[Piff Rhys Jones]

Originally Posted by theherbalizor

Not that this matters but I've always found cheese to upset my lactose intollerence.

[Mate Dave]

To grow all the plants out together and look at the perianths is a good way to indicate what your growing. Some elongate and others stay more compact with different structures, some are harder to give a complete manicure to than others. One of the best ways to test a phenotype is to make hash and see what comes up in the bags. For those who study botany you can observe a clear picture/plant and locate identification features like the midrib and lamina connections to petioles and observe the plants phyllotaxy, look at the double dentate or serrate leaves, look for margins and in-turned out-turned leaves with a finger-count are they pedate or digitate what is the veination like rather than all this speculation just use tried and tested means,,,,

People gave there lives to botany to give us useful identification features without talking about smells or looking on a stem cell level.


There are plenty of stories surrounding cannabis strains.

Looks like we've finally got to the bottom of it. The Psychosis is widespread and is my second Favourite next to the BS Cheese its a better yielder but not as smelly. I'd say the BS Cheese is stronger but it makes me paranoid where as the Psychosis dosn't. To be honest I've now got rid of all the Cheese varieties except for the original and my mate has kept the Psychosis and Blue Meanie. Apart from those three I found the rest lacking in potency.

if yor legal grow it , dangerous smell

[Green81]

True, the cheese family tends stink-out the carbon filters, the fromage smell can be a big problem.

G81

Originally Posted by Green81

True, the cheese family tends stink-out the carbon filters, the fromage smell can be a big problem.

G81

i have a 150mm/600mm Rhino carbon filter and people coming into the house can smell it..lol...so my house looks like a buddhist
temple with all the josh sticks & scented candles haha...

[Green81]

lol I hear that bro, its all about the Ona pro gel, that helps out alot, I use it the last 4-5weeks of the flowering stage..

peace

G81

[Harry Gypsna]

1st time I flowered it, I didnt have a filter, had got away with it, but not the cheese, it was coming up through the floorboards, needless to say, a filter was quickly purchased.

[e4ian]

Originally Posted by Harry Gypsna

1st time I flowered it, I didnt have a filter, had got away with it, but not the cheese, it was coming up through the floorboards, needless to say, a filter was quickly purchased.

When I had it I must of grown 15+ plants in one grow and realised during the off period it could even be smelt at the other end of
the house sure this prompted me to put the filter on which i do all the time now at intervals.When the Filter Sleeve starts getting clogged I noticed a massive reduction in performance so now always wash it as soon as it starts getting brown.I have too! My brother said he could smell it OUTSIDE the porch. OUTSIDE! Admitadly the sleeve was pretty chocked last time and there was a fair bit of Blue Meanie about too. (second smelliest I've Ever grown).I was using Ona Block and jos sticks but find this to mingle the smell and arouses suspicion I'm sure,nxt time gonna use several plug in ionizers to delete all smell hopefully.
If Bigg Smell Cheese was about I'd think about getting a ROW lol.

[Piff Rhys Jones]

I don't know if this has been mentioned previously but another trait of the original cheese was that it had a leaf disease similar to that of chem d in that large fan leaves would get yellow patches regardless of how its fed.

I noticed this in shots of brightside's cheese which again supports the argument that the brightside cut is the original.

Peace