not flushing chemical fertilizer out of plants

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Aeroknow

Aeroknow

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TomThe"Ripper" said:
Ok...would you say not flushing fertz will make the curing portion of you grow take longer. To properly cure it
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No.
Grow the buds right, including not overfeeding/burning them, and dry them properly for a good finished product.

I learned a long time ago. In a recirculating hydro setup, the plants use less nutes towards the end. Ppm's will rise in the last couple weeks if fed at the same strength you did when they were in say weeks 3-6.
Lower the ppm's but don't starve them
 
TigerSquad

TigerSquad

Active Member
Budddha said:
If you want to see some buds sparkle and pop try the bloom booster called big up. If you feed that and chop w/o flushing or your plant doesnt eat up all the booster No matter how long you cure it will always burn black, taste like shiet, and literally spark if smoked. Its over feeding for sure. I did it once and ive seen others do it too. You will never forget the day you smoke a bowl and it shoots a spark at your face like a sparkler sparkle.
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I think it's a mix of cure to flush
 
TigerSquad

TigerSquad

Active Member
Aeroknow said:
No.
Grow the buds right, including not overfeeding/burning them, and dry them properly for a good finished product.

I learned a long time ago. In a recirculating hydro setup, the plants use less nutes towards the end. Ppm's will rise in the last couple weeks if fed at the same strength you did when they were in say weeks 3-6.
Lower the ppm's but don't starve them
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Ok what about soil. Because I'm sure there's a bunch of ways to tweak it to were you don't have to but I am saying that if you add fert close to harvest time and don't flush your buds will have stank dick.
 
Dr. Who

Dr. Who

Well-Known Member
TomThe"Ripper" said:
I'm not even going to read everyone's input on this. Everyone should know this because,
You don't to be an expert or even a novice grower to know that not flushing your plant will at the very least make the bud fucking taste god-awful (excuse my profanity) but just got a bag. Cookies so I'm like f yeeaahh. I'm all super excited on the drive home and I get here and it was this hard dry poop bud that wouldn't stay lit. There was no chance of rolling it up in a joint. Had to use my pipe. (i love papers bud tastes better to me)
This happened 2 time in a row. So I took it back to dudes house and told him to roll him one up and we could smoke but it didn't light brought to draw 1 hit from.
So yeah just throw some water on that shit!
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I guess this tells us your experience level then. :sleep:
 
Aeroknow

Aeroknow

Well-Known Member
TomThe"Ripper" said:
Ok what about soil. Because I'm sure there's a bunch of ways to tweak it to were you don't have to but I am saying that if you add fert close to harvest time and don't flush your buds will have stank dick.
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If you're talking in pots of soil, you could very well be feeding too strong towards the end ;-)
You see: plants will use more ppm's when they are rockin their most, but like I had said, they straight up use less towards the end(they're dying)
Outdoors here in NorCal, me and my pals grow huge ass trees. All organic, with teas, and don't ever just feed water for the last two weeks. That would be fucking stupid unless there was still plenty of organic matter left. .Teas til the end. And our outdoor buds taste great. They should taste like quano teas because we don't flush rite? Lol

Ions are ions
 
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TigerSquad

TigerSquad

Active Member
Dr. Who said:
I guess this tells us your experience level then. :sleep:[/QUOTE
My level of experience isn't what's in question. To flush or not... Well the fact that ever web page that hosts this topic usually hosts a page on flushing and not flushing. So were at Apple's and Oranges. Y'all are acting like I'm the first to argue this point a d I see a bunch of experienced growers saying flush do an avg. Right now see what the ratio would be. So no sir... My experience with Canibis is low but not to all horticulture.
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Budddha

Budddha

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cat of curiosity said:
flushing is for toilets. none of the produce you have ever eaten has been flushed, and you are not dead.
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I didnt have the enegy to type this when u guys were going at it... but i can tell the difference in flushed veggies. You can definetly taste the difference in tomatoes peppers and carrots that have been chemically grown and not flushed. Tomatoes will taste like store tomatoes. My carrots are green if i dont stop feeding them. My peppers taste like nothing and hardly smell. If i do all organic then they ripen faster, smell better, taste better, and can sit in a refrigerator for longer than with chem ferts. Obviously if your organic no flush is neccesary. But if youre running a chems and you dont flush your produce is not going to be top dollar. Its going to end up going to a bargain grocey strore. Most of the premium and top quality produce usually goes straight to the high end resteraunts over here in ca.

