Pro Mix Hpcc Anybody Uses It And Any Advice Ph And Ppm Or Ec

[RIVIR]

Hey everybody I came across a bunch of pro mix hpcc and have never really used it kind of curious I want to try it but not sure because never used it amusing canna coco nutrients and wouldn't mind trying this medium where should my pH and ppm or EC be

 

[DrMcSkunkins]

I found this article on the topic with google.
http://kylekushman.com/topic/best-ph-for-promix/
Also promix does not need as much calmag added as coco but may need some dolomite lime added to adjust the ph.

 

[RIVIR]

I found this article on the topic with google.
http://kylekushman.com/topic/best-ph-for-promix/
Also promix does not need as much calmag added as coco but may need some dolomite lime added to adjust the ph.

WOW! Thank you so much that article by Kyle Kuchman tells you a lot. You don't think pro mix doesn't need as much Cal-mag as Coco I've always been told you needed more in pro mix? I thought pro mix needed 8ml per gal and coco was 5ml per gal ..?

 

[DrMcSkunkins]

That's if your coco is pre treated, some people use raw unbuffered coco which requires much more calmag

WOW! Thank you so much that article by Kyle Kuchman tells you a lot. You don't think pro mix doesn't need as much Cal-mag as Coco I've always been told you needed more in pro mix? I thought pro mix needed 8ml per gal and coco was 5ml per gal ..?

 

[RIVIR]

That's if your coco is pre treated, some people use raw unbuffered coco which requires much more calmag

Using pro mix hpcc what pH should I be I usually keep it at 5.7 to 5.9 and it seems like that I'm too low from reading Kyle Kushmans post

 

[organix4207]

The lime in the promix should buffer your ph to somewhere between 5.5-6.5. I use promix hpcc with 100 ppm well water with gh flora trio nutes and 1 gram per gallon of epsom salts . I haven't needed any calmag except for a Chemdog hybrid that's fussy about its calcium. I do know gh flora has lots of calcium in it so other nutes might need more calmag.
I like to range my ph from 5.5 - 6.3