Recent content by LGHT

I prefer using GH Flora liquid ferts that I get by the gallon.  I found liquid ferts need to be applied more often, but don't sit in the soil for extended periods of time and can be flushed easily if ever needed.  I uses a simple base chart for FloraGrow, FloraMicro, and FloraBloom series.     ...

  I stopped adding ferts to soil directly some time ago.  The problem is it's a lot harder to control what the plants gets and when if it's added to the soil.  Also you may end up over fertilizing if you also plan on using liquid ferts later on. 

  Sorry for the late reply end of the year is hectic at the office for me.  I actually should have specified that I don't use "buckets" I use heavy duty storage tots like these.  https://www.amazon.com/Plastic-Storage-Gallon-Stackable-4-PACK/dp/B01EK50THY   They seem to be easier to handle and...

5 gallon sip containers are good, but 15 gallons are better.  I stopped using 5 gallons over 10 years ago when I realized my 15 gallon sip buckets produced more than 5 times more peppers.  FYI my largest 6'x4' plant would consume 5 gallons of water a day during the summer months. 

Interesting read, but that was published in 2014 and most of the info sited is 10 plus years old.  I mean the conversation of HPS hasn't been valid in some time in regards to indoor growing..  Would be nice if it was current and based on improved tech over the last 5 years.

        Thanks for the tips.  I did start on Amazon and almost purchased something, but it didn't include shipping and shipping doubled the costs, but I think I rather pay then drive for a couple of hours..

Like others this time of the year, I'm getting into my last harvest.  This is bitter sweet as all my plants produced really well and the largest produced well over 6 lbs total on the year.  This last harvest was pretty small since only 2 of the 4 plants actually had a good amount of peppers, but...

How cold was / is the jar during fermenting.  I think it's related to temps being too cold so the brine thickens.  Temps should be around 70 or warmer..

  I actually checked about 3-4 and none carried smaller sauce for some reason.     This actually would be perfect, but I'm stuck out in Newport Beach and a drive into that part of LA in traffic would be about 2 hours.  I'm cheap and love to save money, but dealing with LA traffic will drive you...

Looking to stock up on some bottles for a large batch of sauce I'll be making soon, but it seems shipping less than 100 is pretty expensive.  Does anyone know of a place in OC / LA to get bottles locally so I don't have to pay $20 plus in shipping?

I've done several and I think the best batch was some cold smoked Trinidad scorpions.  I found prior to cold smoking the heat from the wood basically "cooked" the peppers too much so it didn't have that fresh pepper taste and instead was just a hot sauce if that makes since. 

Never made a "fermented" sauce before, but was looking at some info here and seems like fermented peppers have more of a "pepper" taste since you don't use vinegar.  Well I got a few lbs and was hoping to try and ferment a couple of jars, but instead of using the traditional salt / sugar water...

Only grew 3 plants year so not a Huge harvest, but I still managed to get 4-5lbs so far.  Still need to do a bit more harvesting...  Hoping to try and do a fermented sauce this year, but use a lambic as the starter.  

Aged Pine Bark Fines are great because they absorb water when there is an access and then wick water when their is not.  "Green" or non aged pine bark fines act quit differently as they don't absorb / wick water the same way.  I like using Bonsai Jack and although not cheap at $10 a gallon you...

what types?  I had white habs that took a month to germinate as they are notoriously slow germinators.