The Foam is Not the Measure of the Tea
I was wondering if you would comment on the relationship between a “foamy” and a QUALITY compost tea? I remember reading that the foam is, for the most part, merely the result of aerated proteins, and is NOT necessarily a reliable sign of a tea overflowing with microbes. Worm castings contain such proteins, but a similar foaminess can be achieved by just adding some soy bean meal (a plant which contains many animal-like proteins). Is this, and not an explosion of bioslime, all that lies beneath the incessant focus on “foaminess”? What do you experienced brewers have to say in response to this epidemic of “foam hype”?
An obvious Compost Junkie junkie.