Elaine,
So, if there is a high total fungi count but a low
active fungi count after 24-30 hours of brewing does that mean
not enough fungi food was in the brew? Or could it be
we ran out of food and the active fungi are dying or going
dormant?
--Thomas Giannou
----- Original Message -----
Sent: Sunday, April 20, 2003 2:47
PM
Subject: Re: [compost_tea] Typical
brew
So, low fungi are OFTEN the result of too low oxygen.
The fungi could have been in the compost, but they are no longer in a tea that
dropped low in oxygen. They were consumed.
So, low fungi could be the
result of several possible conditions:
1. not in the compost to
begin 2. not extracted from the compost (fabric bag is a usual
culprit; poor movement of water through the compost, compaction of the compost
in the basket) 3. no foods to feed the fungi (no soluble fungal foods
in the compost, none added in the tea brew) 4. fungi killed by lack
of aeration (anaerobic bacteria had a feast) 5. fungi sliced and
diced by pumps (there are centripetal pumps that don't slice and dice much;
don't ask me which they are, that was not my research that figured that
out)
What else did I forget?
Hope this helps -
Elaine Ingh
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