Organic Brown-Gilled Woodlover - H. capnoides - dowel spawn

Organic Brown-Gilles Woodlover- Hypholoma capnoides - dowel spawn

Synonyms: Honey fungus, gray-gilled sulfur head

The Brown-Gilled Woodlover is highly regarded by connoisseurs for its excellent edible qualities, boasting a mild, pleasant nutty taste. What sets this mushroom apart is its ability to thrive on conifers. While cultivation of this species is still in the research stage, satisfactory yields are typically achieved when grown on tree trunks. However, efforts to cultivate it on pre-prepared substrates in greenhouses hast yet t be perfected. The mushroom's cap is orange to yellow-brown and reaches a diameter of 2 - 7cm, with measuring 5 - 9cm in length. Fruiting bodies grow in clusters, resembling hollyhock sponges. The Smoke-leaved Sulphurhead is widespread in Europe and also native to Austria. However, caution is advised, especially in wild collection, to avoid potential confusion with the inedible green-leaved sulfur head!   

Spawn dowels are always made fresh on demand. Production time: 3 - 6 weeks.
This product is fresh produce and should be processed immediately after delivery.
If the product cannot be processed immediately, it can be stored in refrigeration at 4 ºC for a maximum of 2 weeks.
Please consider these timings when placing the order.

Suitable cultivation methods: 
wood logs, mushroom patch, spawn bags for indoor greenhouses    

Suitable substrate: Hardwood
Suitable woods: oak, alder, poplar, black poplar, aspen, willow, birch, beech ​
Outdoors: this strain produces fruiting bodies in late autumn and early winter

Link to instructions: CLICK HERE 

You receive fully colonised spawn dowels for inoculating wood logs.

Spawn dowels for inoculating wood logs.
1 pack of 500 dowels is sufficient for 5 wood logs.
1 pack of 1.000 dowels is sufficient for 10 - 20 wood logs. 
​
​ Inoculation with spawn dowels is traditionally used in mushroom gardens and recommended for beginners. Depending on the species, mushrooms can be harvested over several years - until the fungus has depleted all nutrients in the substrate. The fruiting bodies typically appear from the second year onwards and continue for 3 - 5 years, coinciding with the mushroom season. The expected harvest yield is approximately 10 % of the fresh woods weight, spread out over multiple harvests during the 3 - 5 period.

Taxonomy:
Class: Agaricomycetes
Subclass: Agaricomycetidae
Order: Mushroom family (Agaricales)
Family: Collard relatives (Pleurotaceae)
Genus: Side mushrooms (Pleurotus)
Species: Oyster mushroom (Pleurotus ostreatus)
Spores: mostly white to gray, 7.5 - 9.5 x 3 - 4 µ, buckles are present (clamp connections). 

Growing conditions:
Phase 1: Mycelial growth
Temperature: 24°C
Humidity: 85 - 95%
Duration: 12 - 21 days
CO2: 5,000 - 20,000 ppm
Fresh air exchange: 1 per hour
Light: n/a

Phase 2: Primordia formation / Fruiting initiation
Temperature: 10 - 15.6°C
Humidity: 95 - 100%
Duration: 3 - 5 days
CO2: <1,000 ppm
Fresh air exchange: 4 - 8 per hour
Light: 1,000 - 1,500 (2,000) lux

Phase 3: Fruiting and harvesting
Temperature: 10 - 21°C
Humidity: 85 - 90%
Duration: 4 - 7 days
CO2: <1,000 ppm
Fresh air exchange: 4 - 8 per hour
Light: 1,000 - 1,500 (2,000) lux

Harvesting cycle: every 7 - 14 days, for 45 - 55 days  
 

For quantities of 10 tree trunks or more, inoculation with sawdust spawn usually more efficient than working with spawn dowels.