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Ghetto at it's best. Did similar a while back, and used a black garbage bag inserted into the container to block light. Couldn't see the roots very well though, except when changing fluid.

Root Spa brand for me. http://thehotpepper.com/topic/45084-gotrox-2014-grow/?hl=gotrox

Really depends. I have 6 1 gallon pots with 3 plants in each (well--in 4 of them, 2 had a failure or 2)   They have been topped early to keep them 12-18 inches and bushy.   They will get rootbound, and need attention to watering, as a couple days missed when droopy will kill them.   Mine were...

Micronutes, organics, trace elements.   More to ferts than salts.

I like to play with my pods. :shocked:   But for personal stash, I usually mark a few pods for seed, and let them dry on the vine---as it were.

Last time I mixed for hydro was in the beginning years of hydro for "cash crops". :shh:   Much more to it than just adding water to powdered chems, especially when adding adjuncts.   Easy to end up nute locked and PH off.   Though if you have a recipe and method that works well, many would love...

The next morning?   The visual of applying CBD containing substances topically to the affected area?   Priceless. :hell:

:dance:  WOO HOO !

Damn. Started at 6am and must have forgotten to finish.   Just got home and saw the notice in my inbox@12:04 after 500 odd miles of driving.   Oh well.

Only french marigolds. The "domestic" version has most of the stink bred out.   As for aphids, I have no problem in outside plants, it's when I bring them inside that is the problem.   Good balance of predator and prey in the open air, but inside-----not a chance.   Got a 4x4x6 grow...

Good question.   In my senior year, I will likely be doing quite a bit less.   I have come to the conclusion that I just don't have the climate for exotic supers for outside grow.   I have a small chunk of property in a fully sunny spot that will get a row or so of supers just to see if they...

THAT is the question.   Usually black, but depends on the type of pepper in the mix.   Just 1 pickled green olive sets off a superhot red pepper.   Note that I don't use a load of peppers in the mix, unless they are really mild.   Maybe 1/4 of a hab per can of tuna, much less of---say a yellow...

Simple. Tuna (Albacore) Onion. Celery Chopped olives. Real Mayo. Dash of Tobasco. Small bit of finely shredded whatever-pepper-I-have-ripe. Few drops of lemon juice to balance it out.   If I am feeling frisky, some bacon bits sprinkled on top just before eating.     Mmmmmm. Bacon.