Aquaman gets dirty

[dire wolf]

I’ve been smoking so much weed since the covid shit began and getting the munchies so bad I’ve gained 10 lbs or more my bad!

Yea me too , its like netflix till midnight , then my wife says " i got the munchies " and i say "oh" cool ....i got nothing to do , i'll bake a wedding cake ......

 

[Aqua Man]

I'm not even a huge chocolate fan but raisins in cookies are like pineapple on pizza, let the flames begin...

Haha I like em both... I can't flame ya for having poor taste lol... Kidding bro

 

[Aqua Man]

Mmmmm. Pinapple and jalapena. Or the hawaiin italian. Pinapple and pepperoni. :-)

That's what I'm talking about

 

[Glassdub]

Mmmmm. Pinapple and jalapena. Or the hawaiin italian. Pinapple and pepperoni. :-)

Since you are such an admirable grower I will overlook this infraction with a warning.

 

[Aqua Man]

 

[Rooke]

That's what I'm talking about

When I was a teenager growing up near Montreal if you ordered an all dressed pizza it came with little pieces of anchovies on it. Have to admit I liked it

 

[Aqua Man]

When I was a teenager growing up near Montreal if you ordered an all dressed pizza it came with little pieces of anchovies on it. Have to admit I liked it

Oooh yeah.

 

[Burned Haze]

yummmy I’m down

 

[dire wolf]

When I was a teenager growing up near Montreal if you ordered an all dressed pizza it came with little pieces of anchovies on it. Have to admit I liked it

Anchovies , YES ...

 

[MIMedGrower]

Since you are such an admirable grower I will overlook this infraction with a warning.

Cant get any actual pizza since i left jersey so ya gotta do something for flavor. Its midwest pizza. Its a shame.

 

[Aqua Man]

First slurry test 5parts sunshine 4 and 1 part vermiculite ph 5.9

 

[mancorn]

First slurry test 5parts sunshine 4 and 1 part vermiculite ph 5.9

Now that you're getting dirty, search "pour through method" as opposed to slurry. The commercial (non cannabis) growers know a thing or two.

 

[Aqua Man]

Now that you're getting dirty, search "pour through method" as opposed to slurry. The commercial (non cannabis) growers know a thing or two.

I'll go get me strainer if I'm thinking correctly.. still used distilled?

Got it... I planned on this continually as the grow progresses.


I think with a starting soil pH of 6 I will be good. Using tap so and I feel 6-6.2 will be a good place to start. If I'm fertigating properly the ph should never go down. Bit it may go up a bit. I also have RO if I see Theis and need to switch mid grow

 

[mancorn]

I'll go get me strainer if I'm thinking correctly.. still used distilled?

Actually you use whatever you use for feeding, which is what you want during the first saturation pour - but only to first runoff. Then in the 2nd pour (after about an hour) I'm not sure it matters, as it's just a displacement to push the earlier irrigation water out (and why that pour is fairly small). I just use the same water as the first saturation. (Or use the lazy technique of just tipping the pot after 1/2 hour).

 

[Aqua Man]

Actually you use whatever you use for feeding, which is what you want during the first saturation pour - but only to first runoff. Then in the 2nd pour (after about an hour) I'm not sure it matters, as it's just a displacement to push the earlier irrigation water out (and why that pour is fairly small). I just use the same water as the first saturation. (Or use the lazy technique of just tipping the pot after 1/2 hour).

Yup I got ya. Thanks for the info man.

 

[Aqua Man]

Second slurry 4 parts sunshine 4 and 1 part vermiculite ph 6.1

I had a feeling vermiculite would raise ph with the silica content. It is possible it's just a variance of samples but either way I'm good with this. So 4 parts to 1 sunshine/vermiculite. So added 20% vermiculite.

Now I have the tough decision of beans. I have some of a forum members at a friends. Time to go through and pick.

 

[Aqua Man]

And we're off. 2strains.

10 Blunt force trauma - GK genetics.

10 Hyper blue cherry Magoo - Reno genetics

 

[Rooke]

Cant get any actual pizza since i left jersey so ya gotta do something for flavor. Its midwest pizza. Its a shame.

So why is it the farther west you go the crappier the pizza gets?

 

[MIMedGrower]

So why is it the farther west you go the crappier the pizza gets?

I think it is the climate and proximity to the atlantic ocean.

And the good pizza is only in the northeast. Not all down the coast.

Florida pizza was terrible even when cooked by new yorkers.

 

[tobh]

I think it is the climate and proximity to the atlantic ocean.

And the good pizza is only in the northeast. Not all down the coast.

Florida pizza was terrible even when cooked by new yorkers.

Must be like a fine scotch, something to do with the winds. Can't speak much more about it as I've never had legit NE pizza, but there's some good NY-inspired pizza joints in my area that def blow the big chains outta the water.