Total Noob using teas and I am a believer
- Thread starter GandalfdaGreen
- Start date
st0wandgrow
Well-Known Member
This was my plant before using Gandalfs tea ....
View attachment 3025928
This is the same plant 4 weeks later after using his tea .....
The stuff is amazing!
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GandalfdaGreen
Well-Known Member
So that's good news I guess 
Steelheader3430
Well-Known Member
Big time losers. Glad to hear the lung is ok Richard.
hyroot
Well-Known Member
This was my plant before using Gandalfs tea ....
View attachment 3025928
This is the same plant 4 weeks later after using his tea .....
The stuff is amazing!
~Dankster~420
Well-Known Member
Well damn.. The results are in the pudding I guess. If it does have results such as stated, hot damn would you mind sharing Gandalf 
?: 
?:
This was my plant before using Gandalfs tea ....
View attachment 3025928
This is the same plant 4 weeks later after using his tea .....
The stuff is amazing!
Javadog
Well-Known Member
I think that this is the relevant post Dank:
Originally Posted by GandalfdaGreen
Here are some great Rev teas.
1. Use this tea from the very beginning of flowering up to 4-5 weeks.
1 tbsp of organic molasses
20 drops of General Organics CalMag+
1 tbsp of all organic all purpose fertilizer 5-5-5 or close to that as possible
1 tbsp of Kelp Meal
1 tsp of High N bat guano 12-8-2 ish
1 tsp of High P bat guano 0-5-0 or 1-10-0
1 tsp of liquid fish fertilizer 5-1-1 or 3-3-.3 or close
1/4 cup of FF Big Bloom
Bubble 24 hours then add 1/2-1 cup of fresh compost of EWC. Bubble for another 24 hours. This is for a one gallon jug. Pure water. You can bubble this as long as you want. I would not go over a week. This is taken from the Revs TLO book. Dilute 1:4 or 1:3.
2. Here is a finishing tea:
1 cup EWC or fresh compost
1/4 cup FF Big Bloom
1 tsp of kelp meal
1 tsp of organic molasses
Bubble for 24-48 hours. The Rev suggest diluting the teas. I dilute mine anywhere from 1 part tea to 4 parts pure water. If they are big enough and can handle max nutes then I go 1:3.
3. Here is a great high power vegetative growth tea:
1 tbsp of organic molasses
1 tbsp of kelp meal
1 tbsp of alfalfa meal
1 tbsp of dry all purpose organic fertilizer
2 tsp of liquid fish fertilizer
2 tsp of high N bat guano
1 tsp of dry soluable kelp or seaweed
Bubble for 24 hours. Add 1 cup of EWC or fresh compost. 1/4 cup of steer/cow manure or compost. Bubble for another 24 hours. Dilute 1:4.
4. Seedling freshly or freshly rooted clone tea:
2 tsp of organic molasses
1 tps of kelp meal
1 tps of liquid fish fertilizer
1 tsp of alfalfa meal
1/2 -1 cup of EWC or compost
1 tsn of dry soluble kelp or liquid seaweed
10 drops of General Organics CaMag+
Bubble for 24 hours. Dilute 1:4
There you have it. All your tea needs. Ask any questions you would like. Enjoy. BTW....spread the mix out as a top dressing on your plants. Use a 1 gallon paint strainer as a holder.
~Dankster~420
Well-Known Member
Ok cool, thanks Have you had a chance to try it out yourself ?: If so, does it produce results such as in the previously posted pictures ?: Just looking 4 something that will add a tad bit more weight to my future crops..
Have you had a chance to try it out yourself ?: If so, does it produce results such as in the previously posted pictures ?: Just looking 4 something that will add a tad bit more weight to my future crops..
Javadog
Well-Known Member
Dank, I am just not able to always get everything listed
on these things....
But I do bubble (+ wonkafall) compost together with a
food sources to make teas.
I use it for the vegetable garden as well.
