Migraine? Rock?
I'm away from home/library right now. When I get home I'll post some resour=
ces. One part you have missed is that I am discussing water alone. Once you=
add compost and foods and organisms begin using up the O2 as they multiply=
the O2 drops sharply as I'm sure you've noticed. If a brewer can only rais=
e water alone to only 8 ppm DO2 at roughly 65 degrees, it may have a tough =
time maintaining DO2 at 6 ppm with 2 to 3 percent compost over 24 to 40 hou=
rs. Most fairly clean water comes out of the tap at 8 to 9 ppm. I make reco=
mmendations that a good brewer design should be able to raise the DO2 by ar=
ound 3 ppm. Homemade brewers do not need such strictures, as there is only =
one person who needs to be satisfied with the results.
I'm unsure how the information you posted relates to the naturally occuring=
supersaturation of oxygen which takes place proximal to waterfalls and rap=
idly flowing streams as I mentioned.
Salutations,
Tim
--- In compost_tea_at_yahoogroups.com, "migrainexx" <rap.rem_at_...> wrote:
>
> Hi Tim…Here's what I just read about super saturation…How does this a=
pply to a brewer…Do you really do this…Does anyone do this in tea brewi=
ng...I don't think this applies to my R&D…Why would I have to supersatura=
te if my levels are at 8.2 mg/l and I only need 6 mg/l…Seams like a waste=
of time or over kill for me…What's the advantage…What does that mean b=
elow, chemical solution and pressure at a given temperature.
> 1. To cause (a chemical solution) to be more highly concentrated than is =
normally possible under given conditions of temperature and pressure.
> 2. To cause (a vapor) to exceed the normal saturation vapor pressure at a=
given temperature.
> supersaturation su'per·sat'u·ra'tion n
> McGraw-Hill Science & Technology Encyclopedia: Supersaturation
>
> A solution is at the saturation point when dissolved solute in its crysta=
llizes from it at the same rate at which it dissolves. Under prescribed exp=
erimental conditions of temperature and pressure, a solution can contain at=
saturation only one fixed amount of dissolved solute. However, it is possi=
ble to prepare relatively stable solutions which contain a quantity of a di=
ssolved solute greater than that of the saturation value provided solute ph=
ase is absent. Such solutions are said to be supersaturated. They can be pr=
epared by changing the experimental conditions of a system so that greater =
solubility is obtained, perhaps by heating the solution, and then carefully=
returning the system to or near its original state. The addition of solute=
phase will immediately relieve supersaturation. Solutions in which there i=
s no spontaneous formation of solute phase for extended periods of time are=
said to be metastable. There is no sharp line of demarcation between an un=
stable and metastable solution. The process whereby initial aggregates with=
in a supersaturated solution develop spontaneously into particles of new st=
able phase is known as nucleation. The greater the degree of supersaturatio=
n, the greater will be the number of nuclei formed.
>
>
>
> --- In compost_tea_at_yahoogroups.com, "Tim Wilson" <thegoodjob_at_> wrote:
> >
> > I actually did not say quite that if you reread, [I just suggested adju=
sting amounts] however it is a common error amongst many brewer manufacture=
rs, never mind the general population that dissolved O2 rates in a brewer a=
re limited to saturation rates. In actuality, the principle of super-satura=
tion 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=
actually measured the dissolved oxygen at 2400 feet above sea level at aro=
und 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=
ingredients 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=
of raising DO2 rates close to 10 or 12 ppm…I thought do2 levels had to d=
o with water quality, temperature and what sea level your at…I live in PA=
and 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 pp=
m if my water can't hold it…I know my pump has the capabilities to do 25 =
gallons using your math and formulas. So with only a 15 gallon it's real ef=
ficient…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 ai=
r 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 =
have some recipes listed here.
http://www.microbeorganics.com/#Compost_Tea_=
Recipes They may be of some help.
> > > >
> > > > Tim
> > > >
> > > > --- In compost_tea_at_yahoogroups.com, Jonathan Bewley <ummyepp_at_> wrot=
e:
> > > > >
> > > > >
> > > > > I have been currently brewing 40 gallons of tea at a time and wis=
h to move up my scale to 140 gallons. I purchased the correct pumps to have=
the right amount of air but now I need to revise my ingredients to brew 14=
0 gallons instead of 40.
> > > > >
> > > > > My recipe for 40 gallons was 20 cups of worm poop, 3/4 cups molas=
ses, humic acid and fish emulsion.
> > > > > I was using also Maxicrop seaweed extract but have been seeing so=
me studies that seem to suggest the addition of seaweed could not be benefi=
cial but rather work against the end objective of creating an environment w=
here 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 bee=
n careful in the past not to over breed the micros too fast so they are not=
overcrowded.
> > > > > Any info is appreciated.
> > > > > Joshua Peters.
> > > > >
> > > >
> > >
> >
>
Received on Sat May 14 2011 - 13:14:23 EDT