So i have in some Cheese cuttings rooting in a make shift quarantine zone as we speak and i need some advice,also how sought after is the original still? and what are your thoughts on the nugs pictured,look familiar?
Recently got introduced to the grower thru and mutual friend,he was passed the cut in 2012 by a grower from the haverhill area,uk.which is not all that far from the bedford/luton area that the cut originated from i understand.The dude i got it from has literally grown and smoked nothing but this cheese for more than 10 years lol.
I've been in his room and seen fully flowering plants,mums and it really does look the part...that zig zag lateral branching, quite narrow leaves with double serrations on some ,no big kolas,a lot more golf ball nuggy style tops and the aroma,very strong..he has double filters.The smell from his flowers is not sweet in any way its proper antispectic,bit putrid and really takes me back to getting flower from Kempston (also near luton) around 2006.
Unfortunatley his set up is in a shed which comes with added pm and mites,also shes been kept in rockwool cubes, fed salts in an nft system the whole time and the guys cloning practices(sterilisation of tools) leave a lot to be desired too.
I've dealt with the mites in the form of Bug clear ultra but i'm worred that the Powdery mildew is systemic.I've got a uvc wand that kills mold and bacteria but not sure if this will be enough...fungicide maybe?
The guy didnt like the idea of me taking photos at his spot unfortunately so these are the only photos i've got for you at the mo sorry
any advice would be much appreciated GR420 ...
