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CO2 levels

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  • March 18, 2017 at 9:40 pm #2127
    Philip Labre
    Participant

    Are the CO2 levels as important during incubation as they are in the fruiting stage? They are at 1000 ppm if I leave the door open and hit 3000 with the door shut. Unfortunately the rooms I have repurposed do not have any ventilation but have great insulating properties. I am developing a computerized ventilation system that draws in air from outside that is only 300 ppm and humidifies that air before it comes into the incubation/fruiting room.

    March 21, 2017 at 4:24 pm #2129
    Adam
    Keymaster

    Hi Philip,

    high CO2 levels in incubation should be to your advantage as it will stop/ delay any pinning. Then once fully incubated and hung into the fruiting room they’ll be off like a shot. I think for Oyster the upper limit is somewhere near 20,000 ppm so no problem there.
    I would not set the computerised system to come on too much as Co2 levels and controlling co2 is the key to regular and consistent production. I’d love to hear more about how you’re approaching this!

    Best wishes,
    Eric

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