the holy trinity?
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Old 01-07-2013, 01:56 PM   #1
uberape
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Default the holy trinity?

im a beginner and need to ask: when balancing between light ferts and co2 do you not also need to factor in how many plants you have and what type? im trying to grow a carpet and have been trying to out compete algae but im not doing that well. ive added hygrophelia corymbosa which i know grows quickly at least. I also have attached a clipping of ivy to the tank with roots in the water. They are brilliant at consuming nutrients ( i have their roots in a vivarium and the water is crystal clear). any critisisms or help will be much appreciated. its not poison ivy btw.
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Old 01-07-2013, 02:00 PM   #2
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By Holy Trinity I thought you meant carrots, onions, and celery
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Old 01-07-2013, 04:46 PM   #3
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Carrots, onions, and celery are a mire poix.

the holy trinity is green peppers, onions, and celery. (at least if you come from Louisiana)
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Old 01-07-2013, 05:42 PM   #4
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Quote:
Originally Posted by mstamper View Post
Carrots, onions, and celery are a mire poix.

the holy trinity is green peppers, onions, and celery. (at least if you come from Louisiana)
Only if you are french
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Old 01-08-2013, 02:51 AM   #5
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Quote:
Originally Posted by mstamper View Post
Carrots, onions, and celery are a mire poix.

the holy trinity is green peppers, onions, and celery. (at least if you come from Louisiana)
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In different types of cuisines, exist what are referred to as the "Holy Trinities". In one type of Italian cooking, the trinity is onions, carrots, and celery. So I used this to make a simple quinoa salad. I look forward to experimenting with other cuisine's trinities in the near future and will share those as well.
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Soffritto

  • The French call it mirepoix; Americans call it the holy trinity; the Spanish call it sofrito; and Italians call it soffritto. The term literally means to fry something at a low heat for a short time. It is used to describe sauteed vegetables used as a base for a sauce. While there are variations, the vegetables usually used to prepare soffritto are celery (sedano in Italian), onion (cipolla) and carrot (carota).

Since I am Italian that's how I roll. And it varies by region an type of cooking. Another holy trinity is tomato basil garlic.

For your lighting. Start with a shorter time and work up the length. The plants will let you know without getting inundated with algae which can be a pain to get rid of.
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Old 01-07-2013, 05:45 PM   #6
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Uberape

Sorry we are having fun vice helping. It depends on what your plans are for plants. The size of tank etc....
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Old 01-07-2013, 06:32 PM   #7
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It all boils down to basics. Do you start an aquarium with all the lights on full blast? No. Why? You already found out

Lights need to be reduced until you get some plant mass going. Reducing might also be done by keeping the lights on less time than you do now.

Ferts are a limiting factor to plant growth, if they have plenty than you tune your lights and CO2 until you get everything going.
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Old 01-07-2013, 06:53 PM   #8
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Quote:
Originally Posted by uberape View Post
when balancing between light ferts and co2 do you not also need to factor in how many plants you have and what type?

The size, type and amount of plants you have determine the amount of ferts you need. So I would say it's the beginning of the equation.
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Old 01-07-2013, 11:53 PM   #9
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Old 01-08-2013, 12:11 AM   #10
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Start your light lower as mentioned get the co2 and fertz going then slowly increase light as needed if needed. It's a pain but once it's balanced it's a breeze.



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Old 01-19-2013, 01:34 PM   #11
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thanks everybody i forgot i even posted this. by the way its onions, potatoes, tomatoes.
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