Laura Smith
Mushroom grain spawn is mushroom mycelium grown into certified organic rye or millet grain. It is used to cultivate mushrooms, most frequently in an indoor setting. Grain spawn is the industry standard for high-volume commercial production. It can be made at home by soaking cereal grain, simmering it on a stove, draining it, filling jars, and sterilizing them. Grain spawn can be used to grow mushrooms such as Lion's Mane, Reishi, Oyster, and Shiitake.
| Characteristics | Values |
|---|---|
| Definition | Mushroom mycelium grown into certified organic rye or millet grain |
| Use | Cultivating mushrooms, especially indoors |
| Species | Oyster, Lion's Mane, Reishi, Shiitake, Chestnut, Pioppini, Maitake |
| Storage | Refrigerate, except for Pink Oyster |
| Shelf Life | Use within 1-2 months of purchase; use Pink Oyster within 2 weeks |
| Equipment | Pressure cooker, jars, high-temperature silicon |
| Preparation | Soak grains for 12-24 hours, simmer for 15 minutes, sterilize for 90 minutes at 15 psi |
| Benefits | Cultivating mushrooms for culinary or medicinal purposes, reliable foundation for beginners and experienced growers |
| Commercial Use | Industry standard for high-volume commercial production |
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What You'll Learn
- Grain spawn is used for cultivating mushrooms like Lion's Mane, Reishi, and Oyster
- It's made by growing mushroom mycelium in organic rye or millet grain
- The grains are soaked, simmered, sterilised, and inoculated
- It can be made at home without expensive equipment
- It's ideal for indoor mushroom cultivation and commercial production
Grain spawn is used for cultivating mushrooms like Lion's Mane, Reishi, and Oyster
Grain spawn is a type of mushroom mycelium grown into certified organic rye or millet grain. It is used for cultivating mushrooms like Lion's Mane, Reishi, and Oyster. This method is ideal for inoculating sterilized or pasteurized substrates. Grain spawn is the industry standard for high-volume commercial mushroom production. It is recommended that grain spawn be used within one to two months of purchase, and most species must be stored refrigerated.
Lion's Mane grain spawn produces plump, dense, shaggy mushroom clusters with a consistency and flavour similar to crab meat. It can be enjoyed cooked, dried, extracted, or steeped as tea. Lion's Mane is a reliable indoor year-round producer and can yield substantial first, second, and even third harvests, making it ideal for commercial cultivation. However, it is slightly more difficult to grow than oysters and can be prone to drying out if the ambient humidity is too low. To cultivate Lion's Mane, the grain spawn must be mixed with a bulk substrate, such as sterilized hardwood sawdust, before it can fruit.
Reishi grain spawn produces beautiful, waxy, reddish-brown fruiting bodies highly prized for their medicinal properties. Due to its bitter flavour and tough texture, Reishi is not recommended for culinary use. Instead, it is ideal for drying and making powders, teas, stocks, or tinctures. Similar to Lion's Mane, Reishi grain spawn must be combined with a substrate to fruit. It can be mixed with sterilized hardwood sawdust to create Reishi substrate blocks.
Oyster grain spawn is also available for cultivating Oyster mushrooms. Oyster mushrooms should not be refrigerated and should be used within two weeks of receiving the grain spawn.
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It's made by growing mushroom mycelium in organic rye or millet grain
Mushroom grain spawn is made by growing mushroom mycelium in organic rye or millet grain. It is the industry standard for high-volume commercial production and is ideal for cultivating mushrooms in sterilized or pasteurized substrates. To make mushroom grain spawn, you will need some equipment, such as a pressure cooker, but you won't need an expensive laminar flow hood. The process can be broken down into a few simple steps.
Firstly, soak the organic rye or millet grain in water for 12 to 24 hours. This will hydrate and soften the grains, making it easier for the mushroom mycelium to consume them. Then, simmer the soaked grains on the stove for about 15 minutes. Be careful not to cook them for too long, as this can cause the grains to crack and become mushy. After simmering, drain the grains and fill your jars about two-thirds to three-quarters full.
The jars then need to be sterilized to kill off any contaminants that may compete with your mushroom culture. Cover the lids in tinfoil to prevent water from dripping in, and pressure sterilize them for about 90 minutes at 15 psi. Once sterilized, you can inoculate the jars directly through a "self-healing injection port" without having to open them. This port allows you to make grain spawn without a laminar flow hood or other fancy equipment.
Grain spawn can be used to cultivate various mushroom species, including Lion's Mane, Reishi, Oyster, and Shiitake. It suits different cultivation methods, including indoor setups and outdoor beds. It is important to use the grain spawn within one to two months of purchase, and most species must be stored refrigerated.