The thing is that my numbers are uniquely my own. i.e. I just chuck
a bit of this and a handful of that. :0)
I have heard bits and pieces that I am still working to fit in well, like
the idea that adding extra mycos should be done toward the end. I would
like to see this position defended. I am also not certain that this is true
for all species of fungi....in fact I am fairly certain that is is not consistently
true.
Good luck,
JD
on these things....
But I do bubble (+ wonkafall) compost together with a
food sources to make teas.
I use it for the vegetable garden as well.
The thing is that my numbers are uniquely my own. i.e. I just chuck
a bit of this and a handful of that. :0)
I have heard bits and pieces that I am still working to fit in well, like
the idea that adding extra mycos should be done toward the end. I would
like to see this position defended. I am also not certain that this is true
for all species of fungi....in fact I am fairly certain that is is not consistently
true.
Good luck,
JD
~Dankster~420
Well-Known Member
I hear that.. Yeah, I have been reading on adding "amino acids" to increase yields,better quality,etc'.
~Dankster~420
Well-Known Member
Thats interesting. Thanks 4 the info bro..
hyroot
Well-Known Member
seed sprout teas focus on enzymes and can / should be used through out the whole grow
Originally Posted by ThurgoodJenkinsSoulbro.
Like water seedlings with sprout teas? That's what I got out of it. If so would yiu care to shares the recipe
watering plants with seed sprout enzyme teas.
I sprout mung beans or barley seeds. Then puree and add to water. When they sprout enzymes are activated and the endosperm releases all kinds of enzymes and minerals.
Sprouted Seed Tea v2.0
Jon Stika of Brew Your Own Magazine describes malt as "barley that has been sprouted to the point where enzymes are produced that will convert its starchy interior to sugar." After the grain has been malted, the sugar is fermented by yeast to make beer.
This is an accurate overview of an article he wrote for those who want to make their own malt and here's the Reader's Digest version:
Weigh out 2 oz. of Barley seed and remove any foreign matter by the seeds into a large jar and fill it half-way with water and agitate to wash the barley. Pour off loose husks & dirt that float to the top. Drain in a colander. Repeat until everything has been removed.
Soak the seeds in water for 8 - 10 hours. Drain the seeds and weigh after completely draining the water off. Assuming you started with 56 grams, you want to hit a minimum of 84 grams at the end of these processes.
Let the Barley rest for 8 - 10 hours and then soak for another 8 hours, drain and weigh. Repeat if necessary but that's not too unlikely.
Take a piece of cloth and you want to use something as 'raw' as possible like hemp cloth, organic cotton, linen, canvas, flax, etc. - just check with a large fabric store. If you buy a piece that is a square it probably helps or doesn't.
Wet your cloth, wring out and fold it 2 times. During the rest cycles this is where you want to let the seeds rest. You want moisture surrounding the seeds but not water.
Once you hit 84+ grams, spread your seeds again in the middle of this folded piece of fabric, place that in a brown paper bag - 55F - 65F ambient temperatures will move this along quickly.
When the shoots inside the seed have grown the length of the seed you're done. You're not growing sprouts but rather activating the enzymes and the compounds in the endosperm .
Take these seeds and put them in a blender and some water and get it to a puree to the extent possible. Using 56 grams to start will give enough puree to make 5 gallons of tea.
Water your plants with this diluted tea. This will give you far, far more enzymes than the straight sprouting method. One thing about beer brewers is that they live & die by enzyme levels extracted from seeds and this article is cited on several home brew forums.
Originally Posted by Cann
The barley seed tea is all about enzymes. the same reason I use young coconut h2o. when a seed germinates, the contents of the seed (endosperm) provide everything the young plant needs for life. we are effectively harvesting the goodies that the endosperm creates and applying it to our plants. enzymes are catalysts that increase the speed of reactions by insane amounts (sometimes up to 1000000x faster than the reaction with no enzyme) - basically they help facilitate a bunch of interactions that are going on with your plant, therefore increasing overall health/speed of growth. you've probably seen pictures around here of "praying" leaves...or the so called "jesus effect" (lol) - I get that reaction the most when I apply a barley seed tea.
