Cheese

Began germination of 2 Cheese seeds purchased from Seedsman. Placed both seeds in between moist paper towels and then placed the paper towels in a large ziploc bag to help retain moisture. Bag was placed onto a germination mat and left for 24 hours. Both seeds popped cleanly and the sprouts were placed into half litre pots filled with a pro mix and coco coir blend. The first seed to break soil I named Cheese #1 and the second Cheese #2. Photo attached is of Cheese #1. Began batch of Sub Cools Super Soil. Using his recipe exactly. It will need to sit and activate for at least 4 weeks.

Both Cheese #1 and #2 are looking healthy, Added Spider farmer sf-1000 to veg area as summer temps were making the 400w Metal Halide to hot to run. Added lady bugs to Veg space. These are great for keeping harmful insect populations low. Added predatory nematodes. As well as Stratiolaelaps scimitus to top soil then added a layer of soil over top. Watering with tap water and Ph set to 6.3

Slow growth and Leaves are showing signs of deficiency's. My soil / coco mixture had to much coco coir in it and I had forgotten to amend the soil with Dolomite Lime. I have not grown with coco for awhile and forgot how badly it needs to have calcium added to it. I added a 1 inch layer of worm castings and sprinkled some dolomite lime on top before watering with tap water at 6.3

Amendments to the soil are helping. Growth is beginning to pickup pace.

Plants have fully recovered from deficiency issues. Robust growth excellent symmetrical formation. Transplanted into 3 gallon fabric pots.

Plants are looking amazing very healthy. Pinched off the tops of each plant so they will split and be easier to train. Will need some defoliation soon.

Plants are now in main Veg room under spider-farmer sf-1000 and 400 w metal halide air cooled. Humidifier in room keeps it at 55% I will defoliate and begin LST training soon.

Began LST training using garden stakes and plant wire. Defoliated liberally to allow light penetration to the lower branches. Fed with a Compost tea bubbled for 12 hours.

Transplanted from 3 gallon pots into 7 gallon pots. Bottom 3rd layer is Subcool's Super soil I made from his recipe in June. It has been sitting and becoming active since then. Remainder of soil is a mixture of 1/3 Fox farms Ocean, 1/3 pro mix and 1/3 Coco Coir.

Getting plants ready for flower, I defoliated a little bit to expose lower bud sights and encourage upward growth for those branches to that they can get to the height of the scrog net.

Both Cheese #1 and #2 Look amazing. I have trained them so that no vertical growth has happened for awhile. I have very nice bushy plants that are spreading very well. Plants have been placed into Flower room #1 and training into the scrog net has begun. Humidity for flower is at 50% during this preflower stage. Added ladybugs to the room as well as fresh batches of nematode and predatory mites.

This is the beginning of the second week of Pre-flower. Both plants are very happy under the 1000w. Room temps are steady and Plants are quickly filling in the scrog. I added Alaska fish fertilizer this week, with plain tap water for feedings.

Many bud sites showing, pistils are clear. Flowering has begun i will attempt to get 9 weeks from this point. Added General Hyrdoponics nutrients, as well as cal mag.

Everything is looking great, many bud sites, and the scrog is filling in well. I fed with plain water this week. They plants are starting to smell a little bit, and they are getting a bit crowded on the scrog, I may have to do a bit of tucking and rearranging.

Flower week 2. Defoliated a few larger leaves and tucked branches to better spread out the canopy, I trimmed under leaves as well trying to keep good airflow.

Flower Week 3 Plants are doing great, are ready for Food, I installed a drip system, with air stones in the reservoir. Got some microscope images of the Bud sites, smell is beginning to get stronger. Very Cheesy Mid Week Update: Drip system is working well, the plants seem to have burst with growth over the last 3 days. Before when watering with the smart fabric pots, I was getting a lot of run off from the bags. The drip system makes a big difference as I had no water in the trays underneath after running a complete cycle on the drip system, which took 24 hours. Bud growth is awesome, the entire canopy is fairly even with few shaded bud sites. I wont be tucking much at this point I believe the stretch is over.

