pwsusi
02-16-2007, 07:42 PM
I'm currently using R/O water blended with filtered tap water. I'm blending it so the water is about 125-130 micro siemens....GH is 4, KH is 2, pH is between 7.0 and 7.2 (need a new probe for my meter and my eyes aren't sharp enough to pinpoint the exact pH using the little test kits). I'm probably going to continue using the water as is because I know the pH probably doesn't matter too much with water this soft. But, I'd like to learn something here about water if i can because i can't understand why i can't lower my pH without killing the KH.
It seems like when I add enough muriatic acid to bring the pH down to where I want it, I'll check the KH and it is 0. If I add less acid the KH stays at 2 but the pH doesn't move or maybe it moves a little and then bounces back up.
So my question is - it MUST be possible to have a pH in the low to mid 6's while still maintaining some buffering capacity. How would this be achieved? Instead of using acid would i have to buy a commercial ph down product? If so, what chemicals are typically in those products to make them work so that you can maintain a low pH? Like i said, i'm probably not going to change my water because things are fine with the fish and like they say "don't fix something that ain't broken". But, I'd like to understand more about this if i can.
Thanks,
Paul
It seems like when I add enough muriatic acid to bring the pH down to where I want it, I'll check the KH and it is 0. If I add less acid the KH stays at 2 but the pH doesn't move or maybe it moves a little and then bounces back up.
So my question is - it MUST be possible to have a pH in the low to mid 6's while still maintaining some buffering capacity. How would this be achieved? Instead of using acid would i have to buy a commercial ph down product? If so, what chemicals are typically in those products to make them work so that you can maintain a low pH? Like i said, i'm probably not going to change my water because things are fine with the fish and like they say "don't fix something that ain't broken". But, I'd like to understand more about this if i can.
Thanks,
Paul