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Most shrimp losses trace back to water chemistry that doesn’t suit the species, or that changes too quickly. Enter your test results below to see at a glance which shrimp your water supports as it is, and which parameters are off for the rest.
Shrimp water parameter chart
| Species | Temp | pH | GH | KH | TDS (ppm) |
|---|---|---|---|---|---|
| Neocaridina (cherry etc.) | 65–82 °F (18–28 °C) | 6.5–8.0 | 6–12 | 2–8 | 150–300 |
| Crystal / Taiwan bee | 62–76 °F (17–24 °C) | 5.8–6.8 | 4–6 | 0–1 | 100–160 |
| Tiger (Caridina) | 64–78 °F (18–26 °C) | 6.5–7.5 | 4–8 | 0–4 | 130–250 |
| Amano | 64–82 °F (18–28 °C) | 6.5–8.0 | 5–15 | 1–10 | 100–400 |
| Ghost shrimp | 65–82 °F (18–28 °C) | 7.0–8.0 | 5–15 | 3–10 | 150–400 |
| Bamboo / wood shrimp | 72–82 °F (22–28 °C) | 6.5–7.5 | 5–15 | 3–10 | 150–350 |
These are the ranges commonly recommended by breeders. Shrimp bred locally often adapt to water slightly outside them; stability is more important than a perfect number.
What each parameter means
- GH (general hardness) — calcium and magnesium. Shrimp need them to build a new shell at every molt; too low causes failed molts, too high can cause them too.
- KH (carbonate hardness) — buffering capacity. High KH holds pH up, which is why Caridina tanks use RO water and active soil that pulls KH to near zero.
- TDS — everything dissolved in the water, measured with a cheap pen meter. It rises between water changes, so it’s the quickest daily check.
- pH — follows KH and substrate. Chasing pH with chemicals causes swings; fix the KH or the substrate instead.
FAQ
Can I use tap water for shrimp?
Often yes for Neocaridina, after a dechlorinator that handles chloramine. Crystal and Taiwan bee shrimp usually need RO or distilled water remineralized to GH 4–6 with KH 0, because most tap water carries too much KH.
How fast can I change parameters?
Slowly. A useful limit is no more than about 10% of TDS or 0.2–0.3 pH per day. Drip-acclimate new shrimp for at least an hour.
Why are my shrimp dying after a water change?
The usual causes are a sudden TDS or temperature change, or chlorine/chloramine in untreated tap water. Match temperature and TDS within a few percent and change smaller amounts more often.
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