KrAzY80
Active Member
I just started using RO water because I have been having alot of cal/mag issues with my tap water. I plan on using RO for rez change and top offs with my 200ppm Tap water in a DWC system.
I added 5ml/gal botanicare cal/mag and it put my RO a bit over 200ppm .7 scale before adding nutes yesterday. I also have a jug of diluted epsom salt for mg if needed. I do scrog under 1000w and have issues with cal/mag and K during 3rd or 4thwk of flower with my tap water so Im trying to see if calcium is locking my shit up or if its actual deficiency do to ppm of tap limiting my nutrient mix.
I am using sensi grow a/b and Connoisseur for flower, does anyone know whether A/N nutes need cal/mg for RO water and how many ppm if so?
Appreciate any input, I been on struggle for awhile now to figure out if I am cooking them or depriving them. I have the most issues in early veg and in mid flower with multiple strains. I ran Connoisseur for veg on my swiss cheese and I didnt have many problems at all so that is why I think my tap is fucking my mix up with calcium. I have all my nutes broke down on Cannastats nutrient calculator and been playing around with different ratios and followed mel franks ppm ranges but still run into problems with purple stems, yellow tips, tips curling up, necrosis on fan leaves and yellow tops or different shades of green througout plant so its been hard for me to identify the problem.
I added 5ml/gal botanicare cal/mag and it put my RO a bit over 200ppm .7 scale before adding nutes yesterday. I also have a jug of diluted epsom salt for mg if needed. I do scrog under 1000w and have issues with cal/mag and K during 3rd or 4thwk of flower with my tap water so Im trying to see if calcium is locking my shit up or if its actual deficiency do to ppm of tap limiting my nutrient mix.
I am using sensi grow a/b and Connoisseur for flower, does anyone know whether A/N nutes need cal/mg for RO water and how many ppm if so?
Appreciate any input, I been on struggle for awhile now to figure out if I am cooking them or depriving them. I have the most issues in early veg and in mid flower with multiple strains. I ran Connoisseur for veg on my swiss cheese and I didnt have many problems at all so that is why I think my tap is fucking my mix up with calcium. I have all my nutes broke down on Cannastats nutrient calculator and been playing around with different ratios and followed mel franks ppm ranges but still run into problems with purple stems, yellow tips, tips curling up, necrosis on fan leaves and yellow tops or different shades of green througout plant so its been hard for me to identify the problem.