Learn more about Using the Fast Fruiting Mix
Discover some of the many ways you can use the Fast Fruiting Mix, also known as the Master’s Mix
Storing your Wheat Bran.
Wheat bran can be transferred into airtight containers and stored up to 30 days without refrigeration. It is ideal however to store your bran in containers then in your refrigerator. The reason for this is you want to assure two things.
The Wheat Bran does not get attacked by any bugs or other pests. Bugs love grains. Just like it is very nutritious for us bugs love it for the same reason. Many mushroom growers transfer their grain into mason jars once they receive their order. Keeping any unused portion sealed in an airtight container.
Secondly, you do not want the grains to go rancid. For mushroom growers limiting the chance of contamination is also critical. The reason you have chosen grains to work with is that other things love to grow in your grain. The key is keeping them safe until you are ready to use them. If ordering in bulk you should have a storage plan in place when you make your purchase. That way you are ready when your shipment arrives.
Whole Rye Berries
100% organic sourced rye berries are one of the most preferred for mushroom substrates. Hobbyist and commercial growers alike have used rye berries for decades. Mushroom and mycelium of many species thrive on their nutrient content.
Rye Grain / Rye Berry substrate recipe for 1 Quart Jar
Rye – 200g (=7.1 oz = 200 ml = 0.87 cup)
Distilled Water – 220g (= 7.8 oz = 220 ml = 0.95 cup)
4 STEPS TO MAKING GRAIN SPAWN
You can make grain in 4 easy steps.
Step 1: Rinse and clean the grains, soak in water for 12-24 hours.
Step 2: Cook the grains for 15-20 minutes so that they absorb water.
Step 3: Drain and dry excess moisture from the outside of the grains.
Step 4: Load grain into mason jars and sterilize for 90 minutes at 15 PSI.
They are also popular for for milling, malting, distilling, and using in grain bowls.
To prepare the whole grain, simply measure out the desired amount of rye berries into a saucepan and add three to four times as much water and salt to taste. Bring to a boil, reduce heat, cover, and simmer for about an hour or until tender. Drain and set aside to cool, or serve immediately in a breakfast bowl, dinner grain bowl, or salad. Try this rye berry salad, and feel free to substitute whatever herbs, nuts, or fruits you have on hand.