I think she's REALLY starting to flower here. This is insane!

Looks like I won against the fungus gnats! For now...

Sprouted in a week.

Day 57-63 Week 9 Halfway through last week, I noticed a issue with a wilting, deep water culture bucket. I realized there was a possibility I created an imbalanced solution for my plant that shuts them out, even though it was in the correct p.H range I probably encouraged mold or stagnant root growth. They are all picking up.Don't look stressed.They look happy and pointing towards the light.

Not qps

Propa first week of flower finish. I change light shedule and now girls have propa night not like before there was a bit of light leaking when they supposed to sleep. This learn me if they sleeping it has to be 100 % of darkness. We learn all our life 🤙

Die San Fernando Valley OG Kush hatte in der vergangenen Woche einen extrem ausgeprägten Stretch. Innerhalb weniger Tage entwickelte sie sich von einer Pflanze mit etwa 35 cm Höhe zu einem Exemplar von über 60 cm. Das Längenwachstum war deutlich stärker als bei allen anderen Pflanzen im Zelt und sie überragt nun die anderen.

Nothing to report. Very rapid growth this week. She is already bigger than the other plants the same age. Only feeding water, will add nutes maybe on week 3. Also start training this week.

My first grow 'attempt'. I am growing in an insulated shipping container. Using two Fluence SpydrX LED 660W lights. Not currently supplementing Co2. Feeding by hand for now but I will set up an automated dripper. Drain to waste. Growing in Pro-Mix HP w/ Mycorrhizae which contains (65%-75%) Peat-Moss, Perlite, Mycorrhizae, pH adjusters, and a wetting agent. All 5 seeds sprouted!! 3 Peat Pellet, 2 Paper Towel Light intensity set to lowest setting. (8%) Feeding every couple days with 160ppm, 6.0 pH. Overall, pretty good week. Lights on! Using 18/6 light schedule. The peat pellets were placed into peat pots and under a dome. The lights should have been turned on a lot sooner, the seedlings stretched quite tall. Lesson learned there. They continued to grow quite tall. One fell over, it was replanted slightly deeper to support it. Fingers crossed it survives. Light intensity set to lowest setting (8%). A lot to learn.

Hello my grower friends. As @xii_xii_mrgreen suggested me, I am sharing with you the recipe for Marrakech butter. It's cannabis butter made with all the leftover waist, curing, and leftover grinders. Each time a leaf is filled with resin, I put it aside. After a few sessions, I have enough to make ganja butter. For this tour there are cultural leftovers loaded with THC and almost as much CBD. It is also a good technique to fully use plants grown outdoors that have more leaves than indoors. Ingredients and utensils I live in an area that produces a lot of butter. I chose the best: echiré butter. https://www. echirelebeurredefrance. fr/ I saw some at Harrods, KDW and Corte Ingles. I only visit the top floor of these stores. Otherwise, choose a good, greasy, yellow butter. Gauze or compresses filter the mixture finely so as not to find small pieces of grass in the butter. This recipe is only valid for real butter and does not work with vegetable butter. Preparation Before rolling the recipe you can boil your ganja for 5 minutes to “clean” it if it is dusty. It must then be dried for at least 2 days. I do not do this so as not to degrade the good stuff and when cooling the impurities remain at the bottom in the juice, the butter is on top. Recipe THC and CBD are activated by decarboxylating ganja. You have to put everything in the grinder first, there are other faster techniques, but the grinder produces a fine cut. I used a bigger one than in the photo. Place everything on a wire rack with baking paper for 40 minutes at 110°C in the oven. It smells great, watch out for your neighbors. At this stage you can set some aside to season your pizza. Estimate the quantity compared to what you put into a hit. It is not necessarily a good idea to put it in a simmering dish because it changes the taste a lot. I melt 4 times the weight of the butter leaves in 4 times the weight of the butter in water. So here for 35g of leaves I melt 140g rounded to 150g of butter in 600g of water in a stainless steel saucepan. Heat until the butter. Add the leaves and mix gently. Cover a tiny amount of broth. The water stays below and should not completely evaporate. This is very important otherwise the butter or the leaves are burnt. It is necessary that the grease begins to isolate on the surface. It takes between 2 am and 3 am. It smells much less good than in the oven and disgusting, which is why I do not recommend putting it in stewed dishes. Allow to cool to room temperature. When the soup is lukewarm it must be filtered. To facilitate demolding, I recommend that you put plastic film at the bottom of a fully concave bowl, put gauze or compresses to refine the filtration. It's also easier to press the rest of the leaves. The fats will float on the cooking juices. When the bowl is cold, put it in the fridge. The next day unmold. I got 92g of Marrakech butter. Potency should be tested on an empty stomach and adjusted in small quantities every hour. Use Butter is ready and can be consumed immediately. It is perfectly digestible but the taste is not very good. In the form of butter, the best is to spread it on bread with a slice of smoked salmon on top, a few drops of lemon and serve a glass of chablis. Very good also spread on bread to accompany oysters. Probably its green, grassy taste is reminiscent of seaweed. It loses some of its flavor mixed with chocolate and spread. You can melt a little bit of it in the tomato sauce of your pasta or the soysauce of your rice especially if you eat fish: soysauce water nuoc mam 30 seconds in the microwave, melt only after a little butter in the hot sauce and pour over your rice. You can use it in all hot or cold culinary preparations in place of regular butter if you don't use it all, cut it into individually wrapped portions in cling film and put all of these portions in a freezer bag in the freezer. It holds up very well. Tell me if it is not clear, I will make as many changes to adapt the translation. Bon appetit. M assisted by Mister Z.

So we had a few germinating problems with this one so had to pop another one hence the Late update . this one is growing up slow but is OK will keep an eye ... have to share to good and the bad i suppose 20/10 started her on 1/2 a mil of more roots and organic grow liquid per 1 litre and spraying at her base she is responding very well and growing out lovely 😍

J'ai enfin eu un peut de temp pour lui faire la peau. J'espère que mon remplacent ne vas pas louper le séchage et le debut de l'afinage.. 🤞🙏🖖

Finishing up week 1 all of them but one have made it above soul except lot o bear by fox genetics .. germinated fine but just a late bloomer .. water with very little water not nutrients at all yet

Grew well and so far there's no pests. I think they're growing on schedule with no stunt so far. I think they should start packing on weight next week. We will see. All Good!

questa frostbanger auto dopo uno stress iniziali si è ripresa super bene.......

Trim jail was real on this one. Put a pillow behind the back and that really made life easier. Next time will be lollipopping this variety to make the process easier all around.

Привет друзья! Мне уже сейчас очевидно, что не обошлось без генетических сбоев(см. фото), но растишки прут очень 😀бодро(лучше всех моих предидущих циклов), мне даже интересно, что будет дальше 😋 Спасибо, что заглянули, и будьте здоровы! 🙏 Продолжение следует ...😶

Week 3 😁 Day 18 She is drinking nearly 0.5 l per day 😱😊 Probably she have got a big needs 😀 Day 19 She is a cracker 😎 This is firs video of my setup, I hope you will like my efforts and her style 😁😁😁

Hello my friends . The last week before harvest, I gave her chlorinated water. And sorry for not leaving weekly notes due to lack of time, thank you all for my support. I wish you happy days😘🙏👌🙋‍♂️