I believe anyone producing large quantities of tea and selling would
be foolish to NOT have reocrds of DO levels throughout the brew! I
do not agree with this unsubstaianted claim that 6mg/l is the low.
In some locations (elevations) this will be near impossible.
--- In compost_tea_at_yahoogroups.com, "Ted Peterson"
<ted.peterson_at_t...> wrote:
> I agree a DO meter isn't necessary. If you are doing a lot of
testing of nutrients, I find a DO meter very useful. If I was just
brewing for my back yard or house plants, I would just use a given
recipe. I thought Jon wanted to experiment.
>
> Ted Peterson
> Earth-Wise/Sprirt of the Earth
> ----- Original Message -----
> From: Jeff Lowenfels
> To: compost_tea_at_yahoogroups.com
> Sent: Friday, March 12, 2004 11:00 AM
> Subject: [compost_tea] do meter????
>
>
> <<<< 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.
>
>
>
> I disagree, respectfully. You can use your nose to make sure
your tea is not going anaerobic....If it doesn't smell bad, you
probably have enough O2
>
> Cheers,
>
> Jeff
>
>
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Received on Sat Mar 13 2004 - 13:21:46 EST