• Blog your pepper progress. The first image in your first post will be used to represent your Glog.

Patrick's 2011 Grow Log

Here we are again. I can't believe how fast the time goes by anymore. My pops always said the older you get the faster it passes us by.

I am especially excited about this year, I'm going to try and cross a couple of peppers, on purpose! Haven't made the final decisions yet though.

Anyway, here's a few that I overwintered. The one on the left came from a 7 Pod Barrackpore cutting. It struggled for a bit but the roots are starting to grow so I'm hopeful. Center front is a "large" 7 Pod, center rear was a very robust Dorset Naga and the one on the right is a 7 Pod Primo. The latter three I removed from 5-7 gal pots, trimmed the roots and cut them down to just the stem. They sat in my foyer where they got some limited sunlight through a window. I'm very happy with them.

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This is the first tray of seeds I stuck in coco coir last night. I've had success before with this medium as a seed starting mix so see no reason to change. It is nutrient poor so I start using fertilizer at an early stage in the plants life, at a very reduced rate.

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Here is what I've started so far:

7 Pod, Brain Strain PRF…………………………..………........ 5
7 Pod, Brown Judy………………………………..………............ 6
Bhut Jolokia, Yellow…………………………………..………........ 5
Pimenta Tiger, AISPES004...................... 5
Trinidad Scorpion, Butch T Judy…………….………...... 8
Trinidad Scorpion, Chocolate AISPES108…....……. 5
Trinidad Scorpion, Morouga HSC……………….……....... 5
Trinidad Scorpion, Yellow AISPES109..……....... 5
Trinidad Scorpion, Yellow 2 SS………………….………..... 5
Trinidad Scorpion, Yellow Morouga AISPES107...…3

Not all of them are in the photo.

They are on a cookie sheet which is on a heat pad. Current temp in the coco coir varies from 75F - 80F. I would like it warmer and may mess with the heating pad settings. I plan on picking up a couple of heat mats tomorrow for more trays.

I have several other varieties to get started and would like to keep my total at under 90 plants.

Here we go! :woohoo:
 
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Thanks SS. Oh how I do love the pepper aroma when using the dehydrator.

This year just keeps going and going and going. I picked this bunch yesterday. Few are completely ripe but all have started so another couple of days on the counter and the will all be ripe.

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Now this monster is the only full sized pod I got from this isolated plant. It's a Trinidad Scorpion Chocolate AISPES.

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It's as big as a small apple
 
patrick said:
Thanks SS. Oh how I do love the pepper aroma when using the dehydrator.

This year just keeps going and going and going. I picked this bunch yesterday. Few are completely ripe but all have started so another couple of days on the counter and the will all be ripe.

DSC011491550x1163.jpg


Now this monster is the only full sized pod I got from this isolated plant. It's a Trinidad Scorpion Chocolate AISPES.

DSC011551550x1163.jpg


It's as big as a small apple
Click to expand...
Well, I guess going to the bottom of the post answered the "what is that big beautiful brown "question I had...thats PURTY!!!
Heck of a tail on the yellow scorp or 7 pot in the lower right too, by the way!
 
guess I should've said chocolate scorp or brown seven with the long tail.....those 2 espressos have me a bit WIRED :woohoo:
 
Love that Chocolate Scorp AISPES Patrick. You say its the only "full" sized pod youve gotten of the isolated plant, have you been pulling small ones or none at all?
 
Hey Patrick,

Still harvesting I see, good for you, I got a few plants standing, I swear my Red Savina's have more pods than leaves, makes them easy to pick.!

You must have some "special" compost mixed into your medium...........you probably could grow a "beanstalk" if you had the seeds......ha

Hey do me a favor and save some of that weather for when the "Hawkeyes" come out your way later this season.....
 
DJ I think you're looking at a Chocolate Habalokia that's on top of a soon to be chocolate 7 Pot.

MGOLD the TS Chocolate AISPES plant had a seriously slow start. That particular pod is not only the largest pod it's the only pod I've picked from that plant. There is maybe 10 more pods on the plant but none of them are close to half the size of that one in the photo.

PIC my Red Savina plants are darn near the same. I can go out to the garage and pick four or five peppers off of them too.
 
Sure got some great looking pods Patrick! I am glad to hear the weather has been holding out for you. Do you know how much that monster Trinidad Scorpion Chocolate AISPES weights??
 
Great harvest, patrick :) Good to see you still managed to get a decent harvest after that bad summer. Still got alot of green pods hanging on the plants?
 
Lazy the TS Choco AISPES is huge but it's a lot of hot air. It weighed a little over 15 grams, barely half an ounce.

Thanks meatfreak. My weather is still fabulous, I picked over 20 peppers today! I went through the plants a few days ago and picked every one that had any color showing, leaving a few green ones behind. Every day I go through them and if there is any color showing I pick it. The previous couple of pages of my log has photos of the plants and the picked green pods.

I still have about 12 plants that are in my garage producing pods. I just wait a couple of days and pick the ones with color. I'm loving this year.
 
How do those taste he asks.....SS they taste hot! All I can do is a small slice and it's like I'm sucking on a napalm cocktail. A little sweet at first but quickly goes to that earthy almost dirt taste that reminds me of a Douglah. After that it's all pain buddy. My milk consumption has skyrocketed lately. ;)

I don't know how you guys with the zillion pods do it. I'm referring to you SS and PRF and Ronnie and those like all of you. Maybe I need to get off the computer more often and get the work done. :rolleyes:

Anyway here's what I had ripen the past couple of days.

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Every day or two I go through and pick out the peppers that are ripe or darn near and bag 'em up and into the fridge they go. When I have enough to run the dehydrator I go to work. Separate, clean, and collect seeds.

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On the trays and ready to dry. The yellow Bhut Jolokia's to the right are going to be turned into sauce and the yellow Trinidad Scorpions in the lower center are already in the jar and waiting on the fermentation process to start working.

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I think I finally have the time and temps for drying figured out. The color on these is almost perfect. The were at 105F for about 38 hours.

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Wow Patrick. You refer to SS, Ronnie, and Cappy, but those harvest picks are pretty sick man. You have a great variety and from the looks of it you keep getting good harvests. Keep posting, you dont need to spend less time on the computer.
 
great looking chiles and very nice harvest. you should have plenty of chiles to get you through until next growing season.
 
NNNNNNNIIIIIIIIIICCCCCCCCEEEEEEEEE!!!!!!!!Awesome-hehe-you got us all sounding like broken records man!!! :woohoo:

When ya post porn like that, I gotta ask how it tastes!!! When you don't know, you ask someone who does!!!! With those pics, I KNOW you knew.... :hell: :dance:

cheers-
DJ
 
Ok I posted the previous bunch of peppers yesterday but it was a few days ago I actually did it. I think. Ha! When ever it was here I am again. Repeat the fun and the heat.

The "before" shot:
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The "after" shot:

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And a bit of synchronized pepper porn.

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And the dirty picture--yeah baby!

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Oh man look at those bottoms!!

I think I've been smelling drying peppers for too long. It's GOOD to be an idiot. :lol:
 
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