Very Happy plants, soaking up the rays. When you place your face near the buds you get an amazing sweet fruity aroma, the leaves smell like skunk and cheese. Each plant is getting 10 liters every 4 days. I water with 6.3ph tap water twice for every time I add nutrients. I use Alaska fish fertilizer when its been a few times since a nutrient feed but the plants are showing no deficiency's. They are Fed by a drip system which takes 16 hours to deliver the 10 liters to each plant, this works really well in the Fabric smart pots. I use metal racks to keep the plants off the ground then place a drip tray underneath each plant. When using the drip system very little run off occurs. I added a spider farmer sf-1000 to the room, it is full spectrum and ir, and is great for getting the corners of the room or the less dense areas of the canopy.

Had a small issue this week where temp dropped a bit, I was on vacation for a few days and a window got left open to the room the tent is in. The room got down to 62f with the lights on. lights off temp wasn't much cooler. I noticed some canoeing on leaves near the center of the room, I am hoping this was just caused by the temperature stress that happened by the sudden drop. I fixed the temp and issue and it should be back to normal. Trichome's look great under microscope. Getting tightly packed and very cloudy, very little amber color at this point. Cheese #1 Has swelled up quite a bit over the last 5 days, The buds on it are noticeably larger than the ones on Cheese #2 I have moved the led light to cast more on cheese #2 in hopes to get the buds on it to catch up to #1 Still dealing with small calcium deficiencies, I will do a light flush this week of 1/2 strength nutrients and Cal at 6.5 Mid Weekupdate: Flushed plants with 1/3rd nutrient dose and full strength cal mag. Adjusted ph. to 6.5 to allow for better uptake of calcium. The calcium issue isnt bad just some small spotting but I am trying to get ahead of it as there is supposed to be 4 weeks left on the strain. The buds have started to tighten and get more dense. Hairs are about 40% red, some are receding into the bud. Smells like citrus.

Plants have recovered well from the cold snap, Small calcium def still but it isnt getting worse. The buds are large and fairly dense already. Smell is amazing like citrus and melon.

Both plants are doing great. The Trichome's are mostly milky very little amber. About 30% of the hairs have turn red and curled in, Still a lot of white pistils poking straight out though. The differences between Cheese #1 and #2 are fairly big. I have noticed cupping of a few of the leaves on cheese #2 even though the temp and the light amount have stayed consistent. And there is no cupping in Cheese #1 leaves that are directly beside the cupped leaves A bit odd but nothing major. Cheese #1 has much larger buds by about a third. They buds on cheese #1 are very dense already. Whereas on Cheese #2 the buds are smaller than cheese #1 and they are still very fluffy. Both plants are now beginning to get that cheese stink. But the smell on Cheese #1 is also a bit fruitier. Plants are getting 2.5 Gallons each every 3 days in 7 gallon smart pots. Today is the last day I will be feeding them. After this I will begin a 2 week flush of tap water at 6.5 ph. Pruned some of the canopy leaves on both plants to allow for a bit better air flow and to help lighter buds get a bit more dense.

Today was harvest day. They got the chop just before lights were due to come on. Amber was at about 15% on the tri-chromes. Cheese #1 has a very pleasant and fruity smell, with very dense round buds glistening with tri-chromes. Cheese #2 Has longer buds instead of round. But had many more bud sites, And while the buds were dense at harvest they did not get as rock hard as Cheese #1. Both plants performed amazing, huge dense buds and rich citrus smell when wet. They were ready at 8 weeks from pistils. 9 weeks from flip. I trim the plants then hang them in the tent in the dark at 60f and 55% humidity where they will be for the next 7 to 10 days. I will update with weight and flavor profiles asap. Ok it has Dried and cured for two weeks. very potent smoke, the flavor is becoming more cheese like as the cure goes on. I am very happy with the outcome, many dense trichrome laden buds. I got 10 ounces off the harvest weighed at 53% humidity wich is slightly drier than I would LIKE. 6 ounces from Cheese #2 and 4 from Cheese #1 but the buds on #1 were denser there were simply more buds on Cheese #2. Buds are a nice light lime greenish color with red hairs and tinges of purple. It tastes kind of earthy and skunky, very clean buzzy effect.