[Delta9-THC]

I just recieved some nice clones .... finally....

rooted so....
now its a question of how many to put in or put them all into 1 waterfarm
so far Im thinkin I can put six in and go into flower with 2-3 weeks veg because I want to keep them small-ish .... at least not killing each other....
maybe some more clones...
also does anyone know if you can put rooted clones in rockwool straight into soil with the rockwool on the roots?
PEACE

[BigClunke]

it's no problem at all. although if you dont plant the cube deep enough you might have a very unstable plant without strong near-surface roots (rockwool dries quicker than soil).

[9Lives]

''There will be a cutting of cheese!''


author..someone else..

Anyone tried the cheese from big buddha seeds (available at seedboutique) ? Is it even worth a try and by that i mean is it even close to the real thing ? Thats pretty much my only chance of getting a taste of cheese... :(

[Delta9-THC]

yes buy it ... I met big buddha in adam ... do it DO IT!
Peace
#

Big Buddha Cheese is awesome....! One seriously unmistakably cheesy pheno - one fruity cheese pheno. Maybe more..? Don't know.

I just cured the danker sour cheese cut, and it tastes far better than the fruity one, with denser nugs, as well. Great cloner, easy.

Deeper, more kush/hashlike than the homegrown fantasy version (which was yummy) at the '05 Cup.

As Big Buddha says, "No Ceiling." He is right. Yup, a stand up dude. Met him at Gypsy's shop. When he popped open his Tupperware (tm) it was as if the sun came out over rainy Amsterdam for a moment.

Wish I tried the Blue Cheese, but am considering doing a cross with the lovely DJ Short "True Blueberry," if it turns out to be as nice as it looks to be.

Go for it. The Cheese, I mean. It is rewarding, and the first of my friends to smell the recently filled jar, exclaimed as he slapped my hand... "You've done it again."

"Genetics," was all I could say, after thank you, thank you. Nice when someone like Big Buddha does the mainstay of the important work for us.. All we have to be is atentive stewards of beauty. Cheezus, it smells even in veg...!

I have stopped posting due to the "Gulag," but was moved by the experience of creating my own Cheese.

Thank you, Mate. Cheese-a-gone-international....

i like the Cheese (uk clone) ,very creamy toast,not the most powerfull,but the high is very complexe and pleasant



21/12/06 edit :sorry it is a fake,not the real clone

[DocLeaf]

A slice from the Cheese Board... lol

BigBuddha Cheese [Big Buddha Seeds]



this strain is really good to play with,., BBC easily latches onto other strains

Spicy Cheese [hazystrains]









IMHO this SpicyCheese takes the pepsi challenge over the other Cheeses I've had the pleasure of tasting (tis a personal thing),,, hs has excelled himself on this one, SpCh has that cheese thing, yet with incredible fruity overtones.

Edit: Kachina



Kachina in clone is hard to work with. Gives an average yeild. A nice smoke that fills everything with that cheese-skunk perfume. you can't roll a spliff without someone asking questions...

peace n cheese
DocLeaf

"Exodus. Movement of Jah people..."

man o man whatta flavour... previous dried bud photos look exactly as mine do. (consistency) - I find it to clone quick and vigourously, and the ones that I let veg for an extra bit of time, and prune to candelabra shape, leaving a central cola, do yield respectably. In veg, the mom is sticky on the leaves.>!

The smaller clones vegged for less time do yield quite a bit less. Great smoke, the flavour is so deep, and the buzz, well the Afghani does come thru in the buzz and the taste. Expanding smoke, the telltale trait.

Not yr' Mama;s Skunk #1, at all. Dank as hell.

[DocLeaf]

Hi all

Anyone notice any herm traits in Cheese (clone or BBCseed) ??

The "unknown" (suspect 'Cheese') clone is spitting seeds like there's no morrow



Have also seen this in certain BBcheese crosses ???

Is this a case of seperate fk-up environ(s) or genetics ???

peace n knowledge
Docleaf

[DocLeaf]

Oh yeah,,,,

Haze(bagseed) x BBCheese



that's Hazy Cheese, suppose