I am interested to know how frequently others have to clean the green film algae off their glass?
I typically have some on the glass every day (not overwhelming amounts).
Are there ways to reduce the frequency of formation? Should I want to, or should I consider this part of the overall food web?
Any other thoughts?
I typically have some on the glass every day (not overwhelming amounts).
Are there ways to reduce the frequency of formation? Should I want to, or should I consider this part of the overall food web?
Any other thoughts?