White Beard
Active member
Round 2. Thanks to everyone for sticking around and giving advice and pointers along the way. The company is much appreciated.
dank.Frank
You’re good company, and I learn a lot
Round 2. Thanks to everyone for sticking around and giving advice and pointers along the way. The company is much appreciated.
dank.Frank
I can’t wait to see that chem sis x pk flower...!!!...
I agree with you about vegging under cfl/T5 and such... my first few years growing I would veg my plants under the 1000 watter and then turn the lights to 12/12...
plants grew much more sturdy and grew up bigger much faster...
After a few years i got a few sets of the four foot eight bulb T5’s to veg under... I’ve been using them ever since... mainly because It takes too long to veg and flower all in one room... much faster vegging in a veg room and having another room to flower in...
Another thing that I do like about the T5’s is that they allow me to keep a flat/even canopy much easier...!!!... one of these days I’ll buy another 1000 watter to veg under also...!!!...
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I ran a 600mh or 2 x 6 bulb t5 in veg forever both close to 600w of draw.
I know run 4 x 2 bulb/strips led shoplights with plastic tubes removed. They draw 160w and my veg room looks better then ever. Only problem I have so far is zero stretch since I had lights 5 or 6 inches away. I have since brought it up a ft or 2 higher to get some stretch.
I found, the containers I liked BEST, was taking 10 gallon smart pots, and folding them in half. This made a super wide 5 gallon container and the plants bushed out very nicely in those.
dank.Frank
Well said. This is the way I treat my compost, diverse inputs eg local water weeds, dead animals, manure, brown and green clippings, newspaper, fish, crushed oyster, egg shells, egg cartons, newspaper, kitchen scraps etc etc.. The more bases covered in the compost the less chance of nutrient dificiency in the plants.I've been saying it for a very long time. Diversity of inputs is paramount to success in an organic system. I see people all the time trying to simplify these recipes down to 2 or 3 ingredients and it just doesn't work the same. I've tried it myself many times over.
Well said. This is the way I treat my compost, diverse inputs eg local water weeds, dead animals, manure, brown and green clippings, newspaper, fish, crushed oyster, egg shells, egg cartons, newspaper, kitchen scraps etc etc.. The more bases covered in the compost the less chance of nutrient dificiency in the plants.
Then further refined through the worm farm. Makes readily available yet gentle plant nutrition.
I was lucky I had a local fruit and vegetable grocer where I could fill up with as much spoiled produce as I could take. In return, I think it saved on their garbage bill. To make serious amounts of compost it does need to be a passion as you are always looking for inputs.I was thinking that was the way to go at first... keep it simple stupid...!!!... I was thinking that maybe that would be better than having a kitchen sink of a bunch of different inputs... one amendment for the N, one for the P and one for the K...!!!...
I see now that that’s definitely not that way to go...
All that being said, I try to feed the soil some "nutrition" from what I view as the three main areas the earth (soil) recycles and provides for itself - 1. animal matter, 2. earth matter, 3. plant matter. I think these things are all relatively obvious - but for quick examples: 1. blood, bone, manures, guanos, etc. 2. rock dusts, minerals, clays, etc. 3. alfalfa meal, kelp meal, neem meal, comfrey, yarrow, etc.
From each of these various areas one can select a "best" set of ingredients that serves / functions many various purposes through out a soil...not all geared towards feeding the plant but also ingredients that work in conjunction with beneficial soil microbes and encourage and foster their presence in the medium.
That’s a cool post Frank.Interestingly enough, that post was made, almost to the very day - 6 years ago - 5/29/2013. I've been working with and adapting my own approach to soil for over a decade now. It's really NOT a "kitchen sink" approach - which I demonstrated by charting out how much nutrition was being provided by each particular amendment in the equation.
It's as much about fostering diversity in the soil as it is organic materials having different degrees of hardness, which those two things in conjunction play a huge role in bio-availability of the proper ionic forms for plant uptake. There isn't a single amendment that is on that list, that doesn't serve a very specific purpose in the over all ecosystem.
I've said this before as well, but having a diverse range of inputs impacts flavor more than you realize. A soil made with nothing but guano, rock dusts, and kelp - has a very earthy flavor to it. Everything takes on a sort of musty basement dank earthiness to it. Everything you grow will have that underlying note to it.
Experimenting in soil, helped me understand a few things over the years as well. I know without question why "beasters" we always got out of Canada all tasted the same. I'd bet my life they were being grown with a combination of cheap 2-part A and B and guano based "bud boosters".
Truth is, if you use only blood, bone, potassium sulfate - 12-0-0, 3-14-0, 0-0-50 - you actually get weed that taste like it was grown using a two part formula. The flavors are sharper and brighter tasting. The flavors tend to be more mono-focused on a single note and lack depth. You also get a lot of leaf burn if you don't cook such a soil. You also get rapid onset growth that tends to fade rapidly after 7-8 weeks and you find yourself using extra soil to compensate or top dressing or using teas.
You can go with a "vegan" nutritional route - and I even made a NSPB: Vegan recipe at one time to cater to a trend that was rising. I never released it though because the flowers tasted like they were grown in a hay field with some minor floral notes. But, for the most part, flowers that should have been dynamic tasted like they had been dried and left in the sun too long and lost all their special unique terps.
Try using fish meal, fish bone meal, crab meal, kelp meal, and Sea-90 minerals. I promise you - your cannabis will taste like you left it in the boat, in the live well, over night.
I've been criticized in the past for promoting this basic idea ---> "Nitrogen is Nitrogen, it doesn't matter what source it comes from" crowd <--- At the same time, I know without question, a grass fed cow tastes completely different than a corn fed cow, and if nutrition is just nutrition...
I stick by the idea if you want the plant to be able to fully express itself or if you want to be able to select the very best phenos from a population, you have to be able to see the plants for what they actually are and not what the limitations of various environmental restrictions (or human impositions - such as a "feeding schedule") are making them.
Blah. Blah. Blah. Diversity is good.
dank.Frank