Indoor Savoy's Grow Lab

[FatsWaller]

Thanks very much! I haven't been able to find dolomite yet, I use "Garden Lime" from Lowes. I've been using it for a year I think I understand how to use it even though it may not be ideal. Lately the last few generations have all gone really yellow at day 43, I had thought 6.5 was ideal for ph, and have been advised to lower it. Its just a scary day, because everything is green and healthy then BAM! yellow. My other suspicion is maybe 450 watts of hps is too much for my space and is sun bleaching, so this time I turned it down to 75% for my 2x4 flower area.

Well Merry Christmas to you too!

You said the last few generations, and I wonder...are you running beans that you got from a breeder / seed bank or are these beans that you are propagating yourself? Reason I ask is, MAYBE, certain strains are / have become stabilized (or de-stabilized) to the point that a specific pheno, that 2 yrs. ago was advertised to flower (harvest ready) in 77 days may now be ready (or closer to ready) at say day 43. Cause ain't a one of them look like they aren't doing EXACTLY what & how they're supposed to. In my understanding of the dolomite lime, it is more for amending large areas, plots or raised beds of soil and it takes much longer to act and lasts longer. I think the "Garden lime" is a hydrated lime ( is it fine powder, white??) and for what we do (indoor / tent grows) I think it's the better choice. I have used it a few times myself with good results, but I use it to bring my soil back to neutral (7.0) and then start my Ph adjusting from there (everything is @ 6.4 going in and try to keep my soil @6.4) and I grow everything in the almost exact same pots (size & shape) as yours. Mine are 8"x8". Random thoughts!!! (I'm Sunday stoned!!)

 

[savoy]

You said the last few generations, and I wonder...are you running beans that you got from a breeder / seed bank or are these beans that you are propagating yourself? Reason I ask is, MAYBE, certain strains are / have become stabilized (or de-stabilized) to the point that a specific pheno, that 2 yrs. ago was advertised to flower (harvest ready) in 77 days may now be ready (or closer to ready) at say day 43. Cause ain't a one of them look like they aren't doing EXACTLY what & how they're supposed to. In my understanding of the dolomite lime, it is more for amending large areas, plots or raised beds of soil and it takes much longer to act and lasts longer. I think the "Garden lime" is a hydrated lime ( is it fine powder, white??) and for what we do (indoor / tent grows) I think it's the better choice. I have used it a few times myself with good results, but I use it to bring my soil back to neutral (7.0) and then start my Ph adjusting from there (everything is @ 6.4 going in and try to keep my soil @6.4) and I grow everything in the almost exact same pots (size & shape) as yours. Mine are 8"x8". Random thoughts!!! (I'm Sunday stoned!!)

I'm using self propagated seeds, all 1 seed run so no multi inbreeding. I've grown out my own before and they used to start yellowing later. The Cheese are breeder seeds. I changed grow rooms, and started using soilless thats when it started going sour. I had been using OF previously, so I think I'm not in a good routine for soilless yet. The lime is off white and granual, like kosher salt. I'm sure it some minor habit tweaking that I haven't figured out yet. I have been getting the usual yields though so you might be right about quicker maturing.

Cheers, I'm about to join you on the Sunday smoke. My buddy was in from California and hooked me up with some STINKY STINKY med grade sour diesel something or other, as well as some hash he made, I'm very excited.

 

[herbal.experience]

lovely lovely ladies savoy.

heads up!

:smokebuds:

 

[savoy]

Chopping Day

I cut down two hybrids today! The smaller of the three still has some green, probably 5 more days for that one.

Can't wait for the dry weight, my optimistic guess is 3.5 oz, realistic is 3.

AND my lady got me an amazing camera for x-mas, so here's some pics

 

[GROWNBITCHZ]

Nice work savoy

 

[savoy]

Nice work savoy

Thanks man!

 

[savoy]

Update

Update day.

The dry weight on the 2 plants I chopped the other day was 54 grams... I was hoping for over 70, but I'll take nearly a oz each, I mixed up the buds so I don't have individual weights. I still have one more that needs a few days. I'm trying something new with that one and letting it spend its last week on a chilly windowsill to see if it gets some color.

The White Sirius are about two weeks away from chop, so they're just getting water from here out.

And The Cheese Autos are still growing like crazy at day 32. The tallest got a little stretch crazy so I moved it under the hps hoping to slow it down with the stronger light. I really need a bigger veg led its tough with only a 90 watter.

Here's the pics enjoy, and cheers!

 

[savoy]

I've been slacking

Pic Update!
I've been less diligent lately on AFN work always gets really busy after the holidays all other things fall aside.

I've been busy though. The other night I made almond canna oil, and the Mrs. baked a batch of oatmeal cookies with it, they worked well haha.

I chopped my last hybrid last week for 14 grams dried, I lost a section to mold. I was lucky to catch it early.

The Cheese Autos are blowing my mind in terms of size, they are all day 42 so I might squeeze a couple more inches out of them before they get fat. All 3 are the biggest I've ever had. I have very high hopes for yields on those.

My 3 White Sirius are getting the axe on Sunday. Really nice tight buds. Too bad the pics don't show how incredibly frosty they are. Well done Stitch, I am going to grow more in the hopes of getting one of those giants I've seen in a couple months.

And last I started 10 Purple Mazars for a seed run. I think I'm going to give it a break on that strain after this run. Especially after seeing how insane the cheese are. Definitely need to branch out and grow something new. Sure would love some stone dragons already haha.

Here's some pics, there's a group shot to put the enormity of the cheese into perspective and some bud shots of the old lady's. Obviously the haggered ones are the WS and the green monsters are the CA.

Cheers All!

 

[savoy]

Harvest Time

I chopped 3 White Sirius today. It took forever, I don't know how anyone could chop and trim many plants.

I've been drying in one of those tiered mesh dryers hanging in my grow closet above the cool tube. So far in 4 days they're crispy, then they go to jars, and after a day jarred the rh is 70%. Working pretty well, no stink.

Here's the porn

 

[WVTurtle]

Nice harvest savoy!!! WS is next on my grow list.