Dear Paul

I know you have used strawberries as well as basil for removal of P from trout tank effluent.
Is there any significant difference in their efficiencies in P removal with these plants?
Have you tried other plants, herbs,  ?

I am interested in treating brewery waster water with plants and would like your advice on this.

(a) The total P in brewery wastewater is 7-14 mg/litre for breweries that
use about 3-5 m3 of water per m3 beer produced (Swedish Environmental
Protection Agency, 1991).  The total N in brewery WW is 45-65 mg/litre.
(your trout effluent has 0.7 mg/l P and 25 mg NO3-N/litre). Temp. is 22-28 C.
With this limited information, what would your immediate concerns be if you
are going to use brewery waste water for e.g. lettuce ?

regards
jacky

Note: http://www.livingmachines.com/projects/specific/sonoma.html describes
the site at Sonoma Mountain Brewery, California that treats and recycle
wastewater for irrigation. Though this is an outdoor system, Living
machines have been built in greenhouses. The system uses primarily aeration
and have floating racks with plants on them to absorb nutrients and to
provide a better attachment matrix for microbes on their roots to further
break down organic wastes. In the Sonoma site, BOD of 1500 mg/l was reduced
to <10 mg/l and COD of 2500 mg/l to <50 mg/l.  No information is provided
in this webpage on N or P.