Trooper's Grow Log ( 1 )

[The_StonedTrooper]

Hello Family,

The time has come...

Finally putting down the details, and logging the grow from the go.

June 14th (18:00pm)

Just planted, straight into the Glue Plugs, holding thumbs.

Plain water, and into the dome with a heat mat and thermostat, set at 25deg.

Pictured here are the strains as they appear below. 

Left to Right, then Back to Front.

The Plug: Baklava 

Barney's Farm: Gorilla Zkittlez 

Sannies: Sugarpunch 

OSG: Cheese (from @Golden-Goose)

Sannies: Herijuana 

Royal Queen: Critical 

I sure hope that you will follow along, and that I can do these strains proud, as well as make some entertaining reading and pretty pictures. 

Trooper

Edited June 19, 2021 by The_StonedTrooper

[Twix Aphen]

Good luck with your grow. That looks like a delicious selection. Sannie's has never disappointed me and I'm keen to see how your cheese turns out, compared to my Big Buddha version. 

[The_StonedTrooper]

Just now, Twix Aphen said:

Good luck with your grow. That looks like a delicious selection. Sannie's has never disappointed me and I'm keen to see how your cheese turns out, compared to my Big Buddha version. 

I've just finished my BB Cheese supply and it will be interesting to see the difference yes.

Sannies, oh brother, what can I say that you havent already

Thank you for reading and replying

[Marzcanna]

Good luck with the grow

[Stefan]

Just followed. Great job on the last harvest as well

[Golden-Goose]

I'm looking forward to this

[Ill_Evan]

12 hours ago, The_StonedTrooper said:

Barney's Farm: Gorilla Zkittlez

Got this in my stable, it's the top 2nd favourite amongst my crew. Quite a spicey strain, but man does it pack a punch. 

[Twix Aphen]

14 hours ago, The_StonedTrooper said:

I've just finished my BB Cheese supply and it will be interesting to see the difference yes.

Sannies, oh brother, what can I say that you havent already

What did you think of the Big Buddha Cheese? Did you find a keeper, or not?

Every seed company has got a different story about the origins of cheese. This OSC company in Barcelona says something about the 1987 cheese. Its all stories to market their pips IMO.

Sannie's is one of the best breeders our there. Killing Fields is my favourite from their collection. Are you a sativa lover? I can highly recommend the KF, its top shelf weed.

[The_StonedTrooper]

28 minutes ago, Twix Aphen said:

What did you think of the Big Buddha Cheese? Did you find a keeper, or not?

Every seed company has got a different story about the origins of cheese. This OSC company in Barcelona says something about the 1987 cheese. Its all stories to market their pips IMO.

Sannie's is one of the best breeders our there. Killing Fields is my favourite from their collection. Are you a sativa lover? I can highly recommend the KF, its top shelf weed.

Hey Fam, in fact I gave away a Killing Fields to @Nibirunot so long ago, and have a set in the cupboard still, and a few other Sannies seeds in stock. The Mad Berry being the latest I grew in the purple feno, and the silver fields, which I still have cuts of, and silver fields being one family of the killing.

Have even got his next crosses, which are coming out or have just released. 

The Cheese, I've always found BB to be more sweet, than a true cheese, but I cant comment on hype or the likes, as there must be some kind of truth or substance to the sales pitch, or maybe not...

@Golden-Goosewould you care to comment

[Golden-Goose]

I'm not a huge fan of cheese, although I do like super skunk and one of my all time favourite crosses is Exodus Kush from DNA. My cut leans more to the OG side though. I once sampled some cheese that smelt like stale feet and cheese curls. It was rank!

So unfortunately I'm no expert on a proper cheese. I know it should be smelly, and not sweet. I'm confident in OSG though. If he says he used an 87 Exo cut then I believe him.

Happy hunting bro!

[John Stonedwell]

Love the strain line up and super excited to see how it turns out. I also have that cheese to run so I'm giddy to see what you come up with. 

Good luck!! 

