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stickman

Member Since 15 Jan 2012
Offline Last Active May 18 2019 12:11 PM

#1575779 Stickman's 2018 Soil Mineralization Glog

Posted by stickman on 16 August 2018 - 06:23 AM

Really nice pods Rick very envious... nice shapes

Cheers John, we're finally in the sweet spot here. How are things on your side of the pond? Bonnets ripening yet? Mine are finally ripening. The pic showing them in hand gives you an idea of size.

Planting out just weeks away over here.
Spring and last frost on sept 1.
Growbox bursting out of it's seems.

I figured you'd have things well underway... Have you started posting pics?

Well folks, I'm starting to pick ripe pods in sufficient quantities to make it worth putting them in the solar dehydrator.... Szegedi Paprikas, Aleppo Peppers, Pequins, Goat's Weeds and Tepin crosses. I'm picking ripe Kapias too. Woot!db2499fc3d342772e68ed5b27018acf3.jpg54433ab55d4ba8fd02f323066523a557.jpgf1c3f5cae6e0968bb0c5284a94ea9ef2.jpg7c2a84fd3915d397153dcaae3c617164.jpg

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#1575570 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by stickman on 15 August 2018 - 06:50 AM

 
Hmmm, I guess I was using the "old math" :shh:
 

Nice work Scott... you must be over 2 kilos by now!

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#1575568 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by stickman on 15 August 2018 - 06:41 AM

Three daysvworth of pics... including a couple of green drops that were full sized.

313 grams + 114 grams = 427 grams total. Soon to be half a kilo!
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#1575567 Stickman's 2018 Soil Mineralization Glog

Posted by stickman on 15 August 2018 - 06:35 AM

Some great looking pods and plants.
That dehydrator looks fantastic.
One more thing to do. The "must do" DIY list is growing.

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Cheers Jacques! We're on the downhill side of summer here so it should only be a few more months 'til you can plant out again. Have you started your chiles yet?

Looks like you solved the pepper maggot issue!  Congrats!  Pods look great!
 

I think you're right Ben... not planting Annuums for a year where the infestation had been and planting garlic in their place seems to have let the little bastiges know it was time to move on.
Thanks for the good vibe! I'm not sure if the Malagueta will give me any ripe pods this year, but the rest are loaded and mostly beginning to ripen. I picked my first ripe PDN x Bonda this morning, and had half of it in an egg 'n cheese sandwich... that was plenty. [emoji16] I also picked my first ripe Rezha pod. I'll probably cook it up with pasta tonight. I'm starting to pick my Alfanerdz Douglahs too

That last batch of pics with all those peppers is amazing. Good work Rick!
 
And yes, the YBS plant is in a class of its own. And darned if it doesn't make just killer salsa :P

Yeah, I'll bet it makes killer salsa, it sure has a nice fruity flavor and TS heat. Plant's really kicking into production mode now... I should get close to a kilo of pods if the weather co-operates. Cheers Scott!16558d90b24ee8578c627ef1a20e5508.jpg9deb00dbbd12328995c8b9641743900d.jpge630d5590fec42482dac33187ba15007.jpg2ab162d37bb74867f7e5202a9c815c7d.jpg


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#1575465 Pimenta De Neyde x Bonda Ma Jacques

Posted by stickman on 14 August 2018 - 04:40 PM

Gettin' there with the purple version.
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Got a couple ripe on the white version.
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Ok....I was under the impression that these would be around Habanero-heat range. That's what I told a friend. This was way hotter. He ate half the pepper and his face is still in my driveway. Lol
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Intense super-hot smell. I didn't try any. But you can tell it's hot. He said it was a great citrusy flavor!

Good to know... my plants are close to 4' tall, and the 2.5" pods haven't set as thickly as my other Chinense varieties. The yellows should start to ripen sometime next week, and the purples not long after. I was gonna ask what color they were when they ripened, but you posted before I could ask. Thanks Paul. [emoji16]

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#1574315 Devv-2018-Loving life in the dirt

Posted by stickman on 09 August 2018 - 05:01 AM

 
Thanks Troy!
 
They're really struggling in this killer heat. Soon the days will be shorter and we'll start to cool down some. I'm ready!
 
So earlier in the season I mentioned making a new charcoal kiln, or retort.
 
This design is the best I've played with.
 
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Lock the lid on the 55gallon barrel, finish filling the wood to even with the top of the tank, and light. I used 1/2 of a 300 gal propane tank, welded a flat bottom on and hinged the top 6"s above the 55 barrel. Added a chimney. I have 4 bucks invested in this project not including the 55 gallon barrel.
 
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Looks were not part of the project. I had a scrap piece of 4.5" pipe for a stack, it leans= less work...LOL
 
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Foot in pic for reference :shh: Now to crush and turn under

Nice! Now that you're taking care of increasing your soil's nutrient holding capacity with the biochar, you should check into granular humates to help with extraction and further increase holding. Have you got any scavenger crops planted where you pulled up the 'maters?

