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| Forum International TEKS & Mushrooms of the World |
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| | #1 (permalink) |
| Mycophiliac Join Date: Dec 2008
Posts: 6
![]() | Oak Ridge - Made in Brazil
In wisky and cream cheese cups... Tek: BRF PF-TEK 1/2 print (Pró-Fungos) Syringe: 20 ml Esterelization: pressure cooker Proceeds worked, follow the photos from 10 days later. Mycelium: ![]() ![]() ![]() ![]() ![]() ![]() ![]() Original Beer ![]() After 1 month: Cakes on FC Fruiting: ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() Second flush: ![]() ![]() ![]() ![]() mycoporn ![]() ![]() Thanks: |
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| | #5 (permalink) |
| Universal Mod Join Date: May 1972
Posts: 4,734
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Yeah,pretty cakes you have there ! I always love cakes,and haven't seen this strain on cakes before..or maybe they just look different on your cakes... Pretty !
__________________ "As a child, i could walk on the ceiling. I'd butterfly up on the walls" |
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| | #9 (permalink) |
| Mycophiliac Join Date: Dec 2008
Posts: 39
![]() | question
i can't tell from pic's, but it kinda looks like they have constant access to H2O from the bottom, through the Verm, which looks like it makes them fat. Or is that my imagination . If not, what is the watering schedule and methods. Or even if so for that matter. Me likes.
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| | #11 (permalink) | |
| Mycotopiate Join Date: Feb 2009
Posts: 696
![]() ![]() ![]() ![]() ![]() ![]() | Quote:
![]() The cakes are constantly wet by the vermiculite on the bottom and top, wich is wet all time and I think it is the reason to the fatness of the cake hehe However, the vermiculite on the bottom don´t touch the water, the absorbs humidity by a constant evaporation process (which argila gives) ^^ | |
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