Tweaking the aeration time, handling, and changing additives can create diverse compost teas—even though they were made with the same compost. Washington State University researchers saw differences in the microbial organisms, nutrients, pH levels, and salt concentrations of compost teas that all started from the same compost and water. CeCe Crosby, who’s working on her soil science doctorate degree at WSU under Dr. Lynne Carpenter-Boggs, research leader of the Biologically Intensive Agriculture and Organic Farming program, worked with compost teas for her master’s thesis. That research evaluated the potential mechanisms of biological control activity against the pathogen that causes black […]