Herbie's Beans - Black Widow And Super Skunk

PH Results and Recommendations: You are a touch low at 6.5 but I would not take action until you hit 6.4. We don’t want to start chasing your pH back and forth. I prefer the target range of 6.8 to 6.9 for optimal nutrient release rates and reduced heavy metal uptake. Continue to pH your irrigation events to 6.87.0 with a heavy metals safe pH down product. Any amendment used for pH management needs to be thoroughly incorporated throughout the entire soil profile. Otherwise, you will set up pH zones in your soil. Use wollastonite if you have heavy metals issues or pest and pathogen pressure. Use Ag lime if you need to move the needle faster.
 
Anytime N drops below 30 ppm all growth stops but I get equally concerned anytime a test goes over 200 for an indoor run. Do not over apply. Excess nitrate at harvest diminishes terpenes, reduces yield and delays senescence. It is always a best practice to add as many nitrate inputs as possible for optimal release rates. You will 96# from the fishbone meal above, This requires a flush Soluble Salts You are good at 1154. Optimally, we want you to land between 1000-1200. No action. These amendments will take care of any gaps. No Action Chlorides You are just below my cutoff at 186. I have seen a bunch of tests coming in with really high chlorides lately. If you have a clean water source you can flush just as you would for sodium. In a perfect world I would flush anytime Chlorides hit 200. Keep an eye out for antagonisms. Mn is usually the first to show up on the top of the plant with chloride issues. Please note if flushing for chlorides you will have to flush heavier than you would for sodium. Rather than target 10% by volume I would target 15-20% by volume. Flush heavily 15-20% before testing again Bicarbonates Fine, no action No Action Sulfur You are perfect at 68.72. We want adequate sulfur for building our volatiles; esters, alcohols and terpenes. Cations will bump this up even further. It is hard to have too much sulfur. No Action Available P You are good at 1.72 but based on your P reserves I would expect you to be lower. Are you supplementing liquid phosphorus? Sufficiency is 2-4 ppm. Running a P solubilizing bacteria and bumping up your reserves will keep you at the upper end of sufficiency. Weekly phosphorus solubilizing bacteria- lets track down that P source and limit it this round. Calcium You are a pinch low at 190.1 and Mg is elevated. I normally see that at 200. Luckily gypsum won't drag your pH and it is really hard to have too much Ca. It is crucial to preload Ca in veg. If you wait til flower it is too late Hold off until flush and retest Mg You are too high at 61.6. Mg is the bully cation and will outcompete both Ca and K so do not go in with a heavy hand. Keep your eye open for Mg deficiency later in the round. If you see interveinal chlorosis on lower leaves add 2 tbsp epsom per gallon of water and add to the soil as a drench as a one or two time application. Only add if there is an issue. Please limit magnesium inputs as adding calcium and potassium to balance your elevated Mg will add significant osmotic stress. Flush Potassium You are low at 79.36 and Mg is too high. I would anticipate adding another 1/2 cup per yard after week three, the end of stretch. For a small volume input like this it is often best to suspend in an aqueous solution and spray it onto the bed for even coverage. Add 1.3 cups (0.65 lbs) of potassium sulfate now and 0.5 cups (0.25 lbs) of potassium sulfate after the stretch; weeks3-4 in flower Additional notes: This bed needs a serious flush to get your nitrates, magnesium and chlorides down. Please do not add any amendments until you flush and retest. Just way too much of a good thing. If the nitrates were under 200 we could run this bed. Please let me know what follow up questions you have. Thanks for supporting KiS Organics! Let us know what follow ups you may Have. Some good information on these tests
 
Ill be busy for a few days Im kinda PISSED OFF at myself about the flush TOTALLY My fault (on some advice from here i think ill stick with the professionals) The only thing i can think of for high nitrates is I added to much fish meal at the start last run and the high MG levels come from a to much K-Mag
Im HAPPY about 1 thing though, the heavy metals on the test is LOW so im using good Chem free inputs thats a + !!
I see alot of posts on here about using alot of Cal Mag to, well less is more in this instance or it'll want to lock out other nuits like calcium,so if you read above ,those test Results come from the professionals so anybody that reuses their soil Really needs to get it tested!
Ok time to get Flushing i got alot of water to put through my bed, and a BUNCH of MESS to clean up and then another test ,but L👀k out i get that Dude dialed in!!!
Itll be like SPOOKY movie When the Young Wayan brother gits rolled up in a sheet and gets smoked by a HUGE pot plant growing outside his window when the Poltergeist shows up!😂🤣🤣

