Hi Tim. Actually that's exactly what you said...i copied and pasted from yo=
ur site...here it is again that i just copied again...a very efficient brew=
er, capable of raising DO2 rates close to 10 or 12 PPM...I thought we were =
talking about brewers...I would think if you hold your probe under a waterf=
all would be colder allowing more do2 lee way and holding a probe under a w=
aterfall your not calculating water...A water fall has allot of air passing=
with the water...I can hold my probe in my little 15 gallon brewer where t=
he air agitated discharge in my circulator is and my levels will hit 10 to =
12 but it's a false mis leading reading...I thought the true reading is in =
the water it self where the microbes are...From my research hydroponics gro=
wers tried injecting pure o2 into the grow in Florida and all they reached =
was 9.5 and as soon as they shut of the o2 levels fell rapidly...Would pure=
o2 injection be considered super saturation...Thanks for taking the time t=
o answer my questions...I'm sure your very busy...Migraine--- In compost_te=
a_at_yahoogroups.com, "Tim Wilson" <thegoodjob_at_...> wrote:
>
> I actually did not say quite that if you reread, [I just suggested adjust=
ing amounts] however it is a common error amongst many brewer manufacturers=
, never mind the general population that dissolved O2 rates in a brewer are=
limited to saturation rates. In actuality, the principle of super-saturati=
on should have been applied in the R&D which went into the design process. =
One can see natural occurances of this in areas proximal to waterfalls. I a=
ctually measured the dissolved oxygen at 2400 feet above sea level at aroun=
d 65 degrees and as I recall about 30 ppm TDS water.
>
> You are doing nothing wrong. If you can maintain above 5.9 ppm DO2 with i=
ngredients added you are fine.
>
> Salutations,
> Tim
>
>
> --- In compost_tea_at_yahoogroups.com, "migrainexx" <rap.rem_at_> wrote:
> >
> > Hi Tim
> > I'm confused again…In your recipes you say to have a brewer capable o=
f raising DO2 rates close to 10 or 12 ppm…I thought do2 levels had to do =
with water quality, temperature and what sea level your at…I live in PA a=
nd at my sea level at 66.5 F. my do2 saturation value in water is around 8.=
2…That's all my water will hold…How do I raise a level to 10 to 12 ppm =
if my water can't hold it…I know my pump has the capabilities to do 25 ga=
llons using your math and formulas. So with only a 15 gallon it's real effi=
cient…It will raise the do2 levels 3.6 mg/l in less then one hour to 8.2=
…when I take my readings I hold me probe in the water where theirs no air=
agitated discharge…What am I doing wrong…Thanks as always…Migraine
> >
> >
> > --- In compost_tea_at_yahoogroups.com, "Tim Wilson" <thegoodjob_at_> wrote:
> > >
> > > Hi Joshua,
> > >
> > > I don't think that overcrowding microbes is a concern in ACT. I do ha=
ve some recipes listed here.
http://www.microbeorganics.com/#Compost_Tea_Re=
cipes They may be of some help.
> > >
> > > Tim
> > >
> > > --- In compost_tea_at_yahoogroups.com, Jonathan Bewley <ummyepp_at_> wrote:
> > > >
> > > >
> > > > I have been currently brewing 40 gallons of tea at a time and wish =
to move up my scale to 140 gallons. I purchased the correct pumps to have t=
he right amount of air but now I need to revise my ingredients to brew 140 =
gallons instead of 40.
> > > >
> > > > My recipe for 40 gallons was 20 cups of worm poop, 3/4 cups molasse=
s, humic acid and fish emulsion.
> > > > I was using also Maxicrop seaweed extract but have been seeing some=
studies that seem to suggest the addition of seaweed could not be benefici=
al but rather work against the end objective of creating an environment whe=
re the soil is alive and working more on it's own.
> > > > I'm hoping it takes less ingredients to make more tea as I've been =
careful in the past not to over breed the micros too fast so they are not o=
vercrowded.
> > > > Any info is appreciated.
> > > > Joshua Peters.
> > > >
> > >
> >
>
Received on Fri May 13 2011 - 23:33:50 EDT