*following*

[Ill_Evan]

2 hours ago, Twix Aphen said:

Every seed company has got a different story about the origins of cheese. This OSC company in Barcelona says something about the 1987 cheese. Its all stories to market their pips IMO.

I once met on old Londoner beginning of last year that claimed he had a clone of that original OG 80's Exodus Cheese. He was a character though, had a proper Brit accent. The people around him claimed he was legit, but unfortunately lockdown and shit happened before I could really get to know the guy (and grab a clone..)

[The_StonedTrooper]

Even more exciting now, thanks guys

[Twix Aphen]

49 minutes ago, Golden-Goose said:

If he says he used an 87 Exo cut then I believe him.

"Exodus Collective was a community collective and sound system formed in 1992"

I think he's giving you a story, because the cuttings given out from exodus were all crosses they made with the cheese. "Nelly" was their NL/Cheese cross, for example.

2 hours ago, The_StonedTrooper said:

gave away a Killing Fields to @Nibirunot so long ago

They are fantastic breeders and Nibiru is a lucky guy. I'm excited about the big Buddha plants I have, but time will tell. 

13 minutes ago, Ill_Evan said:

once met on old Londoner beginning of last year that claimed he had a clone of that original OG 80's Exodus Cheese. He was a character though, had a proper Brit accent.

I know that the cheese that came to Cape Town, way back when, was in seed form. The grower had 2 seeds and the one female was what spread like wildfire around town. There were already 2 seedbanks selling cheese pips, before it came down this way. Homegrown fantaseeds were the first and then Big Buddha won a prize at the cannabis cup, in 2005.

Any stories of original exodus clones in Cape Town should be taken with a massive pinch of salt.

[The_StonedTrooper]

1 hour ago, Ill_Evan said:

I once met on old Londoner beginning of last year

Silly question, was this in SA or Overseas?

45 minutes ago, Twix Aphen said:

I think he's giving you a story

That's cray, to think you buying a story, that could be, exactly that, a story.

Also thanks for the links to the collective and sound system, wikipedia's

Edited June 15, 2021 by The_StonedTrooper

[Ill_Evan]

15 minutes ago, The_StonedTrooper said:

Silly question, was this in SA or Overseas?

Here in JHB, however the old man did mention spending a lot of time in Cape Town, so @Twix Aphen's post is quite spot on. 

[Golden-Goose]

Twix, let me get some clarity on this directly from the breeder and I will post his reply here.

I can tell you that he is highly regarded with guys like GG Strains, Lucky Dog and Karma. People that talk out their ass about what they have usually get caught in their lies sooner or later, and he has been in the game for a while. I've run his OSG Glue, and that came out fire with plenty of glue dominant leaners. Anyway, that is besides the point.

Let me see what he has to say...

[Golden-Goose]

Here is a summary of what he says, copied verbatim:

"Yes my friend.  87 is a title that refers to when those seeds were obtained by the person who selected them.  Not the date I received this cut.  The UK Cheese cut came to me in the early 2000s."

To me that clears up the confusion.

[Golden-Goose]

Taken from another forum:

The true origin of UK Cheese

I recently went on holiday to the Canary Islands, a friend of mine gave me a copy of Weed World magazine to read while I was there (issue 56). To my surprise, was the article by Big Buddha Cheese? On reading this I decide to tell the story from the beginning.

Back in the late 80’s early 90’s, a friend-of-a-friend of mine came back from the Sensi Seed Bank in Amsterdam with some seeds.

Most of the plants were males but 4 of them were girls – 3 of the 4 were wankers and one was kind of OK. This plant was cloned and passed on to 3 or 4 different people who grew it alongside some Northern Lights and Silver Pearl plants in their well built grow rooms.

I am 45 years old now and have been growing my own weed for about 25 years, 10 of them outside in the wild.

My best friend and I decided that we would build ourselves our own grow rooms but didn’t see the need for getting too technical so, we made them out of anything we could lay our hands on – we called them “orange crates” coz that’s what they looked like.

