rare strain traits

[strain_searcher]

I notice only a few out of many strains that do not go through the grssy hay smell when first cut. I think think this should be an important trait because the curing process is much faster.

2 examples are

cripple Creek and

Sour Bubble which even bogs says needs only about 10 days in the jars. I smoked a sb bud 3 days drying right off the vine and it was just like bud I have cured for weeks.


I think breeders should shoot for this type of plant beacuse the less hassle you have to go through to get the special chronic taste the better for the consumer.

 

[guest123]

i find the opposite here ss , many of the s trains i grow are nice and smelly and tasty from the word go , and many are best smoked with a fairly short cure , the taste etc seems strong very early in these , only the odd one i grow is a bit grassy tasting initially .... the afghani duck and afghani mango were like that , once cured they were a beautiful smoke, ,, however i find webbed indica x ducksfoot can be smoked as soon a s it is dry , the flavour and taste is still very full , and does not necessarily improve apart from perhaps a bit of smoothing out ...

 

[strain_searcher]

Wally Im sure with your rep your strains are ready right from harvest. I cant tell you how many strains I have harvested that need such a long cure to get rid of the slight grassy smell and flavor.. This is not a bad thing if the end result is fantastic weed. But as a pot smoker I am always loking for the quickest way to get there. So far I know it is possible to grow such strains. I think that alot of strains are more prone to hanging on to the plant smell longer than others. Right now the c99/nycd,sour bubble,jlp g13 and the cripple creek were fast non grass smelling curing strains. This has to be an issue for alot of people out there.

 

[Guest]

wally are you talking indoor or outdoor? I tried some of your buds last year at gypsy's, splendid! I think indoor takes longer to get the cure on

 

[Guest]

perhaps thenutrients may have some impact in the final taste. I hear that TopMax and bat Guanjos along with Worm castings help improve the final taste.

I haven't tried WallyDucks yet, but I do have some of Refferman's LP and RH going vegging right now. I will find out soon.

Currently I grow DP-WW and BB and I find their flavour has improved with the nutrient package I am using now from what I was using the ole gh-3 part. Now I also us PBP F&F along with Budswell and Indonesian BG.

My cured product never seems to laste long enough. But I am improving. smile

BTW, I do aeroponics. smile.

Avid

 

[OHenry]

Soiless organic growing allows for complete flushing and nutrient removal. This will give you a better burn, better taste, and quicker curing. Soiless all the way. OH

Heavy guano's, humas, and ferts can lead to nute build up that , even with proper flushing,can give you a horrible burn and nasty taste. Just my opinion. Earth Juice Grow/Bloom, Catalyst, and Microblast is all one needs for killer smoke. I use a soiless mix that allows me adjust the nute levels when needed. OH

 

[strain_searcher]

my theory is based on organic nutes and to be honest I dont flush. Some bud is perfectly tasting and some is hay.

 

[nycnoob]

yeah i feel you ss.. that is definitely a trait I would like to have.. Great info OH.. sounds great I may try the nutes..

 

[guest123]

hey cool lucifer , that would have been pineapple or orange , organic indoor , glad you enjoyed it ....