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spaceman101
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Registered: 01/18/13
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Does anyone else reduce temps after pinning?
#20583659 - 09/18/14 01:04 PM (10 years, 3 months ago) |
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This I've been performing an experiment by keeping my fruiting temps around 75-78 until I see the first signs of pinning. I then bring the temperature down into the lower to mid 60s which slows down the growth and IMO grows a somewhat more potent fruit. Also the fruits are a good bit thicker with alot less hollowing in the stem. I was just wandering if I'm the only one trying this out? I know this isn't good for mass growers or dealers but i grow for personal use and I believe it gives me a better experience.
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PussyFart
Retired Cultivation Extrodinaire



Registered: 04/08/12
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Re: Does anyone else reduce temps after pinning? [Re: spaceman101]
#20583702 - 09/18/14 01:16 PM (10 years, 3 months ago) |
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I can attest that cooler temps do promote denser, meatier fruits....but I never dropped the temp for fruiting, my house was really cold last winter, so my fruiting temps dropped naturally lol.
It does slow things down considerably, but they still grew just fine.
Not sure about how this affects potency tho.
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Mazz


Registered: 05/02/14
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Last seen: 10 years, 1 month
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Re: Does anyone else reduce temps after pinning? [Re: PussyFart]
#20584917 - 09/18/14 05:54 PM (10 years, 3 months ago) |
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I've tried the opposite and saw no difference in potency. If I run out of room in my house or I think I may lose a tub to trich then I move it outdoors which reaches temps well over 100F. The stems grow paper thin and hollow in those temps but gram for gram dried I experienced no difference in potency compared to my indoor meatier fruits at 76F.
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Violet



Registered: 12/06/11
Posts: 4,205
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Re: Does anyone else reduce temps after pinning? [Re: Mazz]
#20585036 - 09/18/14 06:22 PM (10 years, 3 months ago) |
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Maybe it could make a slight difference. Not sure by what mechanism, though... Molecular stability? Increased time to maturity, but not precisely proportionate to reduction of metabolic rate?
Once I met a fellow grower who attested to a method his friend used that produced what he said was by far the strongest he's eaten. His friend stored fully-colonized cakes in refrigeration for a number of months before finally fruiting them. Refrigeration-exaggerated consolidation... It does make sense to me how something like that could potentially attribute to potency... Haven't gotten to try it yet with my containers. Might could be another slight potency boosts to add to those I've collected within my grow method.
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PsyDragon
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Registered: 10/21/05
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Re: Does anyone else reduce temps after pinning? [Re: Violet]
#20585053 - 09/18/14 06:26 PM (10 years, 3 months ago) |
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Watching all the varieties of mushrooms growing out of the pine beds around here this summer, it seems they'd be spurred on by longer cooler wet spells. I also consider how, with the pine needle beds wet and evaporating after some heavy rain, the evaporation will cool the ground and bottom layer of air, leaving it humid, at least, in calm shady conditions....
All this might add up to how a slight temperature drop being part of the 'trigger' or opportunistic conditions that the mycellium's looking/waiting for in nature. Sounds plausible to me, anyway. These things did not evolve to fruit in a SGFC.
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MonkeyJesusFresco
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Registered: 10/09/12
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Loc: South East USA
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Re: Does anyone else reduce temps after pinning? [Re: PsyDragon]
#20586138 - 09/18/14 10:10 PM (10 years, 3 months ago) |
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I've always chalked it up to, COOLER = LONGER GROWING = "more time to make goodies"
EDIT:
also, to answer your question, I reduce temps! It's sooooo worth it (when it's just for "you&yours" and you're patient) cooler fruiting conditions make for a quality product, IMO
Edited by MonkeyJesusFresco (09/18/14 10:12 PM)
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spaceman101
Friend to all


Registered: 01/18/13
Posts: 11,726
Loc: In heaven bored as hell
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Thanks MonkeyJesus that's what I believe is happening. I know there is alot of people that would disagree with me but IMHO the longer it takes to form fruits the better the fruits are. All that is what I've noticed from my own grows over the past couple of years that if a substrate produces fruits almost immediately then the fruits have alot higher chance of being fairly weak "not always but from what I've found often". Whereas a sub that seemingly takes forever to fruit almost ALWAYS has very good fruits.
BTW it's good to see you again violet
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