Hpo777
Member
I've read on every single AACT post here, other forums, nature forums, companies and everything between that "Molasses" goes in teas...
From research and talks with a Soil Biologist I've started to think that Molasses was created through "bro science", and doesnt have its place in teas for the "common grower".
Quote
If you do some of your own reading online about compost tea brewing one of the biggest things you will run across is the recommendation to use blackstrap molasses as the microbial food in the tea. This used to be widely accepted as a great way of brewing tea. The issue is that without a firm understanding of soil biology and what microbes look like under a microscope people actually brew up anaerobic teas the majority of the time with blackstrap molasses. This is why that happens even with an air pump -- molasses is a simple sugar which feeds bacterial populations very quickly basically as junk food. As the bacterial populations grow they take over the entire tea and use up all the oxygen, this causes the tea to become anaerobic as soon as the ppm (parts per million) of dissolved oxygen drop below 8 (6ppm is the critical point). There are plenty of bacteria all over this planet and we really don’t need to brew up heavy bacterial teas, rather we want to brew up complex teas that have a huge variety of life in them, not only bacteria but also fungi, protozoa and nematodes. When you only feed simple sugars to the microbiology in the tea brewing process the bacteria will out multiply all the other good guys and take over the entire tea. We instead feed complex foods to the tea so the fungi, protozoa and nematodes have a chance to grow and multiply. If you really want to use molasses in your brewing it is highly advisable to also get yourself a microscope so you can monitor the tea and make sure you use it before it goes anaerobic. As that is not practical for most home gardeners your best bet is to follow our simple recipes for wonderful results.
I'd like to start a thread to exchange ideas about how it is or isn't a good additive in teas. Just teas molasses serves a purpose for sure in other ways...but I'm aiming at teas here thanks again! Positive thoughts and ideas only please, don't want an argument just want a positive exchange of ideas!
From research and talks with a Soil Biologist I've started to think that Molasses was created through "bro science", and doesnt have its place in teas for the "common grower".
Quote
If you do some of your own reading online about compost tea brewing one of the biggest things you will run across is the recommendation to use blackstrap molasses as the microbial food in the tea. This used to be widely accepted as a great way of brewing tea. The issue is that without a firm understanding of soil biology and what microbes look like under a microscope people actually brew up anaerobic teas the majority of the time with blackstrap molasses. This is why that happens even with an air pump -- molasses is a simple sugar which feeds bacterial populations very quickly basically as junk food. As the bacterial populations grow they take over the entire tea and use up all the oxygen, this causes the tea to become anaerobic as soon as the ppm (parts per million) of dissolved oxygen drop below 8 (6ppm is the critical point). There are plenty of bacteria all over this planet and we really don’t need to brew up heavy bacterial teas, rather we want to brew up complex teas that have a huge variety of life in them, not only bacteria but also fungi, protozoa and nematodes. When you only feed simple sugars to the microbiology in the tea brewing process the bacteria will out multiply all the other good guys and take over the entire tea. We instead feed complex foods to the tea so the fungi, protozoa and nematodes have a chance to grow and multiply. If you really want to use molasses in your brewing it is highly advisable to also get yourself a microscope so you can monitor the tea and make sure you use it before it goes anaerobic. As that is not practical for most home gardeners your best bet is to follow our simple recipes for wonderful results.
I'd like to start a thread to exchange ideas about how it is or isn't a good additive in teas. Just teas molasses serves a purpose for sure in other ways...but I'm aiming at teas here thanks again! Positive thoughts and ideas only please, don't want an argument just want a positive exchange of ideas!