[compost_tea] Re: Sustainable Farming News & Biological Agriculture Information. > Blog Archive > 8 Essentials for Successful Microbe Brewing

From: outlawbuddhist <hugh_at_virgonics.com>
Date: Mon, 19 Dec 2011 16:17:08 -0000

Hello all:

I only have a crapy microscope and rarely comment on this group. That said.=
.. what, their is a food source in Fulvic Acid? How do you brew teas in Ore=
gon or California where a product cannot legally be labeled Fulvic Acid? I'=
ve only taken through O-chem, and just mess around with teas (with good res=
ults), but how can a chelating agent feed microbes? Help me out on this one=
. I do use Fulvic Acid in the last hour of a brew most of the time and have=
 added it at the beginning of the brew on occasion but don't notice much of=
 a difference (either in performance or under the scope).

Help me out with any links you can find please.

Hugh

Post: Shouldn't the pH be close to the pH of the naturally occurring water =
as to not shock the little guys to death? They have to live out in the real=
 world once applied:)

--- In compost_tea_at_yahoogroups.com, "Tim Wilson" <thegoodjob_at_...> wrote:
>
> Hi Stephen,
>
> People can try what they wish but I don't like to mess around with adjust=
ing pH in a brew as it just throws things out of balance (IMO).
>
> Do these people supply any data or do they do any research? Their stateme=
nt that molasses selects for a limited number of bacterial species seems to=
 indicate a lack of time looking down a microscope tube. That molasses feed=
s only bacteria is old information which was started 'I don't know where'. =
Black strap molasses feeds both bacteria/archaea and fungi equally well, in=
 my experience. Paul Stamets uses molasses to grow out fungal hyphae.
>
> [as a side note, I believe that it has yet to be proven that the fungi gr=
own out in ACT is the same type of fungi we refer to when we speak of funga=
l dominated soils. I'm not saying that the fungi grown in ACT does not cont=
ribute to the health of soil, just that I've not seen supportive data that =
the species of fungi grown in ACT have a direct role in nutrient delivery t=
o the roots of plants similar to endomycorrhizal fungi. I am hopeful of rel=
ated research)
>
> I do not usually have trouble extracting and growing fungi in an efficien=
t brewer using [vermi]compost which has fungi in it. The time it takes usua=
lly ranges from 10 to 24 hours depending on how active the [vermi]compost i=
s.
>
> Here is my data from two brews made with only 2.38% vermicompost mixed wi=
th 0.50% black strap molasses. Judge for yourself.
>
> http://www.youtube.com/watch?v=JZz7vnaX2S8&feature=context&context==
C3016b7eADOEgsToPDskJTsOMGQcbl821vfr-OSCGP
>
> http://www.youtube.com/watch?v=MR7ZTrZQuFg&feature=context&context==
C3016b7eADOEgsToPDskJTsOMGQcbl821vfr-OSCGP
>
>
> Tim
>
> --- In compost_tea_at_yahoogroups.com, "Stephen Steyn" <ssteyn_at_> wrote:
> >
> > Dear fellow composters:
> >
> > Received this via my subscription to Graeme Sait's site. I hope you fin=
d it
> > as interesting as I did. The idea of buffering the ACT to different pHs
> > depending on whether you wanted bacterial or fungal dominance seems a g=
ood
> > one.
> >
> > SS
> >
> > http://www.nutri-tech.com.au/blog/2011/12/8-essentials-for-microbe-brew=
ing/
> >
> > -- Shared using Google Toolbar
> >
>




Received on Mon Dec 19 2011 - 13:20:51 EST

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