Grow yourr own spirulina · By Evan Eversole
The Only
Complete
Course in
Growing
Spirulina
From your kitchen counter to a commercial farm. Ten years of cultivation, research at ASU and the University of Wyoming, and thousands of pounds produced — distilled into one guide.
10
Years Growing
18
Course Sections
3
Growing Paths
1000s
Lbs Produced
✕
Most guides give you a recipe
A list of compounds with no explanation of why. No diagnostic tools. No help when something goes wrong at 11pm and your culture is turning yellow.
✕
YouTube videos show you the surface
Tank setups and harvest clips — but nothing about the carbon chemistry driving everything, why pH is your safety system, or how to read trichome morphology as a health signal.
The Author
10 years of experience.
one place.
My mom was diagnosed with smoldering myeloma. I found a research paper on spirulina's immunomodulatory properties, ordered a starter culture, and converted a fish tank into my first raceway. That was the beginning of a decade of obsession.
I studied biochemical engineering at the University of Wyoming, ran research partnerships with ASU, producing thousands of pounds of fresh-frozen spirulina sachets a month under the Inspira Nutrition brand.
This course is not theory. Not textbook. It is what actually works, what actually fails, and why — written by someone who has grown spirulina at every scale since age 13.
Biochemical Engineering — University of Wyoming
Research partnerships with Arizona State University
Commercial operation — Coolidge, Arizona
Founder, Inspira Nutrition — fresh-frozen spirulina sachets
Course Content
18 sections.
3 paths.
3 paths.
Choose Personal (5–40 gal), Small Resale (50–250 gal), or Commercial (under 10 m²). The science is identical across all three. The management decisions differ. You get everything.
The Biology of Spirulina
What cyanobacteria actually are, how the carbon concentrating mechanism works, why carboxysomes matter, and what trichome morphology tells you about culture health before your eyes can.
Foundation
The Growing Medium
Every compound in your medium, its exact biological role, and how to scale the formula to any volume. Why bicarbonate is your primary carbon source — not a pH buffer. Why iron chelation is non-negotiable at pH 9.8.
Chemistry
Light, Temperature & Water
How spectrum drives phycocyanin upregulation. The night cycle protocol that reduces nighttime cellular respiration and increases net daily biomass. Why morning sun produces bluer spirulina than midday sun.
Environment
Secchi Depth Monitoring
Your most important daily measurement — explained in full. The harvest floor rule. Why a white ruler is all you need and what every reading between 0 and 8cm actually means for your next move.
Daily Practice
Harvesting Protocol
Step-by-step harvest from pre-harvest checklist to post-press weighing. The ice bath protocol for commercial volumes. Why faintly green pressed water is your stopping point — not clear.
Production
Processing & Fresh-Frozen
Why fresh-frozen retains 3–5× more phycocyanin than dried powder. The 30-minute window. Portioning for individual sachets. Commercial labeling and shelf life management.
Post-Harvest
Post-Harvest Nutrients
The 20% dry matter rule. Dosing based on what you actually removed — not tank volume. The scheduled water change protocol that prevents long-term salt accumulation and salinity stress.
Replenishment
Culture Health Diagnostics
An interactive decision tree covering 14 diagnostic end-states. Yellow culture? Brown and murky? Foam? Dark as oil? Answer questions about what you're seeing right now and get a specific action plan.
Interactive Tool
Safety & Quality Control
pH as your primary biological safety system. Equipment sterilization protocol. Microscopy reference for contamination identification. Documentation requirements for resale and commercial food production.
Food Safety
Interactive Tools
Built into
the course.
the course.
Not just reading. Four interactive tools embedded directly in the course that you use during actual cultivation.
Growing Medium Calculator
Enter any volume in liters or gallons. Get exact gram amounts for all 9 compounds — scaled precisely to your vessel size. No math, no errors.
Post-Harvest Nutrient Calculator
Enter your fresh harvest weight. The calculator converts to dry weight at 20% solids and gives you exact replenishment doses for NaNO₃ or KNO₃, phosphate, iron, and every other compound.
Secchi & Harvest Tracker
Log Secchi depth and harvest weight daily. The tracker calculates days since last harvest, average grams per day, and tells you your current culture status on every entry. Saves locally in your browser.
Culture Health Decision Tree
Describe what your culture looks like right now. The tool walks you through a branching diagnostic — color, temperature, pH, trichome morphology — and delivers a specific action plan with exact doses.
