Laura Smith
Flushing a mushroom cake involves rehydrating it to stimulate a new flush of fruiting. This is done by filling the tub with water to float the substrate and then harvesting the mushrooms. The process of rehydration provides the mycelium and substrate material with much-needed moisture, which is essential for the development of mushroom bodies. After the first flush, it is recommended to remove all mushrooms and their stumps from the cake, ensuring it is completely bald before rehydrating. Rehydration can be done by submerging the cake in water or spraying water on the top layer. This process helps to wash out waste products and promote the growth of larger mushrooms.
| Characteristics | Values |
|---|---|
| When to flush | After the first flush of harvesting |
| How to flush | Rehydrate the mushroom cake by filling the tub with water to float the substrate and then harvest the mushrooms |
| How long to soak | 3-8 hours |
| How often to flush | After each harvest to initiate a new flush of fruiting |
| How to prepare the cake for rehydration | Remove all mushrooms and their stumps from the cake. If there is a dry crust, scrape it with a sterile fork to provide access to air and water for further development |
| How to prevent contamination | Do not scrape or scratch the cake as it exposes uncolonized food to air and increases the risk of contamination |
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What You'll Learn
Rehydrating the cake between flushes
Rehydrating the mushroom cake is essential to providing the mycelium and substrate material with the moisture they need to thrive. Mushrooms are about 90-95% water, and during the colonisation and fruiting periods, the mushroom substrate loses moisture, which is crucial for the development of mushroom bodies.
Before the first flush, if your cake is completely dry, rehydration is recommended. After the first flush and harvesting, it is necessary for any tek of cultivation. To rehydrate, you can either soak the cake in water or spray water on the top layer. This mimics a long period of rain, which is when mushrooms are known to grow in nature.
The soaking period for rehydration can vary from 20-30 minutes to 24 hours. Some growers recommend leaving the cake in water for 3-4 hours, during which you should leave the water running at a trickle to wash away any contaminants. After this, the cake should be placed back into the plastic bag, which will limit exposure to fresh air and encourage the growth of larger mushrooms.
You can also add a teaspoon of honey to every litre of water used for rehydration. This method may have its advantages and disadvantages. Additionally, if you are growing Panaeolus, spraying water on the top casing layer until small puddles form is recommended.
Some growers also opt to mist the cake with water after the second flush, rather than fully rehydrating it. It is important to treat each tub individually, as environmental factors will affect the rate at which the cake dries out.
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Removing dried or smaller mushrooms
When it comes to removing dried or smaller mushrooms from cakes, there are several important steps to follow. Firstly, it is crucial to act before the first flush if your cake is completely dry. This step is recommended for PF-tek cakes after colonisation, especially if colonisation lasted two weeks or longer. After harvesting, it is essential to remove all mushrooms, regardless of their size, along with their stumps, leaving the mushroom cake bare. This step ensures that no leftover stems can cause rotting or contamination.
To remove smaller mushrooms effectively, it is recommended to twist and pull them off rather than cutting them. Cutting may leave behind stems that can rot and contaminate the cake. By twisting and pulling, you can minimise the risk of damaging the cake while still removing the mushrooms. Additionally, a light pinch and twist at the base can be effective.
After removing the mushrooms, you can prepare the cake for rehydration. If there is a dry crust or overlay on the cake, scrape it off with a sterile fork to expose the cake to air and water, enhancing the development of future mushrooms. It is important not to place the cake back into the plastic container. Instead, place it upside down as a platform to facilitate mushroom growth from the sides and provide easier access for harvesting.
Rehydration is crucial for compensating for moisture loss, triggering fruiting, and promoting nutrient absorption. To rehydrate, fill the cakes with water, simulating a long rain shower, which is when mushrooms naturally flourish. You can also add a small amount of honey to the water. Rehydration should be repeated after each harvest to initiate a new flush of fruiting.