As for lighting, we went on a commando raid to a local disused cement factory and helped ourselves to some Sodium and Metal Halide 400’s. We made our own shades from some aluminium sheeting from a local scrap yard.

Now all we needed was some nice cuttings. I managed to get some N/L and S/P plants and also one of the Skunks. Most of the other growers concentrated on the N/L and S/P because they are good all rounders.

I think one of the Skunks went to Crewe and another to Cornwall. I quite liked the Skunk so I kept it going. Now over the next 7 or 8 years of constant cloning, the Skunk started changing – don’t know why – it just did. It started to get really smelly – I mean really stink. The smell would get everywhere and I was often creosoting the fence to try and mask the smell (a little tip there for Cheese farmers, creosote or burnt toast). Cropping was a nightmare and I wouldn’t even go out because people would often say “you stink”.

I was giving some of this weed to my close friends and they all loved it and, as the taste was changing it seemed the strength was too. This weed had become so strong and so smelly that it reminded me of something I had smelt before, but I couldn’t think what it was. Then one day the penny dropped.

When I was 17 or 18 and living at home with my parents, I would go out a lot with a friend who worked in a food essence factory. Some days I would see him and he would stink of all different kind of things: fish, beef, vanilla etc. He would bring me small test tubes of concentrated liquids home and use them in my fishing bait (the carp loved the vanilla). One day he put one under my nose and said “smell this one, its called blue cheese, and it’s a real minger”.

This was the smell I had been trying to remember. The weed smelt just like it and so she was born. I gave the weed the name “Cheese”.

The only cuttings I let out were to people who were incapable of doing their own cloning and only wanted a plant for their own garden in the summer months.

Another close friend of mine, known as “Of the Hill”, came to me one day and asked me if I would do him 21 cuttings as he was building a big lab for the Exodus people in Luton. I was a bit unsure of this as I didn’t know ay of these people but, I did it for him because he is a good egg and has dug me out of plenty of holes over the years. Anyway, off he went with his cuttings and I didn’t here too much more about it, other than a good harvest festival was had.

“Of the Hill” arranged for a cutting to make it’s way to a coffee shop in Amsterdam in 2003 (Home Grown Fantasy). It was cloned and put on the menu as ‘Cheese’ and went on to claim 3rd place in the cannabis cup in 2004.

I recently met an American at a Hawkwind gig in London who had heard of the Cheese in Washington. He had come to the UK to see Hawkwind and smoke Cheese. His face lit up when I pulled a big fat Cheese straw out of my pocket!

It’s kind of annoying really – I wish I could have put a patent on the word “Cheese” in the context of marijuana but, it’s kind of difficult when things are illegal.

All over the place now I hear people calling all sorts of weed “Cheese” and I say to them “no mate, this is Cheese”.

As for Mr Big Buddha? I have plenty of respect for him, but the Cheese is not yours no matter what you call it and, as for crossing her? She does need help –over the years she has started to show signs of stress.

Growers will notice that some plants get brown spotty leaves during growing & flowering that results I leaf drop. I don’t know what the cause is, it’s not the soil, the water, the food, or the air quality (possibly a virus of some kind), so I suppose a cross of some kind to introduce some new vigour to her would be a good thing so, like I said, respect to Big Buddha for trying.

So for nearly 14 years, the Cheese was living at only a couple of places but now it seems to be everywhere for people to enjoy.

I don’t know what she has become – some sort of mutant freak, but she sure hits the spot and everyone who smokes her loves her to pieces.

So there you have it – the truth about the origin of Cheese. You can all rejoice that I kept her going for all these years and now you all know how it came about its name.

In the grand scheme of things it’s not very much, but I wanted to set the record straight.

Wing Commander Blue

[The_StonedTrooper]

Speak of the cheese, and the cheese will appear

Bursting to be in this world,

OSG Cheese

and Barney's GZ.

