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Water conditions for BBS hatchers
Hi Killinuts!
The method I described has worked in very hard
~800ppm and 8.2+ ph water when I lived in San Diego.
It worked in Albuquerque, NM with Rio Grande
water that was relatively soft ~120 ppm 8.0 ph.
Again in Maryland where the water was 7.4 ph
and ~ 150 ppm hardness.
In Virginia where I live now, my tap water is
from a well , over 200 ppm and has a high level
of salt in it already. I visually observe the shrimp
and if they are all at the top of the hatcher after
I turn the air off for a few minutes, I decrease
the amount of salt that I put in the next hatcher
slightly. If the shrimp sink to the bottom right
away I increase the amount of salt in the next
hatcher set-up. I don't measure exactly 3/4 cup
every time, just close to it.
My house temp is 70 to 72 deg. F, so this tends
to increase the time required to hatch, but does
not seem to affect the amount of shrimp that
hatch. ( my hatchers are in the kitchen, my
fishroom is 74 to 75 deg. F.)
I use this method because it works very well
for me every time. :+)
Monty
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