Hatching Brine Shrimp Eggs
A good hatch will depend on a few important criteria, getting the best hatch you can, can save you substantial amounts of money.
First, pH in the hatching container should be 7.5-8.5 during the whole hatch. Many people's water will have the pH fall drastically during the hatch-out, so you should test it after 24 hours of incubating the eggs. You can use some epsom salt and some pH Fixit 8.3 to get it where you need it although you will still get a decent hatch a little outside these parameters.
Second, salinity should generally be high. 1.023 to 1.030 on a hydrometer is the range you should try for. Some eggs will hatch better in different salinities than others. a good rough guide is 25 - 30 parts per thousend or 25 - 30 gramms per litre of water (Not worrieing about the intricacys of atomic number), well disolved.
Third, temperature should be approximately 80 degrees F. If the container is too hot, the shrimp will not hatch as well and it will die easily. If it's too cold, then hatch-out times can be delayed and hatch-out percentages will fall. It is best to keep the hatching containers in a temperature controlled room or box.
the best illumination is 2000lux at the water surface.
Enough aeration is necessary to keep all the cysts suspended. Any that remain on the bottom will not hatch. When artemia hatch, they consist of mostly a yolk sac. As the hours go by, the artemia consume the yolk sac to stay alive and in the process they become less nutritious. For these reasons, artemia should be fed as soon after it hatches as possible. It should not be stored excessively for future feedings. Hatch only enough at one time to feed all the fish at that feeding.
To harvest, remove aeration and let the hatched artemia settle to the bottom. Then siphon this out through a brine shrimp sieve, rinse with fresh water into a feeding container and then feed using an eyedropper or turkey baster.