12/12 From Seed Experiment - 21 Strains

[Hot Diggity Sog]

Barneys Farm Seeds Blue Cheese
25" Tall
5 1/2" Cola
All of the lower bud sites are keepers. Even the buds that are all the way at the bottom just barely above the coco...lol

 

[Hot Diggity Sog]

Hey were the weights on the girls were after they were dried right? I had a feeling your critical cheese would probably weight the most based on your pic before you chopped her. During your 12/12 grow did most of your grows have a minimum side branching? Did you have any issues where you had to remove any side branches?

Side branching was not a problem at all. A few plants had some branching but they grew straight up, not out to the sides. Most did not have any branching at all.
I've only got reported weights on two so far but they are correct. 12.7 on the critical cheese..she will be a top 5 yielder most likely.

Yeah...weights were taken after a 5 to 6 day dry, followed by a 1 day sweat, and then another 12 hour dry...once they are stable at 60 to 65% RH in the jar I feel comfortable reporting weights.

 

[Hot Diggity Sog]

Reserva Privada Sour Kush AKA Headband
40" Tall
6" Cola
Dense but small. Very stretchy...not too many bud sites.

 

[Hot Diggity Sog]

KC Brains Northern Lights Special
30" Tall
4" Cola
Very fat and dense. Excellent resin. All of the lower bud sites are keepers.

 

[Hot Diggity Sog]

I'll post the rest in the morning...gotta go to bed.

 

[Hot Diggity Sog]

Barneys Farm Seeds Red Dragon
21" Tall
4 1/2" Cola
Medium size...lower bud sites are good keepers

 

[Hot Diggity Sog]

Barneys Farm Seeds Top Dawg
29" Tall
4" Cola
Very dense but a little on the smallish side. Very sweet smell.

 

[Hot Diggity Sog]

Bomb Seeds Bubble Bomb
29" Tall
6" Cola
Much better than the other Bubble Bomb. Lower bud sites are all keepers.

 

[ASMALLVOICE]

Sweet Bud Porn in the Mornin'

Killer Grow M8. Frosty indeed

Try and find a darker ( black) backdrop and take some pics, really helps show the flowers.

Many Thanx for the Show

Peace and Great Grows

Asmallvoice

 

[GroErr]

Wow, nice pics and stash from that SOG, great job Hot Diggity!

 

[Hot Diggity Sog]

Thanks! the *real* SOG experiment will be my next attempt before moving onto a SCROG for comparison.
One strain, either 9 or 16 per sq/ft.

 

[DirtyNerd]

Awesome! the hash you will pack from them frosty buds is going to be awesome looking forward to the rest getting there chop

Hows the others that have been drying for a couple of days ... ?

 

[Hot Diggity Sog]

Awesome! the hash you will pack from them frosty buds is going to be awesome looking forward to the rest getting there chop

Hows the others that have been drying for a couple of days ... ?

Drying pretty slowly which is good. I'm afraid I *might* have overdried the Critical Cheese. I put a few wet stems in last night for 2 hours and removed them as the RH read 60%. They dont smell like hay at all which is good but I might have blown the cure...not sure yet. Stuff seems to be taking 6 days before a sweat is needed so thats pretty slow based on what Im used to.

 

[DirtyNerd]

Drying pretty slowly which is good. I'm afraid I *might* have overdried the Critical Cheese. I put a few wet stems in last night for 2 hours and removed them as the RH read 60%. They dont smell like hay at all which is good but I might have blown the cure...not sure yet. Stuff seems to be taking 6 days before a sweat is needed so thats pretty slow based on what Im used to.

Yeah 6 days is a long time they say the slower the better i normal just do the hang for 3 days then sweat then hang in nets then start the cure

I would say your Cheese will be fine once you sweat her and just let her cure and will give her the favor back when any luck!

 

[Hot Diggity Sog]

Yeah 6 days is a long time they say the slower the better i normal just do the hang for 3 days then sweat then hang in nets then start the cure

I would say your Cheese will be fine once you sweat her and just let her cure and will give her the favor back when any luck!

I hope so. I'm used to 3 days leaving the outside crispy and ready for a sweat. So the cold temps I have are definitely helping slow the dry down which is great. Lights just came on...temps in the room are 57 degrees at 39% RH. Later on after the light has warmed the room up a little, temps will be 61 to 64 and RH probably around 40-41% so despite the low RH%, the cold temps are slowing things down.

 

[Hot Diggity Sog]

The critical cheese smells amazing...nothing like what a quick dried bud would smell like so I'm not too worried.

 

[DirtyNerd]

Yeah drying when it's cold sucks takes so much longer need a heater going in your room soon if temps keep dropping

 

[Hot Diggity Sog]

Yeah drying when it's cold sucks takes so much longer need a heater going in your room soon if temps keep dropping

With my RH so low, you dont think I have any risk of mold do you? The room they are drying in is the same room the tent is in...17 feet x 13 feet and this room has a 750 CFM carbon filtered exhaust so the room is getting ample air exchange (I would think)

 

[Mainlinekush]

That cheese looked fantastic they all do brother. Excellent bag appeal on all those girls. You definitely got some variety now

 

[Hot Diggity Sog]

That cheese looked fantastic they all brother. Excellent bag appeal on all those girls. You definitely got some variety now

Thanks kush...samples of all of these go out to my blind taste testers for judging. After that I'll see how things are looking...need the right balance of quality and the 12/12 characteristics im looking for.