GROWING GOURMET - Anto2ni.it

128 GENERATING GRAIN SPAWN
Figure 100. The progressive colonization of sterilized grain by mushroom mycelium incubating in recycled
whiskey bottles. This ingenius Thai grower inoculated the centers via a removable tube.
strate (dry weight), 30-70 lbs. of spawn (wet
weight) is suggested. Since grain spawn is usually
around 50% absolute moisture, this rate of
inoculation would be equivalent to 1. 5-3. 5%
of dry spawn/dry substrate.
Cultivators who generate their own spawn
frequently use a 8-15% rate of moist spawn/dry
substrate, or by this example 80 -150 lbs. of
fresh spawn per 1000 lbs. This increased rate
of spawning accelerates colonization, narrows
the window of opportunity for competitor invasion,
and boosts yields. Clearly, those making
their own spawn have an advantage over those
buying spawn from afar.
One major drawback of high spawning rates
is increased thermogenesis, the heating up of
the substrate as the mycelium overwhelms it.
Anticipating and controlling thermogenesis is
essential for success.This subject will explored
in detail later on.
Of the many cereal grains used for creating
spawn, rye grain is the most popular. Wheat,
milo, sorghum, corn, and millet are also utilized.
There are two approaches for preparing
grain spawn. The first is to submerge grain in a
cauldron of boiling water. After an hour of boiling
(or steeping), the saturated grain is drained
of water (discarded) and scooped into awaiting
spawn containers. Fitted with a lid having a
1/3 to 1/2 in. hole and lined with a microporous
filter disc, the grain-filled jars are sterilized in
a pressure cooker. This method is widely used
and recommended by many because even moisture
absorption and consistency is assured.
The second method calls for first placing dry
grain into glass spawn jars, adding the recommended
amount of water, preferably hot, and
allowing the jars to sit overnight. The jars are
capped with lids, complete with a 3/8 to 1/2 in.
hole and fitted underneath with a microporous
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