Why do my buds smell like hay?

Bugeye said:

I don't dispute your claim that rain picks up some nitrogen, and other things, on the way down. Just curious what the actual levels are. Presumably very tiny. When I test rainwater in my rain gauge, I usually get very close to 0 if not 0. When I test from my rain collection, I may be a few points higher, presumably from shit on my roofs or in my gutters.

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depending on where you are it may be almost null anyways
I do emission diagnostics, and acid rain is caused by sulfur dioxide and NOx, both come from your cars (NOx), and (SO2)factories
the sulfur dioxide has been dramatically decreased in the U.S., and NOx is all relative to your air quality
for example, china would have some serious acid rain, conversely Washington, Oregon, etc won't
all predicated on air quality, and often times the amount of trees you have around..

In some areas though, it's been recorded as low as 2.7...
that's nearly as acidic as some forms of sulfuric acid..

The whole point is this: Flushing is useless. Nature doesn't require it and never did. It's an old wives tale concocted from a procedure to clean out hydroponic systems. It does not and never did have anything to do with "cleaning nutrients out of a plant".

Somewhere out there is a botanist that laughs his ass off every day looking at shit like this. He probably uses all these "flushers" for show and tell during class.

Well it's been 6 days in complete darkness and a consistant 47RH... Buds smell extremely strong like great buds should ... Smaller leaf stems snap with ease and all the buds have a almost crunchy outer consistency to them so tonight I'm going to jar .... BTW before I chopped I ran a half gallon of Clean water in each possibly more I soaked through 3 towels then I left the plants in 48 hours of darkness so this method I would highly recommend

TacoMac said:

The whole point is this: Flushing is useless. Nature doesn't require it and never did. It's an old wives tale concocted from a procedure to clean out hydroponic systems. It does not and never did have anything to do with "cleaning nutrients out of a plant".

Somewhere out there is a botanist that laughs his ass off every day looking at shit like this. He probably uses all these "flushers" for show and tell during class.

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In nature they aren't in pots indoors

Good genetics,healthy plants, a dialed drying room & a good cure is all i ever needed for good tasting strong smelling bud.

I stay green till the end and once my buds get a 4 week cure it dont even make you cough untill the bowl is charred..

If you overfeed both synthetic or organic doesn't matter it will fuck the taste and quality up 90% of the time, atleast in my findings the best i have ever done was keeping plants healthy and green with a good dry & cure.

TacoMac said:

The whole point is this: Flushing is useless. Nature doesn't require it and never did. It's an old wives tale concocted from a procedure to clean out hydroponic systems. It does not and never did have anything to do with "cleaning nutrients out of a plant".

Somewhere out there is a botanist that laughs his ass off every day looking at shit like this. He probably uses all these "flushers" for show and tell during class.

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"Curing" was around a long time before hydroponic systems were marketed. Curing is what big tobacco does......they feed their plants to the day of harvest, for the GREEN LEAF PRODUCTION, thing is, when dry it is not useable at all. Its chocked ful of unburned carbs and nitrogen tastes horrible. So they "cure" it over smoldering fire, in thick smoke, moving air, heat etc, till the shit finally ferments/degrades and rids its leaf of the nasty overfed nutes, just to be able to smoke it. Thats not enough either, they add chems to the tobacco to inhibit your coughing, one reason it causes cancer.

no herbs are cured, peaches are best fresh, and when I grew out four different kinds of tobacco I experienced great flavor after the
leaves were dried, in my drying room. no curing.

flushing is for toilets and curing is for disease, not marijuana imo

taste any food fed to harvest, taste it? like shit. now taper your feeds towards finish=perfect flavor. same goes for smoked herbs

I hate to break it to you, but nitrogen has no taste. Every breath you take contains 78% pure nitrogen.

"Flavor scores indicated that Increased nitrogen and potassium fertilization had a detrimental effect on tomato flavor.
an increase in titratable and soluble solids was found with increasing fertilization" http://pubs.acs.org/doi/pdf/10.1021/jf00063a009

but it dont take science to know too much fertilizer makes produce taste bad right? same goes for marijuana, too much nitrogen in late flower will adversely affect flavor and chemical content.

That's the potassium. It has ZERO to do with nitrogen. You can actually eat crystallized nitrogen and taste nothing. Again, 78% of every breath you take is pure nitrogen.

You must be getting your facts from the same source Trump used for his voter fraud accusations.

