Just a newbie question. I was planning to use my tea after 24 hours of brewing to use after a transplant. but i was a bit lit. and forgot i needed to go get more coco before i transplanted. I kept my tea brewing. and is 48 hours going to be okay? or is my tea going to be diminishing? in other words. will some bacteria start to die off after 24 hours? and so the diversity will be going down as well? or is 48 hours fine. and i should start to use it after 48 hours? thanks in advance for your help!
Use it. The colonies will not be dead. Letting brews go to long will upset the balance of bacteria to fungi ratio depending on the amount of carbs you put in. More carbs (sugars) the faster the colonies peak and the faster you must use the brew.
I personally don't like that it's not *just* molasses (sugar) and has all this other stuff in it. Vegetable oil? Then adding back something like xanthan gum to thicken it back up? (I use xanthan gum when I'm doing gluten-free baking, so it's not that it's unsafe, but I see it as unnecessary). I think you're getting watered down molasses.This is the label from the molasses I get from our local "Grange Coop". The price is $19.00 for 4-1/2 gallons. Is there some reason this is not good for me to use?
frebo, Sep 9, 2014 Report
#1510Reply
Just a newbie question. I was planning to use my tea after 24 hours of brewing to use after a transplant. but i was a bit lit. and forgot i needed to go get more coco before i transplanted. I kept my tea brewing. and is 48 hours going to be okay? or is my tea going to be diminishing? in other words. will some bacteria start to die off after 24 hours? and so the diversity will be going down as well? or is 48 hours fine. and i should start to use it after 48 hours? thanks in advance for your help!
I personally don't like that it's not *just* molasses (sugar) and has all this other stuff in it. Vegetable oil? Then adding back something like xanthan gum to thicken it back up? (I use xanthan gum when I'm doing gluten-free baking, so it's not that it's unsafe, but I see it as unnecessary). I think you're getting watered down molasses.
Have you tried buying the bulk powdered molasses, such as is sold by bulkfoods dot com? Then you just reconstitute it.
In the cartoon I use to guide my way through tea brewing, I too suppress foam thinking that the material segregated in foam are materials I would rather have dissolved into my tea.My point is that I use the Organic Gem and add it in small amounts as the high amounts of fats act as a defoamer.
You can also monitor the pH for indication of excessive bloom or die-off. Not enough air or too much sugar seem to be the main culprits.Use it. The colonies will not be dead. Letting brews go to long will upset the balance of bacteria to fungi ratio depending on the amount of carbs you put in. More carbs (sugars) the faster the colonies peak and the faster you must use the brew.
Thanks for these links! The dry molasses I'm using dissolves completely. The biggest issue I've had is making a solution that's equivalent to liquid molasses, but once it's in solution, it behaves in pretty much the same way. It's not as tasty.As far as the vegetable oil, Dr. Ingham has recommended adding this in as a defoamer but I have had reduced populations of bacteria when using it. I use one of two recommended Fish Hydrolysates from Microbeman, both of which use whole fish. Without knowing the company, what they are using for feedstock and what they are separating out, you really don't know what you are getting.
The company I use removes the bones only to make stuff for a pharmaceutical company, and the complete fish is used to make the hydrosylate, so all oils are retained, proteins are not denatured and they use a special enzymatic concoction that speeds the process up and requires less phosphoric acid. It's called Organic Gem.
My point is that I use the Organic Gem and add it in small amounts as the high amounts of fats act as a defoamer.
The other ingredients might be problematic, but that would take some research or a conversation with a chemist. I do know propylene glycol is used in some fertilizers and liquid beneficials, but I don't know the chemistry enough and there are so many rip off bennies out there that I would not want anti-freeze in my tea.
As far as Xanthan gum here is what Harvard has on it:
Here is the link to their contact page and I have emailed them questions before and received prompt courteous replies.
Here is a link at ASU with information on liquid and dry molasses. http://www.weekendgardener.net/organic-fertilizer/molasses-050805.htmhttp://www.weekendgardener.net/organic-fertilizer/molasses-050805.htm
Hey Cap, how does fish shit compare to your bennies? African cichlids shit to be exact.:D
thats a good point, I got a lot of this beneficial bacteria "fish shit" available so I may do some comparison down the road. There's not a lot of info out there on just using the shit.I have no clue!
I can tell you that the microbe consortium in the packs is very intentional. I really don't think that fish shit would have all the same species... Especially things like trichoderma t-22, paecilomyces fumosoroseus, metarhizium, streptomyces, rhodospirrilum, etc...
But I could always be wrong.
The thing is that the microbes in the packs have all been isolated and then cultured in a lab. I don' think there is any one natural resource that can emulate that.
Can u please explain in stoner terms :confused::oops: :rolleyes:o_OFish excrement is only going to have basic gut biota necessary to digest fish flakes or whatever you are feeding them. There will also be some basic enzymes protease, amylase (?).......gut microbiota rapidly change and do not evolve. Gut tracts are a self limiting environment. If it's not needed it gets excreted. :)
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