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#1573878 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by stickman on 07 August 2018 - 08:54 AM

158+2=160 if we get to count crappy pods too lol
Rick is in here trying to pass me and I got scared.

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[emoji23]

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#1573857 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by stickman on 07 August 2018 - 06:39 AM

Another harvest...57 + 57 = 114d3719c0fead6d39bf1812805e7eefb72.jpg

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#1573351 Stickman's 2018 Soil Mineralization Glog

Posted by stickman on 04 August 2018 - 11:55 PM

I gotta build a solar dehydrator. Yours looks good. Did you use plans someone made or developed that yourself?

I was looking at some the other day that pulled the hot air down thru the food then back up a chimney or something. It's supposed to be better I can't remember why. Your heat just comes up through the bottom of your racks right?

 

Yup... it's totally passive solar because it uses natural convection to pull the air through the system. Heat rises, eh? ;)

 

I got the plans from the Mother Earth News website. They were very thorough, as they had a complete parts list and a table to figure the angle needed on the solar collector based on your latitude.   Each tray has about 2 square feet of drying space for a total of 22 square feet. That's plenty for most folks.

 

https://www.motherea...ns-zm0z14jjzmar




#1573292 Stickman's 2018 Soil Mineralization Glog

Posted by stickman on 04 August 2018 - 04:18 PM

Looks like things are kicking into high gear there Rick!

 

Very nice to see all went as planned and you'll be restocked until next season.

 

Keep it green buddy!

 

Cheers Scott! We're definitely ramping up now...

 

Douglah

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MoA Bonnets

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Yellow CARDI Scorpions

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PDN x Bonda crosses are definitely white and purple phenos.

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I've got green chiles coming out my a** right now... Jals and Tepin crosses are just loaded! The rest are coming in slowly for now, but the pace will pick up fairly soon... especially the Yellow Brain. That plant's a beast!

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Today's harvest

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Have a great weekend all!

 

 




#1573160 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by stickman on 04 August 2018 - 07:08 AM

I'm coming for you all... [emoji6]
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#1572854 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by stickman on 02 August 2018 - 06:06 PM

Still just baby pods, but production is ramping up now. [emoji16]
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#1572466 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by stickman on 01 August 2018 - 06:43 AM



 
[url="http://thehotpepper....tion=legends#"] :D
 
 
Also had some visitors.  
 
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If they dip into your chiles I want video... [emoji48]

I got my first ripe pod this morning... only 5 grams, but I'm finally on the leaderboard. [emoji16]
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#1571821 Stickman's 2018 Soil Mineralization Glog

Posted by stickman on 29 July 2018 - 11:09 AM

I'm not quite sure on the usage of Haskorea peppers...and neither do the seed savers. Lol. They say "We are only beginning to explore its culinary potential." I imagine you'd flake them, much like the Aleppo. As far as pod shape and flavor profile:

Haskorea is smaller and less blocky than 'Aleppo' (which is usually turned into a chili powder), but with a richer, spicier flavor.

I'll bet Douglahs are fantastic smoked. I've only tried fresh. But mixed with a bonnet or something after smoking WOULD improve that acrid flavor. A great chef mind in Mass.! Lol. Here's to great weather!!! :cheers:

Sounds like they share at least some Korean heritage... I find the Gochus are best when sun-dried at the lowest practical temperature. That gives them a complex flavor that's earthy and sweet... similar to good Hungarian Paprika but spicier. The heat profile is about Cayenne-hot. I say the lowest practical temperature because I've tried hanging ristras up in the sun to dry, and always end up losing half to a third of the pods to mold. They do much better at 98 - 115 degrees in my passive solar dehydrator.

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#1571748 Stickman's 2018 Soil Mineralization Glog

Posted by stickman on 29 July 2018 - 06:33 AM

Fantastic, Rick! Pods everywhere!!! Nice Aleppo's! I'm gonna try those out next season, but this year I have a Haskorea.
Haskorea

 

<snip>

I'll bet mealtime at your house is the place to be! Very nice stuffing peppers. I'm interested in the Malagueta. It looks kinda like the Peri-Peri. Good pepper if it had less seeds. Lol. Growdown plant is killing it! And I might grow a Douglah again next year. I'm a huge fan of the Brown Moruga PL, though. That cross would be a scorcher. Lol. Great stuff! Keep it up!

 

Very cool-looking pods Adam... they look like Gochus to me, or maybe Gochu crosses as the name suggests. How do you use them?

Thanks for the good vibe, I'm hoping we're past the hump this growing season and will be able to coast a bit until harvest. This is the first time I've grown a Malagueta, so I don't know exactly what to expect, but I've grown PeriPeri, Tabasco, Lotah Bih and Guam Boonies... all Frutascens chiles, and they have a similar flavor and heat profile. I expect I'll use them for Louisiana-style hot sauce since my current stash is getting a little low. I love the "Dougies" but they are not a sweet and/or fruity pepper. I smoke them with cherry wood to improve the aroma and flavor, and use them in powder blends and tomato-based hot sauces to kick the heat up a few notches.     Cheers!