Volume (Liters)
100
NaHCO₃
1400 g
NaNO₃
300 g
NaCl
150 g
K₂SO₄
100 g
NH₄H₂PO₄
50 g
MgSO₄
20 g
FeSO₄ + EDTA
1 + 8 g
Target pH
9.8
"
Most spirulina guides give you a recipe. This one gives you the science behind it — so when something goes wrong at 11pm and your culture is turning yellow, you know exactly what to do.
— Evan Eversole · Founder, Inspira Nutrition
Choose Your Path
One course.
Every scale.
Every scale.
Personal Growing
5 – 40 GALLONS
Grow spirulina for yourself and your family. Know exactly what you're eating. Produce fresh-frozen product that no store can match.
✓Container sizing and equipment list
✓Home-scale harvest technique
✓Single-vessel culture management
✓Personal freezer storage protocol
Small Resale
50 – 250 GALLONS
Build a consistent supply for your community and generate supplemental income. Farmers markets, local buyers, and direct sales.
✓Multi-vessel staggered harvest cycles
✓Continuous weekly production
✓Food safety and handling basics
✓Yield and cost record-keeping
Commercial Farm
UP TO 10 M²
Build a profitable operation with maximum daily output, continuous harvest cycles, and commercial-grade quality control.
✓Surface area productivity design
✓Daily micro-harvest strategy
✓Commercial documentation protocol
✓Emergency crash recovery plan
The Science
Built on
biochemistry.
biochemistry.
Not hobbyist intuition. Every recommendation in this course is grounded in the underlying biology — so you understand why, not just what.
Carbon Concentrating Mechanism
Why spirulina thrives at pH 9.8 where no pathogen can compete — and how carboxysomes concentrate CO₂ at the RuBisCO active site even when dissolved CO₂ is effectively zero.
Phycocyanin Chemistry
Why phycocyanin degrades above 45°C, how light spectrum drives pigment upregulation at 620–700nm, and exactly why fresh-frozen preserves 3–5× more than any dried product.
Nitrogen Physiology
How nitrate enters spirulina's metabolic pathways, why residual nitrogen targets matter, and what pale vs. yellow color actually signals at the cellular level.
Iron Chelation at High pH
Why raw iron precipitates instantly above pH 7, how EDTA maintains solubility at 9.8, and why citric acid works as an alternative chelator.
// pH Carbon Chemistry
At pH 9.8, virtually all inorganic carbon exists as bicarbonate — the only form spirulina's CCM is built to use.
// Phycocyanin Retention
Compared to spray-dried commercial powder at equivalent dose.
Lifetime Access
$109
One-time · No subscription
✓All 18 course sections
✓3 growing paths (Personal / Resale / Commercial)
✓Growing medium calculator
✓Post-harvest nutrient calculator
✓Secchi & harvest tracker
✓Culture health diagnostic tool
✓Lifetime access + all future updates
✓Access on any device — no app required
Questions
FAQ
No. The course starts from first principles — what spirulina actually is, where it comes from, and why it grows the way it does. If you have a science background you'll move through the biology sections quickly. If you don't, those sections give you the foundation you need to make every downstream decision with confidence.
The biology, chemistry, and diagnostic content is identical across all three paths — spirulina doesn't know how big your vessel is. The difference is in setup guidance, yield expectations, equipment checklists, harvest technique, and post-harvest processing. You choose your path at the start and the content adapts to your scale throughout. You have access to all three.
No. This course teaches nitrate-based nutrition — sodium nitrate (NaNO₃) and potassium nitrate (KNO₃). These are the nitrogen sources used in the course's calculators and protocols.
Fresh-frozen spirulina is spirulina that is harvested, pressed, and immediately frozen — with no drying step. Phycocyanin, the primary bioactive pigment in spirulina, degrades rapidly above 45°C. Drying destroys the majority of it. Fresh-frozen product retains 3–5× more phycocyanin than commercially dried powders.
Yes. The course is a single-file web app that runs in any modern browser on any device. No app to install. No account to create beyond your purchase. Access it from your phone while you're standing next to your culture.
Due to the nature of a digital product, this is unavailable for a refund.
Stop guessing.
Start growing.
Everything you need to grow spirulina at any scale — built by someone who has done it for ten years, at every scale, and written it down so you don't have to figure it out the hard way.
Get the Course — $109 →Lifetime access · All 3 paths · All interactive tools