Re: [compost_tea] Usable Information

From: <yooperJon_at_netscape.net>
Date: Fri, 12 Mar 2004 13:57:55 -0500

Thanks Stuart,
It's good to read something with some content.
Brix in sumary, is the measurment of sweetness and plant nutrients useing an instrument called a Refractometer. The higher the Brix reading (number) the more flavor,and nutritious the produce.
You can read more about it at http://www.crossroads.ws/brixbook/BBook.htm and there is also a Yahoo group on the topic. Thanks Jon






Stuart Baxter" <stu.baxter_at_virgin.net> wrote:

>Hi Jon
>
>I think most of us are here to learn :o)
>
>The base line air requirement has sort of been set at 1 litre of air to 1 US gallon per minute. The idea is to keep the brew aerobic (oxygen rich) throughout the breeding/feeding cycle which peaks sometime after 12 hours, usually. Unless using a kit and associated pre-measured and tested supplies, you'll need a dissolved oxygen meter (DO or O2) to make sure it doesn't go below 6 parts per million.
>
>Brew times: usually 24 hours (although the K.I.S. 5 gallon does it in 12) but other factors are involved, like temperature, altitude, and compost and feed.
>
>Recipes: hundreds, many of them proprietary and not released. About 1 pound of compost to a US gallon of dechlorinated water + molasses, kelp, fish hydrosylate or a hundred other components. Try searching the posts for more ideas <smile>.
>
>Brix: Someone else will answer this I'm sure but I can't remember who uses it <duh>.
>
>Be well
>
>Stuart
>UK
>
>
>  ----- Original Message -----
>  From: Jon
>  To: compost_tea_at_yahoogroups.com
>  Sent: Friday, March 12, 2004 4:13 PM
>  Subject: [compost_tea] Usable Information
>
>
>  Hey everyone,
>  I am new to the group (about a month) and have been reading the
>  posts to date.
>  I concider myself a life-long-learner and this is a new area of
>  study for me. I am here to learn about compost tea and its related
>  agricultural applications. I have many questions for example;
>
>  -How much air should be injected  (per gallon) for brewing?
>  -What length of time should the tea brew for?
>  -What types of compost recipes (different combination of ingredients)
>  are being used in the teas?
>  -Has anyone done comparative studies on veggies and small fruits
>  with different teas to increase the Brix levels contained within
>  them?....etc.....
>
>    So far its like I am a student sitting in a routy classroom
>  waiting for the teachers to arrive. I know I can find most of my
>  answers in books, and for some questions I will seek out that
>  information, but for now I would perfer a dialog with others to
>  reflect and share ideas with. I hope this can be a place where I can
>  learn and maybe meet some interesting people along the way.
>                                                      Thanks;  Jon
>  P.S. If you feel offended by someone/something use the Delete key.
>
>
>
>
>------------------------------------------------------------------------------
>  Yahoo! Groups Links
>
>    a.. To visit your group on the web, go to:
>    http://groups.yahoo.com/group/compost_tea/
>
>    b.. To unsubscribe from this group, send an email to:
>    compost_tea-unsubscribe_at_yahoogroups.com
>
>    c.. Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.
>
>

__________________________________________________________________
Introducing the New Netscape Internet Service.
Only $9.95 a month -- Sign up today at http://isp.netscape.com/register

Netscape. Just the Net You Need.

New! Netscape Toolbar for Internet Explorer
Search from anywhere on the Web and block those annoying pop-ups.
Download now at http://channels.netscape.com/ns/search/install.jsp


 
Yahoo! Groups Links

<*> To visit your group on the web, go to:
     http://groups.yahoo.com/group/compost_tea/

<*> To unsubscribe from this group, send an email to:
     compost_tea-unsubscribe_at_yahoogroups.com

<*> Your use of Yahoo! Groups is subject to:
     http://docs.yahoo.com/info/terms/
 



Received on Fri Mar 12 2004 - 14:46:51 EST

This archive was generated by hypermail 2.3.0 : Tue Feb 07 2012 - 14:15:07 EST