@Randy Holmes-Farley if you may ... and I apologize in advanced if this has been raised in the past. By no means this is to compare between Randy's and Red Sea; I just want to understand. I was looking at your Alkalinity part (recipe #1 and recipe #2) Recipe #1 for pH below 8.3 (bake then dissolve) Recipe #2 for pH above 8.3 (no bake, straight dissolve) So I understand Randy's using Baking Soda, which is Sodium Bicarbonate, whilst Red Sea is Potassium Bicarbonate and other (???) stuff. I have 2 questions for now: First question: why would Red Sea has no mention whatsoever in regards to pH? It is to my understanding, regardless what pH, just drop 1 ml (for 100L) and it will raise 0.1 dKH. Second question: I don't know what my pH so I have no idea whether I should be baking or not baking. As we all know, pH fluctuates. When do I then measure pH, so that I know whether I should be using recipe #1 or recipe #2? TIA!