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I soaked the seed in Oregon’s Only Bigfoot root stimulator, then planted into Pro-Mix HP soil. I’m looking forward to an energetic strain for video games, hiking, gardening, etc.
2 weeks down. She’s a little slow, but there doesn't seem to be any transplant shock. I gave a teaspoon of Bigfoot root stimulator when I transplanted.
I can’t wait until she takes off.
I topped her yesterday and have given very light nutrients. I’ll be transplanting as soon as the flowering girls are finished. I got another carbon filter for this one. I have a feeling it’ll be pungent as hell!
I Transplanted into a 2.5 gallon pot. Gave half a dose of nutrients along with the transplant and 1tsp/gal of Bigfoot root stimulator. Not many pics. She’s really taking off this week.
She’s growing great. I’m pretty excited for a cheese strain. I got an extra carbon filter and fan, just in case. I’ll be defoliating and switching to flower soon. Just water between feedings this week.
I defoliated Thursday and she’s recovered nicely. Alternating water and food every 3-4 days. Time to see what the stretch is going to be like. I flipped to 12/12 yesterday.
One week of flower in the books. She stretched 3 inches in that time. The internodal spacing is pretty short, so lack of stretch doesn’t concern me much with this plant. Another week and we should start seeing some pistils forming. Bring on the cheesy funk!
Two weeks of flower down. The stretch is over for this gal. Pistils are forming. Internodal spacing is short. I’ll be defoliating Tuesday or Wednesday. Alternating nutes and water every other feeding.
Four weeks of flower in the books. Temps have gotten a little high, as my AC went out this week. Luckily, I prepared for this eventuality by setting the lights to be off during the hottest parts of the day. Wednesday will be the test. Supposed to get pretty hot. Stretch is done. Now we should just be packing on mass.
Coming along nicely. The branches seem a little weak, so I’ll probably need to add support in the next couple of weeks. No cheese yet. But there is a hint of sour milk, maybe. Sweet with a little sour.
I’ve been dealing with high temperatures in the tent. Some leaves have gotten a little crispy. Outside temperatures have finally decided to cooperate, since I’ve been without air conditioning for the last month of summer. Buds are fattening up. Looks like a couple weeks.
Getting close, but I think 10 weeks may do it. No real discernible cheese smell, but every cheesy smelling strain I’ve grown doesn’t exhibit that special funk until they get jarred. Temps have been better the last few days.
She’s reaching the end. Buds are getting heavy and dense. I think 77 days of flower ought to do it.
I’m going to need to add more support to get there though.
Cheese is looking good. Smells really piney and sweet when you get up close. I’ll be chopping this week. I’ll split the stem sometime mid week.
I can’t wait to try this.
Final post before harvest. I’ll be chopping by Sunday. I split the stem and put her in the dark on Wednesday. Trichomes are milky. I’m hoping for a good energetic smoke.