DrZiggy's 1st Journal Featuring High Brix - LEDs & Cool Strains

conradino23 said:
Zig, dry it out completely and then process it into hash. The best way to taste a fresh crop in my opinion, cause bud will need at least 6 weeks to get into the zone... or go fingerhash :bong:
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I got a hash press last week.. Actually a hand held clay extruder, like the play doh presses.
The other WN will be ready maybe early next week.
Lots of things to try..;)
 
I kept some DMSO for years (throwback from the horse days), but never really used it much or effectively. I used it to transport other linaments into deep muscle. Not sure where you can even get it these days.

:cool:
 
Interesting reading. This was my first venture into Albrecht's ideas. Curious that his work got smothered by Rodale's. Now I'm interested in what difference there was between their ideas, because I know Rodale was all about mineralization.
 
Sweetsue said:
Interesting reading. This was my first venture into Albrecht's ideas. Curious that his work got smothered by Rodale's. Now I'm interested in what difference there was between their ideas, because I know Rodale was all about mineralization.
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All of them got shouted down by corporate intensive farming proponents. After you read Albrecht, read Reams.
 
:cheertwo:I'm really looking forward to seeing how those classic strains preform when "kit" grown. I'm sure they will impress on more than one level.
 
I just fed a cup of sea water diluted to a gallon tap water and top watered 4 plants, to be harvested within a week, 3 of which are in beer cups tiered on 5" pots. I will definitely try this again with other plants but with a control plant.
What if unique smells, flavors, colors, that have rarely been experienced due to the trace minerals in sea water but have never reached the mountain strains? What colors that cant show due to missing minerals will show up on strains not usually seen?
 
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