Well here it is against my better judgement my first ever grow log. I have no green thumb genius, no botany brilliance, and am doing this solely for your amusement. This is not a treatise on pepper perfection but rather, in all likelyhood a pretty detailed journal of what not to do. There will be mishaps, things that defy good sense, and sadly even deaths. In the end however irregardless of your pepper growing skill level, if you check in on my glog from time to time you will undoubtedly go away with a much higher view of your own growing ability. So with the proper expectations set let's get started just remember under no circumstances should you try anything you see here at home.
First off our selection started off with all the super and extremely hots 36 varities from multiple venders including some good folks here at THP. Will have another couple of trays of the medium hots and the other things required for my salsa in about 4 weeks., which will give me an additional 5-6 varities.
Then the equipment a couple of 2 tray mats with thermostat, 4 72 cell trays with domes, a whole grip of rapid rooter style plugs and the table my blue eyed wife put together
First thing was to soak the seeds in a germination solution I got from the Chilli Seed Co in the UK and distilled water for 12 plus hours in Dixie cups
Then the work began after soaking the plugs in distilled water I seeded the plugs and filled the trays. I have a corresponding sheet for each tray to identfy what is what in the cells. I assigned each variety a number for ease of identification throughout the grow. When the same variety had multiple venders I added the letter A, B etc., depending on my supply of seeds some plugs got 2 seeds while others only 1. Those with 2 in the plugs where marked with an x on the sheet. I figured this gave me the greatest chance of ending up with what I wanted to have in the end.
In the end there is 4 72 cell trays filled for a grand total of 288 starts. They were placed on the heat mats with the temp set at 86 degrees. At this point I have decided not to fill the tray underneath with water, that may change. I am misting the plugs with a spray bottle of distilled water.
Well there you have it, the start of my first season. Thanks to all who provided seeds and offered your input not to mention put up with all my questions .. lol
First off our selection started off with all the super and extremely hots 36 varities from multiple venders including some good folks here at THP. Will have another couple of trays of the medium hots and the other things required for my salsa in about 4 weeks., which will give me an additional 5-6 varities.
Then the equipment a couple of 2 tray mats with thermostat, 4 72 cell trays with domes, a whole grip of rapid rooter style plugs and the table my blue eyed wife put together
First thing was to soak the seeds in a germination solution I got from the Chilli Seed Co in the UK and distilled water for 12 plus hours in Dixie cups
Then the work began after soaking the plugs in distilled water I seeded the plugs and filled the trays. I have a corresponding sheet for each tray to identfy what is what in the cells. I assigned each variety a number for ease of identification throughout the grow. When the same variety had multiple venders I added the letter A, B etc., depending on my supply of seeds some plugs got 2 seeds while others only 1. Those with 2 in the plugs where marked with an x on the sheet. I figured this gave me the greatest chance of ending up with what I wanted to have in the end.
In the end there is 4 72 cell trays filled for a grand total of 288 starts. They were placed on the heat mats with the temp set at 86 degrees. At this point I have decided not to fill the tray underneath with water, that may change. I am misting the plugs with a spray bottle of distilled water.
Well there you have it, the start of my first season. Thanks to all who provided seeds and offered your input not to mention put up with all my questions .. lol
