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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 5:22:28 AM

President - GPC

The sweet smell is what I noticed the most along with a lot of foam developing and staying on top of the brew with big bubbles. There was a noticable increase at the peak. Mine is done in 12 hours at 72 degrees.

7/2/2007 8:42:45 AM

Deer Park WA

Test the pH level of your tea with a litmus strip, the pH will climb as the tea brews, once the tea is finished the pH will level off and begin to drop. The microorganism content will not get any higher once the pH level has stabilized, and the benifits decline as the pH level drops back down so use your tea while it is fresh.

7/16/2007 4:27:59 PM

Seattle, WA

Most brewers will not work in 12 hours. I would recommend a 24 hour minimum on all homemade brewers. In addition, it depends if you're trying to increase the bacteria, fungi, or protozoa in your tea. Each multiply in higher numbers at different times in the brewing cycle.

1/16/2008 3:01:57 PM

Seattle, WA

I don't know of anyone using pH as an indicator of a finished tea

1/16/2008 3:02:23 PM