SoCal,
If scaling is the issue, keeping your pH in line should prevent that. That CH level should not cause scaling unless the pH has previously been high (above 8.0).
Are you sure it's scaling and not salt crystalization?
SoCal,
If scaling is the issue, keeping your pH in line should prevent that. That CH level should not cause scaling unless the pH has previously been high (above 8.0).
Are you sure it's scaling and not salt crystalization?
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