k0olmini Posted May 30, 2022 Share Posted May 30, 2022 So I went to a LFS that has chocolate gouramis. The owner there said they’ve been easy for him. That’s contradictory to what I’ve heard. To anyone who has kept them what is your option? Are they really that finicky? Do they really need water on the more acidic side? Does the temperature need to be 77-82? Link to comment Share on other sites More sharing options...
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