Wow well this is going south... @chemphlegm im curious what herbs aren't cured? I have 2 cancer surviving friends that know each other and strictly grow medicinal herbs (tusilago,roots & bark and other shit) for eating and yup, smoking it too however i remember they would tell me un-cured herb is even more raspy then un-cured cannabis.

Seriously just trying to get a better idea of what your talking about?

SPLFreak808 said:

Wow well this is going south... @chemphlegm im curious what herbs aren't cured? I have 2 cancer surviving friends that know each other and strictly grow medicinal herbs (tusilago,roots & bark and other shit) for eating and yup, smoking it too however i remember they would tell me un-cured herb is even more raspy then un-cured cannabis.

Seriously just trying to get a better idea of what your talking about?

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I grow many herbs. none are fed nutrients to the end. they are dried and stored. the longer they store the less potent they are. They lose flavor as they age. they never taste better than when first dried. I guess the definition of "curing" comes in to play, we can start there.

TacoMac said:

That's the potassium. It has ZERO to do with nitrogen. You can actually eat crystallized nitrogen and taste nothing. Again, 78% of every breath you take is pure nitrogen.

You must be getting your facts from the same source Trump used for his voter fraud accusations.

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Ammonium nitrate (NH3NO3): Ammonia, a base, is extremely toxic to humans. It has a sharp penetrating odor. Nitric acid is mixed with ammonia to form a salt, ammonium nitrate. Ammonium nitrate can easily have reactions if exposed to a variety of metals (e.g. iron, zinc, copper), acids, alkalis, solvents, oil, grease, etc. You will notice that bags of fertilizer are often plastic coated and sealed in order to keep contaminants out and gases in. Storage alone will give off ammonia. Introduce heat to fertilizer and there will be further instability. The release of toxic fumes is one of the main hazards associated with the decomposition of Ammonium nitrate. Exposure to ammonium nitrate can cause eye and skin irritation and burns. Inhalation exposure can result in irritation of the nose, throat, and lungs.

One of the most important nitrogen compounds is ammonia (NH3), which can be produced in in the so-called called Haber process, in which nitrogen is reacted with hydrogen. The colorless ammonia gas with a pungent smell can be easily liquefied into a nitrogen fertilizer. In fact, about 80 percent of ammonia that is produced is used as fertilizer, and it is also used as a refrigerant gas; in the manufacture of plastics, textiles, pesticides, dyes; and in cleaning solutions, according to the New York Department of State.

https://www.rollitup.org/t/nitrogen-smells-like-ammonia.79320/


but, hey, have a drink on me !!


I provided my link, not sure how trump plays a part here, but have at it.

heres some more trump findings for you sweety

http://atinadiffley.com/affects-on-flavor-in-growing-vegetables/

Starting with fertility, excess nitrogen causes a plant to grow too fast, the cells grow larger and thinner and weaker and less flavorful. Slow release fertility, such as compost and decomposing soil-building crops, produce better flavor than water-soluble nitrogen from a synthetic source. Chemical fertilizers, and pesticides can also bring bitterness into the food.

and if that aint enough trumpisms

Excess nitrogen can also cause reductions in the quality of fruits and storage organs both in flavor and physical characteristics. High nitrogen applications can result in lower sugar content, lower acidity, and reduced firmness in fruits and storage organs. It can cause reduction in nutritional content. In leafy green vegetables, it can result in the accumulation of nitrates in the plant tissue to unhealthy levels. High nitrogen can cause reduced volatile production and negatively impact flavor and aroma in vegetables and fruits. Excess nitrogen can increase disorders such as hollow stems of broccoli and reduce storage and keeping qualities of fruits and vegetables.

Excessive production of foliage from high nitrogen applications can also lead to an increase in disease pressure from having a higher proportion of young tissue that is more susceptible to infections, by creating a more humid microclimate favorable for disease development, and by making it more difficult to get good coverage with fungicides.

Excess nitrogen can cause reductions in the levels of other mineral nutrients in plants such as potassium, calcium, and magnesium, often resulting in the development of deficiencies and associated disorders.

https://www.icmag.com/ic/showthread.php?t=292402&page=3

I agree less is more...Let your plants finish properly to get the best flav/aroma from the genetics your growing. Many prefer to quicken the speed there plants die by flushing. Most commercial growers do this so they can get in as many crops per year. Letting plants go through "senescence" is the natural course of a plants life.Having patience will reward you in the end. There are many different genetics that have limited Terpenes. No matter what you do the flav and aroma wont get better. This is why we do selections to find the best we can...

http://jcs.biologists.org/content/126/21/4823