I did not know where to post this, diy, newb, or sps. I figured you sps people would know the most about this, that is why I decided here....
There is a lot of information out there, and there are a lot of opinions. Since I moved I am trying for a best case setup. I did a lot of searches, Kalkwasser, dowflake, calcium for saltwater tanks... you know the deal, you have all done it. How do you guys dose calcium? There are so many methods out there from CA reactors to yeast fermentation, to dowflake and epsom salt additions... I am looking for something that is effective that won't cause a huge purchase like a CO2 tank. So far (just in reading) the best methods seem to be...
Soaking kalk in vinegar (but then there would be a huge alk crash) I know nothing of chemistry, but doesn't vinegar negate Ca? I remember soaking chicken bones in vinegar as a child...
Dowflake and cooked baking soda (but I read somewhere dowflake isn't safe anymore)
using yeast fermentation gas and running it through the kalk mix but there is still the alk problems.... can cooked baking soda help this?
pickling lime..... same thing as kalk?
In Summation... What do you guys use? For how long? About how much time prepping is required a week, and how do you counter act the side effects, since there always seems to be at least one. Thank you all for your information!
There is a lot of information out there, and there are a lot of opinions. Since I moved I am trying for a best case setup. I did a lot of searches, Kalkwasser, dowflake, calcium for saltwater tanks... you know the deal, you have all done it. How do you guys dose calcium? There are so many methods out there from CA reactors to yeast fermentation, to dowflake and epsom salt additions... I am looking for something that is effective that won't cause a huge purchase like a CO2 tank. So far (just in reading) the best methods seem to be...
Soaking kalk in vinegar (but then there would be a huge alk crash) I know nothing of chemistry, but doesn't vinegar negate Ca? I remember soaking chicken bones in vinegar as a child...
Dowflake and cooked baking soda (but I read somewhere dowflake isn't safe anymore)
using yeast fermentation gas and running it through the kalk mix but there is still the alk problems.... can cooked baking soda help this?
pickling lime..... same thing as kalk?
In Summation... What do you guys use? For how long? About how much time prepping is required a week, and how do you counter act the side effects, since there always seems to be at least one. Thank you all for your information!
