Club 600
- Thread starter DST
- Start date
flowamasta
Well-Known Member
yuuuuuum, thanx for makin me even more hungry, and i'm really too bent to get up!........ would you like to enjoy a long distance shot of my plant in all her glory, gives a good perspective i think.. then i'm going to bed i am soooo bent, made some oil out of buds, check my indoor link if ur keen, im too hammered to much further.....
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TrynaGroSumShyt
Well-Known Member
Lookin good everybody. Doobie that shit looks delicious.
DoobieBrother
Well-Known Member
No, forgot there is a double rise, so another 30 minutes until it's out of the oven.
So, still waiting...
Brazil Wasp
Active Member
600w would be too much for a 2' x 2' x 6' (60cmx60cmx160cm) grow tent? Without heat issues....
thanks
Wasp
thanks
Wasp
Rrog
Well-Known Member
That's been my experience also. I also moved my light to 10" from canopy
Brazil Wasp
Active Member
So, you guys think I wont get any extra weight on my crop? I will be just wasting energy?
I am using a 400w right now...
DoobieBrother
Well-Known Member
Duuuuude....
Fresh out of the oven:
Needs to cool down before flipping over the pan to release the sugary goodness from it's metal confines.
Going to be an awesome breakfast today....
And some close up pastry pR0n:
Golden Bubble Ring
4 cups all-purpose flour -- to 4 1/2 cups
2 pkgs active dry yeast
1 teaspoon salt
1 cup milk
1/2 cup sugar
1/2 cup shortening
2 eggs
3 tablespoons butter - melted
3/4 cup sugar
1 teaspoon ground cinnamon
1 cup of raisins
1 cup coarsely chopped nuts -- optional
Heat oven to 350f
In large mixing bowl combine 2 1/2 cups of the flour and the yeast.
Heat milk, 1/2 cup sugar, shortening, and 1 teaspoon salt just till warm (115-120F), stirring constantly till shortening almost melts, then add it to the dry mixture, and then add the eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl. (electric hand mixer with dough hooks works just fine, too)
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Knead on a lightly floured surface till smooth and elastic, 8 to 10 minutes.
Shape into a ball.
Place in greased bowl; turn once.
Cover and let rise in warm place till doubled, about 1 to 1 1/4 hours.
Grease a 10-inch tube pan. Shape dough into 28 balls.
Roll each in melted butter, then in mixture of 3/4 cup sugar and cinnamon.
Arrange in pan; sprinkle with any remaining sugar mixture.
If nuts are used, scatter among the balls as pan is filled.
Let rise till double, about 1 hour.
Bake at 350F for 35 to 40 minutes.
Cool in pan 15 to 20 minutes.
Invert on rack; remove pan.
Fresh out of the oven:
Needs to cool down before flipping over the pan to release the sugary goodness from it's metal confines.
Going to be an awesome breakfast today....
And some close up pastry pR0n:
Golden Bubble Ring
4 cups all-purpose flour -- to 4 1/2 cups
2 pkgs active dry yeast
1 teaspoon salt
1 cup milk
1/2 cup sugar
1/2 cup shortening
2 eggs
3 tablespoons butter - melted
3/4 cup sugar
1 teaspoon ground cinnamon
1 cup of raisins
1 cup coarsely chopped nuts -- optional
Heat oven to 350f
In large mixing bowl combine 2 1/2 cups of the flour and the yeast.
Heat milk, 1/2 cup sugar, shortening, and 1 teaspoon salt just till warm (115-120F), stirring constantly till shortening almost melts, then add it to the dry mixture, and then add the eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl. (electric hand mixer with dough hooks works just fine, too)
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Knead on a lightly floured surface till smooth and elastic, 8 to 10 minutes.
Shape into a ball.
Place in greased bowl; turn once.
Cover and let rise in warm place till doubled, about 1 to 1 1/4 hours.
Grease a 10-inch tube pan. Shape dough into 28 balls.
Roll each in melted butter, then in mixture of 3/4 cup sugar and cinnamon.
Arrange in pan; sprinkle with any remaining sugar mixture.
If nuts are used, scatter among the balls as pan is filled.
Let rise till double, about 1 hour.
Bake at 350F for 35 to 40 minutes.
Cool in pan 15 to 20 minutes.
Invert on rack; remove pan.
geekmike
Well-Known Member
you will get more from your crop from experiance than the move from 400w to 600w, I have seen some awesome shit (and have grown) under a 400w. But for the most part you are talking about light spread and penetration.
Are you using an enclosed hood?
geekmike
Well-Known Member
Duuuuude....
Fresh out of the oven:
Needs to cool down before flipping over the pan to release the sugary goodness from it's metal confines.
Going to be an awesome breakfast today....
And some close up pastry pR0n:
Looks awesome dude, you know he knows what's up when he's using KAF.
edit-
I usually don'r repost pics but this is a nice morning pic.
Brazil Wasp
Active Member
By enclosing hood you mean a cool tube? If so, yes. I will use a lumaket ballast 600w, a digilux hps 600w with a cooltube and a 8' inline fan..
My set-up will be Ebb & Flow SOG with about 15-20 plants with no veg time. Will be working with AK 47 from serious seeds and Canna Nuts.
What do you think? Can I get a gr per W or a oz per plant?
Brazil Wasp
Active Member
that looks good!