I can see why some might find the content a little scattered, but this is how I communicate as well. The topic focus is excellent for me and I appreciate that when you think of a cool bit of extra info you tack it on as flavor.
thanks it’s how my brain works - The content is all related but not linear like most tutorials and I post in real time so it documents success and failures which is important to show people
At first i felt it was scattered, untill i learned something about mycology, then my opinion changed to segmented. Lots of great stuff when you know what to look for.
I’m relatively new to mycology and like to thank you for your videos. They’ve been a great help to me in reaching my goals in mycelium propagation. Although I’m not so much after their fruits as I am intrigued by its ability to consume and eliminate environmental contaminants and toxins. I have found some mycelium to have a rather interesting assortment of tastes to say the least… anyway, cheers and mushluv
8:00 Oh wow!!! I had no idea about the mites and fungus gnats being a problem for overlong-kept petri dishes (especially without Parafilm)!!! That's very good to know, I certainly would hate to open up my fridge and find an insect, let alone an infestation... especially considering I don't have a dedicated fridge yet, and they're being stored next to my actual food! Thank you very much for sharing : )
Good afternoon . What do you think about replacing petri dishes and test tubes with glass flat-walled bottles? It is essentially a hybrid of a test tube and a petri dish. The only thing that worries me is the convenience of isolating the mycelium strain in a bottle. I would like to hear your opinion.
Fantastic video, as always. Thank you. Quick one: we use parafilm on petris so our babies can breathe. How do they breathe in a centrifuge tube if it seals so well? Sounds like the advantage should be a disadvantage, yet the mycelium can survive for months, or even longer. Where do they get oxygen from?
It is hard to do with larger bags but I like using grain jars because it’s easier to hold them with one hand while the other hand controls the top of the bulk bag - hope this helps!
Oh.. so even though plates are in the fridge do they still grow slowly ? Ive just got into Agar and I done some clones that came out really nice. I've put them in the fridge as they got near the edge of the plate. Ive also done transfers from those to new color Agar I'm still waiting to see growth its just 2 days. I have too many now really 😅 and I need to look into slants to save fridge space. Thanks for your videos I always end up here 🙏
@@FreshfromtheFarmFungi is this for 500ml? And when you say 24g nutrients, what do you mean by that? Can you please provide me with a list? Kindest regards
I recently poured my own agar plates. I was terrified that it wouldn't work because I don't even have a pressure cooker. I literally just boiled it inside of a Starbucks bottle. Using a still air box and a alcohol flame, I inoculated about six plates. I was so worried about contamination. 10 days later and I have beautiful growth on three plates, The other three are completely avoid of anything. I used a drop of liquid culture and may not have gotten any actual mycelium on the plate. But no contamination yet. I feel like a true scientist, and I didn't even wash my hands.
@@ZeginMakesMusic nice work 👍 before pressure cookers and fancy flow hoods people were able to get success this way. It can be done and is a good building block for technique
you rock Gary !! thanks, I still can't find the correct slant containers that you use. and do your petri dishes have vent holes in them ? do you by chance have a direct link ? (ME: not having a science background makes this tough) + i can never find what I am looking for on amazon LOL
@@justinlangley9529 thank you, that link lead me here: www.amazon.com/SPL-Conical-Centrifuge-Racks-Sterile/dp/B01M04HGPJ/ref=pd_sbs_328_1/133-5604448-1900151?_encoding=UTF8&pd_rd_i=B01M04HGPJ&pd_rd_r=185e994b-e8d2-4b4e-9305-7b5ec976e22f&pd_rd_w=VhlGU&pd_rd_wg=NftlA&pf_rd_p=ed1e2146-ecfe-435e-b3b5-d79fa072fd58&pf_rd_r=44RNG7X44VBY27TWHDVE&psc=1&refRID=44RNG7X44VBY27TWHDVE
Really appreciate this content, Gary. Question(s): do you refresh a slant every year? By just taking a small piece from the front and transferring to another slant? Would you wait a while until it had colonised a certain amount of area before storing it? And is storage refrigerated, i.e. 5degC?
