The Tropicana Cherry hasn’t suffered from any of the issues the three Triple Cheese in the room have. I’m guessing it’s something to do with those hybrid properties. It’s bred from Cookies, which was developed under high-power LEDs, while the Triple Cheese line is so old it might not be as stable under this kind of intensity. That’s my stoner thought, anyway. It’s also possible the Tropicana Cherry just has a more aggressive rhizosphere! Who knows. You can see the anthocyanin influence deepening in the calyxes and sugar leaves and I think she looks stunning. The smell is sweet and fruity. This plant in particular is making some serious frost; I’ll never know if it’s the UVB unless I run two rooms with a control, but that’s not happening so I’ll just keep going with it. Beyond the protein stimulation, it’s also pretty good at killing bugs and pathogens. The calyxes are swelling and starting to tower on top of each other. They look like they might burst—really chunky and still a way to go. o/ I’ve spent quite a lot on the environment this run. We’ve had horrid weather in the UK and high RH is a daily fight. I maintain a steady 1.1 kPa lights-off and ramp to a target of around 1.35 kPa for lights-on. The main thing I learned this week is about immobile nutrients. Calcium being immobile is actually quite easy to spot when you’re watching for it. Since I have that Calcium Benchmark to look back on I have plans for the next run to make a source of CaSO4​ available in the form of ground Gypsum mixed into my 40% amendments mix. Since I'm using the Biotabs water-only method having that slow-release Calcium should help prevent those rusty spots from showing up when I drive them hard. There is more I’m sure but I can’t remember right now... lol Grow well.