Hold the horses Rock. You asked for a recipe and I directed you to several.=
It was you who started asking about the DO2 rates and supersaturation whic=
h obviously do not apply to you. [on my page I believe I state temperature =
and TDS of water; your water may be different]
As for your emails to me you asked me for things which I just do not have s=
o I cannot help you.
You could not seem to understand that the DVD which goes out with the micro=
scope is for ONLY that microscope. I have posted a lot of free information =
on my webpage but I can only do so much.
People who read this site are not obligated to answer questions and perhaps=
no one felt qualified to judge your turbulance. I did not look at it.
If you can raise your DO2 over 3 PPM it sounds like you are fine. Just brew=
and be happy. BTW, the more microbes the better. Don't worry about having =
too many.
Tim
--- In compost_tea_at_yahoogroups.com, "migrainexx" <rap.rem_at_...> wrote:
>
> Hi Tim…
> I guess this why I'm confused…I'm trying to get questions answered abou=
t my brewer alone…I asked here because this site is about tea brewing…M=
y water out of the tap is 4.6…The brewer raises it to 8.2 witin one half =
hour 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 =
posted of my brewer and the numbers I just provided is my brewer efficient =
and is my research right about my sea level not being able to raise my do2 =
levels above 8.2…I'm the first to admit being a rookie at tea brewing…T=
hat's why I joined this group a year and a half…I'm not trying to sell br=
ewers 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=
for my home garden only…I'm also just learning the microscopy part now=
…If you remember Tim I asked you on your site if you built a small size h=
ome brewer yet like you mentioned you might on your site and also dvd's to =
learn microscopy with any microscope…If you did I would of just bought yo=
urs…I was willing to pay for your time and all your research…It would h=
ave 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 under=
stand is I posted a video showing my brewer in operation…I only asked one=
question to be answered…Does my turbulence look right to knock off the m=
icrobes without damage…I would think for people brewing tea for all these=
years on this site, that would be easy to answer…Over 100 people from th=
is site viewed my video and I didn't get one reply…Not one…I mailed Jef=
f to his email off board and asked him to please view my video to see if it=
s right so I can continue on with my do2 testing or more r&d and a differen=
t design…Sorry about the confusion about the names…I was told not to us=
e your real name when you join a site on the internet for security reasons=
…That's what I was told to do…If you remember over a year ago I told yo=
u on your site email I was the same person…It must of slipped your mind b=
eing so busy…I'm not trying to be sarcastic to you Tim or anybody on this=
site, I just want to learn the right way…I'm so thankful and appreciativ=
e 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 re=
sources. 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 mult=
iply the O2 drops sharply as I'm sure you've noticed. If a brewer can only =
raise water alone to only 8 ppm DO2 at roughly 65 degrees, it may have a to=
ugh time maintaining DO2 at 6 ppm with 2 to 3 percent compost over 24 to 40=
hours. Most fairly clean water comes out of the tap at 8 to 9 ppm. I make =
recommendations that a good brewer design should be able to raise the DO2 b=
y around 3 ppm. Homemade brewers do not need such strictures, as there is o=
nly one person who needs to be satisfied with the results.
> >
> > I'm unsure how the information you posted relates to the naturally occu=
ring supersaturation of oxygen which takes place proximal to waterfalls and=
rapidly 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 th=
is apply to a brewer…Do you really do this…Does anyone do this in tea b=
rewing...I don't think this applies to my R&D…Why would I have to supersa=
turate if my levels are at 8.2 mg/l and I only need 6 mg/l…Seams like a w=
aste of time or over kill for me…What's the advantage…What does that me=
an below, 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 cr=
ystallizes from it at the same rate at which it dissolves. Under prescribed=
experimental conditions of temperature and pressure, a solution can contai=
n at saturation only one fixed amount of dissolved solute. However, it is p=
ossible to prepare relatively stable solutions which contain a quantity of =
a dissolved solute greater than that of the saturation value provided solut=
e phase is absent. Such solutions are said to be supersaturated. They can b=
e prepared by changing the experimental conditions of a system so that grea=
ter solubility is obtained, perhaps by heating the solution, and then caref=
ully returning the system to or near its original state. The addition of so=
lute phase will immediately relieve supersaturation. Solutions in which the=
re is no spontaneous formation of solute phase for extended periods of time=
are said to be metastable. There is no sharp line of demarcation between a=
n unstable and metastable solution. The process whereby initial aggregates =
within a supersaturated solution develop spontaneously into particles of ne=
w stable phase is known as nucleation. The greater the degree of supersatur=
ation, 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 =
adjusting amounts] however it is a common error amongst many brewer manufac=
turers, never mind the general population that dissolved O2 rates in a brew=
er are limited to saturation rates. In actuality, the principle of super-sa=
turation should have been applied in the R&D which went into the design pro=
cess. One can see natural occurances of this in areas proximal to waterfall=
s. I actually measured the dissolved oxygen at 2400 feet above sea level at=
around 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 cap=
able 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 i=
n PA and at my sea level at 66.5 F. my do2 saturation value in water is aro=
und 8.2…That's all my water will hold…How do I raise a level to 10 to 1=
2 ppm 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 rea=
l efficient…It will raise the do2 levels 3.6 mg/l in less then one hour t=
o 8.2…when I take my readings I hold me probe in the water where theirs n=
o air agitated discharge…What am I doing wrong…Thanks as always…Migra=
ine
> > > > >
> > > > >
> > > > > --- In compost_tea_at_yahoogroups.com, "Tim Wilson" <thegoodjob_at_> wr=
ote:
> > > > > >
> > > > > > 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_> =
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 the right amount of air but now I need to revise my ingredients to bre=
w 140 gallons instead of 40.
> > > > > > >
> > > > > > > My recipe for 40 gallons was 20 cups of worm poop, 3/4 cups m=
olasses, humic acid and fish emulsion.
> > > > > > > I was using also Maxicrop seaweed extract but have been seein=
g some studies that seem to suggest the addition of seaweed could not be be=
neficial but rather work against the end objective of creating an environme=
nt 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=
been 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 - 18:26:10 EDT