Mycelium WorksCultivation tools & knowledge
StageInoculationColonizationFruitingHarvestingProcessing
Harvest & Processing

Kitchen Scale

Precision weighing for spawn rates, yields and drying losses.

Illustration of a kitchen scale
Typical specifications
Capacity3 – 10 kg
Resolution1 g, or 0.1 g for small tasks
TareEssential for containers
Unitsg / kg / oz / lb
PowerBattery, with auto-off
SurfaceRemovable, wipeable platform
Harvest & ProcessingSmall to large batches

Overview

A kitchen scale turns cultivation from guesswork into record-keeping. It is used to weigh substrate for accurate hydration, to measure spawn at a defined inoculation rate, to track fresh yield per block, and to see exactly how much weight a batch lost during drying. Records are what make a grow repeatable a second time.

Primary stage: Processing

Where it fits in the grow

Used at every stage, from weighing dry substrate to recording final dry yield.

Safety & handling

Keep the platform dry — water ingress is the main way small scales fail. Wipe rather than rinse, and store away from flour or dust when not in use.

Practical advice

Log fresh weight, dry weight and the difference for every batch. Biological efficiency is simply dry yield divided by dry substrate weight, and you cannot calculate it without both numbers.

Educational only. Mycelium Works does not sell this or any other product, and we receive no payment for listing it. Specifications vary by manufacturer — always follow the maker’s instructions and local regulations.
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