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Looking for a new camera think ill have a look at the cannon!!!

And the ir gun is neat, might have to get one just for the hell of it!!!!!

Nice work Hamme!!!!!!

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Nice setup man and ladies ive grown sensi skunk and super skunk nice afganica lady super frosty

 

hey bro i se you have your crates on the floor raise them up a bit with a plastic carpet with holes in it like an outdoor carpet to rubb shoes dont know the name , about 2.5 cm because of the left over when you flood you know the are sucking that and algies and stuff in there so not so good uptake in the long run when you raise it up its just humidity

otherwise looking god man maybe a duct line around the room only for more air circulation then it will be more HD style bro

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jah bless

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Thanks for the tips Fatrasta! I know what carpets you mean and that sure is a good idea. I will look for them. For air circulation i use clipfans that i haven't included in the photo's but i like that HD style too.

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When you check your temps check at bottom, middle and top of canopy.

 

People pay much attention to the top but not below. This will help you get better quality and figure out ideal spacing in terms of yields and quality. All depends on your unique environment and how well that is managed with the plants.

 

Looks like a fun grow, thanks for sharing!

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Thanks Hempyfan, glad to share!

 

Yesterday i received my third 25 micron ice-o-lator bag and made some hasj.

 

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Raspberry Pi Processor Ice.

 

And once again i say: i am super happy with the results of my previous Super Skunk grow.

 

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Some good shit if you don't mind my frankly French.

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I've always wondered why the fuck the French make us talk this way.

 

Hey -- everyone KNOWS they make us do it. I'll be talking and then say something like, "Holy fuck! Oh, pardon my French."

 

Then people just shrug it off, like, "Yeah, those French... nasty talking shits! Oh, pardon my French, too." And everyone understands.

 

The question remains, what's in it for the French to make us talk this way?

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It's a great day for making ice-o-lator hash! I am getting the hang of it and the quality and the effect of ice hash makes it worth your while.

 

This time i used two buckets, one with the ice-o-lator bags in it and another empty bucket. First i poured water and ice in the empty bucket. Than i took the fluffy buds and sugar leaves from the fridge and put them in the ice water. After that i mixed it with a mixer at the highest speed for 10-15 minutes. Then i poured all of it in the bucket with the ice-o-lator bags and took out the red bag with the waste in it and squeezed it above the bucket until it stopped dripping.

 

Here are the results and i you don't mind me saying so, very much to my liking! I had a bad day but this made my mood swing:

 

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220 micron.

 

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70 micron.

 

O happy days!

 

Peace,

 

Hamme.

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Now that's the high grade you are looking for Hamme!

 

Great job!

 

Now let it dry and then press it, the quality will be outstanding.

 

Poldergrower

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Thanks PG! I can't wait to smoke it!

 

Ain't that the truth, elwin_ransom! ;)

 

Week three of 12/12...

 

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Tonight i added some guano extract and i will be switching to bloom nutriment soon as i refill my barrel.

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Even though much hasn't changed in the last five days, i took some pictures anyway just for the heck of it.

 

Earlier this afternoon....

 

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Lights on!

 

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Because i'm happy!

 

And last but not least a picture of my latest planted Super Skunks.

 

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Beautiful grow log, Hamme! Some of the pics I recognized from other threads, now I'm wondering how I passed up the originals... :D

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Looks kind of green. Which screen? Or did you use filter screens? Or was it dry sieved?

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Looks green to me too. My Ice-o-later usually is brownish, black sometimes a little red is also seen, strain depending.

 

How does it taste hamme?

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Its way to green bro, do you have some holes in your bages or you sieve in a wrong way? This aint good....srry ^^

 

Looks like 220 waste to me? Do you have the bags in the right order....first the 38 or 70 then the 220??

 

This is how its looks like...unsieved...

 

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