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BRF is best kept cool and dry for prolonged periods of time, since it can easily become rancid because of the fat content of its husk. If you are unable to find BRF you can also use whole rye flour, ground millet or ground millet based birdseed with similar results.. Water used for the substrate preparation should have drinking water quality.
BRF/verm cakes already outproduce all other substrates, when measured in terms of dry yield per volume of substrate. It’s pretty common to describe the estimated yields from cakes as “an eighth per cake per flush”. People think an eighth isn’t much, but that’s per cup/240 mL of substrate. A 6 quart shoebox tub contains 24 cups of substrate.
Good idea. Best way to improve on BRF Tek is to practice doing it correctly. You see a lot of people talking about yield and additives and such, but they aren’t seeing the whole picture. BRF/verm cakes already outproduce all other substrates, when measured in terms of dry yield per volume of substrate.
Place your cakes into your SGFC on top of squares of tinfoil (So they cakes do not rest on the perlite) or a plastic lid . Once your chamber is loaded you can gently mist the cakes to moistened the dry vermiculite covering.
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Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…