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The grains are soaked, simmered, sterilised, and inoculated
First, the grains are soaked in water, often overnight, to ensure they are thoroughly hydrated and create an ideal environment for mycelium growth. This hydration also softens the grains, making them easier for the mushroom mycelium to consume.
Next, the soaked grains are simmered on the stove for around 15 minutes. This step further hydrates the grains and softens them, making them more susceptible to the mushroom mycelium. It is important not to overcook the grains, as this can result in a mushy consistency that is undesirable for grain spawn.
Following this, the grains are sterilised to eliminate any potential contaminants and ensure a clean environment for the mycelium to colonise. This sterilisation step is crucial, as it kills contaminants in their spore form, preventing bacterial growth and ensuring healthy growth of the mushroom spawn. The grains are typically sterilised using a pressure cooker or autoclave, with the latter being more suitable for achieving proper sterilisation.
Finally, the sterilised grains are inoculated with mushroom spores or mycelium. This step involves introducing the mushroom spores or mycelium to the sterilised grains, either through a spore syringe or culture. The grains are inoculated after they have cooled down to room temperature or around 75 degrees Fahrenheit, as higher temperatures can risk killing the culture. The inoculated grains are then incubated in a controlled, warm, dark, and humid environment, allowing the mycelium to grow and colonise the grains.
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It can be made at home without expensive equipment
Grain spawn is mushroom mycelium grown into certified organic grain, such as rye or millet. It is the industry standard for high-volume commercial mushroom production and is used for Oyster, Lion's Mane, Reishi, Shiitake, and Maitake mushroom cultivation, among others.
Making grain spawn at home is a straightforward process that does not require a lot of space or expensive equipment. You will need some equipment, including a pressure cooker, but you won't need an expensive laminar flow hood. The first step in making grain spawn is to soak the cereal grain in water for 12-24 hours. You can use organic rye berries, wheat berries, or brown rice. Rye berries are considered the best option because they hold more water than most other grains, are highly nutritious for the mushroom mycelium, and are relatively small.
After soaking, the grains should be simmered on the stove for about 15 minutes to thoroughly hydrate them and make them softer, which will make it easier for the mushroom mycelium to consume them. Be careful not to cook the grains for too long, as they may become mushy. Next, drain the grains and fill your jars about 2/3 to 3/4 full. This allows you to easily shake your jars halfway through colonisation to speed up the process.
Once your jars are filled, they need to be sterilised to kill off any contaminants that may compete with your mushroom culture. You can cover the lids in tinfoil to prevent water from dripping in and then pressure sterilise them for about 90 minutes at 15 psi.
With your own grain spawn, you can grow basically any type of "cultivatable" mushroom you want.
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It's ideal for indoor mushroom cultivation and commercial production
Grain spawn is ideal for indoor mushroom cultivation and commercial production. It is mushroom mycelium grown into certified organic rye or millet grain. This process is perfect for inoculating sterilized or pasteurized substrates. To make grain spawn, you will need some equipment, such as a pressure cooker, but you won't need an expensive laminar flow hood. The first step is to soak the cereal grain in water for 12-24 hours. The next step is to simmer the grains on the stove for about 15 minutes to thoroughly hydrate and soften them. After draining the grains, fill your jars about 2/3 to 3/4 full and sterilize them. This kills off any contaminants in the grain that may compete with your mushroom culture.
Grain spawn is the industry standard for high-volume commercial production. It suits various cultivation methods, including indoor setups. It is used for the cultivation of Oyster, Lion's Mane, Reishi, Shiitake, and other mushrooms. Each species offers unique flavours and benefits, whether for culinary or medicinal purposes.
When making grain spawn, you can use organic rye berries, wheat berries, or brown rice. However, rye berries are recommended for the best results. The process of making grain spawn can be broken down into a few simple steps, making it a great option for beginners. With detailed instructions and support, anyone can successfully grow mushrooms using grain spawn.
Additionally, grain spawn provides a reliable foundation for mushroom cultivation. It allows growers to cultivate almost any type of "cultivatable" mushroom. This versatility, combined with its suitability for indoor setups, makes grain spawn an attractive option for those interested in mushroom cultivation, whether on a small or large scale.
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Frequently asked questions
Mushroom grain spawn is mushroom mycelium grown into certified organic rye or millet grain. It is used to cultivate mushrooms, most frequently in an indoor setting.
Grain spawn can be used to grow a variety of mushrooms including Lion's Mane, Reishi, Oyster, and Shiitake.
Mushroom grain spawn should be used within one to two months of purchase. Most species must be stored refrigerated.
