Hi Tim…
I guess this why I'm confused…I'm trying to get questions answered about =
my brewer alone…I asked here because this site is about tea brewing…My =
water out of the tap is 4.6…The brewer raises it to 8.2 witin one half ho=
ur or quicker, that was my first check after out of the tap…That's 3.6…=
So I guess it's efficient from what you 3 is good…From what I read at my =
sea level that's all the water will hold reaching it's saturation value no =
matter if I hook up 10 more pumps it won't raise no higher then around 8.2=
…I'm only trying to get two questions answered…From the video that I po=
sted of my brewer and the numbers I just provided is my brewer efficient an=
d is my research right about my sea level not being able to raise my do2 le=
vels above 8.2…I'm the first to admit being a rookie at tea brewing…Tha=
t's why I joined this group a year and a half…I'm not trying to sell brew=
ers or anything at all for that matter…I been retired for 15 years…I've=
been an organic gardener for over 40 years…All I want is a good brewer f=
or my home garden only…I'm also just learning the microscopy part now…I=
f you remember Tim I asked you on your site if you built a small size home =
brewer yet like you mentioned you might on your site and also dvd's to lear=
n microscopy with any microscope…If you did I would of just bought yours=
…I was willing to pay for your time and all your research…It would have=
been so much easier for me…I joined this group because I was told if you=
have questions about tea brewing this is the place…What I don't understa=
nd is I posted a video showing my brewer in operation…I only asked one qu=
estion to be answered…Does my turbulence look right to knock off the micr=
obes without damage…I would think for people brewing tea for all these ye=
ars on this site, that would be easy to answer…Over 100 people from this =
site viewed my video and I didn't get one reply…Not one…I mailed Jeff t=
o his email off board and asked him to please view my video to see if its r=
ight so I can continue on with my do2 testing or more r&d and a different d=
esign…Sorry about the confusion about the names…I was told not to use y=
our real name when you join a site on the internet for security reasons…T=
hat's what I was told to do…If you remember over a year ago I told you on=
your site email I was the same person…It must of slipped your mind being=
so busy…I'm not trying to be sarcastic to you Tim or anybody on this sit=
e, I just want to learn the right way…I'm so thankful and appreciative to=
all from this site what I have learned… Rock
--- In compost_tea_at_yahoogroups.com, "Tim Wilson" <thegoodjob_at_...> wrote:
>
> Migraine? Rock?
>
> I'm away from home/library right now. When I get home I'll post some reso=
urces. One part you have missed is that I am discussing water alone. Once y=
ou add compost and foods and organisms begin using up the O2 as they multip=
ly the O2 drops sharply as I'm sure you've noticed. If a brewer can only ra=
ise water alone to only 8 ppm DO2 at roughly 65 degrees, it may have a toug=
h time maintaining DO2 at 6 ppm with 2 to 3 percent compost over 24 to 40 h=
ours. Most fairly clean water comes out of the tap at 8 to 9 ppm. I make re=
commendations that a good brewer design should be able to raise the DO2 by =
around 3 ppm. Homemade brewers do not need such strictures, as there is onl=
y one person who needs to be satisfied with the results.
>
> I'm unsure how the information you posted relates to the naturally occuri=
ng supersaturation of oxygen which takes place proximal to waterfalls and r=
apidly 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=
apply to a brewer…Do you really do this…Does anyone do this in tea bre=
wing...I don't think this applies to my R&D…Why would I have to supersatu=
rate if my levels are at 8.2 mg/l and I only need 6 mg/l…Seams like a was=
te of time or over kill for me…What's the advantage…What does that mean=
below, chemical solution and pressure at a given temperature.
> > 1. To cause (a chemical solution) to be more highly concentrated than i=
s 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 crys=
tallizes from it at the same rate at which it dissolves. Under prescribed e=
xperimental conditions of temperature and pressure, a solution can contain =
at saturation only one fixed amount of dissolved solute. However, it is pos=
sible to prepare relatively stable solutions which contain a quantity of a =
dissolved solute greater than that of the saturation value provided solute =
phase is absent. Such solutions are said to be supersaturated. They can be =
prepared by changing the experimental conditions of a system so that greate=
r solubility is obtained, perhaps by heating the solution, and then careful=
ly returning the system to or near its original state. The addition of solu=
te phase will immediately relieve supersaturation. Solutions in which there=
is no spontaneous formation of solute phase for extended periods of time a=
re said to be metastable. There is no sharp line of demarcation between an =
unstable and metastable solution. The process whereby initial aggregates wi=
thin a supersaturated solution develop spontaneously into particles of new =
stable phase is known as nucleation. The greater the degree of supersaturat=
ion, 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 ad=
justing amounts] however it is a common error amongst many brewer manufactu=
rers, never mind the general population that dissolved O2 rates in a brewer=
are limited to saturation rates. In actuality, the principle of super-satu=
ration should have been applied in the R&D which went into the design proce=
ss. 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 a=
round 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 wi=
th 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 capab=
le of 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 and at my sea level at 66.5 F. my do2 saturation value in water is aroun=
d 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 2=
5 gallons using your math and formulas. So with only a 15 gallon it's real =
efficient…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…Migrain=
e
> > > >
> > > >
> > > > --- In compost_tea_at_yahoogroups.com, "Tim Wilson" <thegoodjob_at_> wrot=
e:
> > > > >
> > > > > Hi Joshua,
> > > > >
> > > > > I don't think that overcrowding microbes is a concern in ACT. I d=
o have some recipes listed here.
http://www.microbeorganics.com/#Compost_Te=
a_Recipes They may be of some help.
> > > > >
> > > > > Tim
> > > > >
> > > > > --- In compost_tea_at_yahoogroups.com, Jonathan Bewley <ummyepp_at_> wr=
ote:
> > > > > >
> > > > > >
> > > > > > I have been currently brewing 40 gallons of tea at a time and w=
ish to move up my scale to 140 gallons. I purchased the correct pumps to ha=
ve the 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 mol=
asses, 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 bene=
ficial but rather work against the end objective of creating an environment=
where 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 b=
een careful in the past not to over breed the micros too fast so they are n=
ot overcrowded.
> > > > > > Any info is appreciated.
> > > > > > Joshua Peters.
> > > > > >
> > > > >
> > > >
> > >
> >
>
Received on Sat May 14 2011 - 18:26:07 EDT