Originally Posted by
tolga
Thank you for your detailed reply. I take your point about the use of acid. I only mentioned it as a possible means for bringing the ph of a straight RO water down in a seperate storage unit as it had been suggested by others in this forum. But I hear you loud and clear and it is not my intention to compromise the health of heckels by adding this substance. I already have two large eheim canisters one of whic is a wet and dry. The filtration will have to be top notch. I was toying with the idea of using Purigen in the filter in addition to the biological media in order to achieve crystal clear water as opposed to a more natural looking black water type tank full of essential trace elements but this may be the subject of a separate thread and I wouldn't want to be seen as hijacking this one. I was also thinking about adding extra calcium to the food as the straight RO water would be more or less depleted of calcium and I thought the luck of calcium in the water could be balanced by the food rich in calcium, than again this is something I need to work out in practice. Lastly, I fully appreciate your point about the importance of providing stable water conditions as opposed to tampering with the ph, does that mean you let the straight RO water (minus the post membrane polishing chamber I assume) simply reach it's own ph in the tank and achieve some kind of a long term equilibrium with the help of the natural biological processes? I am basically trying to understand your technique of water preperation as it appears to work. The proof of the pudding is in the eating as they say. Can you tell me your water parameters? Again thanks for sharing all this. Tolga