Thanks for the advice!
I will have to make due with our regular Vermont outdoor weather for storage, but I can keep the logs out of the sun, keep them from drying out, etc. Not much I can do about insects, but there aren't many around now.
I have decided to do the oysters indoors on one or two logs, with the method you describe in a cardboard box with clean sawdust (or maybe
wood chips?) In the spring I will start more logs if they seem like they are in okay condition. I was thinking that I would take sections from the middle and use the ends of the log for
firewood, as that seems to be the most likely place for contamination to enter.
I ordered Growing Gourmet and Medical Mushrooms by Stamets and will read that over the winter.
I have already discovered Field and Forest, and grew out their Stropharia spawn in the garden this year. I am very happy with their quality and willingness to
answer questions.
One source I read indicates ideal temperature for spawn run is about 68 degrees F. Does that seem right to you for indoor growing?