Doc Bud's High Brix Q&A With Pictures

Yessir!!! Love it when Doc drops knowledge bombs. Your passion is only supassed by your quality cannabis Doc! Ill follow you anywhere!

Follow? That would be a bad idea! ;) I'm a nearly middle aged stoner, hardly someone to be followed!

But If I've helped you on your journey, than both of us are made happy from it. But you're so right about the passion!

I am amazed at how my life has changed over these past years as a result of this plant coming back into my life. Every aspect of my life and those in my social circle has been blessed by Cannabis.

I mean, think about it! What if you fried up some Plantains in olive oil, with salt, pepper, a touch of paprika and a pinch of garlic to flavor the oil, ate those, then cooked some Italian sausage, peppers and onions for another appetizer, followed by paella, all over an open fire?

So, think about that....and think about sharing that whole experience with four other people and no one smoked a joint....they just sat there cooking, eating and drinking for 4 hours without smoking any weed.

Now think about it with everyone smoking a bit, between courses. Yeah...that's a really small example of the genesis of my passion for weed. Growing weed means I'm growing something.....that's good for my soul. The plant re-delivers on my input, 10, 20, 100 fold!

It makes a person's entire life grow in various ways, and that is a wonderful thing.
 
Doc sounds like youre in Ecuador already or is that how you roll in Cali?

Its great that you are so passionate about cannabis. it couldnt have happened to a better person.

It's how I roll in Cali, bro! But it's heavily influenced by Uruguay, which is on the horizon.

For some reason, we're on this new stage in life where we're having people over and entertaining via the wood fired BBQ....for hours, Uruguayan style, with a few twists.

I'm working on my next bbq, a Thai paella served with coriander crusted locally caught lincod. Mango sticky rice for desert....all done on an open flame/embers, etc. Smoking weed, standing near the bbq, drinking fine wine, talking laughing, listening to music, eating.....it's all too incredible!

We never did things like this, especially as often as we do now, before we started using Cannabis. Life is better....way better.
 
It's how I roll in Cali, bro! But it's heavily influenced by Uruguay, which is on the horizon.

For some reason, we're on this new stage in life where we're having people over and entertaining via the wood fired BBQ....for hours, Uruguayan style, with a few twists.

I'm working on my next bbq, a Thai paella served with coriander crusted locally caught lincod. Mango sticky rice for desert....all done on an open flame/embers, etc. Smoking weed, standing near the bbq, drinking fine wine, talking laughing, listening to music, eating.....it's all too incredible!

We never did things like this, especially as often as we do now, before we started using Cannabis. Life is better....way better.


The more I learn...
I love your style, Doc :)
 
Follow? That would be a bad idea! ;) I'm a nearly middle aged stoner, hardly someone to be followed!

But If I've helped you on your journey, than both of us are made happy from it. But you're so right about the passion!

I am amazed at how my life has changed over these past years as a result of this plant coming back into my life. Every aspect of my life and those in my social circle has been blessed by Cannabis.

I mean, think about it! What if you fried up some Plantains in olive oil, with salt, pepper, a touch of paprika and a pinch of garlic to flavor the oil, ate those, then cooked some Italian sausage, peppers and onions for another appetizer, followed by paella, all over an open fire?

So, think about that....and think about sharing that whole experience with four other people and no one smoked a joint....they just sat there cooking, eating and drinking for 4 hours without smoking any weed.

Now think about it with everyone smoking a bit, between courses. Yeah...that's a really small example of the genesis of my passion for weed. Growing weed means I'm growing something.....that's good for my soul. The plant re-delivers on my input, 10, 20, 100 fold!

It makes a person's entire life grow in various ways, and that is a wonderful thing.

I'm impressed you would cook two appetizers before the somewhat long process of making paella. But I love to cook too, so I could get behind that. :)
 
I'm impressed you would cook two appetizers before the somewhat long process of making paella. But I love to cook too, so I could get behind that. :)

You come over at 2PM.....you leave at 10.....certainly no earlier than 7!

Everything is prepped, paella ingredients measured and put into containers. Onions, peppers chopped, etc.

2PM....light the bbq, light a joint, drink whatever.....I often choose mate, out of the authentic gord so I have plenty of energy for the rest of the time. It also goes GREAT with weed.

2:30 serve bread, crackers, cheese, and honeycomb, with a large pat of organic grassfed sweat cream butter coated in black lava salt. Help yourself!

3:30 PM....fry up the Plantains! Smoke a small one.....drink something....maybe some white wine or a beer, depending. Mate is fine too.

4:20 PM LIght the cone, pour the wine.....toast, stoke the fire one more time.....

5:30ish....everyone has the freakin munchies and is hungry for the protein..... grill up the sausages/chorizo, onions, peppers, with seasonings, served with chimichurri, sambal matah and a fancy mustard.

7:30 or thereabouts start the paella....takes about an hour. Wine is flowing, weed is burning.

