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Enumclaw, Washington

I just brewed my first batch this weekend. I have seen various recipes and times for brewing from 12-36 hours.
I used 7 cups of compost, 7 cups of worm castings, 2 cups of molasses. I made a 35 gallon batch and brewed for about 30 hours. I ended up using a shop vac putting out plenty of air. Any sugestions on recipe changes and brewing time. Is 12-24 hours enough or what? How do you know when its done?
Thanks.

7/2/2007 5:22:01 AM

Seattle, WA

I would consider other food sources to increase the diversity in your brew. I would only go 1 c. on the molasses (make sure it's blackstrap unsulfured). I would add other food sources like humic acid or liquid kelp.

~Tad

1/16/2008 3:04:00 PM

President - GPC

There is a smell associated with brewing times that I have noticed. THe smell peaks about the same time that the foam peaks riding on the surface, my system calls for a 24 hour brew and coincides with that...every system would be different depending on the amount of air and food..IMHO

1/17/2008 8:34:57 AM

Seattle, WA

Your smell will change through the brewing cycle as the organisms process the ingredients. Especially when using molasses, you should notice the sweet smell disappearing around 8-10 hours as the bacteria consume the nutrients.

1/17/2008 12:56:21 PM