Hi Everybody! Several members recommended "Growcast" as another podcast to follow. I've been enjoying Jordan and his positive outlook on things(Although not near as fun as HOH). I was listening to an episode recently with Marybeth Sanchez(June 20.2020). She mentions that Dolomite Lime and Gypsum kill beneficial bacteria and stunt root growth. I just switched to TG's supersoil recipe and have been having some weird things happening with my plants. I'm growing 4 different strains and each one is having different issues. I was expecting better results and when I heard Marybeth talking about the dangers of Dolomite Lime, I thought that maybe the Dolomite Lime in TG's recipe might be the culprit. I have great respect for TG and am not trying to denigrate him in any way. I thought I would post this and hopefully get some feedback from TG and others who may(most likely) know more about the subject. Marybeth recommends using oyster shells instead of Dolomite lime. Thoughts?
DOH!
@lemi Thanks for letting us know Lemi, Im sure TG will be on at some point to offer some feed back on this 
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...that Dolomite Lime and Gypsum kill beneficial bacteria and stunt root growth. I just switched to TG's supersoil recipe and have been having some weird things happening with my plants. I'm growing 4 different strains and each one is having different issues.
Of course, I am not TG, but it would be helpful to triple-check your recipe for amounts of dolomite lime used in your specific mix, to know the pH of your soil at present, and what problems your plants are showing to see if those symptoms can be attributed to the lime. It is easy to overdo the lime and cause pH to go base (killing micro-organisms) and for an excess of calcium to render magnesium unavailable. The argument against dolomite lime is really an argument against using too much of it.
Amending with dolomite lime adds calcium plus magnesium (needed for chlorophyll), whereas oyster shells add calcium plus phosphorus (needed for root growth). So, IMHO, one should not just swap one for the other as though they were the same for plant metabolism. Both could be used simultaneously at the right rate. Hope that helps you out.
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it would be helpful to triple-check your recipe for amounts of dolomite lime used
Thats a good point mate, too much would defiently cause a problem, but at the right levels it should be ok and not cause any major issues
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If you listen to Marybeth, it sounds like ANY dolomite lime is detrimental… She sounds so knowledgeable which is why I’m worried about it. Wouldn’t you get magnesium from the Epsom salts anyway?
DOH!
If you listen to Marybeth, it sounds like ANY dolomite lime is detrimental… She sounds so knowledgeable which is why I’m worried about it. Wouldn’t you get magnesium from the Epsom salts anyway?
Too much lime can prevent magnesium uptake, which is why you need to get a better picture of where your soil is at with a pH check.
To see a World in a Grain of Sand, And a Heaven in a Wild Flower,
Hold Infinity in the palm of your hand, And Eternity in an hour.
― William Blake
I think everyone should listen to that episode of Growcast.(June 20, 2020. App: 20 minutes into the podcast). It would only take 2 minutes of your time and explains it much better than me… I don’t think it’s really the relationship between calcium and magnesium, but something in particular to Dolomite’s characteristics that cause the problem.
DOH!
I think everyone should listen to that episode of Growcast.(June 20, 2020. App: 20 minutes into the podcast). It would only take 2 minutes of your time and explains it much better than me… I don’t think it’s really the relationship between calcium and magnesium, but something in particular to Dolomite’s characteristics that cause the problem.
I listened to the podcast. In my opinion, there are some broad statements and imprecise language that lead to confusion. Sanchez, in the same statement, lumps gypsum together with all types of lime (not all lime is the same chemically — burnt lime is not at all the same as dolomite lime, as an example), and then she proceeds to describe how gypsum can “precipitate” (it appears she means “concentrates” from her following statement) at a soil level can kill roots, which is true. Too much calcium will kill microorganisms. This is not the same as applying dolomite lime at the correct rate when both calcium and magnesium are needed. This is why I suggest triple checking your soil recipe and the pH of your soil. Although Percy’s blocks links to outside sites, you can do a quick Google for dolomite lime and organic soil and see that it can be an important tool, when used at the right rate. Hope that helps.
To see a World in a Grain of Sand, And a Heaven in a Wild Flower,
Hold Infinity in the palm of your hand, And Eternity in an hour.
― William Blake
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