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Yes - I know why they do it - but I think (no expert here) - that the problem is that usually its like 1.019 (1.013 is awfully low - and probably results in weaker overall fish) - second velvet is not really affected by hypo salinity (as compared to a freshwater dip) and third none of the other parasites or bacteria are affected by hypo salinity. But - I'm not arguing with you at all. Im just really surprised that its 'that' low.
I'd have to check their water again to confirm the numbers; I could be remembering wrong, as well. It's been months since I last tested their stuff.