The pieces of wood help for long time storage, good food and home for the mycelium, you can retrieve your genetic more easily if something happen, not from my experience I've probably read it from Paul Stamets or Peter Mckoy
Thanks for the info! It is a common practice I just outweigh the benefits of time putting them in each slant vs. effectiveness and choose not to put them in - just preference 🙂❤️🍄
Thanks for the algorithm boost! Im from Buffalo, went to school for laboratory technology, worked in labs for years, supervised labs - it is how it was taught to me - sometimes people have accents and saying it how I say it in fact means the same thing
@@FreshfromtheFarmFungi explain it away all you like. I dont care where youre from, how many labs youve worked in, or how ignorantly they (and you) pronounce it. Its simply wrong. It is most definitely pronounced "ay-gar" the world around, even in different languages. Moreover, It most definitely does NOT mean the same thing. An "auger" is a tool with a helical bit for boring holes in wood. It would behoove you (and anyone else saying it this way) to learn how to properly pronounce things, most especially in an educative setting. It would also behoove you to learn to take viable constructive criticism from your viewers. But you do you boo, youre apparently the expert. What do we know, right?
@@FreshfromtheFarmFungi it is Agar.it Is not an english word like they are trying to tell you. Don’t pronounce it like “ay gar “ plz. Pronunce it just like when you say Agaricomycetidae. You are right. Sinceramente una persona que habla español :3
@@lhicks1354 ok sad sack. I dont need a free education, this video came up as an autoplay after another video I was watching out of boredom. Ive been pouring plates and slants for over 2 decades, specifically and only for mycology. I have also lived in many countries over that time: Germany, Italy, France, Venezuela, Guatemala, and the US. I speak from experience, experience in several countries that do not speak English, yet still pronounce it the way I suggested he should. And, maybe youre ignorant on many levels, because you obviously do not understand how public forum works. People are not only allowed, but should be encouraged to educate each other, especially on matters of science. You should "get to stepp'n" right into a science glass, and shut your ignorant pie hole 😉
I can see why some might find the content a little scattered, but this is how I communicate as well. The topic focus is excellent for me and I appreciate that when you think of a cool bit of extra info you tack it on as flavor.
thanks it’s how my brain works - The content is all related but not linear like most tutorials and I post in real time so it documents success and failures which is important to show people
At first i felt it was scattered, untill i learned something about mycology, then my opinion changed to segmented.
Lots of great stuff when you know what to look for.
this dude is a national treasure thanks for the videos man
I'd just like to say I came to UA-cam with a question and you just answered it beautifully. Thank you and keep up the great work.
thanks for following along we are glad to
help the industry move forward MUSHLOVE
@@FreshfromtheFarmFungi way to ignore the other guy
Slants vs petri dishes, great topic for newbs and very well explained. Thank you!
I’m new to mycology and you answered a lot of my questions with this video. Thank you so much! ❤
Thank you, Gary. I was wondering about why slants were for long term. Other explanations were not as detailed. I appreciate your time and knowledge.
Would you be willing to sell me a 25 pack so I don’t have to buy the full case of 500? 😬
I love your channel, best on yet. Thank you!
Thanks, I was wondering about the popsicle stick thing for slants.
Great video! I kept chuckling whenever you talk about "working in the hood" though 😆
I’m relatively new to mycology and like to thank you for your videos. They’ve been a great help to me in reaching my goals in mycelium propagation. Although I’m not so much after their fruits as I am intrigued by its ability to consume and eliminate environmental contaminants and toxins. I have found some mycelium to have a rather interesting assortment of tastes to say the least… anyway, cheers and mushluv
You're seriously the most down to earth, knowledgeable mycology channel out there and you explain everything in such a cogent way. Thank youu!!
thanks for watching and following along! 🍄❤️
You seem alot more comfortable speaking on camera in this video, good stuff
8:00 Oh wow!!! I had no idea about the mites and fungus gnats being a problem for overlong-kept petri dishes (especially without Parafilm)!!! That's very good to know, I certainly would hate to open up my fridge and find an insect, let alone an infestation... especially considering I don't have a dedicated fridge yet, and they're being stored next to my actual food!
