Doc Bud's High Brix Q&A With Pictures

[Gaffle]

QUESTION should there always be condensation on the lid of the bin ?

Yeah, no worries about that. I always have condensation on the lid.

On another note, I have found that this system is super easy to use! I had issues at first with individual ratios of product per plant, but that math is all done. This grow of mine has literally had minimal effort, even with my problem plant. Time in the room is very low. Thx group, throwing out some

Oh yeah!

 

[Gazoo]

Yeah, no worries about that. I always have condensation on the lid.

On another note, I have found that this system is super easy to use! I had issues at first with individual ratios of product per plant, but that math is all done. This grow of mine has literally had minimal effort, even with my problem plant. Time in the room is very low. Thx group, throwing out some

Oh yeah!

Thanks Gaffle much appreciated

BTW My mind kinda works sideways and I worded the question sideways as well

I was concerned there was NO Condensation this time when I opened the lid,
Previously there always was so wanted to ask if NO Condensation was of concern

 

[Gaffle]

Thanks Gaffle much appreciated

BTW My mind kinda works sideways and I worded the question sideways as well

I was concerned there was NO Condensation this time when I opened the lid,
Previously there always was so wanted to ask if NO Condensation was of concern

Naw, I missed the part about condensation stopping. I don't have the full authority to be absolutely "right", but I have added water to my soil. If I reach into my bin and my arm comes out super clean, I feel like it is too dry. I don't soak the soil, but I may add a gallon and stir it up. I have not done that often, only once in awhile. I have had soil sit around for a few months, evaporation says high.

 

[Graytail]

^ What he said.

It's not a huge thing, but it doesn't hurt to keep cooking soil moist. There should be some grime left on your hand when you pull it out.

 

[dajerm119]

I have had zero condensation on my lids... it's moist enough to leave grime on my hands and also if you grab a handful and squeeze... it holds that compacted state until poked then crumbles into larger pieces. I kinda figured with he extra heat in there, there would be more condensation not less or zero in my case. But maybe having the soil a bit on the dry side if let in warm areas is best? Maybe help keep the pathogens from taking over? Idk... still trying to figure out where to store mine now.

 

[Doc Bud]

I have had zero condensation on my lids... it's moist enough to leave grime on my hands and also if you grab a handful and squeeze... it holds that compacted state until poked then crumbles into larger pieces. I kinda figured with he extra heat in there, there would be more condensation not less or zero in my case. But maybe having the soil a bit on the dry side if let in warm areas is best? Maybe help keep the pathogens from taking over? Idk... still trying to figure out where to store mine now.

I usually have condensation....sometimes more than others. Stir it up and if it needs a bit of water, feel free. Cooking soil is on par with boiling water as far as difficulty and precision go. Easy, not much to worry about unless it's too hot or too cold.

 

[dajerm119]

I usually have condensation....sometimes more than others. Stir it up and if it needs a bit of water, feel free. Cooking soil is on par with boiling water as far as difficulty and precision go. Easy, not much to worry about unless it's too hot or too cold.

Well, Doc, I never said cooking soil was hard. I was just giving a description of what my soil is like. I dont know if I should add any more water... you have me very worried about pathogens and i'm pretty sure the wetter it is the more likely the soil is to grow them. If i am wrong please correct me. I'm thinking maybe next time you update the instructions, maybe mention that storing in high heat (85 and up) can cause pathogens to help scare people into having a proper storage space. I honestly thought it just needed that certain temp range while cooking and after that it should be fine. Obviously I was wrong. And now I have no other place to put it.

Also, Mag7 asked if there is any way to reverse the effects of high heat, as in any way to kill the pathogens and bring the soil back around. Sorry if I butchered your question "7" I too am curious.

 

[Buckshot317]

That's what I thought too dajerm119, my barrels were hovering around the low to mid 80's for week or so. But all is fixed now, 78 degrees.

Going to give my little ones 1st taste of brix in few mins.

 

[dajerm119]

That's what I thought too dajerm119, my barrels were hovering around the low to mid 80's for week or so. But all is fixed now, 78 degrees.

Going to give my little ones 1st taste of brix in few mins.

Pretty ladies there.. actually, your temp range didn't sound bad. Even better now of course! My cellar has been around 90 for weeks now, the soil still smells like soil so maybe I'm ok for now.

 

[Buckshot317]

My big room has been in low 90's past 2 weeks with all this damn heat. But I did have a lot of air moving. After seeing your post, I started to get worried also, didn't want to waste any more $.

 

[dajerm119]

Just wanted to stop by and apologize. My tone may have been a bit off in my last post to Doc Bud. I am afraid I let my worry and concern get me a bit carried away. I felt when Doc said "cooking soil was akin to boiling water," he was making a joke at my expense. But I dont really feel that is his style, so I apologize if my words seemed a bit harsh. But alas, I do tend to get frustrated when some of my questions dont get answered, so I will ask no more. I think I'll just chill and do this on my own for a while. I have really enjoyed this and many many other threads, but I think I will take a step back and just lurk, I really dont have much to offer anyway. Take care guys, I wish everyone happy, healthy, and abundant harvests.

