2013-14 Six Plant 600W grow

Uncle Ben said:

Did not catch my point regarding your soil's nutritional charge?

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I've received my Mel Frank's deluxe grower guide..I am going to give it a hell of a read..

OK we're at 8 1/2 weeks 12/12. Not a lot a change, buds still plugging along. Some leaves starting to fade some, especially cheese 1. Gave them all a full feeding when I watered today of Jacks Citrus

AimAim said:

OK we're at 8 1/2 weeks 12/12. Not a lot a change, buds still plugging along. Some leaves starting to fade some, especially cheese 1. Gave them all a full feeding when I watered today of Jacks Citrus



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Your Cheese leafs like to turn like some of mine.

penguinking said:

Greenhouse seed co. genetics are whack. Arjan is whack. sorry to tell ya now when youre all stoked abkut your new beans. I got their chemdawg and it was piss poor. Waste of 6 months if you ask me...

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Pheno plays a big part as well. It takes 5 or 6 fem seeds to get a good quality mother. I drop a new strain if I cant get a quality mother out of 5-6 beans.

Good looking grow.

Same here. Looking forward to new post and pics of your grow.. Keep em coming.

DankOregonBud said:

Same here. Looking forward to new post and pics of your grow.. Keep em coming.

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Thanks for the kind words. I've grown outdoors for many years, this indoor thing is all new to me. Lots of fun though. I think the cheese will be ready to cut in a couple weeks, rest of them not far behind. My goal this second grow was to get healthy leaves wall to wall in my 5' wide grow area, keeping them short where I can deal with them easily and move them around. Plants a couple feet tall are easy to work with, just looking for a green mass of foliage to soak up the light.

I'm happy with the results. Not trying to make big weight, just growing buds and keeping a few close friends in smoke.

I also give a friend, a 'Nam vet, as much as he wants. He got fragged up and fucked up years ago. Now got diabetes and had a couple toes amputated a few months ago. Anyway he's using Durban Poison I grew outside last summer and he has completely got off the vicodin / percocet roller coaster. The VA was mailing him loads of narcotics, delivered by the US Postal Service. Now he's off that shit but we are both criminals in the eyes of the law where we live.

Makes no sense.

And in December, out of the blue, he delivered a half side of grass-fed angus beef he raised. Karma.... it does work.

I do the same for a customer of mine. I am a contractor and build steel covers and buildings for RV's. One of my customers contracted cancer. I give him all he wants at no cost. Bud and edibles. Its so funny. He and his wife are like "Leave it to Beaver's" parents on that show. Just the sweetest Grandma and Grandpa; and here I am taking weed to them.
I agree it doesn't make any sense. Weed is helpful in so many ways. I dropped all my prescription meds and only smoke now as well. (Well oil, ice hash and edibles too. LOL)

Angus beef mmmmmm sweet

Stevieh said:

Angus beef mmmmmm sweet

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Yeah grass-fed no less. Corn/grain puts on the weight but grass fed beef is pretty awesome taste-wise. Most people have never experienced it.

I am an unapologetic omnivore. I love brussels sprouts and I love eating the flesh of animals.

Hey Aimaim probably never asked but how do you like Jacks Citrus or better yet, do you find it beneficial?

I use classic 20-20-20 with a bloom booster 2 weeks before harvest date

AimAim said:

Ok here we are at about 6 1/2 weeks of 12/12

Starting to get a slight fade on a couple of them. Watering about every 4 days, 1/2 gal per 5 gal pot. I had reduced nutes to about half doses since the one curled, but I'll go back to full dose next watering. I'm feeding with a half dose of Jack's Citrus (20-10-20) and a half dose of an orchid fertilizer (11-35-15), so essentially feeding with 1 tsp of 15-22-17 or thereabouts. Silica every watering, and half doses of CalMag.

The unknown that clawed has resumed normal growth after a couple no-N waterings. I think it is heavy toward sativa, some of which don't appreciate as much N as indicas Super distinct fresh citrus smell like peeling a grapefruit. Cheese smells, well like cheeses do, a mix of goodies. The jacks smelled strong like fresh black pepper a week or two ago, but now more of a turpentine smell. The WWXBG, well she just smells like heaven, very floral, some pine.