Thank you very much for sharing : )
This guy is the best
Good afternoon . What do you think about replacing petri dishes and test tubes with glass flat-walled bottles? It is essentially a hybrid of a test tube and a petri dish. The only thing that worries me is the convenience of isolating the mycelium strain in a bottle.
I would like to hear your opinion.
Bro your content is great.
Fantastic video, as always. Thank you. Quick one: we use parafilm on petris so our babies can breathe. How do they breathe in a centrifuge tube if it seals so well? Sounds like the advantage should be a disadvantage, yet the mycelium can survive for months, or even longer. Where do they get oxygen from?
Well said! Thank you!
Thank you, love learning from you
Thanks Gary - I wondered what good the stick did lol. 😆
Great content!, i ended up purchasing a vertical flow hood. What would you suggest is the the best method for inoculating your bags?
It is hard to do with larger bags but I like using grain jars because it’s easier to hold them with one hand while the other hand controls the top of the bulk bag - hope this helps!
slants time! great info thank you
great briefings
Thank-you for the great explanation.
Oh.. so even though plates are in the fridge do they still grow slowly ? Ive just got into Agar and I done some clones that came out really nice. I've put them in the fridge as they got near the edge of the plate. Ive also done transfers from those to new color Agar I'm still waiting to see growth its just 2 days. I have too many now really 😅 and I need to look into slants to save fridge space. Thanks for your videos I always end up here 🙏
yes the cooler temps will slow the growth - it’s a continuous struggle! Lol just make sure to have backups and you will be fine
Good job . How long do the slants last ?
years or even decades depending on the strain, media, sterility etc.
Thank you for the video!!!
Thanks
Is it OK to store them in the fridge freezer??
Awesome content bro, what's your go-to recipe for slants? I'd appreciate your feedback
either mea, pda or V9 I like to rotate the recipes with the agar plates to keep things fresh (14-15g/L agar and 24g nutrients)
@@FreshfromtheFarmFungi is this for 500ml? And when you say 24g nutrients, what do you mean by that? Can you please provide me with a list? Kindest regards
I recently poured my own agar plates. I was terrified that it wouldn't work because I don't even have a pressure cooker. I literally just boiled it inside of a Starbucks bottle. Using a still air box and a alcohol flame, I inoculated about six plates. I was so worried about contamination. 10 days later and I have beautiful growth on three plates, The other three are completely avoid of anything. I used a drop of liquid culture and may not have gotten any actual mycelium on the plate. But no contamination yet. I feel like a true scientist, and I didn't even wash my hands.
@@ZeginMakesMusic nice work 👍 before pressure cookers and fancy flow hoods people were able to get success this way. It can be done and is a good building block for technique
Where do you get your slants? Any recommendations? 🙏
Thanks!
Do you recommend freezer or fridge for long term slant storage?
fridge at 37-38F is ideal for most species - some are cold sensitive like agaricus blazaie
you rock Gary !!
thanks, I still can't find the correct slant containers that you use.
and do your petri dishes have vent holes in them ?
do you by chance have a direct link ?
(ME: not having a science background makes this tough) + i can never find what I am looking for on amazon LOL
@@justinlangley9529 thank you, that link lead me here:
www.amazon.com/SPL-Conical-Centrifuge-Racks-Sterile/dp/B01M04HGPJ/ref=pd_sbs_328_1/133-5604448-1900151?_encoding=UTF8&pd_rd_i=B01M04HGPJ&pd_rd_r=185e994b-e8d2-4b4e-9305-7b5ec976e22f&pd_rd_w=VhlGU&pd_rd_wg=NftlA&pf_rd_p=ed1e2146-ecfe-435e-b3b5-d79fa072fd58&pf_rd_r=44RNG7X44VBY27TWHDVE&psc=1&refRID=44RNG7X44VBY27TWHDVE
yes those ones work great! just make sure you get sterile ones
it wont let me sign into amazon.com even though I have an account on amazon.ca
so I cant buy those.....
