Kialhimself
Well-Known Member
what a load of shit you chat! if you havnt got anything positive to say then dont say anything at all! its pieces of shit like you that fuck forums like these up! F4 ... F5 Hybids WTF is a hybid summin on ebay? do you mean hybrid? anyway read this shizzle you obviously have never experienced the gnja of which they call CHEESE this may have something to do with you being a binman and not being able to afford this shit? anywayThanks for bringing me into your silly little things londoner lmao
Hows that Lanky N.L cross going , do you still think its a sativa or have you realised its just a lanky indica ..
Those leafs are just messy genetics on the skunk 1 cross breed , Most likely they are F4 ,F5 Hybids .. Id rather not get involed with your crap .. enjoy your swag lol
- Skinz
The Big Buddha Cheese is a very unique plant and until now was available as clone form only. Originating in the U.K, this 15 year old variety has been the leading dominant strain in the history of the underground British Indoor cannabis scene.
The Cheese is the number one strain in the U.K. and its distinctive, Old School taste is unique to the cannabis world. When you smell the Cheese you will be drawn in by an array of fruity, musky, hash /skunk undertones. People who taste the Cheese will always remember the smell. Very odorous. Cheesy, in fact.
Grown indoors and outdoors this plant can finish in very respectable times. Outdoors, expect a finish at the end of October or beginning of November.
Genetics:
Afghani (male) x Cheese (female) x5
Type:
Sativa/ Indica Hybrid
Indoor Flowering Time:
7-9 weeks
Outdoor Harvest Time:
End of October, beginning of November
Indoor Yield:
Average of 250- 400g per square metre
Outdoor Yield:
200- 450g per plant end of October, beginning of November
Sensory Experience:
Very uplifting high, no ceiling, clear & long-lasting
Taste:
Very appealing, fruity & fresh
Smell:
Unique, pungent, old school aroma