James Langan
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Andrea,
I have kept my cans (unopened and opened) of Brine Shrimp in a freezer at my home for well over 15 years without any noticeable losses of hatch rates. The main issue is cool and dry. Moisture and humidity is your worst enemy. I keep one open can frozen and dispense into a convenient container I keep in my fish-room for an estimated 2 months of stock. When the stock runs out in my fish-room dispenser, i go to my freezer and refill it.
Regarding hatching, I've had very bad results whenever I use "softened water" via my water softener. I always use de-chlorinated tap water not softened. I always start with room temperature water, colder water causes long delays in brine shrimp hatching, I get full hatch between 24 - 30 hours when my water temperature starts between 68 - 73 dgF.
I use a 4 watt bulb to illuminate my hatchery, I've found higher wattage bulbs cook the hatch and kill the brine shrimp. I notice a slight increase in water temperature from the room temperature up to about 78 dgF, using a 4 watt bulb. I aerate with a straight tube vigorously.
My mix is 1 liter of water, two tablespoons (level) of salt, + pinch of Epsom salt (to increase PH) + 1/4 teaspoon of brine shrimp cysts. This combination yeilds me huge consistent hatches.
I am in the AKA roster available in the member's area, feel free to call me if you have any questions. I'll attempt to post a picture of my hatchery. I use a inverted 2Liter plastic pop bottle.
Best wishes, Happy New Year,
Jim Langan, AKA Webmaster
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