mohawk.slim
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Try things like alfalfa(also has bad-ass enzymes)
I'm assuming that you're somewhat familiar with Microbeman's work, and so you would understand why I feel puzzled that you're leaving out the sugar(s).We avoid simple carbohydrates like Molasses
i prefer adding carbs and sugars only teas i usually make is using EWC and compost with molasses ,
the sugars speed up the process
I Can see her point that its not needed because it will naturally convert starches to actual sugars to do the job but again her proess will take longer
With microbiology being really new in the scientific community we all should take everthing with a grain of saltWhere do you get your science from? She is a doctor in soil microbiology. Your statement has little to nothing to do with my statement. If you start to study this, you will find that a properly brewed tea needs little to no speeding up. Understanding what microbes eat what sugar sources and tailoring that to what you need is the way to go. Is your soil constantly short on bacteria but rich in fungus and nematodes? Are you using a microscope to determine this? If you aren't studying the science and just making statements based on anecdotal evidence, please keep it away from the science or at least frame it as "in my experience". Carbs and sugars ARE THE SAME THING, there is however a difference between simple and complex carbohydrates. Making statemens with out 90% of the information on the subject can truly lead the new farmers down the wrong path and even lead some to never grow again. If you want to have a conversation about when one MIGHT need to use sugars like molasses, beet juice and the like, we can do that, but for most farmers, molasses in their tea is not only not needed, but will most likely breed more of the things you already have and less of the things you need.
Well said. Your final tea will only ever be as good as the starting compost or ingredients you start with.There are some VERY good resources on youtube and the like from soil biologists with Ph.Ds that will explain in great detail about the different teas and how to get what you want/need from them. One of the most important things to consider in AACT is the carbon source and if your choice will select for a narrow or wide band of microbes. The real point oc the CT part of AACT is for microbial activity, to provide large microherds(hahahahhhah) to make the SOM(soluble organic matter) 100% plant available. Most nitrogen is stored in the bodies of bacteria, so if you want the N put the bacteria into play.
In regards to get non-beneficial microbes in your tea, that is SUPER easy to avoid: start with higher quality compost. I would also reccomend checking out micropore air diffusers for smaller scale tea brewers. We avoid simple carbohydrates like Molasses and most of the bottled sweeteners out there. Try things like alfalfa(also has bad-ass enzymes) oatmeal, and barley for complex carb sources for tea. Most brews see peak bacteria at 24 hours of brewing and peak fungus at 36-48, we try to brew somewhere in the sweet spot.
Also don't forget to brew in the same enviromental conditions as the tea will be applied in as you want the life in it to be prepared and multiplied for those specific conditions.
Linky link, please? I've been reading mostly Tim Wilson's stuff, as he's sent me the DVDs with his scope views and descriptions. And then there's the reading, but that's been focused on what I'm finding in Acres, USA and the like. Since I'm moving to the high desert my reading/learning is about to undergo another sea change as well.On the living soil food web episode of the Adam Dunn Show with Dr. Elaine Ingham around 37:30 of part 2 she begins to explain why sugars sources are not needed in teas.
Linky link, please? I've been reading mostly Tim Wilson's stuff, as he's sent me the DVDs with his scope views and descriptions. And then there's the reading, but that's been focused on what I'm finding in Acres, USA and the like. Since I'm moving to the high desert my reading/learning is about to undergo another sea change as well.
My understanding, based on what Mr Wilson has reported and the scopes I've seen, simple sugars feed bacteria, while complex carbohydrates feed fungi. I only recall him ever mentioning baby oatmeal as a source for complex carbs. Thank you for sharing. :)
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