[Twix Aphen]

On 6/15/2021 at 4:44 PM, The_StonedTrooper said:

Also thanks for the links to the collective and sound system, wikipedia's

There's also a video on YouTube somewhere about HAZ Manor and Exodus. 

@Golden-Goose Sensi seed bank didn't exist until 1991.

In 1991, Ben bought the Seed Bank from its owner (another breeder who received the US genetics in the Eighties) and the gene-stock of the two companies was merged to form the Sensi Seed Bank we know today. 

10 hours ago, Golden-Goose said:

Another close friend of mine, known as “Of the Hill

This person is called Jim Brightside and if I read that weed world story correctly, that would bring it up to 1998/99 when Brightside gave the cheese to Exodus. They made their own crosses and gave them out and then the Exodus collective disbanded in 2000. 

Some of the popular exodus crosses still around are called Nelly, Jah, Windows, Suicide and Psychosis. They used pollen from other Sensi strains like NL, NL#5 x Haze, Shiva Skunk to make their crosses.

@Golden-Goose

[The_StonedTrooper]

Loving the facts guys, keep it coming.

Nothing like a good discussion, especially on cannabis

[The_StonedTrooper]

On 6/15/2021 at 2:59 PM, Golden-Goose said:

I'm not a huge fan of cheese,

In particular, me neither, but for some reason, on my journey through cannabis, am now searching for a cheese, or through the cheeses. 

Room 3 grew out last month, a UK Wotzit cheese, and that stuff...

On 6/15/2021 at 2:59 PM, Golden-Goose said:

I know it should be smelly, and not sweet.

WAS, as you say, the correct pungent stank feet, not sweat.

Smelling just like the bloody chip package as you open the cheese curls, but...

The smoke was so unpleasant for me, I didnt even know what the high was from it.

The smoke was like puffing of MSG genuinely, and had that salty after taste (no, it was organically grown) and that same MSG chip after taste. 

Very true to the chip, the taste, smell, smoke and aftertaste. But I'm not a smoker for that reason or lean that way in desired outcome of flavor and taste for my meds.

The best, and ultimate cheese for me so far, for a high, is the BB CHEESE even though sweet, I like the full high. 

My most amazing smell so far, oh man, I'm not even playing here, as I dont when describing or giving an opinion, is that blue cheese Auto from Nirvana. Fok me, I can't stop smelling that jar and the taste, omw this stuff is orgasmic, and hope when cured, it's a good high to boot.

Having more of those seeds, I cant wait for summer to come to grow them outside

Edited June 17, 2021 by The_StonedTrooper

[Golden-Goose]

Yeah, that taste! You described it perfectly! It definitely had a salty thing going on. I wasn't wild about that taste either, and the high was too much behind the eyes for me. I'm not a fan of that feeling.

I have a cut of Blue Cheese that will rock your world though. Not sure which breeder it is from though. It has a creamy berry taste. Almost like ice cream.

[CreX]

growing up i was never introduced to even the smell of weed... but i started when i was about 19 and loved the shwagg i was smoking... until i moved to JHB and was introduced to the cheapest shit under the sun.... it was way better than the kak i was smoking in Durban... i was just naïve, no shade on Durbs lol... anyways some time passed and i got a better job and found a secret indoor dealer.

to date...i have never smoked better weed tan what i got from this oke... a blueberry ....that tasted like you just popped a fat blueberry muffin from mugg&Bean into your mouth... from the taste o the smoke to the aftertaste... hands down the best smoke iv ever had.... but from the same boy... 2 different cheeses... 1st was just called cheese... and my word it was cheesy... the smell was of a strong old cheese, also left a very cheesy taste on my pallet...and then 2nd was one called blue cheese... when i tell you guys that this shit smelled exactly like a stinky ass blue cheese... i mean it with every fiber of my body...

so when okes come to me telling me they have some dank and its cheese... i ask to smell the bag and when i do i sadly inform them that this is not cheese at all. 

since the legalization of weed... i have found an abundance of good weed for sure!!!... but i feel that truly great weed is becoming very rare and sacred