5Chord
- 28
- 13
I'm a hobby grower since 2013 and have a small perpetual grow in my home. Since starting the hobby, I have harvested dozens of times and try to learn from every one. I strive for quality over quantity but a nice yield is never a bad thing.
This particular one is on the very small side as it only vegged for 1 month. I had a plant with 2 months of vegging under her belt die right before it was to be put in the flower room. I wasn't sure what to, so in order to continue to harvest every month, I opted to move the next one ahead with only one month of vegging, sacrificing yield.
One thing that I was always a bit fuzzy on, was the general opinion on when to pull the plant according to the color of the trichromes. I have a small jeweler's loupe that magnifies 20X but have never really witnessed the amber trichromes that everybody was speaking of. It didn't matter the strain or length of flower, indoor or out, so I stopped looking for them and pulled the plants according to the calendar and particular strain traits. Nobody has ever complained, and it is almost always better than what's available locally.
I'd always been kicking around the idea of a microscope for my phone and/or PC to try and capture the elusive amber trichromes. I found one for about $40 that hooked up to both my phone and laptop, so I Amazoned it. I was amazed at the clarity,and now I was seeing everything 200X !!! Then today when harvesting; I noticed that there were still no amber trichs. None, and there are a few clear ones too. I then surmised that I've probably been harvesting too soon for a long time.
This plant has flowered 62 days and looks pretty much like my 4 or 5 other Cheese harvests in the past, except for the size. Judging by the trichs, how much longer do you think it should have flowered? how much would the plant have benefited in yield and quality? I had to turn down the lights on the scope as the trichs reflect like mirrors.
While I appreciate any feedback, I'd like to hear from more experienced growers in regard to advice when harvesting
This particular one is on the very small side as it only vegged for 1 month. I had a plant with 2 months of vegging under her belt die right before it was to be put in the flower room. I wasn't sure what to, so in order to continue to harvest every month, I opted to move the next one ahead with only one month of vegging, sacrificing yield.
One thing that I was always a bit fuzzy on, was the general opinion on when to pull the plant according to the color of the trichromes. I have a small jeweler's loupe that magnifies 20X but have never really witnessed the amber trichromes that everybody was speaking of. It didn't matter the strain or length of flower, indoor or out, so I stopped looking for them and pulled the plants according to the calendar and particular strain traits. Nobody has ever complained, and it is almost always better than what's available locally.
I'd always been kicking around the idea of a microscope for my phone and/or PC to try and capture the elusive amber trichromes. I found one for about $40 that hooked up to both my phone and laptop, so I Amazoned it. I was amazed at the clarity,and now I was seeing everything 200X !!! Then today when harvesting; I noticed that there were still no amber trichs. None, and there are a few clear ones too. I then surmised that I've probably been harvesting too soon for a long time.
This plant has flowered 62 days and looks pretty much like my 4 or 5 other Cheese harvests in the past, except for the size. Judging by the trichs, how much longer do you think it should have flowered? how much would the plant have benefited in yield and quality? I had to turn down the lights on the scope as the trichs reflect like mirrors.
While I appreciate any feedback, I'd like to hear from more experienced growers in regard to advice when harvesting
