn't for about a week into to where the mycelium really starts to thicken up so this is about the thickest the mycelium gets you can still see a bit of the sawdust through it but it's very aggressive and as we can see it's producing fruit bodies already and that's basically this was about 13 days ago so within 13 days we have a nice solid block of lines made mushroom mushroom mycelium with our incubation space we keep a bunch of different strains housed in the same incubation center they all really grow most of them grow at the same temperature as far as the mycelium grows and then a lot of them can have different fruiting parameters so you just have to be careful with that at any given time there could be 10 to 20 different strains or species of mushrooms growing just in this incubation center alone take a walk through your incubation and check out the progress of your of your substrate and the mycelium and the development colonization just to make sure that"}
{"chunk_id": "zb8TAU6Y-4s:011", "video_id": "zb8TAU6Y-4s", "title": "How We Incubate Mycelium Blocks for Mushroom Growth | Cultivation Tour | Southwest Mushrooms", "start_sec": 961.52, "url": "https://www.youtube.com/watch?v=zb8TAU6Y-4s&t=961s", "text": "everything's on schedule and you can plan accordingly to when it's time to start loading into your growing rooms all right incubation is loaded up that's basically it i'll come in and clean the lab tomorrow and unload my sterilizers and get ready for the next procedure to take place so really exciting"}