Fermented kitchen garbage
- Thread starter iHearAll
- Start date
iHearAll
Well-Known Member
Sour dieael automatic-hso (thumbnail pic as well for size ref)
Dedoverde haze (all toasted from foliar sprays, oops)
Sour d again
Bubba kush - hso
Cheese xxl dinafem
From one angle- the bunch
Critical auto clones in compost, bone meal, and fermented bananas.
Bubba and og in compost, bone meal, and fermented squash.
Cheers
Dedoverde haze (all toasted from foliar sprays, oops)
Sour d again
Bubba kush - hso
Cheese xxl dinafem
From one angle- the bunch
Critical auto clones in compost, bone meal, and fermented bananas.
Bubba and og in compost, bone meal, and fermented squash.
Cheers
Joedank
Well-Known Member
em-1 is the best , i enjoy the fact that it is hard to find microbes that eat anything , then get consumed by your homemicrobes .... PNSB have been found in your belly button but i like the protection of known microbes em-1 provides ... if you keep farm animals you can spray it on your litter and keep it freash smelling, nutrients cyceling, and pets healthy ...
Rrog
Well-Known Member
I prefer BIM. They are free to collect and amplify, and they are the top predators in your area.
Joedank
Well-Known Member
Staphylococcussaprophyticus is a common inhabitant of the gastrointestinal tract....
not all microbes are beneficial .... if you piss around your home you could be amplyfiying the wrong ones ,,,lol.... the protection of OCCASIONAL use of known microbes can really ramp up any system ... it is the basis for biodynamic ag....
not all microbes are beneficial .... if you piss around your home you could be amplyfiying the wrong ones ,,,lol.... the protection of OCCASIONAL use of known microbes can really ramp up any system ... it is the basis for biodynamic ag....
Rrog
Well-Known Member
Look at it this way. Bacterial roles are the same all over the planet. Hypothetical example to demonstrate:
Let's just say Element X is a common plant material. Like cellulose, lignin, hemicellulose- whatever.
In a certain region of the Congo, Element X is broken down by a very efficient local microbe, Congo-1. Element X is common in plant material all over the world, however In the Congo, the Congo-1 microbe breaks down Element X better than any other local microbe, as Congo-1 is best adapted to the congos unique humidity, drought, average temp, UV levels, and thousands of other variables
Element X being broken down in the UK, however is accomplished by UK-5. Best suited for the cooler temps, higher humidity, lack of drought. Congo-1 won't work as well or even likely survive long in the UK. UK-5 would likely also perish in the Congo, yet both Congo-1 and UK-5 perform the exact same task.
So there are very specific regional microbes best suited to do your job, and they're already in the air around you. Do a Rice culture and collect and amplify is my advice
Let's just say Element X is a common plant material. Like cellulose, lignin, hemicellulose- whatever.
In a certain region of the Congo, Element X is broken down by a very efficient local microbe, Congo-1. Element X is common in plant material all over the world, however In the Congo, the Congo-1 microbe breaks down Element X better than any other local microbe, as Congo-1 is best adapted to the congos unique humidity, drought, average temp, UV levels, and thousands of other variables
Element X being broken down in the UK, however is accomplished by UK-5. Best suited for the cooler temps, higher humidity, lack of drought. Congo-1 won't work as well or even likely survive long in the UK. UK-5 would likely also perish in the Congo, yet both Congo-1 and UK-5 perform the exact same task.
So there are very specific regional microbes best suited to do your job, and they're already in the air around you. Do a Rice culture and collect and amplify is my advice
iHearAll
Well-Known Member
Do you drink your homebrew?
Joedank
Well-Known Member
that is a innocculant ? gasp why not just make creme freash an ferment with the air??
Joedank
Well-Known Member
we got a herd share (how colorado does raw milk)near build a soil so on thirsdays i can bother jermy an get the milk...
oh my daughters an wife get the kefir , i like it ok . i do the yoghurt at home and creme freash with the extra creme ....still wonder how the "extra" creme works ... tons on top still we shake it in ...just gotta ask i guess.. we use special lactic acid bacteria called Bifidobacterium longum BB536... what a wonder it is to use in your yoghurt... makes the most tastey results i have seen ...
iHearAll
Well-Known Member
Joedank
Well-Known Member
oh we buy it from the lady who owns the cows not from a store of anysort. she tried to get me to make it but hers tastes better than mine cuz of her BIM i guess....
thanks for keeping it realz though..
Rrog
Well-Known Member
Ah! Ok then it's probably the good stuff. It's been found to inoculate the lower GI. That resonated with me. I look at it as a great way to re-inoculate my gut, since normal environmental exposure to a lot of stuff harms the gut bacteria. Plus it's nicely sort of partially digested so easily absorbed. I make a shake with local fruit and raw eggs daily.
Anywho, sorry to hijack the groovy thread!!
Anywho, sorry to hijack the groovy thread!!
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