Menu
Assign a 'primary' menu

Forum Replies Created

Viewing 14 posts - 16 through 29 (of 29 total)
  • Author
    Posts
  • in reply to: Worked on small scale, now escalating things! #1876
    Eric Jong
    Keymaster

    Hey Charlie,

    thanks for your post and that all looks really cool! Do keep us up to date with progress and keep the pics coming always really nice to see people getting involved and making a difference!

    Best wishes,

    Eric

     

     

    in reply to: Collection frequency #1863
    Eric Jong
    Keymaster

    Hey Ariel,

    that should work of course but could be a lot of work. You could also consider keeping it in a freezer for a little while.

    Do let us know how you get on!

    Eric

     

    in reply to: Collection frequency #1861
    Eric Jong
    Keymaster

    Hi Ariel,

    you can’t be a 100% certain, as a lot will depend on ambient temperatures, but chances are very high of all your work being for nothing with coffee a week old. You basically miss the window where the coffee is semi sterile because of the brewing process.

    Good luck growing!

    Eric

     

    in reply to: Adding straw #1811
    Eric Jong
    Keymaster

    Hi Vanilyn

    you can use the fresh straw after lime bath / pasteurisisation and no need to compost. In fact since you’re adding it to break up the substrate it is probably best not to compost at all.

    Happy growing and let us know how you get on!

    Eric

    in reply to: Mixing with Buiders lime #1791
    Eric Jong
    Keymaster

    Hi Balan,

    thanks for your question and I hope we haven’t confused many people out there with the different forms of  lime! We’ll soon have  a pdf ready with our best current mix.

    In the meantime: we don’t actually add the builders lime to the coffee. When we add straw (not strictly required but great enhancement) we soak the straw overnight in a lime bath and then leave it to drain for a  while. The lime needed for the lime bath pasteurisation is Hydrated Lime – which is sometimes also called Builders Lime. It usually has less than 10% magnesium content (which is good), but worth checking this with the supplier if possible.

    I trust that helps but if any questions please do let me know.

    Best wishes,

    Eric

    in reply to: where to buy spawn #1789
    Eric Jong
    Keymaster

    Hi Han Lee,

    thanks for asking. I have no direct experience with spawn supply in your part of the world. I did a little research and found these people ship to singapore so perhaps worth sending them a note?

    http://indusmushrooms.com/Product.html

    Good luck growing!

     

    Adam

    in reply to: sourcing/spacing #1768
    Eric Jong
    Keymaster

    Hi Vanilyn,

     

    welcome to the course and thanks for pointing this out. Joseph contacted us via email as well and we replied as per below:

    —————————————

    Hi Joseph,

    we use Unicorn bags which you can find in a number of countries is you search around

    http://www.unicornbags.com/

    We also use large perforated bags which we get from the link below.

    http://www.eblaak.com/eng/materialen-en.asp

    I trust this helps and do let us know how you get on.

    Best wishes,

    Sarah

    in reply to: Implementing this in a school setting #1763
    Eric Jong
    Keymaster

    Hi Pete,

    what a great idea and I am sure they kids will love it too! To increase your chances of success and avoid disappointed children I would advice not droppin the spawn levels too low. Somewhere in the range of 15%-20% would mean that your total substrate for 2 kg spawn would equal 10 – 13 kg, this should yield around 3 kg of mushrooms for you. I am not sure how big your cultivation bags are but this should help you with the planning. Let us know how you get on!

    Best wishes,

    Eric

     

    in reply to: what to do with the spent substrate? #1254
    Eric Jong
    Keymaster

    Hi Iain,

    Good question – we investigated this quite a bit last year. It is possible to make biofuel briquettes from the spent grounds but you need an expensive briquetting/pelletising machine which forms the briquettes or pellets at high temperature and pressure. There is a company in London who have just started doing this on an industrial scale: http://www.bio-bean.com/products/

    On a smaller scale, you can make individual coffee logs at home by mixing the dried grounds with another form of fuel such as wax and sugar, in a similar style to this: http://www.instructables.com/id/How-to-make-a-FireLog/

    Hope this helps,

    Eric

     

    • This reply was modified 10 years, 1 month ago by Eric Jong.
    in reply to: what to do with the spent substrate? #1253
    Eric Jong
    Keymaster

    Iain asked:

    ——————–

    At the end(ish) of video 4 you mention making briquettes out of the finished bag. How has that worked out?

    Iain

    ——————

    in reply to: How long do I have access to the course details? #1191
    Eric Jong
    Keymaster

    Dear Jan,welcome to the course. The info will be there for you to access when and where you want and this is on a lifetime basis.

     

    Enjoy and let us know how you get on.

     

    Best Wishes,

    Eric

    in reply to: Pictures of Growing Spaces #842
    Eric Jong
    Keymaster

    Hi Anthony,

    another great picture! I love the idea of customers picking their own too 🙂

    We have a small set up with three tier greenhouse which uses a pond fogger and this is proving pretty effective too. They are of course not too dissimilar in how they work.

    Keep sharing!

    Best wishes,

    Eric

    in reply to: Pasteurized Straw #841
    Eric Jong
    Keymaster

    Hi Bex,

    we have no direct experience with coir or paper pellets. It should work as I have heard of coir being used. We have had some success growing on paper hand towels and that was fun to see work.

    Let us know how you get on!

    Best wishes,

    Eric

    in reply to: Fruiting cycle #840
    Eric Jong
    Keymaster

    Hi Lucy,

    you can leave your bag in the fruiting area which is what we do. It simply means that there won’t be any mushrooms forming whilst the substrate is recovering and building up some more ‘oomph’ for the 2nd crop.

    I trust that helps

     

    Eric

     

Viewing 14 posts - 16 through 29 (of 29 total)