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PostPosted: Dec 1st, '07, 00:53 
Bordering on Legend
Bordering on Legend

Joined: Oct 2nd, '07, 09:02
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SensitiveNewAquaGardener wrote:
You also need a Beemer in the drive and Alfoil over the windows!!!!!!!


What kind of respectable person drives a beemer with any kinda knowledge about cars ;-) They make ultimate boneheaded moves like double sump oil pumps that collapse and stop oil flow. Many other problem too!

Dave Donley wrote:
Hey SD, there is a white thin styrofoam insulation board that they sell at Lowe's (maybe Home Depot too) that has a thin mylar-like plastic on one side. Check it out if you want to keep the light around your buds, I mean beds.

http://backyardaquaponics.com/forum/vie ... 8922#48922


I will look into this. I wonder what the cost per board is? I bet this would help insulate too!


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PostPosted: Dec 2nd, '07, 07:44 
Bordering on Legend
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Here is my Ammonia enjoy :shock: poor dead fishies.

Should I stop feeding them?

BTW my PH is 8.3 does that help them :arrow: :shock:

Well this is how I broke in my last system. The ammonia is 0 everything is fine on the indoor one this is my new one. Must be why I have dead fish for a month. Should I just continue my fish killing escapades till it stabilizes like the last one?


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File comment: Death to the unbelievers of Bacteria!
ammonia.jpg
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PostPosted: Dec 2nd, '07, 09:12 
Bordering on Legend
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Excitable Times!!!

Here are three of my hard sprouters. I have had issues getting them to sprout.

Petra Basil
Greek Oregano
Medicinal Mint

YAY!!! :P


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File comment: Greek Oregano, Too bad it takes 2 years before harvest.
oregano.jpg
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File comment: Medicinal Mint
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File comment: Petra Basil The Purple Basil of Doom!
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PostPosted: Dec 2nd, '07, 09:14 
Don't know what your water temp is Slicer, but as you can see from the attached chart at your pH then even a very small amount of ammonia is harmful to your fish....

With your readings it's more a case of pre-meditated murder :D

Sadly, the bacteria will actually grow faster at that pH.... depending on temperature of course...


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PostPosted: Dec 2nd, '07, 09:15 
Seriously, this cant be healthy.
Seriously, this cant be healthy.
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Greek Oregano takes ages but you will have it forever!


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PostPosted: Dec 2nd, '07, 09:21 
Bordering on Legend
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I think the temps are somewhere around 65-70?

I will go take its temp later.

Aye creative thats what I figured and am looking forward to it.. in a few years :wink:


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PostPosted: Dec 2nd, '07, 09:27 
Seriously, this cant be healthy.
Seriously, this cant be healthy.
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Oregano, is a great 'erb.
We/I use it heaps!!
Specially in the 'ding' food group.
The more you cut it, the more shoots it puts out!
(after it is a decent size)


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PostPosted: Dec 2nd, '07, 09:28 
If... If, you want your fish to live, then I think you need to do an immediate 50% water change... and don't feed your fish


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PostPosted: Dec 2nd, '07, 09:46 
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i'm amazed they are alive at all. many people have wiped sysems with 1/2 those readings.


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PostPosted: Dec 2nd, '07, 10:32 
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Um, yeah. Change 50% of your water daily to get those readings down below 1.0. Stop all feed. If you can remove your fish to safer environs, that would be a nice gesture, but with ammonia that high, chances are you've done some permanent damage.


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PostPosted: Dec 2nd, '07, 12:20 
Bordering on Legend
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Permanent Damage?


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PostPosted: Dec 2nd, '07, 16:32 
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damaged gills for one.

also psychological problems ;) lol


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PostPosted: Dec 2nd, '07, 17:00 
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SD, do some fish research man, ya system is like lambs to the slaughter. Upside is anything that survives could prolly handle intergalactic space flights!


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PostPosted: Dec 2nd, '07, 20:15 
Seriously, this cant be healthy.
Seriously, this cant be healthy.
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SlicerDicer wrote:
I think the temps are somewhere around 65-70?


I trust that's fahrenheit? Better have them on the stove if it's celsius!
Anyhow I'm pretty sure that table was in Celsius, and 65 - 70 fahrenheit is about 18 - 21 Celsius. So ultra dangerous :-)


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PostPosted: Dec 2nd, '07, 21:52 
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Yup, high ammonia will burn the gills. With damaged gills, that may stunt growth, but I'm not sure.


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