Not sure what you mean bro
-
As of today ICMag has his own Discord server. In this Discord server you can chat, talk with eachother, listen to music, share stories and pictures...and much more. Join now and let's grow together! Join ICMag Discord here! More details in this thread here: here.
-
ICMag and The Vault are running a NEW contest in October! You can check it here. Prizes are seeds & forum premium access. Come join in!
U.K cheese brightside cut ?
- Thread starter Cheesegez
- Start date
Herbal-Essence
Active member
Santa Maria also known as Planck : https://en.seedfinder.eu/strain-info/Santa_Maria/No_Mercy_Supply/ 
edit: so not at all related to anything discussed here...
edit: so not at all related to anything discussed here...
Smugler Jack had a cut his people labeled as brightsides,, it was originally called santa Maria but for some reason it was said to be brightsides cheese and when I looked at the plant it showed promise,, we arranged to get it sent but it never did and stopped replying to pm's
bimblebrains_1
Well-known member
Another thing that makes me doubt the cut @Alatrist is running is the original is the color of the dried flower is off,too dark,I know mine isnt B's clone but she has the more neon lime green look I remember the one having way back when...dunno why it has all that writing to do with reversals on this link but click it to see the color I'm talking about
U.K cheese brightside cut ?
Our cut can reverse no problem, harder than others but sts and voila...but to get fertile pollen....? All my attempts I got like a handful of infertile seed, meaning like 5 beans maybe 10, hollow big fat white seeds.. Who knows someone gets the protocol it needs right, not saying impossible, but...
www.icmag.com
Last edited:
bimblebrains_1
Well-known member
Stumbled across this upload on YouTube the other day .... 2 hour vid of an Exdodus rave,some tough tunes,some ruff cuts
A great insight for people to see the carnage,and you wonder why there's so many mislabelled skunk cuts from back then
A great insight for people to see the carnage,and you wonder why there's so many mislabelled skunk cuts from back then
Alatrist
Active member
I smoked some and flavourwise it is the best weed I have smoked in a long time. Delicious, I could taste it even a while after having smoked it. I could just blow air out of my mouth and savour it...
It comes out so different from hand to hand. There are a few people growing this cut around here and we all end up with different outcomes. Of course, some argue something happened and we mixed up clones.
This is from a friend of mine:
And mine:
So.
Even in my grow I have such big differences. I recognize I probably could have left mine a bit longer to flower (maybe one week more?). Which would have let to more foxtailing.
The healthiest plants with the widest leaflets and major number of leaf fingers in my room were the ones to produce those more bulbous buds with better calyx to leaf ratio and less foxtailing. We are also talking about better resin coverage. I didn't have much color in the room, just a few plants and they were the nearest to the AC.
I doubt I would have gotten this colourful fade without extreme cold temps.
On my part... The plants with that not so "normal" structure were the best.
Who wants foxtaily buds? I prefer meaty dense buds and more resin.
And I know for sure it can be done MUCH better.
We should take into account that modern LED lighting will undoubtly change the morphology of our plants...
I think we could probably grow the best Cheese ever with a correct and healthy cut and our modern technology and skillset.
Cheers.
It comes out so different from hand to hand. There are a few people growing this cut around here and we all end up with different outcomes. Of course, some argue something happened and we mixed up clones.
This is from a friend of mine:
And mine:
So.
Even in my grow I have such big differences. I recognize I probably could have left mine a bit longer to flower (maybe one week more?). Which would have let to more foxtailing.
The healthiest plants with the widest leaflets and major number of leaf fingers in my room were the ones to produce those more bulbous buds with better calyx to leaf ratio and less foxtailing. We are also talking about better resin coverage. I didn't have much color in the room, just a few plants and they were the nearest to the AC.
I doubt I would have gotten this colourful fade without extreme cold temps.
On my part... The plants with that not so "normal" structure were the best.
Who wants foxtaily buds? I prefer meaty dense buds and more resin.
And I know for sure it can be done MUCH better.
We should take into account that modern LED lighting will undoubtly change the morphology of our plants...
I think we could probably grow the best Cheese ever with a correct and healthy cut and our modern technology and skillset.
Cheers.
Crazy Chester
Well-known member
Congratulations on your grow - in your honor, I selected this small UK Cheese nug from my harvest that just went into the curing bag a couple days ago - and I'm going to smoke it:
Just this small bud has filled my room with the cheese aroma - and she tastes as strong as she smells!
Just this small bud has filled my room with the cheese aroma - and she tastes as strong as she smells!
Last edited:
Alatrist
Active member
@Crazy Chester I appreciate it!
I can smell it from here.
If I open up all jars I have, cheese is what I smell.
Cheers.
I can smell it from here.
If I open up all jars I have, cheese is what I smell.
Cheers.
Stumbled across this upload on YouTube the other day .... 2 hour vid of an Exdodus rave,some tough tunes,some ruff cuts
A great insight for people to see the carnage,and you wonder why there's so many mislabelled skunk cuts from back then
seein' that i guess you can get the no-no cut for nothing ! or the one for not so much ...
