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Norwegian Kratky Grow 2022

Hi Everybody, and welcome to this growlog! I'm always looking for input and feedback!

I grow in Kratky hydro for the first time, so this should be a steep learning curve! So far I have about 70+ varieties in this grow tent (3x2m) but some plants will move to new locations as we move along.

My biggest concern isn't really that I have WAY too many plants for my limited space, my concern is all the fantastic seeds and varieties I haven't started yet :)
If I don't start them soon it's so late for this season. Would love to grow some more rocotos etc

The outdoor season in Norway is short and cold, so growing peppers here you have to be an optimistic idiot like me, and be prepared to use a lot of time and energy for every fruit you harvest.

I'm mostly after the tropical Caribbean chinense flavors. Habs and Scotch Bonnets (and close relatives) make up about half of my plants! Some of you may already know me from Instagram and Facebook, but I'm looking forward to getting to know all of you others!

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Sugar Rush Peach (bigger pods version from Chris Fowler)


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Carboruga Yellow


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Judging me hard for my stupid decision on growing 70+ plants in the basement


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My girlfriend in this awsome Pepper Guru tshirt

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Rootporn (SFW)


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JJJessee said:
I know nothing about Kratky (maybe I should), but it looks like you have mastered the learning curve in a very short time. Those plants look AMAZING. Good luck going forward.
j
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Thank you! I learned mostly from youtube. There are a lot of good videos there, explaining it all. And my experience so far; it's really easy. And not time-consuming at all. But we will see if this changes as the plants get bigger.
 
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Flamin Devil Pink 🌶
(c.chinense)

This is a variety breed by my friend Regan Parkinson in Tasmania.

Regan has grown chilies for over 20 years and has helped me a lot with all his knowledge and experience.

He selects seeds from the most productive plants each season and has some of the best-producing seed lines I have ever seen.
Last season I made some posts about my Flamin Devil Red, which was in my top three, both in terms of flavor and production. This is a Pink version of the same variety.

It’s a cross between a 7 Pot Yellow & Arseclown Jolokia.

The Yellow 7 Pot chili from Trinidad is known to be both extremely hot and tasty, with a Scoville rating of over 1 million (a jalapeño is 5000 SHU) and a wonderful fruity flavor.

There are many different 7Pots varieties available from Trinidad, including the «7Pot Jonah», «7Pot Douglah», «7 Pot Brain Strain» etc. These are closely related to the famous Trinidad Scorpion.

Many claims that the 7pots got their name because one pepper is hot enough to flavor seven pots of stew. However, you will also often see people call them 7 PODS (not pots). The same logic could be applied here; «as hot as 7 ordinary chili pods». I learned from renowned grower Rob Double that when these seeds first became available in the US the name listed was: «7POD»
He just calls them "Sevens" to not start a discussion ;)

The other parent here is Arseclown Jolokia. There isn’t much information about this variety available online, but it's a variation of the famous Bhut Jolokia that's grown in Australia if I’m not mistaken.

The Flamin Devil Red that I grew last season had both the fantastic fruity taste of the 7pots and the production of the Bhut Jolokia. This was probably the most productive out of all the chilies I grew last season. I can’t wait to try the pink version!

You can check out Regan and his varieties over at www.facebook.com/flamindeviltas
 
Anders said:
273481016_335728961811587_8745294127382807017_n.jpg
273811209_335728968478253_1272018119016974444_n.jpg
273445164_335728965144920_794437523683983530_n.jpg


Flamin Devil Pink 🌶
(c.chinense)

This is a variety breed by my friend Regan Parkinson in Tasmania.

Regan has grown chilies for over 20 years and has helped me a lot with all his knowledge and experience.

He selects seeds from the most productive plants each season and has some of the best-producing seed lines I have ever seen.
Last season I made some posts about my Flamin Devil Red, which was in my top three, both in terms of flavor and production. This is a Pink version of the same variety.

It’s a cross between a 7 Pot Yellow & Arseclown Jolokia.

The Yellow 7 Pot chili from Trinidad is known to be both extremely hot and tasty, with a Scoville rating of over 1 million (a jalapeño is 5000 SHU) and a wonderful fruity flavor.

There are many different 7Pots varieties available from Trinidad, including the «7Pot Jonah», «7Pot Douglah», «7 Pot Brain Strain» etc. These are closely related to the famous Trinidad Scorpion.

