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  That's funny but you're right. We all have different tastes. Some chinense have too strong of that flavor for me like the brown moruga from seeds I got from pepperlover. Other people say their morugas taste awesome. Also, the orange hab to me tastes *meh* but the chocolate hab is amazing.

:welcome: from Hawaii :fireball:

Sunburn would be my first thought, maybe water on the leaves when the sun came out

Got a big tub full of chlorine water (1/2 cup in about 10 gallons) and scrubbed the crap out of my old planting containers. Rinsed them real good and set them aside for potting up from 1 gal containers to 3, 5, and 7 gal containers. Also a couple 15 gal ones for the strongest looking plants.    

Well put NECM :metal: I knew partly why foliar works but you added a lot I didn't know and I definitely lack the ability to explain so clearly.

Sounds like you're on the right track. Obviously have to water it down but then you also need to add salt and/or sugar to help neutralize the acidity a little more. Even at 1/4 the strength your vinegar would still be pretty strong but no worries about not having refrigeration.

I like to put hard boiled eggs in after most of the vegetation is gone. Forget about them in the back of your fridge for a month and you'll discover an amazing treat. also, try using a little red cabbage/radicchio. Makes a beautiful color.

First of all, Welcome!! You should introduce yourself to the forum on the welcome page.   As for the seeds/strains, take a look through our classifieds and you'll find more varieties than you ever thought existed. Looks like 96strat has an awesome sale going on right now, most of which fall...

For what it's worth, yes I do reuse but wait for at least a half year to do it.Think of the days when farmers used to rotate their crops. I'll keep soil from dead or unwanted plants still in their pots and stack them up in a corner of my yard. When I have enough stacked and I decide to do...

You'd be surprised by how many people on this forum use reusable shopping bags like the ones from @#^*-Mart. Only really good for a single season but it's just to show type and shape of container is a personal choice based on cost and space. The majority of my plants go into 3-gal pots with a...

That baby is HUUUUUUUUUUGE!!!! I never thought a Serrano could get that big :shocked:   I wish any of mine looked that crappy :drooling: :rofl:

Lucky #13 What a cool way to run a contest :party:

  Nice to see there is still some value in keeping VHS tapes around :)   Babies look nice and healthy, good luck with your season  

As far as the Hab/Congo question is concerned it's kinda like 6 of 1 and half dozen of the other. I've been growing what I consider to be chocolate habanero's for a couple years now, just keep getting fresh seeds from my pods and germinating more. I was curious about the distinction at first but...

  Wow did not know there was a chocolate Scotch Bonnet. Now I have to find seeds. :doh:  

Medium Heat = Bishops Hat are bell-pepperish on the edges warming up as you get to the center. Goes great in stir fry or a pepper steak disk.                        Aji Amarillo is another great tasting pepper good for cooking or pickling   High Heat = Chocolate Habanero. Wonderful tasting hab...

  NICE!!! How often did you change the water?  

Look a little closer, somethings obviously stinging your pods but make sure it's not laying eggs in them too. You can isolate a couple damaged pods inside a ziplock for a few days and see if anything crawls out.