Ok so last night was the final stage to get this place ready for go time, tonight I will fill up the 2 holding tanks in the fish room and start them cycling using established filters and established media so should be fast.
I like how the museum is wanting to do things right. The pump on the sump pump water change system has been replaced and now it works like a charm. To do a water change on the main tank all I do is open the valve and the pump takes the water away, to refill I open the main valve and the water flows. Initially I was very worried about water coming straight from the cold pipe causing massive temperature changes, but, after having done enough changes I have been able to lock down the amount of volume I can take out an replace till the cold water makes it way down the museums pipes to the tank in the basement. I can pull roughly 40% of the tank volume before the water goes stone cold. My water change regime for this tank will go along these lines- 40% friday and 25% on tuesday since I will be there on a regular basis for feeding the holding tanks might as well do 2 water changes per week, much better than the 25% every 2 months the previous person called for and honestly said kept the fish happy.
Marlon and the design team have some killer ideas for the new tank backdrop. I really want the tank to meet the look of this display which is just around the corner.
so the idea for me was to put in the drifting piece of wood , extra wood on the bottom and now to get some plants to float and give surface cover. Going to put as well moss balls in the bottom and have to find a good moss to envelope the wood.
Will also be putting in some snails because the displays in the surrounding areas talk about such things and show the fossils in the tindle stone examples.
Now, one thing I really am a stickler for with this job is this. Since the tank is located in the Royal Saskatchewan Museum it should most definitely be a tank fit for royalty to come look at.
Here are a few shots of some of the tank mates that are going there who presently live in the restaurant
2 florida spotted gars I got today
this gar went to town immediately, I am going to keep them here for a week or so to make sure they are acclimated to my type of water
the silver arow I been growing from 2 inches
1 of the 2 ornates chilling out, when I put feeders in for the gar to get at 1 of the ornate went to town in killer fashion was very good to see.
Now for the finish of the fish room
My mission last night was to recover the two tanks we will be using for feeder and grow out. Here is a string of shots to show last night from start to finish.
no need to show both tanks just 1 for reference of before an after
lights on lights out, I am really thinking of painting the tank backs black. I managed to scrounge through all the various broken stuff and make canopies and rework some of the lights to work, and the finished room looks like this.
In terms of feeders, the regime I will be doing is a white cloud minnow colony in the counter top 20g, sailfin mollies in a brackish set up with one of the 2 60g and in the other 60g I am looking for some ideas from you guys of a good feeder to use. what is a high nutrition fish. I will be definitely loading all my feeders with the best quality foods that I can get, heck I have been popping recipes around in my head for making my own fish food that when I come up with it will give you the recipe in precise detail no different cooking for fish than people I say. I need your opinion on the brackish fish, my thoughts are that since they are coming from a brackish to be put into a fresh water situation to be eaten that the subsequent change in chemisty and make up of water will in effect stun them somewhat and make them easier to be eaten is this a correct thought. I really want the fish to be able to make fast work of their dinner so that little kids and people who might be animal rights activist type will not be able to see fish eating fish as it were. Your thoughts.
The scheduled time frame is fish in the tank by friday, but I have a food competition/show expose that I am in this thursday, friday and saturday so should be a long weekend.