Italy's Best! Matured SPS Aquariums.

[Leonardo_]

It is not normal. I have increased PE since I started feeding (4 days ago) I use the original "pappone" and use as described.

Maybe you should check your Phosphate level. (can cause decreased PE) I constantly use GFO, just as a safety net.

Cut back on the feeding, do a WC, test, and have patience.

Leonardo

 

[trueblackpercula]

I only feed once today and after feeding them the corals PE closed. I can't see po4 being a factor so fast. Maybe they are full and will open up later. I will keep everyone posted.

 

[skippyreef]

I notice that the day after feeding the colors are more vibrant especially anyting with blue / green / purple. I am seeing some initial signs of growth as well.

 

[skippyreef]

I notice that the day after feeding the colors are more vibrant especially anyting with blue / green / purple. I am seeing some initial signs of growth as well.

 

[Leonardo_]

<a href=showthread.php?s=&postid=9005886#post9005886 target=_blank>Originally posted</a> by trueblackpercula
I only feed once today and after feeding them the corals PE closed. I can't see po4 being a factor so fast. Maybe they are full and will open up later. I will keep everyone posted.

Okay, didn't know that you just started. I feed at night, don't know what happens to the PE then. In the morning, evening and daytime PE is good, has slightly increased. (millepora and staghorns)

Keep posting you experiences please!

Leonardo

 

[Robert Patterso]

Same here, have been feeding for 5 weeks now with unbelievable results. Good PE and growth going nuts. Couldn't be happier with results.

 

[Leonardo_]

<a href=showthread.php?s=&postid=9007179#post9007179 target=_blank>Originally posted</a> by Robert Patterso
Same here, have been feeding for 5 weeks now with unbelievable results. Good PE and growth going nuts. Couldn't be happier with results.

Did you also ajust your water parameters? And what are these now?

Did you increased your feeding over time? Noticed any algae etc.?

Just curious

Leonardo

 

[dhnguyen]

<a href=showthread.php?s=&postid=9004376#post9004376 target=_blank>Originally posted</a> by pito
I took italian in high school and I don't remember crap.

I am married to an Italian and still don't know crap :lol

 

[Robert Patterso]

<a href=showthread.php?s=&postid=9007266#post9007266 target=_blank>Originally posted</a> by Leonardo's Reef
Did you also ajust your water parameters? And what are these now?

Did you increased your feeding over time? Noticed any algae etc.?

Just curious

Leonardo

No on the parameters, Ca. 430, alk. 9, MG 1300. Still feed just once a week for now. And yes and the algae, a little more on the glass but not to bad really. That's why I haven't increased the feeding any more. Right now once a week is plenty. As everything grows in then I'll increase. My tank is pretty much frags or small colonies. But not for long

 

[trueblackpercula]

You are not going to belive this but all corals have there full PE back and everything looks great. I will feed again once a week and keep track of the results and keep ya posted. But what AA is everyone using before the feeding? I am using Zeo brand and have had no ill affects with it.
Michael

 

[reefman225gal]

damsels are kept in the tanks to control pests like flatworms, bristleworms and others that can reach plauge proportions if not kept in chek. the damsel's are not feed dierectly

 

[Robert Patterso]

I TRIED to pass this on in another forum. The recipe of the pappone was given. Stated to use "FRESH" not frozen and bam a heated discussion broke out. So I'm asking here. Assuming there are no preservatives ect. in the shellfish why not frozen. Does it have to do with protiens, what? Is there a scientific reason for this and if so what is it exactly.

If you answer in scientific jargen please put into lamens terms also please so us non scientific folk can understand also.

Thanks

Also, not trying to start a heated discussion here to. Just want to get the facts straight.........

 

[Sir]

<a href=showthread.php?s=&postid=9010159#post9010159 target=_blank>Originally posted</a> by Robert Patterso
I TRIED to pass this on in another forum. The recipe of the pappone was given. Stated to use "FRESH" not frozen and bam a heated discussion broke out. So I'm asking here. Assuming there are no preservatives ect. in the shellfish why not frozen. Does it have to do with protiens, what? Is there a scientific reason for this and if so what is it exactly.

If you answer in scientific jargen please put into lamens terms also please so us non scientific folk can understand also.

Thanks

Also, not trying to start a heated discussion here to. Just want to get the facts straight.........

Nel 99,99% dei casi nei prodotti congelati vengono inseriti diversi tipi di conservanti..alcuni anche a base di sali di ammoniaca, se non ricordo male....anche nei prodotti che trovate nelle pescherie e che provengono da zone lontane dove voi abitate, contengono conservanti...se io abito a roma(per esempio) e compro del pesce che proviene da 800 km da casa mia, probabilmente contiene conservanti....anche se poi magari lo trovate sul bancone del pesce fresco....quindi oltre a prendere pesce che non sia congelato,(che quindi trovate nel banco frigo del supermarchet) io prendo di solito quello che proviene da luoghi non troppo distanti da dove abito....
per questo è buona regola evitare di usare ingredienti congelati....
tutto qui. per il semplice fatto che i commercianti sono costretti a conservare il pesce appena pescato prima che questo sia venduto....
comunque se avete l'assicurazione di non trovare conservanti nel pesce che comprate(anche che sia congelato) c'è comunque un altro problema....

se io prendo 10 cozze( o altro pesce...) congelate, le scongelo preparo il pappone e poi congelo di nuovo tutto per fare i cubetti....questo non và bene....si perderebbero molte delle sostanze nutritive.....

alla fine conviene cercare prodotti freschi

ps. che cosa significa "PE"??????? non capisco....

ciao Fabio.

 

[Siapin]

ingles por favore

 

[Sir]

<a href=showthread.php?s=&postid=9010313#post9010313 target=_blank>Originally posted</a> by Siapin
ingles por favore

scusami ma non parlo inglese ...Robert o Darkxerox tradurranno quello che io ho scritto ...

ciao

 

[REEF-DADDY]

I can't wait to hear the translation on this one myself.

 

[sprite]

Sir>>>Excuse me but I do not speak English ...Robert or Darkxerox will translate what I wrote...

hello

 

[REEF-DADDY]

<a href=showthread.php?s=&postid=9012227#post9012227 target=_blank>Originally posted</a> by sprite
Sir>>>Excuse me but I do not speak English ...Robert or Darkxerox will translate what I wrote...

hello

I meant his answer to the frozen v. fresh debate.......

 

[Roadtoad]

I guess it is my turn to translate:

Fabio said: (sorry if I paraphrase a little)
In 99.99% of the cases frozen products include various preservatives some of which contain of ammonia, if my memory doesnt fail me… Preseervatives may also be found in fish products that are transported long distances to where you live. If I go to Rome (as an example) and buy fish that comes from 800 km away from my house, it will probably contain some type of preservative, even if it came from the fresh fish counter. Therefore beyond looking for fish that is not frozen, I look into the place where it comes from and try to get it from local sources. It is a good rule to avoid frozen ingredients just for the simple fact that the traders are forced to preserve the fish after it has been caught until it is sold…. Even if you find fish (even if it has been frozen) that is guaranteed not to contain preservatives there is another problem…. If I take 10 frozen mussels (or other seafood), once I defrost it, prepare the pappone and then re-freeze it into cubes many of the nutrients would get lost. In the end it is best to get the freshest ingredients.

Fabio


BTW, Fabio, PE is referring to polyp extension

 

[ROR]

Now that makes perfect sense. Nobody SHOULD be able to argue with that. My Momma always told me not to re-freeze sea food. Here on the West coast I can buy my shellfish live.