Pink oyster
code P. djamor
Aggressive colonizer, fastest first-grow proof point. Tropical strain, bright pink flush, chef-grade for high-heat dishes.
Visit →A vertical mycology lab: spore → culture → grain → substrate → fruit → harvest. Nothing imported, nothing outsourced. Modular 3D-printed chambers. Genetics vault. Pi-controlled climate.
See the pipeline →Most home growers buy pre-colonized substrate and just fruit it. That works — but it's rented genetics with none of the upside. R0ice Fungi Lab runs the full pipeline in-house: spore syringes propagated on agar (near-immortal genetics), liquid culture in mason jars, sterilized grain spawn, hardwood-plus-bran bulk substrate, and modular fruiting chambers printed from PETG on the Bambu. Room-scale but chef-quality. Genetics vault currently holds pink oyster, blue oyster, lion's mane, king oyster, shiitake.
Spore syringes source once, propagated forever on malt-extract agar plates. Wedge-transferred to LC when needed. Pink oyster (Pleurotus djamor), blue oyster, lion's mane (Hericium erinaceus), king oyster, shiitake.
Sugar-water broth inoculated from an agar wedge. Room-temp incubation on a stir plate. Result: clean, aggressive mycelium ready to shake straight into grain spawn — zero germination lag.
The pressure canner (Presto 01781, 23-quart) is the heart of the lab. Grain spawn jars AND bulk substrate bags both cycle through here before any inoculation.
Sterilized rye or oats in mason jars, inoculated with 3-5 ml of LC, shaken every 4-5 days. Fully colonized grain becomes the vector into bulk substrate.
27-gallon Sterilite tote with arm holes and an isopropyl wipe-down. Every inoculation happens here. Upgrade path is a HEPA flow hood when production scales past 6 blocks/week.
Hardwood pellets, wheat bran, straw. Hydrated to ~65% field capacity. Pasteurized at 71°C for one hour, or lime-treated cold. Nitrogen kept under 2% to suppress contamination.
Fruiting chamber v1: stackable PETG rings (240×240 mm interior, 200 mm tall) printed as four quarter-arcs on the Bambu build plate. Snap together with dovetail + M3 captive nuts. Stack 3-6 blocks vertically. Cap module carries LED bar (CRI >90), FAE fan, SHT31 for temp/RH, BH1750 for lux. Raspberry Pi runs the closed-loop climate control.
Aggressive colonizer, fastest first-grow proof point. Tropical strain, bright pink flush, chef-grade for high-heat dishes.
Visit →Cooler fruiting temps than pink. Classic gourmet oyster, sold in bulk to restaurants and farmers markets.
Visit →Premium fall offer. Delicate cauliflower-like fruit, ~14-21 day fruiting cycle. Nootropic reputation is real marketing.
Visit →Thick meaty stems, chef favorite. Longer colonization but exceptional storage life.
Visit →Bulk supplement-heavy substrate. Slower cycle, higher price per pound. Alternate crop when the oyster rotation has downtime.
Visit →Each module fits the Bambu 256 mm build plate as four quarter-arcs (125 × 125 × 200 mm). No support printing, dovetail + captive-nut snap seams.
Standard 5 lb grow bag. 2 kg block yields 300–500 g per flush across three flushes for oyster.
Wall gap between modules acts as passive intake. FAE fan in the cap module pulls CO₂ out at ≤1000 ppm setpoint.
SHT31 tracks temp + RH. BH1750 for photoperiod. MH-Z19C NDIR for CO₂. Raspberry Pi 4 runs a closed loop — fan + humidifier + LED bar.
First-cohort tasting menu for chefs and cooks in Elkhart / South Bend / Bloomington. Small runs, chef-priced. Preorder a strain, get the first flush.
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