solpete
Member
Hi.:invisible:snshne:
This has worked better for me than anything in lowering phosphates from 0.03 ppm to 0 ppm and No3 from 10 ppm to 0 ppm in just 48 hours.
This is for a tank with 5-10 ppm nitrates and 0.03-0.05 ppm phosphates:
Recepie:
a.) Check Phosphates and Nitrates.
b.) Day one: For every 100 Gallon of tank with mixed reef (a few small fish and some mixed corals, softies, LPS, SPS etc.) add 1/2 teaspoon of raw salmon for the fish to eat. Approx. everything should be eaten (in my case by my Niger Trigger).
c.) The skimmer should stop working now due to the large amount of FAT from the salmon.
d.) After some time (in my case 24 hours), remove some of the leftofters of fat that might be floating on the surface in your DT and sump. Do this by using a cup or sheets of toilet paper (suck in - replace).
e.) Now add 5-7 ml of STRONG vinegar (by strong I mean vinegar that is 24%, used for cleaning or food pickle / inlay) to the sump.
f.) Wait 24 hours. Nitrates and Phosphates should be 0
This was discovered by accident. I think the fat in the salmon works as a catalysator for the bacteria and vinegar to do its magic!
HTH.
//Peter
This has worked better for me than anything in lowering phosphates from 0.03 ppm to 0 ppm and No3 from 10 ppm to 0 ppm in just 48 hours.
This is for a tank with 5-10 ppm nitrates and 0.03-0.05 ppm phosphates:
Recepie:
a.) Check Phosphates and Nitrates.
b.) Day one: For every 100 Gallon of tank with mixed reef (a few small fish and some mixed corals, softies, LPS, SPS etc.) add 1/2 teaspoon of raw salmon for the fish to eat. Approx. everything should be eaten (in my case by my Niger Trigger).
c.) The skimmer should stop working now due to the large amount of FAT from the salmon.
d.) After some time (in my case 24 hours), remove some of the leftofters of fat that might be floating on the surface in your DT and sump. Do this by using a cup or sheets of toilet paper (suck in - replace).
e.) Now add 5-7 ml of STRONG vinegar (by strong I mean vinegar that is 24%, used for cleaning or food pickle / inlay) to the sump.
f.) Wait 24 hours. Nitrates and Phosphates should be 0
This was discovered by accident. I think the fat in the salmon works as a catalysator for the bacteria and vinegar to do its magic!
HTH.
//Peter