Were those live trees? Also, how long have those logs been cut before inoculation? A friend tried chicken spores with old oak logs and they didn't take

Cherry, Ash, Elm and Walnut are not good log hosts from my experience. I have not used Ash but others have and said they didn't experience good results.

There are many varieties of mushrooms that can be inoculated into the right log hosts.

Lions Mane, Portobello, Oyster, Hen of the Woods, Shiitake' are all unique to their own flavor and uses. Those are the ones that I have had experience with over the years.

This is one of my best fruiting areas that has been productive. It's close and easy to monitor and water as needed.

Great thread …. I love collecting wild mushrooms and have been doing well with the morels this week …. Where is a good source to buy a starter kit of spores and wax ? My wife loves the lions mane mushroom and they like beech trees …

There are a few companies that sell supplies and kits as you call them.

Field and Forest Company have a variety of choices as does as Sharondale Mushroom Farm. Just to name a few for starters. There is much information to be found and learned for those interested in getting started. I have gotten some quality materials from both.

Rat Pack you need fresh cut logs as I stated earlier. The ones I inoculated in the last two days were cut fresh to size the day before. They were very fresh. That is very important and key for a good result. Old logs or those that have been drying a while and laying in the sun won't allow the spores to colonize the log.

Once the moisture is low it's a dead log when it comes to reproducing and promoting multiplying spores as is needed.

Bob, so you soak the logs AFTER they're inoculated?

On new logs just inoculated I spray them with a hose a couple times a week generally. It depends on our weather. How much rain and heat. Generally, in the summer it's important to keep the moisture in the logs to help and maintain the colonization process. If they dry too much it could stop the expansion or kill the mycelium. If we have a wet summer, I won't need to water as much.

Fresh cut logs have lots of moisture for a while. I wax seal all the ends and branch cut off points/scars etc. to reduce fast moisture loss. That is why shady spots are best to conserve evaporation and reduce the heat index to the logs. Blanketing them helps with shade and aggressive moisture evaporation as well as protect from some animals and birds if you see the need.

I won't soak the logs literally until they show signs of full colonization. That won't be for several months. There is much to learn in this process. Too much heat or water such as extended soaking can ruin some logs.

Thanks for the tips bob … I’m thinking of growing some oysters in a straw bed ….

There are several methods of growing in various media. It just depends on what you have to work with and if the conditions are suitable. It is a very rewarding hobby which I look forward to each year.

Oysters are one of our favorites.

Herm, oysters are a favorite here too. They go well with a lot of different dishes

This is really interesting Bob.
Once inoculated, how long does a log produce? Is it a single season thing, or does the log produce year after year?

I usually get several years of mushrooms on the larger logs. I believe I read somewhere that once a log bears fruit it will produce 1 year of mushrooms for each inch of log thickness. I don't know how true that is. The smaller logs I have gotten 3-4 years of mushrooms. They produce until the log gets burned out. Just nature's way.

I inoculated 22 more logs today. Mostly Shiitake and Pearl Oyster mushrooms. I have a little spawn left to use up some place.

Looking forward to the Oysters. I haven't eaten them yet. Those mushrooms you have there Hern look really good. If you guys want to share some recipes, you like I would enjoy that.

Oysters in a stir fry, with or without meat, is really good. In spaghetti sauce or piled on a steak or cheeseburger is wicked good too