How the smoke on the pint size? How’s the gello?
I did the Pint Sized last year outdoors (Australian east coast - temperate climate) and it was hands down the best shit to come out of last year's grow. After manicuring her it looked like full on indoor. Everyone who tried it wanted more of it. Compact dense nugs that went purple during the cold night's of the last 3 weeks of it's flowering phase.
The smell and taste were easily it's stand out features. The aroma was reminiscent of Gelato #41 but not all the way the same. Think of that up front taste/smell of fresh and smoked Gelato #41 BUT with a kind of "fermenting fruit peel" (for lack of a more apt description) nose/taste on the back end. Alot people said that "It grabs you around the chest on the exhale" like a dab would do.
Only thing I can't really comment reliably on is the yield factor. Due to the fact that different plants went into their final destination at differing stages and the Pint Sized, being amongst the last of the plants to get put out there, were dwarfed by the bigger ones (GDP & Gelato #33 x Gorilla Glue #4) alongside them so they weren’t getting the same amount of sun as everything else did. One of the two Pint Sized plants was so dwarfed it could've passed for a runt all day long.
I must include the fact that the Pint Sized seems very prone pathogen problems in this particular environment and climate. It was able to set in after I had incorrectly attempted to strip some fan-shade leaves that were obviously not quite ready to to come off. Right where the petiole meets the meristem causing it to strip bark off the meristem and this is exactly where the pathogens begun to set in.
Luckily for us it was only visible about 2 weeks from harvest so we just said "Fuck it, let's starting taking it down (in varying stages depending upon that particular area of the plant's susceptability to spreading it) before it spreads.
