U.K cheese brightside cut ?

[NBE One !]

hft hasn't got the plant TS . lOL

Someone needs to throw the stoke one your way. Can do nothing but impress . if you had the Original you would say " Hilarious plant "

 

[Spaventa]

Only from stem rub in veg, he never flowered out windows mine or dogons.

Ideally you should have passed yours to cheesegez, so he could compare them to the rest of the cuts that hes already tested.

Someone needs to run all of these cuts side by side in the same grow

I got my mate to flower Dogon and Windows - I'm about to pick up samples of the buds any day.
Yours was half dead when I got it and croaked a few days later sadly despite going straight into aero propagator. Soon only yours will be unknown to me.

About smell - bird mans cut did STINK for me and at some points during veg it did seem smellier than Windows but we all know theres many reasons other than genetics that could account for how I perceived things that day. I know this, Birdmans ISN'T the cheese I remember from living in Luton in the 90s. That shit STUNK from across the road. IT was light green the pistils were tangerine and buds were chunky and fox tailed. Id been buying it in Luton and Watford for years before I heard of Brightside so I can't be sure BSC is it or if Windows is it but Ill know about Windows and Dogons any day when I get some buds.

He done the right thing passing it to me cos FUCK knows what people from up north or wherever think is cheese - Window - I come from where cheese came from so If I think its Cheese, you can believe it.

 

[NBE One !]

This I've got is deffo "a" bscheese. The "far out", teriffic penetrating smell is there , but sure do need the original to be floating about into peeps hands.the smell is"LARrrrge

...At 2' away the smell doesn't come at you .
would with the Original for sure

 

[William76]

That astringent taste some say,like tcp, i just realised kinda reminds me of something else,then it hit me,its dettol!.76

 

[Chrondiddle O]

@stoney the stoke cut barely stretched at all for me.I bet it hasn't grown more than 8-12 inches since it began bloom..I had to prop it up on a 10.5 l pot and even then it has been overgrown/swamped by the rest of the plants which are much younger and more vigourous.

 

[NBE One !]

Characteristics of the bm... Grows more wide than tall

 

[Spaventa]

That astringent taste some say,like tcp, i just realised kinda reminds me of something else,then it hit me,its dettol!.76

funny you say that...

https://www.icmag.com/ic/showthread.php?t=326280&page=239

see my post about halfway down

 

[Cheesegez]

#repost for those of you who missed the run I did with windows cut all at week 8 maybe it will help identify if its the same as Brightside's if it is brightsides clone its not what im looking for...

 

[hazyfontazy]

#repost for those of you who missed the run I did with windows cut all at week 8 maybe it will help identify if its the same as Brightside's if it is brightsides clone its not what im looking for...

according to your pics posted you are not looking for brightsides ,,those pics are so damn good and look just as mine did ,,if you'd had told me you were in my cheese grow 10 years ago and took them ,i would've believed you ..

the tcp is bang on
carry on

 

[hazyfontazy]

@hazyfontazy, that is fantastic to hear. You could be our solution here dude! If you are able to send off a tiny leaf sample for DNA testing, and then post your results here on icmag, then everyone else with a good cheese cut can do the same, and then compare their results. Voila! This is surely the fastest solution here?

(I wish OJD would do the same thing with his brightside cut too

those pics were ten years old to show what the brightside cheeze looks like ,,i haven't grown her since 2008 ,,not my cup of tea to be honest ,,was just trying to help the thread

fuck me i gone all sentimental ,,making me want to grow it again lol give us a clone lol

 

[window]

I don't know if these pics will help or hinder the search, lol, birdies is a couple of weeks ahead of my one, as I've only just got her back, mine will branch just like his.


My Cheese


Both need a serious repot but the only available soil I have at the moment is Plagrons allmix type and last time I used it on fully rooted clones, it burnt the shit out of them. Then I read on the back of the bag, ' rinse soil before use, to wash out any immediately available nutrient's '. Never heard of doing this before, anyone use Plagron before? Is it just a case of filling a pot and rinsing water through? Its soil not coco, lol.

 

[Spaventa]

Window, you got me thinking. I think Ill do a soil run next. I only do them winter because if it brings any pests, they are easily manageable compared to summer when they thriving on low humidity and heat.
Ive used a few different soils and honestly the best results and least issues for me have been with Canna Terra Pro with Terra Flores, PK13/14 and Canna Boost.
Im doing Ghost Train Haze next to G13 Haze and S5 Haze so soil would be fitting for the Haziness. Im convinced you get more earthy, musky, woody funk off the smoke.
I know those aromas are largely genetic because some strains lack them entirely but Im sure soil allows them to really come out in those plants that do have the genetic potential.

 

[NBE One !]

Fabulous stuff


As Many Pics as you Can Window;



If yours has a very similar smell but isnt noticably smellier then thats a BS cheese derivative, jus the snip of brightsides Wreaks beyond Anything previously.Yours was the correct colour and I remember a long Foxtail. Spaventa said mine outstunk yours (at times?). That would never be the case with the real bscheese aka e'rs ,
You have had them both ! Your needed to speak, man ... (-;:
[ I mean pls rick! (((-: ]
-
Even from that height yours should outstink mine
The stoke one is Interesting how it doesnt look like the usual elongated calyx cheese plant that has the normal lighter shade of green colour.


