Storing NSW and how to keep the waters microbes, bacteria during storage.

[Stuart74]

Hi guys.

Ive recently switched over to NSW (UK / a month ago) I have 75L (25L a week water changes) delivered monthly, all seems ok, however the reason for switching was its living status microbes, bacteria, phytoplankton, and zooplankton.

So, my question is die off, if I wish to keep the water as alive as possible should I add a an air stone to each of the containers just by adding a simple hole (airline size hole to the lid) so pretty much air tight and poking an airline attached to a pump and stone or will it require some off gassing?

Would agitation be enough to keep the majority of the organisms alive over a 4-week period, I have searched many threads but theres no real definitive answer but there all pretty dated threads / comments so wondering if any reefers here have some experience they would share with me.

Thanks in advance

 

[CoastalTownLayabout]

Aeration definitely helps but ultimately the limiting factor will be an available energy source.

There’s really no definitive answer but I’d recommend getting a microscope. You can use it to monitor the longevity of visible zooplankton and get a reasonable idea of shelf life.

 

[Stuart74]

Aeration definitely helps but ultimately the limiting factor will be an available energy source.

There’s really no definitive answer but I’d recommend getting a microscope. You can use it to monitor the longevity of visible zooplankton and get a reasonable idea of shelf life.

Thank you for your reply i guess my next question would be keeping it aerated and also in a bright room in my house?

 

[CoastalTownLayabout]

Thank you for your reply i guess my next question would be keeping it aerated and also in a bright room in my house?

Illuminating your storage container will likely encourage algae growth.

Do you know whether the supplier filters the NSW? If you’re getting it fresh and unfiltered I’d consider doing it this way: do a water change with the fresh NSW then filter the remaining through a filter sock, keep it aerated for use until next fresh batch.