Oyster mushrooms and coffee

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Re: Oyster mushrooms and coffee

Postby matt walker » Sat May 26, 2012 4:09 am

Dang, those look great Graham. Yum.
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Re: Oyster mushrooms and coffee

Postby GrahamB » Sat May 26, 2012 5:53 pm

I was up early this morning with two of the kids. Each day we spend a couple of hours up in the field cutting hay while mom and the other twin works on the vegetable garden, and then makes breakfast for everyone. We finished dragging down the dry hay from the past days cutting just in time for breakfast and there on my plate was free range eggs from our friend, homemade biscuits and gravy and a beautiful pile of mushrooms. I can honestly say they are the best tasting mushrooms I have ever eaten, and I have eaten a lot of mushrooms in my life. They have a really nice earthy taste to them that has an aftertaste of chicken. I can't wait for the next batch now.
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Re: Oyster mushrooms and coffee

Postby matt walker » Wed Jun 06, 2012 4:52 pm

Graham, I saw a little oyster growing kit in Home Depot the other day and thought of you and your delicious mushrooms. I've been off in a million different directions lately, but still want to follow your lead. A question: do they grow through the summer or is it better to wait until the cooler seasons to do something like this?

Oh, also, the hay cutting...are you doing this with machinery, or are you guys scything and stacking or something similar?
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Re: Oyster mushrooms and coffee

Postby GrahamB » Thu Jun 07, 2012 1:38 am

The ones I had are warm weather oysters. You can get different ones for different times of the year. I've used all the remaining rye seed and mixed a load of grounds with equal amount of shredded paper. I will let you know this batch fairs. As I posted in the other thread, something is stealing the caps off the ones in the barn. I may have to boost up my security on them somehow.
I am using a trimmer with a brushcutter blade to cut the hay at the moment. I did buy a scythe from a swap meet about a month ago, but the blade needs some work and the snathe needs replacing as it is pretty dry and cracked as well as being too short for me.
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Re: Oyster mushrooms and coffee

Postby Lemicha » Tue Jun 26, 2012 10:33 am

Ohhhh :o I have been staring at a couple of containers of coffee grounds for a week or so now...they need emptying into the garden
(not overflowing and making a mess *cough cough* ) ....but 'methinks' I have now got a better use for them....
Mwahhaha :lol: Thank you GrahamB so very much for posting this idea... :D

Although I will have to check for mould...if it is not ok I am going to start throwing my grounds in a bag in the freezer....
wow every few weeks will be enough for a new bag to grow in *excited*
...ohhh and I could make areas on the other side of the wall that will be warmed from the rocket heater.....yeah!! :P
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Re: Oyster mushrooms and coffee

Postby GrahamB » Tue Jun 26, 2012 9:30 pm

I collect all mine in gallon zip lock bags and then put them in the microwave for a couple of minutes per bag to sterilize. The last batch in the Rubbermaid tote are doing better than the ones I did in the bags. There is more of an even growth, plus adding an equal quantity of shredded paper helped with the moisture content.
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Re: Oyster mushrooms and coffee

Postby Lemicha » Wed Jun 27, 2012 12:28 am

That's a good idea too *ticking*.....would love to see an updated picture of the shredded paper mixture in the 'tote' VS the bags... :mrgreen: please....???

A link to a world of mushroom making videos on YouTube http://www.youtube.com/user/sporeprints :shock: WOW!!
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Re: Oyster mushrooms and coffee

Postby DevilsBrew » Wed Sep 25, 2013 8:09 pm

GrahamB wrote:As promised, I have got a few pictures together to show how I'm trying to grow mushrooms in coffee grounds. This is the first time I have tried this and I can't promise how it will turn out. But I think that's what these forums are for. Hopefully someone can learn by my mistakes and go one better.
I'd read somewhere about using coffee grounds to grow these Oyster mushrooms and I'd wanted to grow mushrooms for a while. The reason was simple... I love eating mushrooms.

The first step was to find a source of coffee grounds on a larger scale than I could supply with my one pot of coffee a day. No problem, both my wife and I work at a school and the custodian makes a giant pot of coffee for the teachers each morning. I just asked her to save the grounds for me.

Then I looked at suppliers of the spawn, and after a little more reading I chose Field and Forest over the others. They supply it in all the different forms, plugs, spores, and spawn on rye seeds. I chose 2lb of the rye seed, because I knew I wasn't going to use it all at once and you can keep it for three months in the fridge.

Okay I have the grounds and the spawn, the next thing is to start it all off.

Here is the gallon ziplock bag of coffee grounds.
Image

The next thing I did was to zap it for three minutes in the microwave. This is to try and kill any bacteria that may kill the mycelleum.
Image

Here is the bag of rye seed inoculated with the spawn. I just use a handful and then mix it well into the bag of coffee grounds. Then seal the bag up.
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Here are the bags I have done so far. They have about a week between each one, starting from the left. That one is really going strong. The one in the center may be a dud. I think there was too much moisture in the bag as I noticed last week that all the water had drained out of the grounds and was sitting in the bottom of the bag. I drained it out but we will have to see what it does.
Image


This is a view into the top of the first bag. I try and open each one for a minute or two each day to dispel any carbon dioxide that has settled in the bag. These are being kept in the garage at the moment as it's nice and dark in there and a fairly constant temperature. Once the mycelium has colonized all the grounds, the pinheads should start to appear.I will then transfer them to the barn where there is dappled light. This should produce the mushrooms.
Image

The next batch I am planning to do in the rubbermaid box I have the bags in now. I'm collecting the bags of grounds and will dump them into the box and add the spawn. I'll post more pictures as things develop.


I apologize for not seeing this thread earlier. Is there a temperature range for growing mushrooms indoors? I would like to try this coffee method over the winter.
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Re: Oyster mushrooms and coffee

Postby GrahamB » Sat Sep 28, 2013 9:43 pm

Brew, there is a temperature range but I'm darned if I can find my notes right now. If I can remember it was roughly room temperature. The most important thing is the moisture content. I found if you just grab the grounds out of the pot and try and use it, it will be too wet. The last batch I did was subjected to about five minutes in the microwave and then left to stand for a day or two with the bag open. Then I added the inoculated grain.
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