Big Buddha Cheese Auto

Everything about Big Buddha Cheese at harvest follows from one decision, which is when you stop. The figures are 25 g+ per plant indoors and 45 g+ per plant outdoors, with resin filling towards 18% THC. The 60/40 balance gives steady gain with a lift in the closing fortnight. Outdoors, aim to be finished by mid-October rather than hoping for a dry third week of it.

Three parts of the 75-90 days from seed to harvest of bloom account for most of the difference between a good result and an average one on a plant rated 25 g+ per plant indoors and 45 g+ per plant outdoors.

The stretch, days 1-10 after the flip. Canopy height set here decides how evenly light lands for the rest of the run. Around a third is usual. A single pass of training across the tallest shoots keeps the top flat.

Weeks three to five. Caryophyllene production climbs through this stretch and responds to a 6-8°C gap between lights-on and lights-off. Outdoors an Irish September provides that without help; indoors it has to be built, at roughly 25°C by day and 18-20°C at night. Bloom feed goes potassium-forward around EC 1.6-1.8.

The final fortnight. Feeding stops, plain pH-corrected water goes on, and the loupe comes out daily. Ten to fifteen per cent amber sits in the middle of its range. Outdoors, that falls between late September and mid-October, and the forecast gets a say.

Flowering: 75-90 days from seed to harvest. Indoor yield: 25 g+ per plant. Outdoor yield: 45 g+ per plant. Plant height: 90-120 cm. Medium. Rated easy difficulty.

Big Buddha Cheese arrives in order. The first draw at 18% THC gives peppercorn heat that lands at the back of the throat. The happy, relaxed, uplifted character follows in minutes, as head and body together. Thinking stays clear while the muscles let go by degrees, which is what makes the dose, rather than the genetics, the thing that decides the evening. Limonene underneath contributes a lift that stops it going heavy.

Primary: Caryophyllene · Secondary: Limonene · Tertiary: Myrcene. The three shift relative to each other across the cure. Straight off the dry the caryophyllene dominates; three or four weeks sealed in glass at 16-18°C and the myrcene underneath comes up to meet it. Vaporising between 180°C and 195°C catches the widest span, because heat takes the lighter myrcene molecules first.

Who does well with Big Buddha Cheese? Back-garden and balcony growers in Dublin, Cork and Galway. Anyone who wants a crop dry and put away before the autumn closes in. Indoor growers short of headroom. The autoflowering genetics run to their own clock, so there is no schedule to manage and no anxiety about light leaks. Rated easy, which means a moderate learning curve that rewards attention without needing specialist kit.