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I too used to "age" water, in addition to using a dechlorinator, but several folks on this group said it wasn't necessary. There's also the problem of the water being much colder than what you could make on the fly.
The reason I did it was because I had read (and have read since) that (particularly) in the Winter here in the Mid-West that the colder water in the ground lines was prone to having more saturated gas. When that water is released into the warmer house environment then those saturated gases (nitrogen, I think?) is released; we see it as the small gas bubbles on the objects inside your fish bowl/tank.
Apparently those gasses can burn gills and cause damage.
I don't know which is worse, the sudden temperature change if you use room temperature water, or the gases.
I've stopped aging my water and just dechlorinate it before adding to the tank.
As for your question, I don't really see a problem with using *super* aged, dechlorinated water. But if it gets to be a very long while, I would probably use it on plants and get "fresh" for the fish.
The reason I did it was because I had read (and have read since) that (particularly) in the Winter here in the Mid-West that the colder water in the ground lines was prone to having more saturated gas. When that water is released into the warmer house environment then those saturated gases (nitrogen, I think?) is released; we see it as the small gas bubbles on the objects inside your fish bowl/tank.
Apparently those gasses can burn gills and cause damage.
I don't know which is worse, the sudden temperature change if you use room temperature water, or the gases.
I've stopped aging my water and just dechlorinate it before adding to the tank.
As for your question, I don't really see a problem with using *super* aged, dechlorinated water. But if it gets to be a very long while, I would probably use it on plants and get "fresh" for the fish.