Uncle Ben
Well-Known Member
"crispy necrotic tips" is not a pH problem Kriegs, it is a response to too much salts. Please re-read the first post of this thread, I addressed the visible signs and I quote - "1. Over-fertilizing - the most common cause of leaf cupping aka leaf margin rolling, leaf margin burn, and leaf tip curl/burn is the overzealous use of too much plant food in relationship to factors such as plant size, vigor and rate of growth. The first unit of a plant to show moisture stress is the leaf at its margins and/or tips, reflected by margin rolling (cupping) or burning. Sometimes copper colored necrotic spots show in the leaf also."Your plants look EXACTLY like mine did at that stage. I turned out to have serious low pH.
Which I questioned in my latest PM response to you. I think you blasted them with too much salts based on their rate of growth. You must gear the amount of salts (nutes) you give plants based on their requirements, not some label, chart or a he said-she said.
Regarding pH tests, like I told Kriegs, pH is the first "problem" new growers blame, it's the easy way out. I'll repeat my (embellished) PM response here for the benefit of the lurkers:
I don't think it was a pH problem, even Miracid does not have the acidic effects you describe. pH causes lockouts at extremes of the pH range, you're getting burn from salts, sounds like ya overdid it based on what you've divulged to me so far.
pH issues are the first thing new growers point their finger at, Mg deficiency is next, it's the easy way out as opposed to understanding ALL of the dynamics of plant culture. Whatever, unless you can get me the CaCO3 equivalency (potential acidity) of your food off the label or from a tech sheet, it's anybody's guess what the pH effect is. If that is not available, look on the label and tell me what salts are used to provide the macros. I can tell you what's going on if you can give me that info. The CaCO3 ditty should read something like this - Potential Acidity: 1540 lb. calcium carbonate equivalent per ton. IOW, it takes 1,540 lbs. of CaCO3 (lime) to equalize 2,000 lbs. of this particular food to a neutral pH value - 7.0. The higher the PA is, the more acidic the food is and vice versa.
I also don't trust 90% of peeps' pH reports. Contrived pH issues often lie in the inaccuracy of the tests, methods used, quality of meter, lack of calibration using BOTH fresh fluids, etc.
How and with what did you measure pH?
Here is a spec sheet on an acid special food: http://www.scottspro.com/_documents/WSF/PetersProfessional/H4068.pdf
Note that that plant food mix contains 3 sulfates and boric acid, that's why it has an acidic affect.
There IS a "method to my madness".
UB