Eat when it's done, talk, relax, laugh......toke, go for a walk, pet the cat, talk about God, you name it! Wine is freely flowing at this point in particular and everyone is having a damn good time, especially me! This weed I grew and this food I cooked and the hospitality my wife is so damn good at is making people happy.....

Last time desert was Hagen Daz bars.....

This stuff never happened before! We turned on just enough people to hit critical mass and now this sort of Cannacation happens 3 nights a week.

Cannabis is a recipe for a life well lived and general happiness.
 
It's how I roll in Cali, bro! But it's heavily influenced by Uruguay, which is on the horizon.

For some reason, we're on this new stage in life where we're having people over and entertaining via the wood fired BBQ....for hours, Uruguayan style, with a few twists.

I'm working on my next bbq, a Thai paella served with coriander crusted locally caught lincod. Mango sticky rice for desert....all done on an open flame/embers, etc. Smoking weed, standing near the bbq, drinking fine wine, talking laughing, listening to music, eating.....it's all too incredible!

We never did things like this, especially as often as we do now, before we started using Cannabis. Life is better....way better.

oops ya Uruguay.

Its fantastic to enjoy life.
 
You come over at 2PM.....you leave at 10.....certainly no earlier than 7!

Everything is prepped, paella ingredients measured and put into containers. Onions, peppers chopped, etc.

2PM....light the bbq, light a joint, drink whatever.....I often choose mate, out of the authentic gord so I have plenty of energy for the rest of the time. It also goes GREAT with weed.

2:30 serve bread, crackers, cheese, and honeycomb, with a large pat of organic grassfed sweat cream butter coated in black lava salt. Help yourself!

3:30 PM....fry up the Plantains! Smoke a small one.....drink something....maybe some white wine or a beer, depending. Mate is fine too.

4:20 PM LIght the cone, pour the wine.....toast, stoke the fire one more time.....

5:30ish....everyone has the freakin munchies and is hungry for the protein..... grill up the sausages/chorizo, onions, peppers, with seasonings, served with chimichurri, sambal matah and a fancy mustard.

7:30 or thereabouts start the paella....takes about an hour. Wine is flowing, weed is burning.

Eat when it's done, talk, relax, laugh......toke, go for a walk, pet the cat, talk about God, you name it! Wine is freely flowing at this point in particular and everyone is having a damn good time, especially me! This weed I grew and this food I cooked and the hospitality my wife is so damn good at is making people happy.....

Last time desert was Hagen Daz bars.....

This stuff never happened before! We turned on just enough people to hit critical mass and now this sort of Cannacation happens 3 nights a week.

Cannabis is a recipe for a life well lived and general happiness.

This stuff? ^^^^^ Pulitzer Prize Stuff! :thumb: :drool:
 
You come over at 2PM.....you leave at 10.....certainly no earlier than 7!

Everything is prepped, paella ingredients measured and put into containers. Onions, peppers chopped, etc.

2PM....light the bbq, light a joint, drink whatever.....I often choose mate, out of the authentic gord so I have plenty of energy for the rest of the time. It also goes GREAT with weed.

2:30 serve bread, crackers, cheese, and honeycomb, with a large pat of organic grassfed sweat cream butter coated in black lava salt. Help yourself!

3:30 PM....fry up the Plantains! Smoke a small one.....drink something....maybe some white wine or a beer, depending. Mate is fine too.

4:20 PM LIght the cone, pour the wine.....toast, stoke the fire one more time.....

5:30ish....everyone has the freakin munchies and is hungry for the protein..... grill up the sausages/chorizo, onions, peppers, with seasonings, served with chimichurri, sambal matah and a fancy mustard.

7:30 or thereabouts start the paella....takes about an hour. Wine is flowing, weed is burning.

Eat when it's done, talk, relax, laugh......toke, go for a walk, pet the cat, talk about God, you name it! Wine is freely flowing at this point in particular and everyone is having a damn good time, especially me! This weed I grew and this food I cooked and the hospitality my wife is so damn good at is making people happy.....

Last time desert was Hagen Daz bars.....

This stuff never happened before! We turned on just enough people to hit critical mass and now this sort of Cannacation happens 3 nights a week.

Cannabis is a recipe for a life well lived and general happiness.


See ya friday bro!!!
 
You come over at 2PM.....you leave at 10.....certainly no earlier than 7!

Everything is prepped, paella ingredients measured and put into containers. Onions, peppers chopped, etc.

2PM....light the bbq, light a joint, drink whatever.....I often choose mate, out of the authentic gord so I have plenty of energy for the rest of the time. It also goes GREAT with weed.

2:30 serve bread, crackers, cheese, and honeycomb, with a large pat of organic grassfed sweat cream butter coated in black lava salt. Help yourself!

3:30 PM....fry up the Plantains! Smoke a small one.....drink something....maybe some white wine or a beer, depending. Mate is fine too.

4:20 PM LIght the cone, pour the wine.....toast, stoke the fire one more time.....