-
When you have BS cheese growing , man -she takes pride of place ,you are constantly reminded of how special she is Via the Exhuberant Smell.

-
P.S ref: Lower comment
MR HAZE. You should agree. what is said is what Is . Words are such pwr. try somewhat not to say what comez easy from the mouth ,

However.my Cultivating Expertise isnt really any better than a 18yr old book.Lol ..................think i really give a crap about this, as Pleasing'is to see Substance grow. Nor "REALLY" did i on this Compinternet but HAS to be with todays communication. People are more Placid in their Houses
i see a mass parade of public speaking .............................. but i shall speak quietly (-:
jus shout ya avi title here. ........ill say come on Over ! (((-:;

 

[window]

@ Spav, yeah, I usually only use canna soils but was given this plagron stuff. Think I will hang it out till the weekend and get some more canna, instead of using that plagron soil, it’s way too hot.

NBE, yes, I will try my best to keep you all updated but I don’t think I can flower them this round as my tent is full and in flower already, got to get one in for Xmas smoke.
Hopefully Cheezegez, will get to sample OJD’s cheese soon and we will start to get somewhere
Just thinking, was it ever confirmed that Hazy’s and ER’s were indeed the same cut?

 

[weedtoker]

So nice to see the good vibes rolling around lately to keep the old regional staples alive, cheese being one of them . I've got to add this as an outsider... Cheese is in Iberia for years now, and having smoked a s*** ton of it not dialed in (comersh/mids/wtv) in my first years, I've got to add that she might not always have the total funk. She still holds a lot of it (even after rough handling/poor growing/processing practices), but not the same. Might account for part of why she was held onto as a commercial variety for years (only a supposition tough).

Also the old skunks that BR is selling contain at least cheese "sista's" for shure, a possible hint for saving cheese with sista's or males besides the S1's that people done over the years (mostly seedbanks that is).

cheers cheeseheadzz

 

[hazyfontazy]

...At 2' away the smell doesn't come at you .
would with the Original,fo' sure

we don't agree on much but the above is very true ...even at 20ft u would smell it in a closed tub

i remember at telford ,,i took a bit and tapped my pocket as we was walking up the corridor to go out for a toke ,,it stunk the corridor out ,

something else keeps going around in my head regarding the stoke cut ,,according to exodus legends ,,2 clones went out ,1 to cornwall and 1 to crew ,,now stoke and crew are very close ,so maybe just maybe the stoke 1 is the 1 and what brightside gave out although great was maybe some cross ,,idk ,,twas strange when the brum crew said mine was not the real mcoy and jah hoover also said brightsides werent the 1 ,,idk i just dont know

 

[Chrondiddle O]

i remember at telford ,,i took a bit and tapped my pocket as we was walking up the corridor to go out for a toke ,,it stunk the corridor out ,

That entire telford expo (the first weedworld uk expo iirc) stank of cheese..I was smoking the cut I used to have and have mentioned here at that expo and lots of people were smoking the same thing. It was a bit of a running joke amongst the crowd of people smoking near the steps to the carpark that it would have been nice if someone had brought something other than uk cheese (which is what that cut was called by just about everyone).

The guy at the vac-jar stall also commented that he had been having to tell people all day that his jars would not keep the stink of cheese in, and that he'd been shocked to come to the UK and see such smelly flowers.

 

[Spaventa]

So nice to see the good vibes rolling around lately to keep the old regional staples alive, cheese being one of them . I've got to add this as an outsider... Cheese is in Iberia for years now, and having smoked a s*** ton of it not dialed in (comersh/mids/wtv) in my first years, I've got to add that she might not always have the total funk. She still holds a lot of it (even after rough handling/poor growing/processing practices), but not the same. Might account for part of why she was held onto as a commercial variety for years (only a supposition tough).

Also the old skunks that BR is selling contain at least cheese "sista's" for shure, a possible hint for saving cheese with sista's or males besides the S1's that people done over the years (mostly seedbanks that is).

cheers cheeseheadzz

Ive heard conflicting stories about this. Some say Cheese has to be done "right" or it doesn't do it and that stink only comes when its dialled.

Others say the best thing about it is that its banging even if you take it early, dry it fast and sell it wet!

I know for a fact that its got the stink from the off, so the second statement is definitely partly true but this business about it not stinking less the grow is 100% environmental stress free and feeding goes perfect... I don't know. I doubt it.

 

[Chrondiddle O]

Why do you think everyone and their grandma was growing cheese commercially?
precisely because everything it has going for it is there, immediately it's dry, every time. The only real difference I've seen in the hundreds of examples of cheese grown from various clones I've seen over the past 15 years has been size of buds, amount of leaves, or shade of colour.
If it hadn't have tasted nice then I reckon everyone would have got bored of it a good deal quicker than they did, because in terms of longevity of use, no-one I know wants to be smoking cheese for the rest of their life.

 

[weedtoker]

Not saying she doesn't stink, just not as loud. Good genetics and good environments usually make the "funky" ones reek/shine in their own way, for some good distance, fresh or dry eheh.