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Soaking the cake in water
Before the first flush, if your cake is completely dry, rehydration is recommended. After the first flush or harvest, it is necessary to repeat the rehydration process to initiate a new flush of fruiting. To rehydrate, gently submerge the mushroom grow block in cool tap water for 3 to 4 hours. You may need to weigh it down as the blocks tend to float. During this time, leave the water running at a trickle to wash away any contaminants. Alternatively, you can fill a tub with water and place the cakes inside, allowing them to float and soak for several hours, depending on the dryness and thickness of the substrate.
It is important to note that while soaking, the cakes should not be placed back into the plastic container to avoid direct contact with water. Instead, place them upside down on a container as a podium, allowing mushrooms to grow from the sides. Additionally, if there is a dry crust or overlay on the cake, it is recommended to scrape it off with a sterile fork to improve air and water access for subsequent mushroom growth. However, some sources caution against scraping or scratching the cake as it may increase the risk of contamination.
Rehydration not only restores moisture but also stimulates a new flush of fruiting, increases mushroom yield, and washes out waste products such as acids and enzymes. It is a crucial step in mushroom cultivation to ensure healthy and abundant mushroom growth.
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Scraping the cake with a fork
Some growers recommend gently scraping the surface of the cake with a fork or a sharp knife, cutting slightly into the skin. This process may cause minor bruising, but it stimulates new mycelium growth. Scraping the cake creates a rough surface that encourages the development of the fuzzy type of mycelium. Additionally, scraping can help remove any hard 'shell' or 'matting' that may form on the cake, which can become impervious to water and susceptible to contamination if left unattended.
It is worth noting that scraping the cake is not mandatory, and there are alternative methods to prepare the cake for rehydration. One suggestion is to use a sharp knife to cut away all aborts and fungal tissue without scraping. Another method involves drilling a small hole in the top of the cake and inserting a straw, which achieves similar results without the risk of excessive exposure to contaminants.
After scraping or any alternative preparation method, the cake should be dunked in water for rehydration. Dunking can be done in a sink or bathtub, allowing water to run over and rehydrate the cake. The running water helps prevent bacteria buildup. The dunking process can vary in duration, with some recommending six hours or more, while others suggest twelve hours for effective rehydration.
Overall, scraping the cake with a fork is an optional step that can stimulate new mycelium growth and improve absorption during rehydration. However, it is crucial to be cautious and aware of the potential risks of contamination when exposing the inner layers of the cake.
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Misting the cake
The process of misting the cake involves spraying water onto the top layer of the cake. This can be done before the first flush, especially if the cake is dry, to ensure proper moisture levels for mushroom growth. Misting can also be done after harvesting the first crop of mushrooms. It is recommended to mist heavily until water pools on the surface, repeating this process for two to three consecutive days. On the fourth day, any excess water that has not been absorbed by the substrate can be soaked up with a paper towel.
However, it is important to note that misting too heavily or too frequently can increase the risk of contamination. Some growers suggest misting every other day or only when the cake appears dry. Additionally, it is recommended to remove all mushrooms, including small ones and their stumps, before misting to ensure the cake is completely bald. This step is crucial as it prevents possible contamination and allows for better absorption of water during misting.
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Frequently asked questions
A flush is a 'crop' of mushrooms. The mycelium sends up fruits in groups, then a brief resting period follows, and then another flush occurs.
You should flush your mushroom cakes after harvesting the first crop of mushrooms.
If your mushroom cake is totally dry, it needs rehydration. Mushrooms absorb water from the cake, and a lot of moisture evaporates from the top layer.
To flush your mushroom cakes, you need to rehydrate them. You can do this by filling a tub with water to float the substrate and then harvesting the mushrooms. You can let the cakes soak in the water for 4-8 hours, depending on how dry and thick the substrate is.
Rehydrating your mushroom cakes stimulates a new flush of fruiting, helps to harvest more mushrooms, and increases the weight of the mushrooms. Rehydration also helps to wash out waste products and promote nutrients and beneficial enzymes.
