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I figure 6500k is better for vegetative growth, but I was wondering if there's a certain life phase of the plants where it might actually have a positive influence.. i.e. if I could trick the plants to do something better with the different color.

Hi all,   It's been a while since I've been on THP, though I'm starting my 2016 grow soon. I have 2 TNEON fixtures (each are 2x55W and total around 7600 lumen combined).   I normally use 6500k lamps for vegetative growth which works well. They also sell 2900k for blooming and 9500k for...

The key is to use quality fuel. If you use cheap briquettes or coals, they might stink and transfer that smell/taste to your Meat. If you use briquettes go for coco briquettes, if using coal use a quality brand.

I don't keep them for the eggs. Offcourse I'll eat the eggs, but they're primary just there as garden pets. I like it when I sit outside and have some movement across the garden. Where the production breds lay 200-230 eggs a year, these only lay about 150-180 (statistically). They are very...

I tried finding a topic.. though I can't find anything. Any of you guys are keeping chickens? If so..   What bred?!   How many?!  How do you keep them!?  The interwebz wants to know everything.       I currently have 10 chickens, though the roosters will soon be processed to beer can chicken and...

It depends on your climate. My climate is very wet and I'm pretty sure they would rot with in week, Though I can imagine that it would actually work great in dryer areas. Just make sure you don't use moldy mulch.

There are some that taste good/nice, but most of them are not even close to the taste of cultivated varieties. But on the other hand, that's probably the reason why they were cultivated in the first place. Wilds are found in remote areas without the cultivation by people. Semi-wilds are Wilds...

Put some chili in oil and heat it. Use that oil in the marinade.

I'm trying to donate a nice portion of these to Stefan (Meatfreak) so that he can supply some of these (and other rares) via tasty-peppers.nl. Though I'll only be able to supply if I get a good harvest so keep andere eye on the forum. Rares are fun but are not often tasty.

It's A respectable company that offers to make it right. Shit happens, I don't see why to make a hassle from it. They can't see what will grow from those seeds and are possibly replacing them by the dozens. They probably took a harder hit than the consumer. It looks like a tasty thai pepper...

Funny that he just sparks instead of apologizing and/or trying to make it right. And he confirms that he is still reading.. so Dale; Learn from your mistakes and MAKE IT RIGHT. Not just to Peck.

Just ordered some more tomato seeds to sent out to some Friends in the US.. It's A lot easier than harvesting and fermenting them yourself.

http://thehotpepper.com/topic/53856-anyone-try-hugelkultur/?fromsearch=1 There's already a topic going in this one. It's quite common here. http://thehotpepper.com/topic/53856-anyone-try-hugelkultur/?fromsearch=1 There's already a topic going in this one. It's quite common here.

LOL.. Have to add some stuff to my list (spending 3 weeks in the US). Bacon.. Like.. on EVERYTHING (even salads). Marshmallow sandwich spread Cheese from a spray can Peanuts which contain Peanuts (according to the high lighted warning label). Complimentary nachos with everything Diet...

One way is to cut open a pod, brush out the seeds crudely and dry them on a conveyor line. After that they go in a huge tumbler to get the plant tissue of. The light particles are blow of in a drop. The pods are used for powder/colouring etc. This is not worth the investment for only 10k seeds...

Other type of humor I guess. I love the hippy pitbull with the cows. Keep staring, after a couple of hours it might grow on you : -) Other type of humor I guess. I love the hippy pitbull with the cows. Keep staring, after a couple of hours it might grow on you : -)

I had an accidental crossing with a vezena piperka. It made some very interesting pods though after doing three new generations I didn't get a stable pheno with the right traits. It was a black, embroired, slightly octogonal sweet, relatively mild pepper that ripened from black to red. Worked...

They are 5-10k shu, so around jalapeño heat. They are a bit sweeter than jalapeños though imho. They are 5-10k shu, so around jalapeño heat. They are a bit sweeter than jalapeños though imho.

It's usually not the frame that dies on you. It's the foil with the green reinforced netting in it. Theoretically you could replace that with quality foil, just role it a few times and than staple it with stainless staples. But I'd opt for a used quality one instead.