Talk soon ✌️
 
Day 19 going good
Im on break from the flush I got 10% flushed got another 5%/10% to to achieve 20% of 180 gallons of soil im flushing for chlorides which requires 15%/20% of runoff for the volume of soil i have which is about 18 to 20 gallons of runoff water. I think 🤔🤔🤔 better more flush than not enough!
No way for me to capture run off water from the under the bed to check EC so im just going until i see its a clear run off and not a dark brown

IMG20231209080949.jpg
 
seaofgreen18 said:
You know i screwed up I wanted to try soaking those beans in LAB before i put them in the sprouter, well next maybe!
I'll try that on the clones when i take them to see if I notice any difference in root size or amount or the time it takes.
Click to expand...
Why not just let the seed-attached microbes do their thing? @Keffka 's got an interesting post from the "Teaming with..." book series where it talks about strain specific microbes attached to a seed that get washed away when soaking in water/paper towel.

I'd imagine something similar happens when using LAB. To Make lab you attract a variety of microbes and then submerge them in milk which leads to that one type of microbe outcompeting all the others. So it would seem that rolling the seed in LAB would have a similar outcome in that you'd end up with LAB rather than the native ones that would be preferable.

The LAB is still good, don't get me wrong, but I would think the originals ones would be better.
 
Lactobacillus (LAB) and its use in Natural Agriculture
● LAB are very beneficial for improving soil aeration, and in the cultivation of fruits and vegetables.
● LAB are resistant to high temperatures and are a powerful sterilizer.
● LAB help root growth when transplanting and during initial plant growth.
● LAB increases the solubility of fertilizer.
● When the LAB is used in the period of vegetative growth of vegetables it produces
plants of better quality which can be stored for longer periods of time.
● The use of LAB in soil accumulated with phosphate will increase its capacity to absorb the insoluble form of phosphates and will help overcome saline disorder that results from
the decomposition of phosphates.
● LAB adjusts fluids within plants which may result in better resistance to
Illness and harden their bodies even during the rainy season.
● LAB can be mixed (x1 / 500) with the water given to animals to improve their
digestive function.
How to make LAB:
The first step is to collect bacteria from the air using water that has been used to rinse rice. You can use any kind of rice for this. Simply put it in a pot with warm water, mix the rice around and then drain the water [now milky]. The water is now a rich source of carbohydrates. This liquid will attract microbes from the air, among them lactobacillus. Get a container, fill halfway with with the water that you have drained from the rice. Cover the container with a clean rag and let stand outside the house for a couple of days to a week
When is it ready?
When you see a light layer on the top (mold) and smells a little sour (like yogurt and yeast). This indicates the liquid is infected with microbes. This occurs more rapidly in warm temperatures because microbes are more active, therefore the time it takes to to create an effective culture is relative because we do not do it under controlled laboratory conditions.
When it is done the liquid will be separated into three different layers:
Top layer: floating carbohydrates left over from fermentation and possibly mold.
Middle layer: lactic acid and other bacteria. We will use this layer.
Bottom layer: Starch, byproduct of fermentation
Remove the middle layer by filtering the liquid or using a siphon. This layer contains the highest concentration of lactic acid bacteria and the lowest concentration of unnecessary by-products
Get a new container, bigger than the first. Take the rice water and mix at a ratio of 1 part rice water to 10 parts of milk. By saturating with milk (lactose), we do not allow other microbes to proliferate, leaving only lactobacillus.
TIP: The best milk to use is unpasteurised natural milk. However, any milk can be used even powdered milk. In my experience, the best is natural unpasteurized milk (the curds also make a better cheese), but just use whatever is available.
You want to keep this next stage as anaerobic as possible. Use a sealed container with a one way air valve.
Note: Beware of bubbling during this phase. The container should not be completely filled or it may go through the valve. After approximately one week (depending on the temperature), you will see that the milk is curdled (Carbohydrates, proteins and fats) and separated in two two layers. The water below will be yellow – this is the serum (whey), enriched with Lactic acid bacteria from milk fermentation. The water below is what we use. You want to extract this.
NOTE: Remember that the curds (the top layer of the fermented milk), are an excellent food and can be used to make a delicious cheese. They are enriched with healthy nutrients and microbes. If you are not interested in cheese feed them to your pets or animals or even your compost pile. There is no waste in natural agriculture!
 
