Search results

The grow station is looking great Andy!  Diggin the food shots too man.  Got me drooling :)

Got my supers started yesterday (7 Pot Brown, Brown Moruga Scorpion, Monster Naga, 7 Pot Caramel, Yellow Brainstrain).  

Heck of a package you got there Paul.  That all looks fantastic.  Keep up on the great progress my friend!

Yep, edema.  Try cutting back on water.  Another thing that could be causing it is humidity.  Make sure you are keeping a fan running on them to help circulate the air.

Tell us more about the homemade sausage.  :drooling:

Good luck Denniz!

Grind them into powder or flakes and then measure them out into the required amount of tbsp.

I'm so confused...  :eh:  :think:

Can't help any on the hydro questions.  But I can tell you that what you have growing are Capsicum Chinenses (all the varieties you listed are Capsicum Chinense).  We won't know the actual pepper type until it produces pods, unfortunately.

Great to see you back on Gary.  I too had fallen off the radar a bit here as well, and even Facebook.  I'm doing my best to try to keep on top of things better now.  Maybe you and I can help keep each other honest and harrass one another when we haven't posted in a bit ;).  At any rate, good...

Don't have white naga, but I have white bhut and white 7 pot seeds if want those (both from Judy), should you come up empty on the white nagas.  All it will cost you is a SASBE.

I smoke the peppers (frozen) for 2 hours on 200 (indirect, 1 burner on, smoke box directly on burner, peppers sitting over the unlit burners) on my gas grill.  They still retain their color and taste fantastic.

  Thanks Brother Jamie!  You guys cold down there in FL?

  Thanks Jamison.  Nah, I prefer the supers myself, and nobody in my family likes anything above mild.  If I process the peppers into something else it's always a sauce or a powder, so I can control heat to my intended audience through mixing other peppers in.

And so it begins!!   Well planning anyway...   I've put together my grow list for the year.  I'm scaling back the number of varieties, opting instead to grow more of each variety.   Here's what I will have going: Mild-Medium: Banana x3  Jalapeno x3 Huge Bell x3 Orange Bell x3 Orchid/Bishop's Hat...

I'll throw another nod for Burgundy.  Sweet like honey!

I put them on a paper towel, labeled with the name of the type of pepper.  I let them sit for at least 2 weeks on my kitchen counter.  After 2 weeks they go into a baggie in a cabinet in my desk.  I've had great germination rates with that method.  I've had seeds over 3 years old that germinate...

I start my Chinense seeds on the first of February.  I start all my Annuums and Baccatums on the first of March.

How dare you entice us with the before pics and not supply the after ones.  Leftovers will not cut it!  You will just have to go and make some more.  Get on it, pronto!

Great selection Paul!  First round babies looks super happy.  Best of luck this year my friend!