Ive seen people use 1:20 for some gourmet cultivars, but never have i seen 1:40 lol thats impressive, must be some really good substrate
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@DiNKLB3RG @Thetetraguy
Personally I run the 1:20, 4 oz of grain per 5# substrate. Iāve seen Cornell studies saying 2 oz per
is the sweet spot.
I may have over exaggerated for sake of example. Just was trying to show that sterilizing sub is a bottleneck to production.
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Low spawn rates are fine if your bulk substrate isnāt unnecessarily hot, or likeā¦ youāre reeeeaaaaallllyyyyy clean, and youāve got a very specialized and aggressive variant essentially bred for this specific environment. Or maybe you sterilize even your bulk and plate check your grain spawn for contaminants prior to bulk spawning in what would functionally amount to at least a BSL3 sorta spawning room?
Synthetic logs were what I did when I was running a commercial gourmet production lab. Bags are a lot of labor? Make the bag bigger! You can even play around with mimicking logs/trees/barks with layers of āsynthetic logā materials, see how different fungi respond. No need to keep emā vertical either, the strain on the bag material from vertical pressures constrains you to a very limited selection of bag material, and fungi know which way is up on their own.
I tried to go entirely āliquid-cultureā onceā¦having an entire 12 ft long, 10 inch diameter ātreeā of wet, rotten woodpulp and compost cookinā in your incubator is nastyā¦having to wrastle it out of that same incubator and down a long hall was even more disgusting 
Next time I get into productive mycology for the local farmers market, Iām gonna build a dump-chute into the incubator.
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