Many claims that the 7pots got their name because one pepper is hot enough to flavor seven pots of stew. However, you will also often see people call them 7 PODS (not pots). The same logic could be applied here; «as hot as 7 ordinary chili pods». I learned from renowned grower Rob Double that when these seeds first became available in the US the name listed was: «7POD»
He just calls them "Sevens" to not start a discussion ;)

The other parent here is Arseclown Jolokia. There isn’t much information about this variety available online, but it's a variation of the famous Bhut Jolokia that's grown in Australia if I’m not mistaken.

The Flamin Devil Red that I grew last season had both the fantastic fruity taste of the 7pots and the production of the Bhut Jolokia. This was probably the most productive out of all the chilies I grew last season. I can’t wait to try the pink version!

You can check out Regan and his varieties over at www.facebook.com/flamindeviltas
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You're right about Regan; he's a great grower and a very nice guy too. Every year he counts every pod he harvests and keeps track of everything along the way. He's also selecting varieties (and individual plants) that are more cold resistant, hoping to improve this trait for shorter growing season. He's like a mad pepper scientist!!
 
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Here is the first breeding project for the season

It's a c.annuum that's used commercially. I don't remember the name right now (it's not really a known variety in the community) , but its really fast and hardy. The fruits are slim, long yellow fruits. It's listed as having an amazing flavor, but to me, it tastes almost nothing at all. (like many annuums in my opinion). The plant doesn't get big but produces well and early.

I have crossed it with a few different pollen donors, but with this project, I'm mostly looking at a cross with aji mochedo. That's a yellow chinense with the craziest production I have ever seen. (at least in chinense) The fruit shape is a bit more rounded than the annuum mother, but not too far off if I remember correctly.

The goal here is to make a variety that can be grown outdoors in Norway without a greenhouse. So I'm looking for plants that grow really fast, are hardy, and start to produce fruits early. But taste better and grow bigger than the annuum mother. I hope to grow out A LOT of F1 seeds already this summer, and then only select a plant or two for F2.
 
Anders said:
I'm mostly looking at a cross with aji mochedo
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Aji mochero? I have a few plantlets of that variety. How do you rate its taste?

Anders said:
It's listed as having an amazing flavor, but to me, it tastes almost nothing at all. (like many annuums in my opinion).
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Growing conditions can have an effect on taste. Almost all of my peppers are sweet. When I first grew Buena Mulata here in the tropics, I could hardly recognize the taste (I had grown it before in EU). Such sweetness at my tongue... (pun intended).
 
Hi Ahayastani! I like the flavor of the mochero, It carries a far more interesting flavor than the annuum mother for sure! I have also used some pollen from some bonnets etc that has a lot more flavor, but I really want the production of fruits from the mochero in the next generation.

It's interesting what you say about the growing conditions/climate/taste. Most of the chinenses I have tasted that were grown in different parts of the world have tasted pretty much similar to the ones that I've grown myself. But I haven't grown that many annuums, so I couldn't make a comparison there. But all annuums I have grown have had very little flavor. I sometimes joke about my annuums being vegetables and my chineneses being fruits. Do you think it's the more intense sun that makes the change in flavor? The longer days with more sun maybe?
I know that a few fruit and berries from Norway have a high demand (like strawberries/raspberry) because of the flavor, I once asked a farmer why that was, and he said that it was because of the temperature difference between night and day. When they grow the same varieties further south in Europe, they lose all the flavor. Probably not relevant at all with capsicums which developed in a totally different climate with higher temperatures. But it's interesting how these different climates produce different flavors.

I also want to hit this fast-growing annuum plant with some pollen from my Drax Naga yellow, which is one of my favorite tasting yellow chinense. So there will be a few different experiments :)

.
 
Bou said:
You're right about Regan; he's a great grower and a very nice guy too. Every year he counts every pod he harvests and keeps track of everything along the way. He's also selecting varieties (and individual plants) that are more cold resistant, hoping to improve this trait for shorter growing season. He's like a mad pepper scientist!!
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yes! and so friendly and helpful! His selections and ideas are perfect for me who grows in a short, cold season and really needs a big production of each plant to justify all the energy that goes into each plant here. I think I have bought more or less his whole seed catalog 😅
 
Anders said:
yes! and so friendly and helpful! His selections and ideas are perfect for me who grows in a short, cold season and really needs a big production of each plant to justify all the energy that goes into each plant here. I think I have bought more or less his whole seed catalog 😅
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Ahahah, I grew a few myself also! Last time I talked to him he said that seeds from new varieties should be available somewhere between April and May. Quote: "Many of the 70 or so new ones I am growing this season, could best be described as "novelty items" due to piss poor productivity!" I like his style😆
 
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