Harvest trichomes

How long do trichomes take to go from milky to oh shit now its couch lock smoke? 1st harvest and I dont want to F it up. I want to flush them before I cut them down.

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Well; amber is degraded THC: most likely CBN which is the couch lock chemical. Also; seen many plants that don’t develop amber but are more than ready to harvest. How about some pictures in natural light? Trichome shot, one of a representative flower and the whole plant.

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buy a good Loupe and check it yourself :face_with_monocle:
www.ilovegrowingmarijuana.com/ebook-harvest-journal-download/Yum%20Yum%20!

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I have a loupe and I know where I want my trichomes, I’m asking how fast do the trichomes change color once they are cloudy/milky?
I’m trying to figure out when to shut down the Tiger Bloom and when I should start flushing

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it really depends on the environment and the strain. If you could try to answer a few questions to the best of your knowledge I may be able to give you an estimate. There’s not going to be an exact time frame and really, the best way to know is to check your trichomes every day, sometimes twice a day. You’ll need at least 60x magnification. 40x doesn’t give you the magnification necessary to distinguish your trichome’s maturity.

What’s your growing medium?
What’s your temp and humidity?
what strain are you growing?
What kind of lighting are you running?
How many weeks have you been in bloom?
What’s your nutrient program?
Do you have a picture of your entire plant?

I’d love to help you out, I just need to know a little bit more. :slight_smile:

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I can’t tell if the plant is fully matured with only a tight shot of a flower. Please; one cola and an overall shot. I want to see just how far along it is.

I dropped the seed Aug 1st

@Myfriendis410 chocolate skunk auto
Fox farms layed soil frog on top of ocean
Ph between 6.7-6.4
Fox farms trio nutes.
Hlg 260 watt qb
45rh average and temp between 65-70

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what strain is this?

Chocolate Skunk Auto 00 Seeds

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Plant looks fully mature. You could run it out a bit longer but based on the flower you are there. If you leave an auto too long it may spontaneously seed. Looks like moderate N toxicity which may have stunted your flower. Foxtails indicate, along with the swollen calyx that it’s ready. @Not2SureYet @dbrn32 @MattyBear @garrigan62 whaddaya think?

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I’m a little concerned because many of your leaves seem to lack serration. Indicas have the tendency to display this feature when they’ve undergone some kind of stress - usually a nitrogen deficiency.
This came from a seed? Not a clone during bloom?
What does it smell like?
How tall is it?
Do you have a photo of the whole plant?

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33 inches
Yes it’s a seed and her 2 sisters don’t look like her or each other.

K. If her sisters look different and they’ve grown up together in the same environment then it might be a genetic issue.
Glossy, non serrated single leaf presentation is not normal. In an indica, especially, it’s indicative of nitrogen deficiency so perhaps the seed itself was genetically predisposed to not metabolize or use nitrogen efficiently.

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I’d harvest it. Like myfriendis410 said, autos can spontaneously seed if they’re run for too long and this one looks to already have some genetic issues so you don’t want to risk it.
However, awesomely interesting plant!!

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this might be a week or two ago

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Her sister looks great and her other sister is kinda F’ed up looking. What can I do about flushing her or ice baths? Or should I put her in the dark for 48 hrs then chop? @the2409labs
@Myfriendis410

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I always try to run the plant for at least a week (in media) on water only after a Florakleen douche and rinse. I’d like to see the runoff below 300 ppm in soil, half that in media. This is to help with the smokability of the flower and won’t boost THC levels. (actually studies have shown potency goes down with a late harvest) I try to give 36 hours or so (one night, one day, one night) and chop at the point lights would be on in the morning, The dark cycle capitalizes on the plants normal rhythm: sugars produced during the day are transported and sequestered into the roots during lights out. When making the chop we then eliminate that reservoir of salts and sugars–again, to help flavor.

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