Ageing Tap Water In Barrels
Does anyone have experience in ageing water in the blue barrels (30 or
55 gallon) until the chlorine/chloramine is dissipated to a level safe
for fish? I wish to know if this is possible with a barrel with the
bung hole open and how long it takes for the water to be safe.
I am in San Jose and some of the water is chlorine treated and some is
chloramine treated.
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