[compost_tea] Re: Help with a good tea recipe

From: migrainexx <rap.rem_at_comcast.net>
Date: Sat, 14 May 2011 23:34:22 -0000

Hi Tim…I think you're the one confused now…You better read back through=
 this thread…I didn't start this thread about a recipe…I already have t=
he recipes I need…A man named Joshua Peters with the board name Jonathan =
Bewley started this thread asking you for a recipe…I just went their to r=
ead and try to learn something and I read this on your site…(efficient br=
ewer, capable of raising DO2 rates close to 10 or 12 PPM.) which you said y=
ou didn't say that but you really did…and you brought up super saturation=
 at water falls…I'm not interested in do2 levels at a water fall, just in=
 my brewer as I stated several times…I brought up about with my sea level=
 at 860 and temps. at 66.5 F my water can't hold no more then 8.2 mg/l…Th=
at's when you said I should have done more R/D about super saturation…You=
r confused Tim…I understood perfectly about the dvd for just your microsc=
ope after you told me why and you said I'm thinking of producing one for th=
e average scope…Yes you do post a lot of free stuff and what I learned so=
 far over 80% came from your site and I thanked you several times…And yes=
 no one is obligated to answer anything but a lot of questions are answered=
 on other topics…I find it hard to believe you guys aren't qualified to a=
nswer such a simple question about turbulence…And I guess you assumed my =
water out of the tap was between 8 and 9 when I said several times its 4.6=
…And I know the more microbes the better from reading on your site, again=
 I didn't say anything about that…That was the other man again who starte=
d this thread…If your water out of the tap is 4.6 like mine how high will=
 your do2 reading be then with your brewer…Or is that one of those questi=
ons your not obligated to answer…I'm sorry I upset you and got you so con=
fused Tim…On your video you showed with your pin point meter 11.4 but you=
 failed to mention your water out of the tap was between 8 and 9 mg/l…I w=
on't bother you no more…My questions are answered…I built a 15 gallon b=
rewer that will raise do2 level 3.6 mg/l in less then one half hour and can=
  maintain 8.2 mg/l do2 levels and by your math its has enough power from m=
y pump to do 25 gallon not even counting the circulator splash with the who=
le system running on 45 watts and I have under fifty dollars in parts from =
shopping wisely…Thanks Tim…Rock

>
> Hold the horses Rock. You asked for a recipe and I directed you to severa=
l. It was you who started asking about the DO2 rates and supersaturation wh=
ich obviously do not apply to you. [on my page I believe I state temperatur=
e 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=
 so I cannot help you.
>
> You could not seem to understand that the DVD which goes out with the mic=
roscope is for ONLY that microscope. I have posted a lot of free informatio=
n on my webpage but I can only do so much.
>
> People who read this site are not obligated to answer questions and perha=
ps 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 br=
ew and be happy. BTW, the more microbes the better. Don't worry about havin=
g 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 ab=
out 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 h=
alf 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 val=
ue no matter if I hook up 10 more pumps it won't raise no higher then aroun=
d 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 efficie=
nt and is my research right about my sea level not being able to raise my d=
o2 levels above 8.2…I'm the first to admit being a rookie at tea brewing=
…That's why I joined this group a year and a half…I'm not trying to sel=
l brewers 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 b=
rewer 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 siz=
e home 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=
 yours…I was willing to pay for your time and all your research…It woul=
d 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 un=
derstand 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 th=
e microbes without damage…I would think for people brewing tea for all th=
ese years 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 to his email off board and asked him to please view my video to see if=
 its right so I can continue on with my do2 testing or more r&d and a diffe=
rent design…Sorry about the confusion about the names…I was told not to=
 use your real name when you join a site on the internet for security reaso=
ns…That'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 th=
is site, I just want to learn the right way…I'm so thankful and appreciat=
ive 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 =
resources. One part you have missed is that I am discussing water alone. On=
ce you add compost and foods and organisms begin using up the O2 as they mu=
ltiply the O2 drops sharply as I'm sure you've noticed. If a brewer can onl=
y raise 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 hours. Most fairly clean water comes out of the tap at 8 to 9 ppm. I mak=
e recommendations 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=
 only one person who needs to be satisfied with the results.
> > >
> > > I'm unsure how the information you posted relates to the naturally oc=
curing supersaturation of oxygen which takes place proximal to waterfalls a=
nd 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 =
this apply to a brewer…Do you really do this…Does anyone do this in tea=
 brewing...I don't think this applies to my R&D…Why would I have to super=
saturate 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 below, chemical solution and pressure at a given temperature.
> > > > 1. To cause (a chemical solution) to be more highly concentrated th=
an is normally possible under given conditions of temperature and pressure.=
 
> > > > 2. To cause (a vapor) to exceed the normal saturation vapor pressur=
e 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 =
crystallizes from it at the same rate at which it dissolves. Under prescrib=
ed experimental conditions of temperature and pressure, a solution can cont=
ain at saturation only one fixed amount of dissolved solute. However, it is=
 possible to prepare relatively stable solutions which contain a quantity o=
f a dissolved solute greater than that of the saturation value provided sol=
ute phase is absent. Such solutions are said to be supersaturated. They can=
 be prepared by changing the experimental conditions of a system so that gr=
eater solubility is obtained, perhaps by heating the solution, and then car=
efully returning the system to or near its original state. The addition of =
solute phase will immediately relieve supersaturation. Solutions in which t=
here is no spontaneous formation of solute phase for extended periods of ti=
me are said to be metastable. There is no sharp line of demarcation between=
 an unstable and metastable solution. The process whereby initial aggregate=
s within a supersaturated solution develop spontaneously into particles of =
new stable phase is known as nucleation. The greater the degree of supersat=
uration, the greater will be the number of nuclei formed.
> > > >
> > > >
> > > >
> > > > --- In compost_tea_at_yahoogroups.com, "Tim Wilson" <thegoodjob_at_> wrot=
e:
> > > > >
> > > > > I actually did not say quite that if you reread, [I just suggeste=
d adjusting amounts] however it is a common error amongst many brewer manuf=
acturers, never mind the general population that dissolved O2 rates in a br=
ewer are limited to saturation rates. In actuality, the principle of super-=
saturation should have been applied in the R&D which went into the design p=
rocess. One can see natural occurances of this in areas proximal to waterfa=
lls. 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 DO=
2 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 c=
apable of raising DO2 rates close to 10 or 12 ppm…I thought do2 levels ha=
d 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 a=
round 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 gallons using your math and formulas. So with only a 15 gallon it's r=
eal 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…Mig=
raine
> > > > > >
> > > > > >
> > > > > > --- 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/#Compos=
t_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 a=
nd wish to move up my scale to 140 gallons. I purchased the correct pumps t=
o have the right amount of air but now I need to revise my ingredients to b=
rew 140 gallons instead of 40.
> > > > > > > >
> > > > > > > > My recipe for 40 gallons was 20 cups of worm poop, 3/4 cups=
 molasses, humic acid and fish emulsion.
> > > > > > > > I was using also Maxicrop seaweed extract but have been see=
ing some studies that seem to suggest the addition of seaweed could not be =
beneficial but rather work against the end objective of creating an environ=
ment 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 a=
re not overcrowded.
> > > > > > > > Any info is appreciated.
> > > > > > > > Joshua Peters.
> > > > > > > >
> > > > > > >
> > > > > >
> > > > >
> > > >
> > >
> >
>




Received on Sun May 15 2011 - 10:41:22 EDT

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