The UK Growers Thread!

zeddd

zeddd

Well-Known Member
Mine always seem to need a week longer than others, Exo is 65 for swollen calyxs so ammos gonna be 11 I know it
 
oscaroscar

oscaroscar

Well-Known Member
A mate of a mate just got 15oz from his first gg and ten off an Exo in the same NFT tray in a 1.2 tent. I don't know how long he vegged for. He says it took over the whole grow
 
mr buddy

mr buddy

Well-Known Member
THCBrain said:
Plenty of air blowing inside the tent and good ventilation and you won't have any heat issues. Another option is put it in the loft.
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got heat down now to 78f.to 82f max.made my own filter from a cooker hood extractor. made a small co2 unit. just need humidity stable it's always about 38 tried everything just can't get it to 50. placed hot bowl of water in and hot it upto 45. so I thing a fogger unit is next step
 
zeddd

zeddd

Well-Known Member
scrambo said:
you still about yman?

whatcha think of brineing meat? had never done before but thought id have a go n start with a chicken, was well pleased with it proper juicy n more tasty me chicken came out, gonna try a flavoured brine n a leg of lamb next.
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Lamb loses all that shitty barnyard taste with a good salting, only way Mrs will eat it
 
The Yorkshireman

The Yorkshireman

Well-Known Member
scrambo said:
you still about yman?

whatcha think of brineing meat? had never done before but thought id have a go n start with a chicken, was well pleased with it proper juicy n more tasty me chicken came out, gonna try a flavoured brine n a leg of lamb next.
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Aye I'm here, just.
I'm about to get changed into scruffs so I can go water the girls before lights on.

I've never tried brining meat really, I've made my own ham out of a pork leg in pretty much the same way but I've never tried anything else.

I'd probably have to try something done by somebody else before I could tell if it was my cup of tea or not.
I probably wouldn't try it off my own back, I'd be too scared of maybe not liking it and wasting some meat.
Even though halal chickens round here are like £3. lol
 
S

scrambo

Well-Known Member
zeddd said:
Lamb loses all that shitty barnyard taste with a good salting, only way Mrs will eat it
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me old man use to say the same zedd about the taste he never liked lamb use to say it tastes like it smell (live) lol (he never brined it tho)

im gonna go for a rosemary,tyme n garlic brine on the lamb, times im reading online are all over the place tho some say a hr n lb some 8-10hr how long you reckon?
 
S

scrambo

Well-Known Member
The Yorkshireman said:
Aye I'm here, just.
I'm about to get changed into scruffs so I can go water the girls before lights on.

I've never tried brining meat really, I've made my own ham out of a pork leg in pretty much the same way but I've never tried anything else.

I'd probably have to try something done by somebody else before I could tell if it was my cup of tea or not.
I probably wouldn't try it off my own back, I'd be too scared of maybe not liking it and wasting some meat.
Even though halal chickens round here are like £3. lol
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i was well impressed mate with me chicken, was just so much more juicy n tasty i was mindful tho not to over do it with the salt tho was worried it would come out too salty, brined it about 14hr aswel lol prob too long but was lovely.
 
The Yorkshireman

The Yorkshireman

Well-Known Member
scrambo said:
me old man use to say the same zedd about the taste he never liked lamb use to say it tastes like it smell lol (he never brined it tho)

im gonna go for a rosemary,tyme n garlic brine on the lamb, times im reading online are all over the place tho some say a hr n lb some 8-10hr how long you reckon?
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About a day per pound when making hams mate.

Hours is no good.
 
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