 

[Mag7]

Just wanted to stop by and apologize. My tone may have been a bit off in my last post to Doc Bud. I am afraid I let my worry and concern get me a bit carried away. I felt when Doc said "cooking soil was akin to boiling water," he was making a joke at my expense. But I dont really feel that is his style, so I apologize if my words seemed a bit harsh. But alas, I do tend to get frustrated when some of my questions dont get answered, so I will ask no more. I think I'll just chill and do this on my own for a while. I have really enjoyed this and many many other threads, but I think I will take a step back and just lurk, I really dont have much to offer anyway. Take care guys, I wish everyone happy, healthy, and abundant harvests.

No worries jerm, I think when questions don t get answered it means we're good and to not worry. High heat and long periods will cause the issues. I think if you go and toss some leaves in your bins and wait a few days and see what happens you may be surprised. If webbing appears then your soil is rockin and rollin. No worries is what I would guess. I have my souls in my work room in my garage. Temps are 88 and I think I'm ok with that until someone like Duggan or Doc tell me differently. You're good my man! Take bong rip and smile if ya can, I got ya if I can.

 

[Beavis]

Just wanted to stop by and apologize. My tone may have been a bit off in my last post to Doc Bud. I am afraid I let my worry and concern get me a bit carried away. I felt when Doc said "cooking soil was akin to boiling water," he was making a joke at my expense. But I dont really feel that is his style, so I apologize if my words seemed a bit harsh. But alas, I do tend to get frustrated when some of my questions dont get answered, so I will ask no more. I think I'll just chill and do this on my own for a while. I have really enjoyed this and many many other threads, but I think I will take a step back and just lurk, I really dont have much to offer anyway. Take care guys, I wish everyone happy, healthy, and abundant harvests.

Hey buddy don't worry one bit. You have tons to offer and we all make the community!

I'd let the whole thing slide off your back and keep on truckin. No sweat brother.

 

[DopyLemontree]

Bling Alert!

Wow big improvements on the 3 time around with the Bubblegum. She's showing off her Bling at 50 days pf!!!

This round top dressed with 2 tbsp of ES at day 31 pf and cooler day temps 77-79*f. Note that I'm still on the original formula.

I walk in the room...close my eyes...and all I can imagine is a cotton candy factory...

 

[Doc Bud]

Just wanted to stop by and apologize. My tone may have been a bit off in my last post to Doc Bud. I am afraid I let my worry and concern get me a bit carried away. I felt when Doc said "cooking soil was akin to boiling water," he was making a joke at my expense. But I dont really feel that is his style, so I apologize if my words seemed a bit harsh. But alas, I do tend to get frustrated when some of my questions dont get answered, so I will ask no more. I think I'll just chill and do this on my own for a while. I have really enjoyed this and many many other threads, but I think I will take a step back and just lurk, I really dont have much to offer anyway. Take care guys, I wish everyone happy, healthy, and abundant harvests.

dajerm,

Please accept MY apology. I certainly meant no harm by the comment but I can easily see how you read it that way. Please accept my apology.

I thought your questions were getting answered! If not, could you please ask it again? I don't catch everything.

 

[Doc Bud]

Bling Alert!

Wow big improvements on the 3 time around with the Bubblegum. She's showing off her Bling at 50 days pf!!!

This round top dressed with 2 tbsp of ES at day 31 pf and cooler day temps 77-79*f. Note that I'm still on the original formula.

I walk in the room...close my eyes...and all I can imagine is a cotton candy factory...

Gorgeous, dangerous looking buds!

 

[Mag7]

dajerm,

Please accept MY apology. I certainly meant no harm by the comment but I can easily see how you read it that way. Please accept my apology.

I thought your questions were getting answered! If not, could you please ask it again? I don't catch everything.

. Well doc I'm not sure when he'll pop in so I'll ask for him if that's alright. I think the question is if the soil is cooked too hot for too long and pathogens are born, can the process be reversed? If so, is it as easy as just dropping the temp of the soil for a time?

 

[overlord]

Those are danged pretty..

 

[Doc Bud]

. Well doc I'm not sure when he'll pop in so I'll ask for him if that's alright. I think the question is if the soil is cooked too hot for too long and pathogens are born, can the process be reversed? If so, is it as easy as just dropping the temp of the soil for a time?

ONce pathogens form, the soil is no good. I'd go by smell at the bottom of the barrel. You'll know something's up when it goes anaerobic, or when bad stuff grows. I've never had it happen in High Brix soil, but a SuperSoil recipe once went bad and it smelled like a latrine.

 

[Mag7]

Doc Bud - High Brix Q&A With Pictures

ONce pathogens form, the soil is no good. I'd go by smell at the bottom of the barrel. You'll know something's up when it goes anaerobic, or when bad stuff grows. I've never had it happen in High Brix soil, but a SuperSoil recipe once went bad and it smelled like a latrine.

Ok, that answers that, I don't think I have that problem and sure as heck hope none of us do!!

I know that at times these threads get filled with questions fast and the veteran growers can't always get back as fast as we may hope, want or expect. I myself know that you all are very busy and I appreciate the time you take when you can to help us out. We all get a little frustrated sometimes and that's ok. I'm just glad there's so many hands out to help catch us when we started to slip a little.

Thank you Doc for catching this and taking the time to answer it. I think dajerm will feel the same. .