In the rhizosphere, plants release various chemical substances, including 20–40% of the carbohydrates and organic acids [28]. Those metabolites attract the LAB and colonize the root systems’ surface. LAB can also survey seed and plant propagules such as endophytes [25]. The carbohydrate-rich environment appears ideal for LAB proliferation. They quickly break down the organic acids and acidify the rhizosphere [29]. At the same time, the acidic environment and weak organic acid exert a toxic effect on other microorganisms. LAB diversity in soils depends on carbon richness, which is abundant in the fruit tree rhizosphere.
 
seaofgreen18 said:
I agree with you !maybe i won't waste my time ill check out Kafka's post thanks for the info! Im just learning about the LAB rice fermentation I just started a jar to help with the flush recommended on the test after flush lactobacillus for root pathogens
Click to expand...
Here's a link
 
seaofgreen18 said:
Lactobacillus (LAB) and its use in Natural Agriculture
● LAB are very beneficial for improving soil aeration, and in the cultivation of fruits and vegetables.
● LAB are resistant to high temperatures and are a powerful sterilizer.
● LAB help root growth when transplanting and during initial plant growth.
● LAB increases the solubility of fertilizer.
● When the LAB is used in the period of vegetative growth of vegetables it produces
plants of better quality which can be stored for longer periods of time.
● The use of LAB in soil accumulated with phosphate will increase its capacity to absorb the insoluble form of phosphates and will help overcome saline disorder that results from
the decomposition of phosphates.
● LAB adjusts fluids within plants which may result in better resistance to
Illness and harden their bodies even during the rainy season.
● LAB can be mixed (x1 / 500) with the water given to animals to improve their
digestive function.
How to make LAB:
The first step is to collect bacteria from the air using water that has been used to rinse rice. You can use any kind of rice for this. Simply put it in a pot with warm water, mix the rice around and then drain the water [now milky]. The water is now a rich source of carbohydrates. This liquid will attract microbes from the air, among them lactobacillus. Get a container, fill halfway with with the water that you have drained from the rice. Cover the container with a clean rag and let stand outside the house for a couple of days to a week
When is it ready?
When you see a light layer on the top (mold) and smells a little sour (like yogurt and yeast). This indicates the liquid is infected with microbes. This occurs more rapidly in warm temperatures because microbes are more active, therefore the time it takes to to create an effective culture is relative because we do not do it under controlled laboratory conditions.
When it is done the liquid will be separated into three different layers:
Top layer: floating carbohydrates left over from fermentation and possibly mold.
Middle layer: lactic acid and other bacteria. We will use this layer.
Bottom layer: Starch, byproduct of fermentation
Remove the middle layer by filtering the liquid or using a siphon. This layer contains the highest concentration of lactic acid bacteria and the lowest concentration of unnecessary by-products
Get a new container, bigger than the first. Take the rice water and mix at a ratio of 1 part rice water to 10 parts of milk. By saturating with milk (lactose), we do not allow other microbes to proliferate, leaving only lactobacillus.
TIP: The best milk to use is unpasteurised natural milk. However, any milk can be used even powdered milk. In my experience, the best is natural unpasteurized milk (the curds also make a better cheese), but just use whatever is available.
You want to keep this next stage as anaerobic as possible. Use a sealed container with a one way air valve.
Note: Beware of bubbling during this phase. The container should not be completely filled or it may go through the valve. After approximately one week (depending on the temperature), you will see that the milk is curdled (Carbohydrates, proteins and fats) and separated in two two layers. The water below will be yellow – this is the serum (whey), enriched with Lactic acid bacteria from milk fermentation. The water below is what we use. You want to extract this.
NOTE: Remember that the curds (the top layer of the fermented milk), are an excellent food and can be used to make a delicious cheese. They are enriched with healthy nutrients and microbes. If you are not interested in cheese feed them to your pets or animals or even your compost pile. There is no waste in natural agriculture!
Click to expand...
Interesting. Source?
 
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