"Here's why you wouldn't want to soak any seed (only) and try to use the soaking water: many seeds are encoded with enzymes on the hull's exterior and the immediate interior. These enzymes prevent germination unless the conditions are right, i.e. they're growth inhibitors. Not Plant Growth Regulators but out and out inhibitors.
Originally Posted by Cann
Once a seed germinates, the developing endosperm creates other enzymes that neutralize the inhibitors, converting them into a food source for the emerging tap-root."
a.k.a. you want to discard the soak water and rinse thoroughly before you germinate and refill the vessel with h2o..or else you will be doing the opposite of what we want.
The lazy mans option for enzymes is to use young coconut h2o. it is much more expensive than barley (both are still way cheaper than bottled nutes!) but contains many similar goodies.
Here is another past quote from ClackamasCootz, RE: young coconut water
"The big ones are Cytokinins, Gibberellins (GAs), Enzymes (in particular amylase, arylsulphatase, β-glucosidase, cellulase, chitinase, dehydrogenase, phosphatase, protease, and urease), Indole-3-Acetic Acid (IAA)......
Young coconuts are embryos and the water will begin to adhere to the inside of the shell and solidifies forming coconut meat or whatever it's called.You can expect to get around 12 oz. in a fresh one shown in the original post. Ripe coconuts will contain very little water and much lower benefits because they're now contained in this seed's endosperm (coconut meat).
Coconuts are one of the richest sources of Cytokinins which accelerates cell division in the plant which differs from how PGRs function.
HTH
CC"
Like water seedlings with sprout teas? That's what I got out of it. If so would yiu care to shares the recipe
watering plants with seed sprout enzyme teas.
I sprout mung beans or barley seeds. Then puree and add to water. When they sprout enzymes are activated and the endosperm releases all kinds of enzymes and minerals.
Sprouted Seed Tea v2.0
Jon Stika of Brew Your Own Magazine describes malt as "barley that has been sprouted to the point where enzymes are produced that will convert its starchy interior to sugar." After the grain has been malted, the sugar is fermented by yeast to make beer.
This is an accurate overview of an article he wrote for those who want to make their own malt and here's the Reader's Digest version:
Weigh out 2 oz. of Barley seed and remove any foreign matter by the seeds into a large jar and fill it half-way with water and agitate to wash the barley. Pour off loose husks & dirt that float to the top. Drain in a colander. Repeat until everything has been removed.
Soak the seeds in water for 8 - 10 hours. Drain the seeds and weigh after completely draining the water off. Assuming you started with 56 grams, you want to hit a minimum of 84 grams at the end of these processes.
Let the Barley rest for 8 - 10 hours and then soak for another 8 hours, drain and weigh. Repeat if necessary but that's not too unlikely.
Take a piece of cloth and you want to use something as 'raw' as possible like hemp cloth, organic cotton, linen, canvas, flax, etc. - just check with a large fabric store. If you buy a piece that is a square it probably helps or doesn't.
Wet your cloth, wring out and fold it 2 times. During the rest cycles this is where you want to let the seeds rest. You want moisture surrounding the seeds but not water.
Once you hit 84+ grams, spread your seeds again in the middle of this folded piece of fabric, place that in a brown paper bag - 55F - 65F ambient temperatures will move this along quickly.
When the shoots inside the seed have grown the length of the seed you're done. You're not growing sprouts but rather activating the enzymes and the compounds in the endosperm .
Take these seeds and put them in a blender and some water and get it to a puree to the extent possible. Using 56 grams to start will give enough puree to make 5 gallons of tea.
Water your plants with this diluted tea. This will give you far, far more enzymes than the straight sprouting method. One thing about beer brewers is that they live & die by enzyme levels extracted from seeds and this article is cited on several home brew forums.
