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Jeeze buddy. Instead of calling the guy an idiot, maybe you ought to explain to him why he is mistaken. Perhaps he is not the most accurate of plant growers but you, my friend are 'dumber than a bag of hammers' in the ways of kindness and compassion. If i had to choose, I know which one I would...

Yes, I give the Mrs. CME's too.

Obviously you havnt seen the movie so you dont know how it ends. Im building an arc but not just any ol' arc tho. You need to understand that when I have a bunch of lemons, I make lemonaide... My plan it to have a floating hydroponic system using the flooded world's oceans as my rez. Pee and...

Yes, your correct that as the alcohol rises, the yeast have a harder time. Brewers yeast will work but champagne yeast will do the most complete conversion because it can handle the highest alcohol %. If i dont plan on using the alcohol, I just reuse the scum on the bottom of the 5gal bucket to...

im afraid this is not correct. While I have no doubt that you pH creeps, its not from the CO2. Infact, quite the opposite is true in that CO2 enrichment will decrease the pH of water as the CO2 turns to carbonic acid. Aquarium owners know this process well and utilize it. If you google 'ocean...

ive been brewing up some sugar bombs as I call it. In a 5gal bucket with an airlock, Champagne yeast + 8lbs of sugar + 4gal of H2O + a bit of nut's for the bugs = ~11% alcohol buckets in about 5days. Im in the process of getting a building a small still and thought I would make some spirits for...

NaHCO3 + CH3COOH --> CO2 + H2O + CH3COO + Na In grams: 84 g + 60 g - - - - - - -> 44 g + 18 g + 59 g + 23 g for easy math, lets say for each lb of baking soda, you get 1/2 lb of CO2 over the reaction time frame. Now for the cost math. For 6lbs of CO2, you need... 12lbs of carbonate = 5448g...

gravity accelerates the ripening process. I start gravity 14days before they are scheduled to be finished. I use 1.5ml/gallon for ~ 11 days and then 2 days of flush and one day of darkness drying before the cut. Part of maturing is that the fan leaves yellow and brown, which also indicates a...

you need some sort of monitor. You could be killing yourself or your plants without even knowing it or severely lacking CO2 at times. Its like asking us to help you drive your car blindfolded without you ever have driven a car before. Im afraid that is my best answer. Your setup looks fine...

My CO2 is set at 1250ppm and cycles between 1200 to 1350.

yes that is correct. I went from soil to hydro. I planned on doing a side by side soil grow in a few months. Thanks for the input.

This is a very good analogy of soil flora, thanks for it as Im gonna steal it. But I would add that they are also the chef as they harvest in-organics in the soil such as chelating and mining for phosphorus and calcium.

Ya, the sugar is too large for the membrane but the plant can excrete sugars and does regularly. That is typically how soil flora get their reducing sugars from the outside world. In return, they provide some of the work of manufacturing the building blocks like amino acids, chelated metals and...

the yeast will be in aerobic conditions so it wont make alcohol at all.

I have degrees in biology and chemistry with 20 years of job history in both so ya, I know. Yes I noticed the humidity level jump as did the water usage when I moved to CO2 and hydroponic conditions but still fully under control. My humidity level is ~42% at the end of the day and starts at...

Thanks Snow Crash. The Raj book is a biochemical pathway reference and really not much use. The book by Michael Starks looks alot more beneficial and Im in the process of reading it. Thanks for the references.

Ive read this before and was the impetus for me writing the question on here. I grow continuous so its makes it difficult to cut back. Does anyone have a solid number for what the CO2 ppm should be at for the last few weeks?

I missed another item earlier. H2O2 was added to the regiment and while its done a magnificent job of keeping the whole system clean and roots white, I think its also contributing to the lack of taste.

im checking for ripeness with my scope. Just to make it clear, my potency has been reduced with the addition of CO2 and the heavy usage of feed water that goes along with the increased growth. Nothing has changed except the elimination of air circulation because Ive started using CO2. Im a very...

It seems I have a dilemma. Thru excellent conditions, I have increased my yield to 1kg/1000w. Heavy water and ferts in addition to CO2 are the big factors. Yet, my friends tell me my potency and taste have gone down. The same clones grown in 2 different locations, mine while it looks big, oily...