I tossed my oyster shell flour in a mass nixing of anything that -might- have ^ sodium in it (with the exception of kelp meal, which I reduced considerably, as well as reducing my EWCs a bunch), as I was battling sodium last year in testing.
Brought the sodium down a bit via one discarding of amendments or another, but still higher than I'd like, so I'd flushed a bit with gypsum in H2O after the last test on the last mix before this one, then reduced nutes that needed reduction. (Thanks Jidoka and Growing Crazy for the gypsum cure; the plants at that time had greened up over night, after the flush, btw.. ).
I'm having soil analysis done by Brookside Lab, after mixing and wetting, but I'm testing ph myself with a LaMotte's 2221 alcohol-based reagent and tray that I've used for many years, with a good amount of success.. 'Current' read indicates about a 5.6, but if I let it sit, I'd bet a case of good beer that it bumps up to around 6 or greater, just based on observations over the last year, with this mystery phenomenon...
I have a 40-lb. bag of garden lime on-hand, that touts 95-96% calcium, and maybe 1.5% magnesium or so, which beats the tar out of using dolomite, but not sure if it has the capacity to raise ph in the way I'd like.
My well water has a notable presence of calcium carbonate, but don't think the slow rise that might result from watering over time with untreated water is the key.
And all of this coming at crunch time is my own fault. If procrastination were a sport, I'd be in the Olympics. ;^>)
Last batch that was too hot, 'cooked' for about 3 weeks or so in totes. This batch, if I'm lucky, will get maybe 3-5 days to percolate, (which is why I upped the amount of Ocean Forest and Kellogg bags <retaining an 80:20 ratio of OF to Kellogg>, but with increased volume overall..)
Thanks for pitching in, too, btw.