Making compost tea doesn't require special equipment. Just follow these easy instructions:
1. Place compost and water (10 pounds mature compost for each 10 gallons of water) in a 40-gallon barrel. Protect the barrel from cold and heat.
2. Stir with a stick daily for a minimum of 5 days.
3. Strain the liquid from the compost using a cheesecloth or burlap. There should be no bubbling or off odors. Use it immediately, without further dilution.
When you brew compost tea, be sure to use mature, sweet, earthy-smelling compost. If your compost smells unpleasant, it could be anaerobic, and few beneficial microbes survive in this environment. One way to achieve tea-worthy compost is to sustain pile temperatures between 135 and 155 degrees for a week or more by turning the pile often. A well-built pile that has composted for at least a year will also produce tea-ready compost even if it did not heat up to the ideal temperature range.
Related: Fast Cooking Compost Pile
Keep in mind that E. coli can be present in the raw ingredients of a compost pile. Minimize the risk by maintaining a hot compost pile or allowing it to fully mature. And most importantly: Don't apply compost tea to any vegetable within three weeks of harvest.