Recent content by amps

Hey guys!   So three years ago (February) I started a ferment made up of 50/50 Butch-T Scorpions and Tabasco peppers (both homegrown). I started the culture using a vial of White Labs lacto bacteria and then left it alone for 8 months in a jar covered with cheesecloth. After those 8 months, I...

That truly is a thing of beauty!

Looks awesome. The only thing I'd recommend is opening her back up and use a small piece of hose or a large syringe to rinse off the sides of the jar with a salt solution. My first few ferments, those little pieces became a prime breeding ground for mold. It ruined one batch completely.   Best...

For wood flavor, I got some barrel staves from the Jack Daniels distillery in Tennessee. I like the idea of adding small chunks of wood to the batch for flavor in a glass container without having to worry that the oak barrel will leak or overpower my mash.   Maybe you can find some used barrels...

I made some kimchi a month ago and I've got half a jar left. I might try tossing some of that liquid in and see how it goes.   It's super super sour though, I wonder if the bacteria is still going strong or if it's faded off.

I followed some advice from the forum and planted in reusable walmart bags this year. 50 cents a bag seemed like a cheap experiment.   My plants are easily twice the size compared to last year. There's other factors that have also changed like adding a drip irrigation system on a timer and the...

This is great. I planned on trying the exact same thing later this summer when my harvest finally starts to come in. I just don't like the idea of using yogurt whey for fear of introducing some bad mold or something else that would throw off the chemistry.   Looking forward to your results!

Hoping all your plants made it through. I think the frost wasn't as bad it was supposed to be.

How did you deal with the frost last night buddy? My kitchen is a jungle right now from having to bring everything inside.

I hear ya. I was thinking about doing my final potting up last week and I'm glad I didn't. 24 degrees on Thursday, freezing temperatures for the next 2 days :(

I wouldn't call that a drawback. You can't grow a strong plant without big roots and the plant's gonna put energy into growing those roots no matter when you do it.

Excessive levels of phosphates will affect the mycorrhizae but only in excess. Just because it's synthetic doesn't make it poisonous. Read up on some of the cocktails weed growers use and you'll learn that there's a wide range of products you can throw into your soil and still maintain a healthy...

The key is to have a good distribution of nutrients. You need a little quick release to get the plant something to feed on right away. But you'll also be well off having a source of slow release nutrients that will last through the season and inbetween fertilization. Guano (bird, bat, etc..)...

My tomato seedlings and a few later pepper starts all did the same thing. Finally just repotted them with some worm casting mixed and gave them a week shot of MaxiBloom fertilizer...those little mofos have all doubled in size. Might be worth a shot.

I've read studies done on Tabasco plants that have show increased yield when planting in the 10-15cm over planting 30-45cm. You'll get fewer pods per plant but the extra plants more than make up for it. Also, the denser canopy offers more support for the plants reducing damage from wind. I say...