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Tom Hill Haze
- Thread starter Morphote
- Start date
ICGA
Active member
Also small leaves at the top of the plant shade out the lower half of the plant less then wide ones which prevents mold. Mold kills plants so natural selection dictates the outcome. The more humid the environment the more this rule of thumb will apply.
ICGA
Active member
Looks well grown man. Its disapointing when people grow it shitty and then act like if it has any nug at all its not real haze lmao. Was this one from Todd or seedsman?
ICGA
Active member
Your right but some people are light weights who smoke several times a week and have weird ideas about what they call "good". He's probably just trying to be eccentric or likes CBN because he has a low tolerance and wants a couch lock without much THC left lol.
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Thanks. The Thh is a reproduction from another member here. He outbid me on an auction of originals from Tom. And he gifted me the seeds he made. And the original haze are seedsman by way of Johnny Chicago and flower power..
Taima-da
Well-known member
@ICGA Lots of natural products improve with a bit of age.
Especially fermented ones- beer, wine, cheese. Some people happen to greatly prefer fermented ganja.
But if you don't know, you don't know, ya know?
Tobacco is unsmokable fresh, but the aged stuff is astronomically expensive.
As with ganja, a process widely known as curing.
Certain fruits improve with a good rest after picking, is called bletting.
Herbs, nuts, timber, spices, cured meats; even a good steak should be hung for a few weeks.
Attributes and preferences.
Science is not a stick to beat people with.
Especially fermented ones- beer, wine, cheese. Some people happen to greatly prefer fermented ganja.
But if you don't know, you don't know, ya know?
Tobacco is unsmokable fresh, but the aged stuff is astronomically expensive.
As with ganja, a process widely known as curing.
Certain fruits improve with a good rest after picking, is called bletting.
Herbs, nuts, timber, spices, cured meats; even a good steak should be hung for a few weeks.
Attributes and preferences.
Science is not a stick to beat people with.
ICGA
Active member
I've grown tobacco and cured it. I understand decarboxilation and if your weed isn't well flushed it may improve until 6 months and of course it can differ by a few months depending on strain and the harvest window you took it at but I can't take anyone seriously who's saying anything that old is better. No offense but it's a joke to say that in all seriousness. That's like saying you fermented beer for 6 months or something when it only takes a week or so then it just turns to vinegar.@ICGA Lots of natural products improve with a bit of age.
Especially fermented ones- beer, wine, cheese. Some people happen to greatly prefer fermented ganja.
But if you don't know, you don't know, ya know?
Tobacco is unsmokable fresh, but the aged stuff is astronomically expensive.
As with ganja, a process widely known as curing.
Certain fruits improve with a good rest after picking, is called bletting.
Herbs, nuts, timber, spices, cured meats; even a good steak should be hung for a few weeks.
Attributes and preferences.
Science is not a stick to beat people with.
ICGA
Active member
Tobacco is peak at like 4/5 years but that's a different ball game lol.
I wonder why they age whiskey for 20 years lol. Lots of spirits and other products get aged to improve it. There is no such thing as a standard when it comes to cannabis. There's a huge range of what quality is to people. What you like or what I like isn't gonna be what the next guy likes. Forcing an opinion doesn't really do much.
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ICGA
Active member
Bro baby leaves are not indicative of much. Wait till they are a few feet tall to judge.
ICGA
Active member
Whiskey isn't still fermenting when it's aged and isn't exposed to air. It's been boiled and has no enzymatic activity or bacteria. However IMO, your right that there are plenty of people who just like shwagg.
I'll say it again there is no standard for cannabis. Your opinion is yours alone. Don't expect anyone to agree or disagree. Some will always think thiers matters more lol.
I think modern strains have mistakenly been chosen to taste best not long after harvest. I prefer to pheno hunt for varieties that get better with time in a jar. It has absolutely nothing to do with flushing.
Also. If mead ferments slow it has a more complex flavor than when the yeast eats it all quickly. Most people just prefer instant gratification. Convenience does not equal quality.
Also. If mead ferments slow it has a more complex flavor than when the yeast eats it all quickly. Most people just prefer instant gratification. Convenience does not equal quality.
ICGA
Active member
^That's true.
Also modern strains probably do cure faster on average as they are selected that way and have a more selected terpine profile. However I would say that there is definitively a standard range for curing cannabis. However there are sure to be outliers within a relatively small margine. The statement above; that it has nothing to do with flush is false. Generally the better the flush, the less chlorophyll is left in your bud, then less time for decarboxylation will be necessary before taste is at its peak. This is relatively common knowledge. Therefore better flush = faster cure. The other main factor is how often you burp your jars. If you burp them more often they will cure faster. If only burped once in 6 months it will taste like shit usually and may improve after you open the jar and let the nitrogen that has been metabolized into a gas from chlorophyll breaking down, out of the jar. Bad flush = more chlorophyll = longer cure. I'm not saying you can cure the salt out of a badly flushed nug but you can ferment the chlorophyll and other organic compounds and it will gas off, improving the taste over time.
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Well flushed herb cures up to smoke smoother and taste better also.
Question for Maha and a few of you others with more pure haze experience? Do the ones that smell and taste the best also get you the highest? Or will I find yummy phenos that don't get me as high as some others?
I like your style
i noticed that as well. good eyeThat one second row up from bottom and center is way more blue.
Good luck Midwest!
Bread with a retarded, lengthened proofing in the fridge also develops more interesting flavors than just a short room temperature proof