Really appreciate this content, Gary. Question(s): do you refresh a slant every year? By just taking a small piece from the front and transferring to another slant? Would you wait a while until it had colonised a certain amount of area before storing it? And is storage refrigerated, i.e. 5degC?
Thanks for watching! Yes on all those questions we let the culture grow out 80% or so and then refrigerate 34-37F
@@FreshfromtheFarmFungi Amazing, thanks Gary!
Do you suppliment your agar? I know mossy adds 1 gram hwfp and one gram sbh.
We use MEA (Malt Extract Agar), PDA (Potato Dextrose Agar) and V9 Agar (V8 + Potato Flakes)
The pieces of wood help for long time storage, good food and home for the mycelium, you can retrieve your genetic more easily if something happen, not from my experience I've probably read it from Paul Stamets or Peter Mckoy
Thanks for the info! It is a common practice I just outweigh the benefits of time putting them in each slant vs. effectiveness and choose not to put them in - just preference 🙂❤️🍄
What is the company that makes that slant?
we make them ourselves - the tubes are sterile centrifuge tubes from “NEST scientific”
Perfect to spend my time during the sterelisation of my spawn !
We want to buy your culture out here in Europe, come on, I buy a bulk !
I appreciate it we are looking into couriers that will do international but there are more regulations with living mycelium
And me and me and me
i was wondering why they dont use test tubes and i just found out they do lol
Awwww, dude lol. Dropping the plates and not knowing what is what because the lids had the writing must've SUCKED.
hah yes there are many “live and learn”
scenarios in the lab but then you move on 😆
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Man you love single use plastics
A ton of plastic is saved utilizing LC’s and glass media jars which is a revolutionary process that we utilize on our farm.
its not "auger", its pronounced "ay-ger". If youre going to teach something, at least know the basics of how terms are pronounced
Thanks for the algorithm boost! Im from Buffalo, went to school for laboratory technology, worked in labs for years, supervised labs - it is how it was taught to me - sometimes people have accents and saying it how I say it in fact means the same thing
@@FreshfromtheFarmFungi explain it away all you like. I dont care where youre from, how many labs youve worked in, or how ignorantly they (and you) pronounce it. Its simply wrong. It is most definitely pronounced "ay-gar" the world around, even in different languages. Moreover, It most definitely does NOT mean the same thing. An "auger" is a tool with a helical bit for boring holes in wood. It would behoove you (and anyone else saying it this way) to learn how to properly pronounce things, most especially in an educative setting. It would also behoove you to learn to take viable constructive criticism from your viewers. But you do you boo, youre apparently the expert. What do we know, right?
@@FreshfromtheFarmFungi it is Agar.it Is not an english word like they are trying to tell you. Don’t pronounce it like “ay gar “ plz.
Pronunce it just like when you say Agaricomycetidae. You are right.
Sinceramente una persona que habla español :3
Oh we got an English teacher in the house. Your getting free information here. If you don’t like how he talks then get to stepp’n!!!
@@lhicks1354 ok sad sack. I dont need a free education, this video came up as an autoplay after another video I was watching out of boredom. Ive been pouring plates and slants for over 2 decades, specifically and only for mycology. I have also lived in many countries over that time: Germany, Italy, France, Venezuela, Guatemala, and the US. I speak from experience, experience in several countries that do not speak English, yet still pronounce it the way I suggested he should. And, maybe youre ignorant on many levels, because you obviously do not understand how public forum works. People are not only allowed, but should be encouraged to educate each other, especially on matters of science. You should "get to stepp'n" right into a science glass, and shut your ignorant pie hole 😉