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To hatch brine shrimp eggs, fill up the hatchery with about one litre of water. Add one tablespoon of salt and a small scoop of brine shrimp eggs. Connect the valve to an air pump and aerate the solution for 24 hours. The solution should turn a bright red colour, indicating that most, if not all, the eggs have hatched.
Do not use kitchen salt or the hatch rate will be very low. Many fish shops in Singapore sell brine shrimp eggs that will NEVER hatch no matter how long you aerate them. I think this is because they are not keeping their eggs in the proper conditions. Brine shrimp eggs should always be kept in the refrigerator (in the vegetable compartment, not in the freezer) when not in use.
Keep warm the warmer they are the quicker they hatch about 78 degrees will do
Do not try to keep shrimp to adults they have no benificial value as a fish food
after they are two days old.