Buds are developing nice. The WW X BG is amazing, as are the jacks. Real solid buds and sticky as hell. I've never grown Jack before but it's looking to be a very good yielder. Check out those fat buds! Cheeses are holding their own, I know they will put on a show the last couple weeks as this is not my first rodeo with them

Anyway enjoy, no where done by any means, but we are in the last curve and I think I can see the home stretch coming up.

Peace - AIM
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Looks A-mazing!

AimAim said:

Yeah grass-fed no less. Corn/grain puts on the weight but grass fed beef is pretty awesome taste-wise. Most people have never experienced it.

I am an unapologetic omnivore. I love brussels sprouts and I love eating the flesh of animals.

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Have you ever had Brussels Sprouts with Pecan nuts?
My Dad did them with the Xmas dinner.
Slowly roasted in pyrex dish in oven
The sprouts are slightly burnt (caramelised) on any sharp pointy bits
and the roasted pecans are sweet.
Sounds a bit weird but it's an amazing combo of tastes.

MedicatedGrow said:

Hey Aimaim probably never asked but how do you like Jacks Citrus or better yet, do you find it beneficial?

I use classic 20-20-20 with a bloom booster 2 weeks before harvest date

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I tried J's Citrus upon recommendation of Uncle Ben. I've also used some DynaGro Foliage pro as it has been discussed here. Just kind of mixed and matched them without a great game plan, fed at 50% to 100% strength every watering.

Beneficial? Sure I guess. It's a quality fert from a good company. But see I'm OK with MG general purpose as well. I don't get hung up as much as many people when it comes to ferts, I think a person should able able to get decent results from just about any over the counter fert that millions of homeowners grow nice houseplants, bedding plants, and vegetable gardens with.

I'm either cynical or practical, however you want to look at it. But it seems to me that buying watery liquid ferts for growing in good buffered soil is..... well let's just say it's a path I choose not to go down. Maybe in hydro it amounts to something, I do not know. There are some differences, especially when it comes to the N component, but by and large they are all pretty similar salts and present themselves in same way to the plant, once in the soil solution.

I like the colorful labels with pictures of big tigers and mean sharks and girls with large breasts, I just don't want to pay for the ink on the label as it seems expensive to me.

Jacks triple 20 is a great fert I am sure and I would not hesitate to use it at all from start to finish.

NorthofEngland said:

Have you ever had Brussels Sprouts with Pecan nuts?
My Dad did them with the Xmas dinner.
Slowly roasted in pyrex dish in oven
The sprouts are slightly burnt (caramelised) on any sharp pointy bits
and the roasted pecans are sweet.
Sounds a bit weird but it's an amazing combo of tastes.

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I have actually cooked sprouts and pecans and they are excellent. I'ts kind of a classy dish you can find some better restaurants.

My standard sprout recipe is to render a couple slices of chopped up bacon, add 3-4 garlic cloves and a splash of Dale's or soy sauce and steam the sprouts in 1/4" of water or white wine maybe 12-15 minutes. Not too long.

Then add mustard. Even el-cheapo Frenches hot dog mustard. But preferably a good hot mustard w/horseradish or a brown whole seed mustard or one made with some hot peppers.

Ends up a pretty bold vegetable dish but I love sprouts, my favorite vegetable.

AimAim said:

I have actually cooked sprouts and pecans and they are excellent. I'ts kind of a classy dish you can find some better restaurants.

My standard sprout recipe is to render a couple slices of chopped up bacon, add 3-4 garlic cloves and a splash of Dale's or soy sauce and steam the sprouts in 1/4" of water or white wine maybe 12-15 minutes. Not too long.

Then add mustard. Even el-cheapo Frenches hot dog mustard. But preferably a good hot mustard w/horseradish or a brown whole seed mustard or one made with some hot peppers.

Ends up a pretty bold vegetable dish but I love sprouts, my favorite vegetable.

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Sprouts, asparagus, artichokes, broccoli, cauliflower....all good. Aunt Benita put on a side dish the other night that was great. Place chunks of broccoli, garlic, onion and oil marinated pitted olives and mushrooms on an aluminum lined pan. Drizzle well with olive oil, S/P and Cavender's Greek Seasoning (which we use on about everything.) Bake in an oven at 350F for 30 minutes or until caramelized. We also stick it under the broiler for like 45 seconds.

