LION'S MANE POM POM
Our Pom Pom bags generally follow the same set of rules as most of our exotic logs and blocks. The Pompom bag needs a cool temperature in the 60-62ºF range. CO2 levels need to be around 800ppm while maintaining 85%+ humidity.
Our farmers will cut four slits (one on each side of the block). Within 7 to 10 days, fully developed Pom Pom mushrooms should be present. The number of holes cut will determine how many mushrooms are picked. However with each additional hole, potential pompom size is decreased. They should be picked while still a dull white color. If the grower waits too long, they turn a more beige color and become more water logged.
KING TRUMPET OYSTER
Our King Oyster bags or Royal Trumpet logs, follow the same parameters as most of our products. You want to keep the king oyster bag in a cool grow room, between 58-62ºF. CO2 and humidity is up to the grower’s discretion, around 600-1200 ppm and over 80% humidity. Stem and cap size can be controlled using CO2 and humidity in this manner.
Upon receiving the king oyster bags, there may be small pins developed. If not, give the king oyster bag a few days until pins are visible. Once the grower has small size pins covering the top of the block, the plastic bag needs to be cut. Our farms keep 2-3 inches of plastic around the top of the king oyster block. This help keep humidity and CO2 slightly trapped on the surface of the log. The King Oyster bag will produce only a single flush before the log can be composted.
MAITAKE
Growing Maitake bags follow similar rules as most of our mushrooms. Keeping the maitake bags in a 60-62ºF grow room with 80-90% humidity is ideal. The maitake bag breathes best when CO2 levels are kept between 800-1000ppm.
Upon receiving the maitake bag, pins may already be formed. If none are present, give the maitake bag 3 to 7 days. Select 1 to 3 of the largest pins, and cut holes around them. The excess plastic of the maitake bag can be rolled or folded down. Typically, the more holes that are cut, the smaller the resulting maitake mushroom.
Growers will need to decide if they want single 2lb clusters or four half pound clusters off a maitake bag. Harvesting is easy for maitake bags. Simply wait until the clusters of maitake large and leafy. The individual petals should be flat and wide. Brown and tan are good indicators of healthy, ready to pick maitake. Waiting too long will cause the maitake mushroom color to fade to a more pale beige, as well as becoming damp (almost water logged).
With Maitake mushrooms being such a high dollar mushroom, the grower will have to balance potential profits vs. customer satisfaction. As growers wait to pick, weight and poundage increase as the quality will decrease. The art of a successful maitake bag harvest comes from knowing exactly when to pick.
OYSTER
There are 4 key components to growing oyster bags. Proper temperature, humidity, CO2 levels, and cleanliness. Oysters thrive in cool wet conditions. Between 58-60ºF and 80-90% humidity. The humidity required for oyster bags is difficult and needs to be adjusted at the grower’s discretion.
Even experienced oyster growers can make mistakes at this stage. Cracked and dry oysters are a result of low humidity, however too much and the results can be bacteria blotch and disease. CO2 levels are more flexible, anywhere in the 600-1000 ppm range is acceptable. A clean environment is also needed.
Our farms thoroughly clean each oyster bag room between batches. If the proper conditions are maintained, customers can expect to get a bountiful harvest of oyster mushrooms. Our oyster bags don’t require any action to the actual bag itself. The farmer just needs to ensure the environment stays ideal. There is no soaking or opening of the bag required. Sterilized oyster bags will require a few small holes to be punctured. After receiving the bags, expect mushrooms in 7-10 days. Flushes with oyster bags are more staggered compared to a shiitake log.
A second flush might occur on an oyster bag within a few days to over a week. We typically pick only 2 flushes off the oyster bags until we compost them. Some customers leave them in for multiple weeks, reporting 3 or even 4 flushes of mushrooms off of our oyster bag
SHIITAKE
Our shiitake blocks require temperatures ideally between 60-62ºF , but can get results as extreme as 54-66ºF. High humidity is also needed, above 80-90% is recommended. The third and final core component for shiitake logs is CO2 . We grow our shiitake mushrooms around 800-1200 parts per million CO2 . Outdoors CO2 levels are 300-500 ppm, so our shiitake logs require some ventilation but not too much. Without outside air, shiitake block grow rooms can reach levels in excess of 3000ppm.
Once proper conditions for shiitake logs are present, all the farm has to do is soak the shiitake blocks in water. Our shiitake logs work on 16 day cycles and can expect at least 3 “breaks” or “flushes.” This means that every shiitake log will produce 3 harvests of mushrooms every 16 days. Some customers report a 4th or even 5th flush of mushrooms, but we value growing space and time over the extra (less successful) flushes.
After the 3rd flush, the shiitake log can be composted, trashed, or re-soaked around day 48 in an attempt for a 4th flush. The largest harvest is 1st flush, with each consecutive flush being slightly less. Any flush attempts after 3rd may be result in little to no crops. With roughly 5,000 new shiitake logs being soaked every single day, our farms value the grow space over the small gains from a 4th flush.
The objective during soak phases is to absorb roughly 1lb of water in the shiitake block. Weighing a shiitake log before soaking, and checking its weight throughout the soak is recommended.
Harvesting shiitakes off the log is simple, just pull from the base of the stem. Don’t worry about any bits or pieces left behind on the shiitake log. Try and target shiitakes with “umbrella” shaped caps. If the shiitake cap is still tight and closed, it’s too early. On the other hand, flat wide mushroom tops is should have been picked sooner.
Our dormant stage is a required step. The shiitake log needs time to rest and dry out. The proper growing conditions still apply. Over 90% humidity should be present. The log can dry out in the same space it grows.
These numbers are slightly abstract but they are the parameters our professional mushroom growers have operated within for over 25 years. Every mushroom farm is unique, with its own traits and characteristics. Growers might needs to tweak and experiment slightly at first to get perfect results. Our shiitake logs can produce 2lbs of mushrooms, with some customers picking 3lbs in perfect conditions. KSS Sales works with all of our customers, providing support to answer all questions and help you achieve exceptional results.
Below is our affiliate farm’s schedule for growing shiitake logs:
Day 1: Soak in water 1-2 hours
Day 6-9: Harvest (1st Flush)
Day 10-15: Dormant stage
Day 16: Soak in water 4-8 hours
Day 21-24: Harvest (2nd Flush)
Day 25: Dormant stage
Day 32: Soak in water 10-24 hours
Day 37-40: Harvest (3rd Flush)
PIOPPINO POPLAR
Growing Pioppino bags produce the best results between 58-62ºF and 800-1000ppm CO2. High humidity to crucial and anything above 90% is recommended.
Depending on what stage you receive the pioppino bag, it’s to remain closed and sealed until small pioppino pins are visible. At this point, the grower needs to cut the top half of the plastic pioppino bag. We use a line just below the pioppino bag filter patch as a guideline. Our pioppino bags will produce one flush of mushrooms
