Re: brine shrimp

[Tony Terceira <terceira@ride.ri.net>]

         Assuming you have good eggs,

                 I use 3 tablespoons of salt per liter of water, I use 
Kosher salt, or Solar salt (rock salt for water systems) and sea salt, have 
used combinations of all and every other combination.  Have notice little 
difference with Utah Shrimp, San Francisco shrimp eggs which are much 
smaller upon hatching, do much better with more sea salt.  I add a small 
pinch of Epsom salt,  less than a quarter of a teaspoon.

                 Eggs are in an inverted two liter bottle, heavy 
aeration,       and a temperature of 80-84 degrees, hatch is 24-30 
hours,   lower temperature will increase hatch time,  but not below 75 for 
any reasonable hatch.

                 I keep separate hatches of San Francisco  and Utah shrimp 
going.  Fry are able to consume San Francisco shrimp two or three days 
earlier because of their smaller size.  The sooner live baby brine, the 
better the spawning size,  I work with many species that have small fry and 
this has been the way I have used bbs over the past 30+ years.

                                                 Tony


At 07:41 PM 12/22/00 -0600, you wrote:
>2 tablespoons of salt per quart is what I had read.  In my experience, 
>temperature between 82 - 86 degrees has been the best.  I think you would 
>see a difference with the temperature change.  You can always consider bad 
>eggs if you have had them awhile.  I hope this helps.
>Bonny
>----- Original Message -----
>From: jonathan
>Sent: Friday, December 22, 2000 7:20 PM
>To: apisto@listbox.com
>Subject:
>
>
>
>Hi gang! I am having terrible hatch rates with Brine Shrimp cysts (Artemia
>spp.). I am using a heater keeping the hatchery at about 75 F, I used 50%
>seawater and 50% freshwater to achieve a specific gravity of 1.014 (as
>recommended by the package instructions). I use airstones for circulation
>and aeration. I can only guess that the salinity is inappropriate. I used
>to hatch brine shrimp with great success years ago. I seem to remember
>using something like a tablespoon (3 teaspoons) of salt per gallon (1.004
>specific gravity). What salinity level (ppm)/ specific gravity/ teaspoons
>or tablespoons of salt per gallon has been successful for you fellow
>aquarists?
>
>Kind regards,
>Jonathan
>
>-------------------------------------------
>Jonathan Fung... Reef Geek
>Dalhousie University Honours Marine Biology
>Aqua Creations Inc. Assistant Manager
>writer for Marine Fish Monthly
>-------------------------------------------
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