veggiepatch70
Volume: 5800 Gallons
Build Type: Vinyl
45 oz of Liquid Chlorine • 10%
1.0
FC
0.0
CC
7.5
pH
70
TA
0
CH
40
CYA
76 °F
TEMP
22 oz of Liquid Chlorine • 10%
27 oz of Baking Soda
2.0
FC
0.0
CC
7.5
pH
50
TA
0
CH
40
CYA
76 °F
TEMP
Vacuumed Backwashed Brushed
33 oz of Liquid Chlorine • 10%
0.5
FC
0.5
CC
7.5
pH
60
TA
0
CH
40
CYA
76 °F
TEMP
6.0
FC
0.0
CC
7.5
pH
60
TA
0
CH
40
CYA
80 °F
TEMP
5.0
FC
5.0
CC
7.2
pH
60
TA
0
CH
40
CYA
72 °F
TEMP
Vacuumed Brushed
15 oz of Dry Stabilizer
5.0
FC
0.0
CC
7.2
pH
70
TA
0
CH
30
CYA
84 °F
TEMP
Backwashed
3.0
FC
0.0
CC
7.2
pH
70
TA
0
CH
30
CYA
75 °F
TEMP
Vacuumed Backwashed
Brushed
1 lbs of Baking Soda
2.0
FC
0.0
CC
7.2
pH
50
TA
0
CH
40
CYA
72 °F
TEMP
30 oz of Liquid Chlorine • 10%
Vacuumed Backwashed
2.0
FC
0.0
CC
7.2
pH
60
TA
0
CH
50
CYA
75 °F
TEMP
5.0
FC
0.0
CC
7.5
pH
60
TA
0
CH
50
CYA
72 °F
TEMP
5.0
FC
0.0
CC
7.2
pH
60
TA
0
CH
50
CYA
74 °F
TEMP
5.0
FC
0.0
CC
7.2
pH
60
TA
0
CH
50
CYA
80 °F
TEMP
Backwashed
7.7 oz of Dry Stabilizer
30 oz of Liquid Chlorine • 10%
3.0
FC
0.0
CC
7.5
pH
70
TA
0
CH
40
CYA
82 °F
TEMP
Vacuumed Backwashed Brushed
3.0
FC
0.0
CC
7.5
pH
70
TA
0
CH
40
CYA
70 °F
TEMP
5.0
FC
0.0
CC
7.5
pH
70
TA
0
CH
40
CYA
60 °F
TEMP
3.0
FC
0.0
CC
7.6
pH
90
TA
0
CH
40
CYA
64 °F
TEMP
3.0
FC
0.0
CC
7.6
pH
30
TA
0
CH
40
CYA
64 °F
TEMP
3.0
FC
0.0
CC
6.8
pH
70
TA
0
CH
40
CYA
60 °F
TEMP
3 lbs of Borax (20 Mule)
3.0
FC
0.0
CC
6.8
pH
50
TA
0
CH
40
CYA
60 °F
TEMP
27 oz of Baking Soda
16 oz of Liquid Chlorine • 10%
0.0
FC
0.0
CC
7.2
pH
40
TA
0
CH
40
CYA
58 °F
TEMP
35 oz of Dry Stabilizer
1.0
FC
0.0
CC
6.4
pH
50
TA
60
CYA
75 °F
TEMP
3.0
FC
3.0
CC
7.4
pH
60
TA
0
CH
60
CYA
82 °F
TEMP
Vacuumed Backwashed Brushed
5.0
FC
0.0
CC
7.4
pH
60
TA
0
CH
20
CYA
75 °F
TEMP
16 oz of Liquid Chlorine • 10%
1.0
FC
0.0
CC
6.8
pH
60
TA
0
CH
20
CYA
82 °F
TEMP
0.5
FC
1.0
CC
7.2
pH
60
TA
20
CYA
86 °F
TEMP
19 oz of Liquid Chlorine • 10%
Cleaned Filter
Vacuumed Brushed Cleaned Filter
0.0
FC
6.8
pH
40
TA
0
CH
10
CYA
65 °F
TEMP
31 oz of Dry Stabilizer
4.0
FC
0.0
CC
8.2
pH
70
TA
0
CH
0
CYA
75 °F
TEMP