--- In compost_tea_at_yahoogroups.com, "Jeff Lowenfels" <jeff_at_g...>
wrote:
> I saw nothing in the report that supports the idea that tea made
at 70 degrees is less effective than tea at 60 degrees in dealing
with pathogens. I get better fungal numbers at 70 degrees and by
that I suspect better diversity. Everything I've read is that it is
the aeration, not the temperature (within range) that counts when it
comes to dealing with pathogens in tea.
>
> In short, I get better teas at 70 than 60 and have had my best at
74 if memory serves me.
>
> Jeff
Jeff,
Is this a function of temperature, or of figuring out how much
longer to brew at 60 than 70? Are the bacterial numbers comparable?
More dissolved oxygen will "fit" into the tea at a lower temp, so in
that sense oxygen IS a function of temperature (you can aerate all
you want but in the end, only so much DO can fit at any one time;
increased aeration may help speed up the dissolution of more oxygen
into the water as DO is used).
Chris Reid
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Received on Tue Mar 02 2004 - 10:14:12 EST