Gibberellin really made her leggy. let's hope it makes her extra flowery too. Tallest bud LI 1600-1800ppfd. Supplementary side LI 1400ppfd. I've really been having a hard time This describes what Im experiencing without a doubt in my mind, I thought it was a slew of other problems, one by.one they seemed to yield no answer with each remedy. Then after much study, what I was looking for found me. Just thought I would share some of my research in an aim to prevent other growers from having the same problems I've had. What the Cannabis community commonly thinks of as nutrient burn, pH issue, or deficiency is actually the result of Chlorine and Chloramine in Cannabis. Chlorine and Chloramine problems will present themselves in multiple ways. The symptoms are burnt leaf tips (reddish brown tinge about 1-4mm in length that point up), rusted spots, naturally torn leaves that shrivel where broken, and a reddish brown micro spots on your leaves. You may also experience narrower fan leaves. When in flower, buds take 2-3 weeks longer to hit their stride and will never hit their full potential. You wont get massive buds if your plant has been in contact with to much Chlorine and Chloramine. Chlorine, is only a micronutrient and your plant requires it in only very small quantities. If using tap water, you'll hear commonly that you need to bubble off your water for the chlorine to evaporate because it can kill the good bacteria in the water. This problem is only the tip of the iceberg. Chloramine is said to do the same thing but it cannot be bubbled off, and both (especially Chloramine) causes a wide range of other problems. Now the real kicker is what is actually going on inside the plant. Chloramine and Chlorine were studied in an article titled "Redox agents regulate ion channel activity in vacuoles from higher plant cells," the author tells us that Chloramine irreversibly damages flowering plants vacuoles resulting in the inability for the exposed channel to transport ions. A good quote from the articles abstract "The regulation of channel activation by glutathione may correlate ion transport with other crucial mechanisms that in plants control turgor regulation, response to oxidative stresses, detoxification and resistance to heavy metals." Further reading will tell you that Chloramine is directly responsible for a wide range of internal problems. I'm no chemist or horticultural, but this clearly tells me that flowering plants are significantly inhibited from reaching their potential when exposed to Chloramine. Do yourself a favor and use only the best quality of water for your plant by using a filtration device to remove Chlorine and Chloramine. Solutions. Ultraviolet light The use of ultraviolet light for chlorine or chloramine removal is an established technology that has been widely accepted in pharmaceutical, beverage, and dialysis applications.UV is also used for disinfection at aquatic facilities. Ascorbic acid and sodium ascorbate Ascorbic acid (vitamin C) and sodium ascorbate completely neutralize both chlorine and chloramine, but degrade in a day or two, which makes them usable only for short-term applications. SFPUC determined that 1000 mg of vitamin C tablets, crushed and mixed in with bath water, completely remove chloramine in a medium-size bathtub without significantly depressing pH. Activated carbon Activated carbon has been used for chloramine removal long before catalytic carbon, a form of activated carbon, became available[citation needed]; standard activated carbon requires a very long contact time, which means a large volume of carbon is needed. For thorough removal, up to four times the contact time of catalytic carbon may be required.[citation needed] Most dialysis units now depend on granular activated carbon (GAC) filters, two of which should be placed in series so that chloramine breakthrough can be detected after the first one, before the second one fails. Additionally, sodium metabisulfite injection may be used in certain circumstances. [full citation needed] Campden tablets Home brewers use reducing agents such as sodium metabisulfite or potassium metabisulfite (both proprietorially sold as Campden tablets) to remove chloramine from brewing fermented beverages. However, residual sulfite can cause off flavors in beer so potassium metabisulfite is preferred. Sodium thiosulfate Sodium thiosulfate is used to dechlorinate tapwater for aquariums or treat effluent from wastewater treatments prior to release into rivers[citation needed]. The reduction reaction is analogous to the iodine reduction reaction. Treatment of tapwater requires between 0.1 and 0.3 grams of pentahydrated (crystalline) sodium thiosulfate per 10 L of water[citation needed]. Many animals are sensitive to chloramine, and it must be removed from water given to many animals in zoos.[citation needed] Other methods Chloramine, like chlorine, can be removed by boiling and aging. However, time required to remove chloramine is much longer than that of chlorine. The time required to remove half of the chloramine (half-life) from 10 US gallons (38 L; 8.3 imp gal) of water by boiling is 26.6 minutes, whereas the half-life of free chlorine in boiling 10 gallons of water is only 1.8 minutes. Aging may take weeks to remove chloramines, whereas chlorine disappears in a few days.