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I got something like that last year on some of my peppers. I think in my case it was bacterial spot, because I was having a hell of a time with it infecting the leaves (brown spots with yellow halos), and it often appeared on peppers that were directly under infected leaves. I'm not saying...

I grew more than 30 varieties last year, and the sad part is... there are very few that I truly didn't like. This year I'm growing many of the same peppers as last, as well as a few more. Honestly, it would be easier to say which ones I *didn't* care for... of which the top candidates would be...

That's interesting on the Biker Billy. Wouldn't that be false advertising? I'll check out the Chile Man database though, I never looked through the actual hybrid section (didn't even know there was one).

That's the way I thought it worked, but it's still confusing for some reason. I rarely (more like, never) see "F1" or similar in names. I only occasionally see "Hybrid"--one example is the Biker Billy Hybrid jalapeno.

I've noticed an explosion of hot pepper cultivars lately, especially supposed super-hots. I've also read about some of them (especially those that have took the Bhut Jolokia's throne as the Guinness World Record holder) are hybrids. Some of them, including some 7 Pod strains, I thought were...

Bizarre. I wonder if this thing could be a new species, and able to readily cross-pollinate with multiple existing (parent) pepper species. That would be pretty crazy, but at the same time it would be very interesting and potentially breathe new life/variety into pepper cultivars. :shocked...

Tabasco is the only pepper I pick unripe, and I grab it at its yellowish-green stage instead of the later orange or red-ripe stage. Four reasons: -They have a sharp, powerful--too powerful, IMO--taste while red and ripe. The riper they get, the stronger this is. They are best somewhere...

Peach Scorpalokia...? WTF is that? By the name I would guess a peach-colored Trinidad Scorpion/Bhut Jolokia hybrid, but seriously though... is there any info on this cultivar? I've never heard of it before. Sounds like it could be interesting. And by the way... has anyone tried the Yellow...

Blah... organic my ass. Sorry, but that word just reeks of bullshit. And ironically, there is an episode of Penn & Teller's Bullshit on just that topic... organic farming/gardening. And drop the chemicals? Like what? H2O? Seriously, come on now... I hear that "chemicals" crap all the time...

I grew both last year and actually posted a topic about them a while back: http://www.thehotpepper.com/topic/17447-chocolates/ Basically, the Jamaican Hot Chocolates seemed to ripen faster and had more flavor to them, while the Chocolate Habanero took what seemed like forever to ripen and was...

Yep... and it looks good, I have to add. :)

Heh, I doubt it... slugs would probably like anything. I never heard of Meisterbrau, though. I take it that's a good thing? Haha... But one thing I have noticed is that fungus gnats, on the other hand... as much of a PITA as they can be around plants... they really do know a good beer. If I...

Bud Light... no major loss there, LOL. But Coors (if it was Coors Original, not Coors Light) is actually halfway decent for what it is. Still, nice kills!

But... but... all that wasted beer. :cry: Hopefully it was some cheap macro-produced crap (looks like it). Just about anything Anheuser-Busch puts out and anything with "Milwaukee" in the name would make excellent candidates. Heh. Looks like it worked very well though. Nice catches. I tend...

Sorry, I can't get any pictures right now (it's dark, going on 3 in the morning, and I don't have the equipment to do it) but tomorrow [err... later today] I might be able to take a few shots if my sister leaves her cell phone when she goes to work (or there might be a decent camera laying...

I have several new pepper plants this year, bought as live plants like the last few years. It was a somewhat rough start with the potting soil since I decided to wing it and try to make my own (to avoid high prices of the pre-mixed stuff), but it seems that the vast majority of the plants are...

The losses suck, but that's a very interesting experiment you're doing. Not much is to be found about the effects of low-stress training on plants other than cannabis; doing a Web search on "low-stress training" is sure to fire back endless weed growing articles and forums. Not that I'm...

Wow... damn, those things look good. They remind me of cayenne peppers, but not just any cayenne peppers. Their purple color is actually very nice looking, and I'm not a fan of the color purple. That's a very nice looking pepper you have there. Good luck on stabilizing it.

For both heat and size... the Jalapeno M and Biker Billy Hybrid are definitely at the top, with similar sizes but the BB being slightly hotter. But seriously, both of them are somehow able to kick my ass in ways that even extra-hot Chinenses aren't able to do, and such a minor heat difference...

No surprise, because the increased saliva production is probably your body's defense to exterminate what it sees as an intruder (or unwanted chemical)... let the saliva come out, so will the capsaicin. Agitate it (drink liquids, brush your teeth, etc.) without spitting it out and the burn will...