Wide Range Strains
If you keep your logs outside, the natural fruiting seasons are spring and fall. The weather changes then, and there is plenty of moisture. Soak the logs with wide range strains in March and September for 24 to 48 hours. I have used the bathtub and a large trash can for soaking. If the log does not completely fit in the trash can, soak it for 24 hours and then turn it end-for-end and soak another 24 hours. Then lean them against a tree or fence.
Warm Season Strains
Outdoor logs inoculated with warm season strains can be fruited in June or July by soaking them in very cold water and keeping the log moist or misted until pins appear.
Cool Season Strains
Logs with cool season strains should be brought indoors during cooler months, to a warm location for 1 to 2 weeks and then soaked for 48 hours. After soaking, locate these logs where air temperatures will remain above 40 degrees F at all times. Fruiting will be slower in winter, but the mushroom quality is excellent.
Pinning & Fruiting
When the logs begin to fruit, you will first see a small whitish knob emerging from the inoculation sites. These little knobs or "pins" (primordia) will develop into mushrooms, if the log and air temperature and moisture are right.
Provide heavy shade at this time or newly formed mushrooms will dry out.
Do not spray or wet mushrooms while they are developing. This will cause
soft mushrooms that will not store well. If mushrooms get wet from rain,
eat them right away or dry them. If your logs are indoors, and you can control
the temperature, you will be able to fruit your logs more frequently by
soaking them every 10 to 12 weeks.