5:30ish....everyone has the freakin munchies and is hungry for the protein..... grill up the sausages/chorizo, onions, peppers, with seasonings, served with chimichurri, sambal matah and a fancy mustard.

7:30 or thereabouts start the paella....takes about an hour. Wine is flowing, weed is burning.

Eat when it's done, talk, relax, laugh......toke, go for a walk, pet the cat, talk about God, you name it! Wine is freely flowing at this point in particular and everyone is having a damn good time, especially me! This weed I grew and this food I cooked and the hospitality my wife is so damn good at is making people happy.....

Last time desert was Hagen Daz bars.....

This stuff never happened before! We turned on just enough people to hit critical mass and now this sort of Cannacation happens 3 nights a week.

Cannabis is a recipe for a life well lived and general happiness.

Man, I'm probably a little less than half your age and I can't find any couples, save for one that we don't see very often, to entertain that both smoke...can't even get my girlfriend to truly try it. I'm hoping I can change her mind when I make some cannaoil salve for her.

The east coast makes cannabis feel dirty. I'm jealous man. My family is French too, so I grew up around entertaining guests and long meals...alas :)
 
Thanks for stopping by and for the kind words. :thanks:

There are plenty of people who achieve high brix, especially outdoors in places with volcanic soil, river bed top soil and other places with good mineralization. History has recorded that the crops in the Nile Valley, before the Aswan damn was built, back to the time before the pharaohs were of extremely high quality due to the cyclical flooding of the Nile river and the distribution of all that lovely, mineralized silt that washes down from the highlands in Ethiopia. Those crop just grew on their own.

What's in your soil? I'd love to know.

My personal philosophy of my soil always comes back to music or cooking. Properly amended soil is like a tuned piano, or quality ingredients....we just need a piano player and a chef and we have something special!

Much of my time is spent trying to get all the key's action and the tune right. There's much more to the "Zen" of growing that I don't always share on my blog, but basically, for a long time I've wanted to arrive at good soil with other raw ingredients. I know it would be different and it opens up even more possibilities for top quality cannabis.

That's all I'm trying to do....get to the best. I've learned almost everything I know from other people. I'm only now starting to figure out a couple things on my own.


I've throughly enjoyed the visit. You really have me thinking.

My soil mix is based on one by Clackamas Coots.

Begin with a base of equal parts
- sphagnum peat moss
- an aeration component (pumice, rice hulls, lava rock)
- a combination of compost and humus

To this basic mix CC adds, per cubic foot adds the following:

1/2 cup organic Neem meal
1/2 cup organic Kelp meal
1/2 cup Crab meal (or Crustacean meal when available - it has Shrimp meal with the Crab meal. It's a local product from the fisheries on the Oregon & Washington Coasts)
4 cups of some minerals - rock dust

After the plant is in the final container he top-dresses with 2" or so of worm castings and waters it in with Aloe vera juice and Comfrey extract. Or Borage. Or Stinging Nettle. Or Horsetail ferns. Whatever is ready.

I purchased a mineral and nutrient kit based on this recipe and mixed it up myself from there.

The kit I ordered actually had:

1. Crustacean Meal - NPK along with Chitin and Calcium

2. Kelp Meal - Acadian Seaplants Brand

3. Neem Cake - Ahimsa Brand

4. Karanja Cake - Ahimsa Brand

5. Brix Blend Basalt - Rock Dust Local Brand

6. Gypsum Dust - Mined in Colorado - Calcium and Sulfur

7. Glacial Rock Dust - Gaia Green

8. Oyster Shell Flour - Calcium

It's noteworthy that I accidentally added too much mineral mix so I mixed in more peat moss, more Worm Power and added the rice hulls for diversity. We also had some exotic Japanese river sands and zeolite left over from bonsai, so I threw them in too. I found some leftover orchid mix that had some biochar in it and thought "Why not?" It's hard to say what ratios I ended up with. I was thinking of it in terms of giving the widest level of diversity in cracks and crevices for micro organisms. I theorized that there were likely small but beneficial organisms that might need a grain is sand with particular shapes to thrive in the soil. Totally unsubstantiated by data, just a gut feeling.

I had two primary goals. Initially, I wanted to build a soil that would meet the needs of the plant, on the plant's terms. Secondary to that was my desire to build a soil that I could plant the seed into. I wanted a soil that would nurture the plant from germination on. My intent was to raise Autos, without transplanting.

It's turned out to be an interesting soil. By now the mycorrhizal fungi community should be pretty well established and I don't plan to disturb them. Tomorrow I begin a weekly enzyme tea with fulvic acid and three days later a weekly drench of aloe/coconut water with fulvic acid. I'm still pulling together all of the keys to smooth continuity (budgets! Grrrrr!) but as I slowly but surely acquire them the soil keeps astounding me. These plants are incredible. And the smells! I'm still trying to figure out how to describe them.

Happy, healthy plants. What we all strive for.

:Namaste:
 
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