Yes! Yet another dosing poll. For those using Randy Holmes-Farley recipes ...

[Delphinus]

Maybe I should have linked to the article, so here: http://reefkeeping.com/issues/2006-02/rhf/index.php

In short though, if you bake the baking soda first, I consider that "recipe #1". If you DON'T bake, that's "recipe #2." The only difference is the alkalinity additive and the end concentration being different thus needing to dose more of the #2 than #1 to maintain the same levels.

I didn't think it was a big deal to bake the baking soda but I find as time goes on that it's losing it's charm. I end up with a large mess on my hands to clean up afterwards, and the mixing has to be done ever so carefully, otherwise I risk the baked baking soda instantly binding into one large piece of virtually undissolvable shelf rock.

I notice a lot of comments in passing from reefers (well Ok, fishytime and Snappy are the only two I can think of for sure, but I'm sure I've heard others) who don't bother baking and therefore that means recipe #2 for them.. and I'm curious how many others as well.

I guess I'll put this out there ... I find the pH reasoning to be a little sketchy at best. I'm betting that for the most part, most people who chose recipe #2 for reasons other than pH, don't have any reason to regret their reasoning anyhow. Ie., I bet if we drill down deep enough there isn't a significant difference, you just dose a little more to compensate and that's that. Maybe it's more significant if you still dose kalk but even if you don't dose kalk it's still probably fine.

But that's something I'm hoping to find out by the responses here. I see the results do show a significant trend towards recipe #2 so I think I may indeed consider switching from #1 to #2 and seeing how I like it...


Thanks all, please continue responding with your thoughts and comments and votes

[christyf5]

My tank has never run at the appropriate SW pH of 8.3, its always been about 7.8-7.9 or so. When I first started dosing I couldn't believe the magic number had appeared, whee 8.3! However, my tank wasn't more fantastic than it had been previously. Colors were still there although growth did increase. However, not baking the baking soda didn't slow down the growth when the pH dropped to 7.8-7.9.

I didn't really find baking the soda to be a pain in the arse, it was more the precipitate issue and the fact that its so friggin humid here, I swear the stuff sucks up moisture the instant it comes out of the oven. Then again, it was keeping my pH up so it must have been doing its job, sorta kinda.

[kien]

So are people doing a recipe 1b?

1. Bake and mix 594 grams for 1 gallon
1b. Just mix 594 grams for 1 gallon
2. Just mix 297 grams for 1 gallon

[Delphinus]

Oh thanks a lot Kien. Do I go back and add that as option now ??? Start a new poll because now the results are wrong??? AAAAAIIIIEEEEEEEEEE!!!

(Seriously, if anyone's doing "1b" as per Kien's explanation, please just post that that's what you're doing..)

[christyf5]

I have no idea what I do. I think it might be 1b. I don't use the little box and I don't use the big box. I use one of the 8 pack I get from costco

[Tom R]

Originally Posted by christyf5

I have no idea what I do. I think it might be 1b. I don't use the little box and I don't use the big box. I use one of the 8 pack I get from costco

My system is approx 500G.
I mix 3 Costco boxes into 5G of RODI. Each box is 2 cups or 500 ml. I then dose this on my ProfiLux Doser at 48 ml per dose at 20 times a day. The 5G mix will last approx 1 month.

My PH is steady at 8.24

and

My ALK is steady at 8.30 DKH

I sometimes bake the Baking Soda but most of the time I don't. I have not noticed a change in either the PH or the ALK.

When I bake the Baking Soda I take 2 cookie sheets and put 3 boxes or six cup on each sheet. I then bake at 300 degrees for 60 minutes. I then seal it in a plastic bag and store it in a Tupperwear container until needed. I have not had any problems with this and my consistency of both PH and ALK have never been more consistent.

Tom R

[Delphinus]

Thanks Tom. Yeah, I think my issue has been that I only bake enough to make one batch, which used to be good enough for 1 month, but is nowadays is closer to more like a week. Making more than needed and storing the excess makes a lot of sense.

I think my first order of business is switching to larger reservoirs.