• Blog your pepper progress. The first image in your first post will be used to represent your Glog.

windchicken 2015

It was from my own inaction that I missed so many of my awesome THP friends over most of last season…I will not lie, it's much more convenient to post pix—and do just about anything—on that other very popular social media site, but there's no place there to maintain a grow log…Those of you who have not fallen prey to that particular internet time-waster of which I speak and have remained loyal to THP have my greatest love and respect…I pledge today to maintain this glog throughout the complete 2015 grow season! 
 
Last weekend (January 10 & 11) I sowed most of my C. chinense seeds: 4 x 18-cell trays, 72 x 3" wide cells. The sprouting medium is Fafard Super Fine Germination Mix. The light stand is Harris Seed's "8 Tray 2-Tier Combo", which includes a 4' x 2' heat mat and a light timer. New this year is a DeLonghi radiant heater to drive out the cold drafts in this spare bedroom. Everything else is the same as last year. 
 
As far as varieties sown this year, I agonized over a couple of "dream" lists during the fall, and obsessed over a nice spreadsheet in the week preceding this sowing, but I couldn't settle on a firm "assemblage" of super hot varieties. So I waited until the last minute (after the soil was already in the trays) and went with my gut. This is what I sowed:
 
7 Pot Primo (pepperlover.com), 18
7 Pot Primo (Primo's Backyard Select) 9
Bonda Man Jacques x 7 Pot Yellow (F4), 9 (Spicegeist's wonderfully hot and flavorful marriage of 2 yellow Caribbean classics)
Baby Barrackpore (F3), 9 (my favorite of the 3 phenotypes of Spicegeist's Sonoran Chiltepin x 7 Pot Barrackpore)
NagaBrain Red (F4), 9
NagaBrain Chocolate, Tmudder Strain (F3), 9
NagaBrain Yellow (F2), 9
 
 
chinense_trays_2015.jpg
 
Datil said:
Amazing bushes Gary!
They're really 'elite' annuums in my book, great flavor especially when dried. A cross with something hotter would be fun :)

Take care

Datil
 
Thank you so much, my friend...My thought exactly—a "noble" pepper!
 
Back
Top