In past years i sold tomatoes from my back yard directly to resteraunts for 5-7 dollars a lb.(farm to fork) Why would they pay that much when you could get the same quality tomatoes from a distributor for near a buck a lb. Not to mention my uncle who has been selling tomatoes to heinz for the last 30 years flushes his fields. If you have had heinz ketchup youve had flushed tomatoes unknowingly.
 
cat of curiosity

cat of curiosity

Well-Known Member
Budddha said:
I didnt have the enegy to type this when u guys were going at it... but i can tell the difference in flushed veggies. You can definetly taste the difference in tomatoes peppers and carrots that have been chemically grown and not flushed. Tomatoes will taste like store tomatoes. My carrots are green if i dont stop feeding them. My peppers taste like nothing and hardly smell. If i do all organic then they ripen faster, smell better, taste better, and can sit in a refrigerator for longer than with chem ferts. Obviously if your organic no flush is neccesary. But if youre running a chems and you dont flush your produce is not going to be top dollar. Its going to end up going to a bargain grocey strore. Most of the premium and top quality produce usually goes straight to the high end resteraunts over here in ca.

In past years i sold tomatoes from my back yard directly to resteraunts for 5-7 dollars a lb.(farm to fork) Why would they pay that much when you could get the same quality tomatoes from a distributor for near a buck a lb. Not to mention my uncle who has been selling tomatoes to heinz for the last 30 years flushes his fields. If you have had heinz ketchup youve had flushed tomatoes unknowingly.
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where my mountain lot is, all the lower mountain fields grow tomatoes under contract for delmont. the tomatoes supply all groceries in 40 miles (radius) and restaurants, the rest go to california and other manufactories, to be made into catsup (ketchup for you youngin's). still do and have for decades.

and they are not flushed. i know california goes above and beyond, but we've been doing it for hundreds of years too...

and you eat it if you put ketchup on anything. the red, sterilized, mashed, preserved stuff is in your refrigerator door... say thank you to the east coast who only get drought during the summer (and flood like crazy during the winter)...
 
Aeroknow

Aeroknow

Well-Known Member
cat of curiosity said:
where my mountain lot is, all the lower mountain fields grow tomatoes under contract for delmont. the tomatoes supply all groceries in 40 miles (radius) and restaurants, the rest go to california and other manufactories, to be made into catsup (ketchup for you youngin's). still do and have for decades.

and they are not flushed. i know california goes above and beyond, but we've been doing it for hundreds of years too...

and you eat it if you put ketchup on anything. the red, sterilized, mashed, preserved stuff is in your refrigerator door... say thank you to the east coast who only get drought during the summer (and flood like crazy during the winter)...
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This may sound stupid coming from a dude who lived/grew buds indoors in Salinas for many years right next to strawberry fields, artichoke fields, lettuce, etc, but how do they feed them crops? Alls i ever see is water being given, and cropdusters.
Is it just whats in the soil/dirt? From rotating crops? Serious question my bro
 
qwizoking

qwizoking

Well-Known Member
Budddha said:
I didnt have the enegy to type this when u guys were going at it... but i can tell the difference in flushed veggies. You can definetly taste the difference in tomatoes peppers and carrots that have been chemically grown and not flushed. Tomatoes will taste like store tomatoes. My carrots are green if i dont stop feeding them. My peppers taste like nothing and hardly smell. If i do all organic then they ripen faster, smell better, taste better, and can sit in a refrigerator for longer than with chem ferts. Obviously if your organic no flush is neccesary. But if youre running a chems and you dont flush your produce is not going to be top dollar. Its going to end up going to a bargain grocey strore. Most of the premium and top quality produce usually goes straight to the high end resteraunts over here in ca.

In past years i sold tomatoes from my back yard directly to resteraunts for 5-7 dollars a lb.(farm to fork) Why would they pay that much when you could get the same quality tomatoes from a distributor for near a buck a lb. Not to mention my uncle who has been selling tomatoes to heinz for the last 30 years flushes his fields. If you have had heinz ketchup youve had flushed tomatoes unknowingly.
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Then you got people like this who seem to know absolutely nothing
 
Aeroknow

Aeroknow

Well-Known Member
Aeroknow said:
This may sound stupid coming from a dude who lived/grew buds indoors in Salinas for many years right next to strawberry fields, artichoke fields, lettuce, etc, but how do they feed them crops? Alls i ever see is water being given, and cropdusters.
Is it just whats in the soil/dirt? From rotating crops? Serious question my bro
Click to expand...
@Budddha
 
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