Originally Posted by havefun
The formulas were frozen - I thawed all the cubes in sw
, rinsed well, and refroze in a baggie.
The food was thawed and then refrozen? Thawed in the fridge or room temp? Curious why you do this?
My mush is less than a month old - frozen.
Were the ingredients frozen or fresh, how was the mixture prepared?
I am fairly certain it's bacterial and probabley a result of the food thawing/refreezing process. I would toss any of the foods that you have done this with.
He no longer has a buldge by his bottom. All of his fins are fully extended, not clamped close to his body. That is a good sign isn't it?
Most definately a good sign but be sure to watch for any physical sign of reccuring.
If the problem comes back, transfer the clown to the QT
(use a plastic container, no net if possible) and treat with Maracyn II at 20 mg
added daily for 10 days. Make sure you do at least a 25% water change before each new dose to increase effectiveness. I would also lower the salinity to hypo conditions to improve the med effectiveness and help rekindle the feeding response. Lowered salinity will mean less energy expended on osmotic balance and more energy spent on healing.
Be sure to carefully monitor pH and alk
throughout and don't hesitate to buffer as needed. Buffering the RO
water used for the salinity drop will help minimize pH drops.