Michael Duhl

Ill be watching this thread. Can you post a picture of the space/warehouse?

Any one that has tinkered or built one has good info. I will say though, Ernie's been my biggest motivator.

Oysters are Freakin awesome!!! I've been trading with a local pizza shop. What I cant eat or dehydrate I trade for services...and since its the pink variety...even better. Yum!

Michael Duhl wrote:I have them. My x girlfriend bought them for me in Kentucky>>>8 yrs ago. They are making a nice patch but no nuts yet. There is a local hazel which I sit under and eat nuts yearly but man would it be nice to have some of my own!

I should mention I'm in Ohio and the start came from Tennessee.

I have them. My x girlfriend bought them for me in Kentucky>>>8 yrs ago. They are making a nice patch but no nuts yet. There is a local hazel which I sit under and eat nuts yearly but man would it be nice to have some of my own!

So its been a few months since I posted in this thread. Have had several flushes of Pink Oyster mushrooms. Duplicating my spawn...

I've learned some and see allot of different post for how to do things. One that stands out is sterilization techniques. microwave, lime, hydrogen peroxide, pressure cooker, boiling, hot water baths. For oysters, I find a not so picky senerio. Cheapest and easiest for me has been the hydrogen peroxide. One 99 cent bottle for 25 gallon of water seems to work just fine. Also have tried the others with success.

So my oysters are running, spreading nice. Why isn't everyone doing this?

I have been experimenting with oysters. Stem butts in wood chips and cardboard. Nothing promising yet but I will keep you all posted.

Also I do have shitake in logs going well. Beefsteak poly-pore just went in last week. Maple syrup time oh my!

Len wrote:
I don't know for sure. how hard is it to change? 1 1/2 inches gives the same CSA as the 6 inch pipe (6X3.14X1.5=28) I would try that first. I read that changing the gap moves the heat torus up or down so you may have the highest temp down from the top a bit or have spread the heat out a bit. I am not sure that this would make the mass get hot any slower though... is there any reason you want the top of the barrel real hot? Is the rocket force not strong enough?

My thoughts are, if its not broke, dont fix it.  It works fine and as it should.  Its safe.  But its not the same as boiling water in a pot like you would over a rocket stove vs. rocket mass heater.  Maple syrup time you know?

Talking about temp, I would like to know how big of a gap between heat riser and top of barrel.  Everyone seems to have some higher temps than do I.  Mine can burn the fingers but I can touch it quick without to much problems.  200 degree temp is pretty much max on top. 

Using a 1 3/4 inch gap on 6 inch system.

I have the winter under belt with testing.  Its RMH... Your asking alot, I could talk alot but you know they are all different.

If fired everyday in eve, mine takes about 5 min for fire to self sustain without my influence and watch.  As long as I'm around every half hour or hour to feed it, it will go all night, and still warm 24 hrs later.

Usually it is burned everyday from 6-9 pm, with the exception of some 3 day breaks. 

Love the heat I get and the smaller amount of wood needed.