I grow everything on the farm for guacamole - Mex. limes, onion, garlic, and avocados and cilantro which reseeds itself every fall. Yah mon!

I grow a lot of our food including pecans, fruits, berries, grapes. I should be raising a calf to butcher as I have plenty of land, and good Klein grass, and water. Just too damn afraid I'd name it and make it a pet. Have thought about raising Wagu (Kobe).

AimAim said:

I tried J's Citrus upon recommendation of Uncle Ben. I've also used some DynaGro Foliage pro as it has been discussed here. Just kind of mixed and matched them without a great game plan, fed at 50% to 100% strength every watering.

Beneficial? Sure I guess. It's a quality fert from a good company. But see I'm OK with MG general purpose as well. I don't get hung up as much as many people when it comes to ferts, I think a person should able able to get decent results from just about any over the counter fert that millions of homeowners grow nice houseplants, bedding plants, and vegetable gardens with.

I'm either cynical or practical, however you want to look at it. But it seems to me that buying watery liquid ferts for growing in good buffered soil is..... well let's just say it's a path I choose not to go down. Maybe in hydro it amounts to something, I do not know. There are some differences, especially when it comes to the N component, but by and large they are all pretty similar salts and present themselves in same way to the plant, once in the soil solution.

I like the colorful labels with pictures of big tigers and mean sharks and girls with large breasts, I just don't want to pay for the ink on the label as it seems expensive to me.

Jacks triple 20 is a great fert I am sure and I would not hesitate to use it at all from start to finish.

Click to expand...

Thanks for the input, I'm sort of the same way.
I was recommended jacks 20 all purpose by a few commercial and big growers (ones that grow quality massive plants, not quantity) and I swear it has made me rethink the way I see nutrients.
I've been a Fox farm, AN, and GH guy (In that order) I tried them all, didn't really notice a difference, besides the price tags.
I've been using JC all purpose and I like it, simple, cheap, effective. I've been hearing about citrus JC and wanted to give it a try, although it's too late in my current grow to try it, I'll pick it up for next time.
I get a bunch of AN 500ML bottles of their additives for free every few months from this guy that works for their advertising department. I tend to use them only because they were given to me for free, but I still don't think it does anything.
Now I just use the 20 from start to finish. Although I want to try 50/50 20/citrus or 50/50, 20/bloom booster (During last 4 weeks of flower) and see if that makes any difference.

Been reading a lot from UB as well lately, he seems to make more sense then all the hype nuts around these forums.

Uncle Ben said:

Sprouts, asparagus, artichokes, broccoli, cauliflower....all good. Aunt Benita put on a side dish the other night that was great. Place chunks of broccoli, garlic, onion and oil marinated pitted olives and mushrooms on an aluminum lined pan. Drizzle well with olive oil, S/P and Cavender's Greek Seasoning (which we use on about everything.) Bake in an oven at 350F for 30 minutes or until caramelized. We also stick it under the broiler for like 45 seconds.

I grow everything on the farm for guacamole - Mex. limes, onion, garlic, and avocados and cilantro which reseeds itself every fall. Yah mon!

I grow a lot of our food including pecans, fruits, berries, grapes. I should be raising a calf to butcher as I have plenty of land, and good Klein grass, and water. Just too damn afraid I'd name it and make it a pet. Have thought about raising Wagu (Kobe).

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Kleingrass... So I learned something here today, another panicum. Never heard of the stuff but we do grow plenty of switchgrass around here, similar to switch? You burn it? I love torching off switchgrass fields, burned thousands of acres of the stuff. Whoosh! almost an explosion.

Roasted veggies are the tits I will agree. I make a killer chile verde that starts with roasting a very large pan of poblanos, Hatch Chilies I get a gunny sack of assorted NM chilies shipped to me every Sept. (Big Jim's, Sandias, Lumbre's (Wow), and Santa Fe Grande), garlic, onions, carrots etc.

I've been a Cavenders fan since the 70's. I buy the salt free in the blue container. Great stuff, not much goes on my grill or smoker without it.

