Phase 5 is cutting out all red and lowering the overall intensity for 48/72 hours. It’s shown to increase smells and flavors So why the heck not give it a go . In the tent we have the following , strawberry cough-mostly green with purple/pink coloring on the buds. Compton landrace- full blown purple. super lemon haze , it’s the one that’s long and skinny. sour bubble is the super frosted out plant and a super dark green/purple. solomon Grundy which is naotly green , no other color in it , starting to get really frosty, you can tell there’s some mac in the cross. And then finally there is lap cheung . In the past few days it’s gotten more of a bad smell. Like a weird funky og.
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