Looks awesome !
What's the indicator to space out the brix to 12 days ?
Was starting to show early signs of being too salty, so I made the adjustment about 3 weeks ago. Prior to that It was on schedule per the directions.
How To Use Progressive Web App aka PWA On 420 Magazine Forum
Note: This feature may not be available in some browsers.
Looks awesome !
What's the indicator to space out the brix to 12 days ?
Was starting to show early signs of being too salty, so I made the adjustment about 3 weeks ago. Prior to that It was on schedule per the directions.
burnt tips, claw, lack of shine. Usually they occur in the following order:What does it look like when it's beginning to show signs of excess salts ?
It's hard to pin down how it smells. One day it's like rootbeer, the next it's kinda fruity.....gonna have to wait till it's jarred to tell you for sure.
It's been a trouble free grow and for the first time growing the strain I'm very happy with the results.
Would you recommend topping this strain? As you know, I did this one natural.
Its hard to say since I haven't actually run it yet... Both parent strains loved being topped so I would assume the progeny would also exhibit that likeness to topping. I would say most likely it should respond well.
Wow... Rootbeer and Fruity.. interesting... I'm really happy to hear that its been trouble free too. Both of the parent strains (Ogiesel and Black Cherry Soda) were both 2 of my favorite strains that I have had for about 4 years or so, and both were such hearty plants. The Ogiesel grows no matter what with very little issues, deficiencies and so on.. The black cherry soda also was very hardy and is one of the fastest rooting strains I have in terms of taking clones. Generally it takes 1-2 weeks for my clones in my humidity dome to get good roots and generally the BCS is one of the first to get a good root base growing. Its slightly more tempermental than the ogiesel, but still much more forgiving that most other strains I've run.
So far I've had others run it and the smell profiles they described were "dank" and "rotted fruit and dank" and another person told me it smelled sweet and skunky with a fruityness. Sounds like there must be a lot of variation in the chemotype still which makes sense for them being F1's. You are making those genetics look phenominal Doc! So happy you are happy!
Well, I'm growing it 11/13 which on top of the High Brix soil will definitely "sativafy" the expression of the genetics, so I'm not surprised it's different.
It usually takes me 3 or 4 runs to dial a strain in, so I have hopes for even more goodness in the next few months. I'll be chopping one tomorrow and the other a few days later.
Sativafing it will definitely be a plus.. That ogiesel is my go to sleep aid.. literally 1 or 2 hits and 10 minutes and I'm asleep, whether I want to or not... LOL... The black Cherry Soda starts out more of a sativa type energy high but then slowly the couch lock creeps in. Definitely could use some Sativafying for sure
Thank you again for not only doing a phenominal job in growing it with perfection but also thank you for documenting it for not only me but also all of us to watch. I really really appreciate it Thank you Doc!
Hey Dark! Looks like your gonna have a very nice haul of top,shelf produce! Why not use the flash? Do you have a headlamp or other flashlight you could use to light the subject to focus then shut off so flash will go off?
Yup very excited for this one. Those pictures I took is using flash just a dark or tent and next to no other supplement light. Grabbed one of my t5s out of storage to use it as 2nd light for pictures
Good luck on the harvest. The 1 and only blue cheese I grew was a ten on the smell scale too. Is yours from Barney's Farm? I will grow that again it was a big hit.