Just set up a new indoor room, still trying to dial in all the quirks and have ran into a strange situation.
We filled the room with apx 7 yards or 1400 gallons of freshly mixed organic soil. Pretty rich mix, about 20% compost, 20% worm, and a lot of Blood meal, Kelp, Alfalfa, Calphos, Lime, Gypsum, Oyster, Green Sand, Bat Guano, and Malted Barley.
Used apx 16,000 ml of malted barley.
So now, I hooked up a brand new Co2 controller. It read 2500 ppm Co2. Figured it needed calibrating. Removed it, calibrated it outside, worked fine. Brought it back in the next day, after watering in 1/4th of the soil. Now the Co2 controller is reading 3400 ppm. So I dug up an old Co2 controller, hooked it up, and it read even higher 4000+ ppm.
So I am trying to figure out why there is an ungodly amount of Co2 in the room. Going to soapy water test all the tanks next, but I figured I would check with you organic guys to see if anyone has any experience with either really rich soil giving off Co2, malted barley, or the combination of them releasing the Co2.
Hopefully it is the soil, and it will release a bunch then stop, but it seems odd to me.
Any input is welcome and appreciated,
Thanks,
Mr^^
We filled the room with apx 7 yards or 1400 gallons of freshly mixed organic soil. Pretty rich mix, about 20% compost, 20% worm, and a lot of Blood meal, Kelp, Alfalfa, Calphos, Lime, Gypsum, Oyster, Green Sand, Bat Guano, and Malted Barley.
Used apx 16,000 ml of malted barley.
So now, I hooked up a brand new Co2 controller. It read 2500 ppm Co2. Figured it needed calibrating. Removed it, calibrated it outside, worked fine. Brought it back in the next day, after watering in 1/4th of the soil. Now the Co2 controller is reading 3400 ppm. So I dug up an old Co2 controller, hooked it up, and it read even higher 4000+ ppm.
So I am trying to figure out why there is an ungodly amount of Co2 in the room. Going to soapy water test all the tanks next, but I figured I would check with you organic guys to see if anyone has any experience with either really rich soil giving off Co2, malted barley, or the combination of them releasing the Co2.
Hopefully it is the soil, and it will release a bunch then stop, but it seems odd to me.
Any input is welcome and appreciated,
Thanks,
Mr^^