The barley seed tea is all about enzymes. the same reason I use young coconut h2o. when a seed germinates, the contents of the seed (endosperm) provide everything the young plant needs for life. we are effectively harvesting the goodies that the endosperm creates and applying it to our plants. enzymes are catalysts that increase the speed of reactions by insane amounts (sometimes up to 1000000x faster than the reaction with no enzyme) - basically they help facilitate a bunch of interactions that are going on with your plant, therefore increasing overall health/speed of growth. you've probably seen pictures around here of "praying" leaves...or the so called "jesus effect" (lol) - I get that reaction the most when I apply a barley seed tea.
"Here's why you wouldn't want to soak any seed (only) and try to use the soaking water: many seeds are encoded with enzymes on the hull's exterior and the immediate interior. These enzymes prevent germination unless the conditions are right, i.e. they're growth inhibitors. Not Plant Growth Regulators but out and out inhibitors.
Once a seed germinates, the developing endosperm creates other enzymes that neutralize the inhibitors, converting them into a food source for the emerging tap-root."
a.k.a. you want to discard the soak water and rinse thoroughly before you germinate and refill the vessel with h2o..or else you will be doing the opposite of what we want.
The lazy mans option for enzymes is to use young coconut h2o. it is much more expensive than barley (both are still way cheaper than bottled nutes!) but contains many similar goodies.
Here is another past quote from ClackamasCootz, RE: young coconut water
"The big ones are Cytokinins, Gibberellins (GAs), Enzymes (in particular amylase, arylsulphatase, β-glucosidase, cellulase, chitinase, dehydrogenase, phosphatase, protease, and urease), Indole-3-Acetic Acid (IAA)......
Young coconuts are embryos and the water will begin to adhere to the inside of the shell and solidifies forming coconut meat or whatever it's called.You can expect to get around 12 oz. in a fresh one shown in the original post. Ripe coconuts will contain very little water and much lower benefits because they're now contained in this seed's endosperm (coconut meat).
Coconuts are one of the richest sources of Cytokinins which accelerates cell division in the plant which differs from how PGRs function.
HTH
CC"
GandalfdaGreen
Well-Known Member
You are the man Hyroot. Much respect. kiss-ass
- You must spread some Reputation around before giving it to hyroot again.
RedCarpetMatches
Well-Known Member
I just went all under the influence ordering. EZ cloner...check...beans...check....now I have to get the wife something besides a black eye. Ham wasn't kidding about the 125% mark up. The mall should shut her up.
Steelheader3430
Well-Known Member
He also said something about not seeing each other for like 2 months a year. I like that guy.
Mad Hamish
Well-Known Member
I know all of this... 'seed sprout teas focus on enzymes and can / should be used through out the whole grow
Originally Posted by ThurgoodJenkinsSoulbro.
Like water seedlings with sprout teas? That's what I got out of it. If so would yiu care to shares the recipe
watering plants with seed sprout enzyme teas.
I sprout mung beans or barley seeds. Then puree and add to water. When they sprout enzymes are activated and the endosperm releases all kinds of enzymes and minerals.
Sprouted Seed Tea v2.0
Jon Stika of Brew Your Own Magazine describes malt as "barley that has been sprouted to the point where enzymes are produced that will convert its starchy interior to sugar." After the grain has been malted, the sugar is fermented by yeast to make beer.
This is an accurate overview of an article he wrote for those who want to make their own malt and here's the Reader's Digest version:
Weigh out 2 oz. of Barley seed and remove any foreign matter by the seeds into a large jar and fill it half-way with water and agitate to wash the barley. Pour off loose husks & dirt that float to the top. Drain in a colander. Repeat until everything has been removed.
Soak the seeds in water for 8 - 10 hours. Drain the seeds and weigh after completely draining the water off. Assuming you started with 56 grams, you want to hit a minimum of 84 grams at the end of these processes.
Let the Barley rest for 8 - 10 hours and then soak for another 8 hours, drain and weigh. Repeat if necessary but that's not too unlikely.
Take a piece of cloth and you want to use something as 'raw' as possible like hemp cloth, organic cotton, linen, canvas, flax, etc. - just check with a large fabric store. If you buy a piece that is a square it probably helps or doesn't.
