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Something like this. One stepper raises and lowers, another slides it along horizontally to and from the return. It is not transporting them to the display, it is transporting them about a foot over the fuge chamber to the return chamber to get sucked into the pump and then up to the display. I plan to play with a baffle to channel the water through the loofa when it is in the return section to loosen pods on their way to the pump.
I am convinced the best route since I have lots of space is separate chaeto and pods into different places. You will notice in the new sump there is no plan for chaeto. Chaeto needs more flow than I want to have in the pod fuge. And chaeto/macro is messy -- after growing a bunch, I have come to the conclusion I definitely want that to be before the drum filter, not after. Pods don't eat the chaeto, they eat phyto and detritus, the chaeto they use just as a structure to cling to. A loofah serves just as well for that kind of structure.
So for the chaeto, I am planning a self trimming rotating growing chaeto ball, which sits before the drum filter so the clippings get caught by the drum filter. More on that later!
The thought process with the luffa isn't to establish anything -- the goal is a repeatable way to "dose adult pods" that have grown in the fuge into the display.
Juvenile pods are free swimming and cannot cling to structure. So i want to keep them out of the display water column, because they eventually meet their demise from the drum filter before they have a chance to grow up.
Adult pods will find and cling to structure. Structure being a loofah. By moving a loofah laden with adult pods from the fuge into the return chamber, shaking it a bit and moving flow through it, the pods would get dislodged from the loofah and sucked into the pump and up to the display (some will perish, but most will survive this) at night when they have the best chance to find structure before being eaten.
Regarding freezing the phyto, I am just going by what the manufacturer lists here, where they state "Bottled phytoplankton must be kept refrigerated (will keep for 2 months) or frozen (will keep for 2 years). " I would watch reefgrrl's video above if you haven't already, she certainly saw results from frozen phyto.
Xenia and GSP can also be mesmerizing to try and remove from the tank once they get off their Alcatraz. I am in the process of upgrading my system, and am not putting either back in. Just something to think about before the jailbreak occurs...
NO job is too small for a BIG, EXPENSIVE power tool !Nice work.
I always come up with an excuse err, uhm, need for new tools.
Amen! Speaking of tools, recently I decided to do the @Bulk Reef Supply DIY Frozen Fish Food challenge with the kids, and their recipe called for a meat cleaver. That being a tool I did not have, I saw it as an opportunity to go big with a Dalstrong Gladiator Obliterator. Makes quick work of frozen squid and tuna blocks in one chop.NO job is too small for a BIG, EXPENSIVE power tool !
That looks yummyAmen! Speaking of tools, recently I decided to do the @Bulk Reef Supply DIY Frozen Fish Food challenge with the kids, and their recipe called for a meat cleaver. That being a tool I did not have, I saw it as an opportunity to go big with a Dalstrong Gladiator Obliterator. Makes quick work of frozen squid and tuna blocks in one chop.
This food rocks -- it feeds both fish and corals, the recipe makes a whole years worth and and really fun project while the kids are stuck at home (although they did not get to use the cleaver, of course )! Surprisingly, the finished product doesn't have a strong fishy smell to it like other frozen foods I have tried.
Here are some tips we had to figure out on our own:
First use the cheese grater wheel as shown in the BRS video which will give a rough grind. But the chunks, especially the tuna, will still be way too big. What we did was pour each rough ground batch into a separate bowl, replace the cheese grater wheel with the normal slicing blades into the bottom of the food processor, and pulse it for 10 seconds or so to get uniform fish-mouth sized chunks.
The squid is an awkward sticky material when ground up. It doesn't stir well with the other meats at first, but after you pour in the liquid part of the recipe, that makes it much easier to distribute it uniformly in the mixture.
We put all of the dry/liquid components in the refrigerator the night before to minimize the heat they would add at mixing time.
Rehearse your plan and work fast once you take the frozen ingredients out of the freezer!
I just bought one of these. It’s great with sand, no scratches. I just wish there was a float for it. It’s still my favorite magnet I’ve used over the last 25 years.I had the same thought before taking the plunge! But in practice, it only takes a couple minutes. I have a Tunze Care Strong+ ready at the business end on each side, and sliding them back and forth the entire length is surprisingly quick.
Although this being a dream build, I would totally pull the trigger on a pair of MOAI's if they turn out to actually work as advertised. I would want to know if it is immune to sand scratching the glass when the bot goes low. With Care Magnet, there is no fear of that, I go fast even at the bottom and no sand scratches.
I just bought one of these. It’s great with sand, no scratches. I just wish there was a float for it. It’s still my favorite magnet I’ve used over the last 25 years.