Here's another excellent spice you might be able to find at a mercado: http://www.fireworksfoods.com.au/index.php?page=shop.product_details&category_id=16&flypage=flypage.tpl&product_id=707&option=com_virtuemart&Itemid=53

Dirt cheap at a mex grocery like $1.80 for a 6 oz shaker container, you are not buying a bunch of salt either. Plenty of good spices in there.

Wish I could grow citrus and avacados, just a bit too far north. We eat a shitload of guac. So easy to make. Even got my own molcajete', paid about $2 for it in the 80's in Mazatlan.



Damn, now I'm hungry.

Very cool. Gonna really check out that site.

Love your choice of chilis. I just ordered Pimiento Padron seeds. Spanish throw 'em in a pan with olive oil, fire 'em up and serve them as tapas with cerveza...appetizers.

You know those mocajete's are about $30 now? I bought one in Matamorros many years ago. Love those plants of yours too.

Here's my chili tweaks which has been published in recipe form in our local fire department's cook book. Think some of the best goodies done by descendants of German settlers dating back to the 1800's. Have played with it by adding coffee and Porter beer. Don't think it's worth it, doesn't seem to do any good.

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Chili Tweaks

Here's my tweaks, volume of ingredients is based on about 3-5 lbs. of ground or hand cut beef. You can use 50/50 pork/beef too, or add wild game like deer, buffalo or blackjack antelope. The choice of the pot, amount of diced tomatoes or sauce, amount of onion, veggies, etc. is standard fare for pros like us.

These tweaks will make your chili con carne quite complex. It's just a matter of shopping for the ingredients if you don't already have them.

1. Salt - Substitute Cavender's Greek Seasoning and powdered beef and tomato bullion for ALL salt. Use more bullion (Knorr's brand) than Cavender's, about 3 tablespoons total, to taste.

2. Pepper - Use freshly coarse ground BLACK pepper instead of powdered canned pepper to taste. (A practice you should do for all your cooking or salads anyway IMO.) I even mix the peppercorns in some of my pepper mills - red, white, black.

3. Use comino (whole SEED), not powdered cumin...alot of it, like 2 TBSP.

4. Peppers - Use dried pasilla, ancho, cascabel and New Mexico, mostly ancho. I'm heavy on the New Mexico and ancho peppers. All of those should be available in your store. Look for dried peppers that are rather fresh regarding oil content, not dried and brittle which suggests they are old. Kick it up a notch with jap or jalapeno chilis according to taste, not required as it will already have a bite to it. Depends on how much after-burn you want.

5. I use a colander to drain off most of the fat from the browned meat, about a minute sitting in the colander. This will save you time trying to skim off the fat from the final brew, plus it's more efficient.

6. Saute chopped onion, celery, bell pepper in butter or olive oil to add to your browned/drained meat. Saute until the chopped onions just become transparent but are still crisp.

For ease of preparation in preparing the seasonings, I use a blender, an Oster brand. Make your seasoning broth:

- 1. - 1-2 pints water.

- 2 - About 5 or 6 of the dried peppers (beats chili powder hands down), stem removed and seeds shaken out.

- 3 - About 8 cloves of garlic, skinned and stem end cut out.

- 4 - Three small chunks of "Popular" brand Mexican chocolate, bar type. This will add a touch of sweetness, richness, and cinnamon flavor, all in a "background" very suttle kinda way.

- 5 - Two tablespoons of dried oregano.

- 6 - 1/2 cup of Worcestershire sauce.

Blend on high until creamy, add enough (or all) to season the entire batch to taste. Should be red and pungent.

7. I use canned beans - black, red kidney, and/or pintos. Dried are too unpredictable regarding when done and too time consuming for me.

8. After simmering for an hour or so, thicken up the pot with a 50/50 mix of Masa Harina and white flour made into a thick slurry with a bit of cold water stirred in. Stir pot as you add slowly until you get your desired consistency. Simmer another 10 minutes and serve.

ENJOY!

From a growing dense-budded weed thread to a brussel sprout-eating thread you just have to love it all. If you can't handle the sprouts you are just a pussified little girlie thing.

HOT MUSTARD. It's where it's at.

UB, your Jib. It's cut well. Keep being an advocate of common sense around here.

I don't always agree with you but you always make a solid argument for your case and I appreciate that.