Wet your cloth, wring out and fold it 2 times. During the rest cycles this is where you want to let the seeds rest. You want moisture surrounding the seeds but not water.
Once you hit 84+ grams, spread your seeds again in the middle of this folded piece of fabric, place that in a brown paper bag - 55F - 65F ambient temperatures will move this along quickly.
When the shoots inside the seed have grown the length of the seed you're done. You're not growing sprouts but rather activating the enzymes and the compounds in the endosperm .
Take these seeds and put them in a blender and some water and get it to a puree to the extent possible. Using 56 grams to start will give enough puree to make 5 gallons of tea.
Water your plants with this diluted tea. This will give you far, far more enzymes than the straight sprouting method. One thing about beer brewers is that they live & die by enzyme levels extracted from seeds and this article is cited on several home brew forums.
Originally Posted by Cann
The barley seed tea is all about enzymes. the same reason I use young coconut h2o. when a seed germinates, the contents of the seed (endosperm) provide everything the young plant needs for life. we are effectively harvesting the goodies that the endosperm creates and applying it to our plants. enzymes are catalysts that increase the speed of reactions by insane amounts (sometimes up to 1000000x faster than the reaction with no enzyme) - basically they help facilitate a bunch of interactions that are going on with your plant, therefore increasing overall health/speed of growth. you've probably seen pictures around here of "praying" leaves...or the so called "jesus effect" (lol) - I get that reaction the most when I apply a barley seed tea.
"Here's why you wouldn't want to soak any seed (only) and try to use the soaking water: many seeds are encoded with enzymes on the hull's exterior and the immediate interior. These enzymes prevent germination unless the conditions are right, i.e. they're growth inhibitors. Not Plant Growth Regulators but out and out inhibitors.
Originally Posted by Cann
Once a seed germinates, the developing endosperm creates other enzymes that neutralize the inhibitors, converting them into a food source for the emerging tap-root."
a.k.a. you want to discard the soak water and rinse thoroughly before you germinate and refill the vessel with h2o..or else you will be doing the opposite of what we want.
The lazy mans option for enzymes is to use young coconut h2o. it is much more expensive than barley (both are still way cheaper than bottled nutes!) but contains many similar goodies.
Here is another past quote from ClackamasCootz, RE: young coconut water
"The big ones are Cytokinins, Gibberellins (GAs), Enzymes (in particular amylase, arylsulphatase, β-glucosidase, cellulase, chitinase, dehydrogenase, phosphatase, protease, and urease), Indole-3-Acetic Acid (IAA)......
Young coconuts are embryos and the water will begin to adhere to the inside of the shell and solidifies forming coconut meat or whatever it's called.You can expect to get around 12 oz. in a fresh one shown in the original post. Ripe coconuts will contain very little water and much lower benefits because they're now contained in this seed's endosperm (coconut meat).
Coconuts are one of the richest sources of Cytokinins which accelerates cell division in the plant which differs from how PGRs function.
HTH
CC"
- enzymes are catalysts that increase the speed of reactions by insane amounts
Exactly what I was saying. I don't like it.
Mad Hamish
Well-Known Member
Dammit it won't let me edit... This is exactly my point with enzymes Hyroot my friend. Not even hydroponic gardening is as intrusive upon an organism as to actually screw with it's internal chemical processes. No wonder the guys using it amend their soils to hell n gone. Like I said, I understand enzyme teas fully. I don't like them after using them.
Anyhow, woke up to grey skies pregnant with rain. None of them will handle it at this point, they will take DAYS to dry... So here we are, time for the chop.
I will come put up some pics of what the AH x PCK did in 2 gallon pots. Holy shit.
Anyhow, woke up to grey skies pregnant with rain. None of them will handle it at this point, they will take DAYS to dry... So here we are, time for the chop.
I will come put up some pics of what the AH x PCK did in 2 gallon pots. Holy shit.