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co2 in perpetual

roasthawg

Member
So I kinda messed up and changed my mind on how I'm gonna run a couple of new rooms we built. I have a veg room and two flower rooms... was planning on filling each flower room up one at a time four weeks apart and harvesting once every four weeks. After thinking about it I've decided to only fill half of a flower room up every two weeks so I'll end up harvesting half a room once every two weeks. I'm doing this to have smaller, more manageable harvests and to keep my trimmers with steady work.

My only real issue is with co2. I'm running 1500ppms but normally I cut it down to 600 or so the last two weeks (7&8). I've read that running it at 1500 throughout will cause delayed ripening, loss of smell and potency, and other issues. I've also heard others say they run it high til the end with no issues. I'm looking for anyone with real world experience running it both ways. Would love to hear your take... thanks!
 

dab7ten

New member
I usually cut it during the last 2 weeks just because its not doing anything at that point. As long as your temps arent to high you can keep it on problem. I think people have isssues with smell and what not when they keep trying to push it with temps at the end
 
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