The Lagoon
Volume: 9000 Gallons
Build Type: Fiberglass
8 lbs of Calcium Hardness Increaser / Calcium Chloride Dihydrate
7.4 oz of 29% Muriatic Acid
30 lbs of Salt
20.0
FC
0.0
CC
8.0
pH
70
TA
340
CH
55
CYA
2600
SALT
80 °F
TEMP
0.15
CSI
42 oz of Baking Soda
5.0
FC
0.0
CC
7.6
pH
50
TA
370
CH
60
CYA
2800
SALT
71 °F
TEMP
-0.52
CSI
15.0
FC
0.0
CC
7.6
pH
60
TA
380
CH
3100
SALT
70 °F
TEMP
-0.44
CSI
27 oz of 29% Muriatic Acid
8.0
FC
0.0
CC
9.0
pH
80
TA
390
CH
70
CYA
3200
SALT
66 °F
TEMP
1.08
CSI
80
TA
70
CYA
3200
SALT
-0.31
CSI
31 oz of Liquid Stabilizer
42 oz of Baking Soda
30 lbs of Salt
12.0
FC
0.0
CC
7.6
pH
50
TA
410
CH
60
CYA
2600
SALT
61 °F
TEMP
-0.55
CSI
9.0
FC
0.0
CC
7.4
pH
50
TA
440
CH
70
CYA
2800
SALT
55 °F
TEMP
-0.82
CSI
24 oz of 29% Muriatic Acid
5.5
FC
0.0
CC
7.8
pH
90
TA
460
CH
70
CYA
3000
SALT
52 °F
TEMP
-0.07
CSI
31 oz of Liquid Stabilizer
7.0
FC
0.0
CC
7.8
pH
70
TA
450
CH
60
CYA
3000
SALT
55 °F
TEMP
-0.19
CSI
8.5
FC
-0.53
CSI
15.0
FC
-0.53
CSI
31.0
FC
-0.53
CSI
70
CYA
-0.53
CSI
1.0
FC
-0.57
CSI
164 oz of Liquid Chlorine • 10%
450
CH
80
CYA
-0.57
CSI
6.5
FC
0.0
CC
-0.62
CSI
64 oz of Liquid Chlorine • 10%
60
CYA
-0.62
CSI
160 oz of Calcium Chloride
64 oz of Liquid Stabilizer
0.0
FC
0.0
CC
7.6
pH
60
TA
330
CH
50
CYA
3000
SALT
53 °F
TEMP
-0.59
CSI
0.0
FC
0.0
CC
7.6
pH
3000
SALT
-0.57
CSI
0.0
FC
0.0
CC
7.2
pH
60
TA
420
CH
60
CYA
2400
SALT
48 °F
TEMP
-0.91
CSI
0.5
FC
0.0
CC
7.2
pH
60
TA
80
CYA
3200
SALT
44 °F
TEMP
-0.99
CSI
2.5 lbs of Baking Soda
2.5
FC
0.0
CC
7.0
pH
50
TA
470
CH
80
CYA
3000
SALT
43 °F
TEMP
-1.27
CSI
10.0
FC
-0.62
CSI
5.0
FC
-0.62
CSI
340
CH
-0.62
CSI
450
CH
-0.50
CSI
10.0
FC
0.0
CC
7.6
pH
70
TA
340
CH
80
CYA
3200
SALT
49 °F
TEMP
-0.62
CSI
70
CYA
-0.82
CSI
11.5
FC
0.0
CC
7.4
pH
60
TA
310
CH
60
CYA
3200
SALT
58 °F
TEMP
-0.79
CSI
50
CYA
-0.38
CSI
21.0
FC
3000
SALT
-0.49
CSI
25.0
FC
0.0
CC
7.6
pH
80
TA
310
CH
90
CYA
2800
SALT
59 °F
TEMP
-0.48
CSI
7.5
FC
0.0
CC
8.0
pH
80
TA
90
CYA
3000
SALT
-0.03
CSI
1.0
FC
0.0
CC
7.6
pH
70
TA
360
CH
90
CYA
3200
SALT
61 °F
TEMP
-0.51
CSI
6.0
FC
0.0
CC
7.8
pH
70
TA
370
CH
90
CYA
3200
SALT
51 °F
TEMP
-0.42
CSI
53 oz of Baking Soda
31 oz of Liquid Stabilizer
16.0
FC
0.0
CC
7.4
pH
50
TA
70 °F
TEMP
-0.76
CSI
21.0
FC
0.0
CC
8.0
pH
70
TA
350
CH
65
CYA
3200
SALT
60 °F
TEMP
-0.08
CSI
9.5
FC
0.5
CC
7.8
pH
60
TA
350
CH
60
CYA
3200
SALT
67 °F
TEMP
-0.28
CSI
7.5
FC
-0.14
CSI
7.5
CC
-0.14
CSI
11.0
FC
0.0
CC
7.6
pH
80
TA
450
CH
70
CYA
3000
SALT
75 °F
TEMP
-0.14
CSI
7.4 oz of 29% Muriatic Acid
9.5
FC
0.0
CC
8.0
pH
70
TA
350
CH
70
CYA
3200
SALT
75 °F
TEMP
0.04
CSI
78 °F
TEMP
-0.22
CSI
7.6
pH
-0.26
CSI
70
CYA
-0.45
CSI
7.4
pH
350
CH
60
CYA
-0.43
CSI
32 oz of Liquid Stabilizer
3 lbs of Calcium Chloride
15 oz of 29% Muriatic Acid
6.5
FC
0.0
CC
8.0
pH
80
TA
320
CH
35
CYA
3000
SALT
73 °F
TEMP
0.17
CSI
330
CH
-0.47
CSI
7.4
pH
-0.55
CSI
16 oz of Liquid Stabilizer
6 lbs of Calcium Chloride
14 oz of 29% Muriatic Acid
3.0
FC
8.0
pH
80
TA
270
CH
35
CYA
3000
SALT
65 °F
TEMP
0.03
CSI