Don't stress over the male parts. You might get lucky and get I thought the same thing, If keep't here I could get some feminized seeds from her. She just looked to dam pretty to cut and throw away and she smells terrific.
Thanks mate lol, I am not firing on all cylinder today unfortunately
how do you do the "dry ice" fro co2 --set-up? it's works ? Know many use's powders, ect GREEN PAD, TBN, co2 EHXLE - ALL JUNK !!! (money rabbers)Here is an update for you guys we have just hit the 4 week mark Into flowering, there starting to get very smelly and increasing in size. As soon as the feed in the reservoir is gone I will be increasing the nutrient ratio other than that its smooth sailing.
I just get a bucket with boiling water suspende it above the plant and shatter the ice into smaller pieces tern of my carbon filter fan so I dont suck all the co2 out of the grow room and if possible get the normal fan to blow as low to the ground to keep the co2 moving. It works very well I have noticed a massive difference to previous grows I have done in the past using the same strain. In between the day when I dont do co2 I just do the old brewing method were I ferment yeast and sugar with molasses and bicarbonate.
Thank you Blew HillerLooking good!
suspened? above? do I need a mess? I'm sorry you loose me when you supend it above the ice in a 5 gallon - no mix right (h20 it will explode? would like to try it
I will post a photo up of how I did it I only have a photo of me using the dry ice on the indica but the setup is just the same in my large grow room just with a bigger bucket
thanks !!!! got it nowHer you go mate this might help a bit more
Your welcome safeman. Dry ice is good for a massive and fast bump up in the co2 levels in your grow room if you want to you can also try the dry yeast with sugar and a bit of molasses in lukewarm water in an old orange juice bottle at the end of the bottle attache a breather tube and leave it to ferment, its good in the way that it is a slow release form of co2, just be careful of over flow because yeast will expand when it ferments. I do this method throughout the entire grow and do the dry ice mabe every two weeks.
With the yeast dependent on witch part of the world you reside in normally you can buy backing yeast from a supermarket that come in silver sachets, the sugar can be any sugar and molasses. I get a 2 letter bottle of any sort as long as its clean I put about 8 teaspoons of sugar in and then 3 tablespoons of molasses add warm water about half full, shaking the contents till the sugar and molasses has dissolved. Grab 3 satchels of yeast and pour it in but dont shake it in, you want the yeast to sit on top of the liquid for slower fermentation that will ensure a slower release of co2 also I almost forgot to mention you need to cover the bottle with a cloth or dark rag as yeast is light sensitive and will become redundant when exposed to light for to long of a time. What can also help keep the process going at a steady pace is to put a heat mat under the bottom of the bottle this will ensure that the fermentation process will not stop because the warmth keeps the yeast going with converting of sugar to alcohol.
