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Dirtbags Do-over... 🤪 Back to Organic!

I believe that the enzymes start converting during the germination stage and then its halted by the 140 kiln dry to create a malt. A SST would also introduce carbs and starches that are then converted into sugars by enzymes first and after water in your...
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Dirtbags Do-over... 🤪 Back to Organic!

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#241
ezenzyme said:
I believe that the enzymes start converting during the germination stage and then its halted by the 140 kiln dry to create a malt. A SST would also introduce carbs and starches that are then converted into sugars by enzymes first and after water in your soil. What about introducing Lemoniene to pine-sol smelling plants? Even if introducing terps from different sources in looked down upon i bet you could get a higher terp level plant with introduction of terps into watering cycles. Also all lights are not the same, like sun vs. hps vs. LED wouldn't that create different levels of natural occurring sugars?
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I'm no expert in this so I could be off.. but the way I understood malting is the grain is first germinated and sprouted, then dried and kilned to stop the sprout from growing and set the lovibond rating, or degree of malliard (sp?) reaction. Not to halt the enzymes. Enzymes don't work at all once they've been denatured by heat.

Alpha and beta amylase enzymes only become active between 140 and 168f. Above 168 they denature, but below 140 they are not activated.

Its for that reason if you're making beer with a lot of roasted or caramel malts you need to use enough base malt to provide enough enzymes for starch conversion. Because the enzymes in the hot kilned/roasted malts are toast.

This doesn't even touch on other factors required for starch conversion such as calcium as an enzyme cofactor and ph etc..
 
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#242
ezenzyme said:
So far no ones mentioned sugars; dont sugars play a important role in the oils and resins of your plant? I know some folks love molasses, and some only use for bacteria food in teas or not at all. Sugars in your plant come from many different places, we all know that photosynthesis produces sugars, but things that a lot of folks are incorporating now a days contains sugars. Take malted barley for example, after coot started its use up its seen more and more often now; ever taste a grain? Its sweet; the enzymes catalyze reactions, turning starches and carbohydrates into simple sugars that a seedling can eat. Seed sprouted teas as well contain these starches carbs and sugars. Cold pressed yucca? Carbs. Now on a even further thought, digging what Horantulas said about just getting MORE terps, i have a old Subcool strain book and its got a page that has some terps identified and then paired with terps we find in our life in fruit plants etc etc, what about introduction of more teps via fruit juice or essential oils? I have a friend who layed on some grape juice to some GDP and you could totally taste it....Juice for thought...
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Sugar molecules from our products are too big to pass through root membranes. We feed the soil sugar to feed the microbes while nutrients are depleted or flushed out during ripening.


Highly flawed bro science imo.


It is sulfer that helps plants make more good stuff.
 
#243
ezenzyme said:
I believe that the enzymes start converting during the germination stage and then its halted by the 140 kiln dry to create a malt. A SST would also introduce carbs and starches that are then converted into sugars by enzymes first and after water in your soil. What about introducing Lemoniene to pine-sol smelling plants? Even if introducing terps from different sources in looked down upon i bet you could get a higher terp level plant with introduction of terps into watering cycles. Also all lights are not the same, like sun vs. hps vs. LED wouldn't that create different levels of natural occurring sugars?
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While standard sugars dont penetrate i believe the esthers and sucrose in products like botanicare sweet citrus do exactly what you are describing.
 
#246
MIMedGrower said:
Sugar molecules from our products are too big to pass through root membranes. We feed the soil sugar to feed the microbes while nutrients are depleted or flushed out during ripening.


Highly flawed bro science imo.


It is sulfer that helps plants make more good stuff.
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Sucrose can enter the plant, but glucose cannot I believe. All depends on the source.

Brix levels in the plant are important but that's mostly determined by photosynthesis.

I forget where I read it but I saw somewhere recently brix levels recorded from the same plant grown in numerous different systems, and living soil had the highest brix levels by a long shot. Way more than the plants grown hydro and soiless. So much so that the sugar content within the organic plans was actually high enough to act as a pesticide against sucking and chewing insects because cannabis pests cannot process sugars properly. So they don't eat it and move on.
 
#249
Dirtbag said:
Sucrose can enter the plant, but glucose cannot I believe. All depends on the source.

Brix levels in the plant are important but that's mostly determined by photosynthesis.

I forget where I read it but I saw somewhere recently brix levels recorded from the same plant grown in numerous different systems, and living soil had the highest brix levels by a long shot. Way more than the plants grown hydro and soiless. So much so that the sugar content within the organic plans was actually high enough to act as a pesticide against sucking and chewing insects because cannabis pests cannot process sugars properly. So they don't eat it and move on.
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Mites especially, live off the sugars they suck from the plant though..🤔
 
#255
For sure higher N levels increase pest pressure. And reading about it, it seems like the high brix pesticide theory is a myth, although it is used as an indicator for overall plant health. And plants tested with high brix and all other factors like sap ec and ph and levels of specific nutes in range are shown to be the most resistant to pests.

Interesting shit. Gonna have to dig out my old refractometer.
 
#257
Dirtbag said:
For sure higher N levels increase pest pressure. And reading about it, it seems like the high brix pesticide theory is a myth, although it is used as an indicator for overall plant health. And plants tested with high brix and all other factors like sap ec and ph and levels of specific nutes in range are shown to be the most resistant to pests.

Interesting shit. Gonna have to dig out my old refractometer.
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I would love to start looking at the ph of the plants. It has such huge influences on so many things. Not sure i will ever get there but on my to do list.
 
#258
Aqua Man said:
I would love to start looking at the ph of the plants. It has such huge influences on so many things. Not sure i will ever get there but on my to do list.
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Yep, and if sap ph is low it indicates deficiency of certain nutrients, and if its high it indicates deficiency of other nutrients. Doing all kinds of fun reading right now lol...
 
#259
Dirtbag said:
Yep, and if sap ph is low it indicates deficiency of certain nutrients, and if its high it indicates deficiency of other nutrients. Doing all kinds of fun reading right now lol...
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Of ya find anything ya think is worth passing along feel free to shoot a link to me.
 
#260
Dirtbag said:
At this point I'm on track to have an aquaponic garden lit up by February 🤣

I do like to experiment lol. Trying different methods is both fun and rewarding. And honestly I think makes me a more well rounded grower by doing so. Gives you a different perspective with every new grow.
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I bought a set of aquaponic system in May, but it hasn't been used yet. I'm going to use it in the next round. This manufacturer is a well known Chinese hydro company called HydroGrow.
But you know, I'm a rookie. I remember when I bought it, the manufacturer told me that it took only 65 days from seedling stage to harvest, but I still don't know whether they are cheating me or not . LOL
Their main barrel, which can control Ph and water temperature.
 

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