Try to use the whole plant as a gauge. A few extra amber, or a bit more maturity simply adds to the overall end product, imo. I’ve taken 8 week strains to 12, and 10 weeks hacked at 9. Also, whatever a seed bank lists, add at least another week, or more.

Is the plant still making calyxs with white pistils? Is it still adding bulk to the buds? What’s it’s water consumption like? Nose? Trichomes? All things to when your preferences are maxed out.

Imho.

Literally? Buy some heroin.

Aftermath might not be so good though.

Longer than you think! Chilled me.

Headlines: “Trump elected President”.

Short answer?

Because people always choose what’s easy.

Buying into hatred, fear, mistrust and rhetoric is, in the end, just easier than working out the progressive thought processes to arrive at what is deemed to be societally more beneficial.

Combine that with the serotonin rush that comes with the outrage culture and its enablers…

…and there you go.

We are just stupid apes in the end.

Matt Damon on the left, …the fascist.

Meanwhile, in Canada:

Repeated security audits at major airports such as YYZ show repeated and regular occurrences of airside staff not getting screened for weeks at a time.

Essentially, many airside staff don’t get screened much, but passengers get the Theatre. Recommendations from repeated audits to change this did nothing.

CBC has a whole piece on it. Once post 911, and again years later (nothing changed).

So many holes in airport security, it’s ridiculous when compared to the passengers’ routine denigrations.

Meh, Elton John did this with an oven manual…. On the spot.

Commando 100%

Yes. 100% overused.

Set me up, Loyd!

Hello Me!

But I’ll add a dry martian in there too! Gin, vermouth, olive(s) or Gibson’s.

Lawers, guns, and money.

More is better.

My understanding is fermented foods have good microbes in them. They are, essentially, alive.

If you pasteurize them, it kills off those communities. The heat won’t distinguish between good and bad microbes so it’s all dead after fermentation.

We pasteurize milk to kill the bad microbes (feacal colliforms, food poisoning, etc.) for mass production. It works well, …very well. It’s needed at that scale, period. But if you are looking for the living microbes, it can’t be pasteurized.

Microbes are dead, so …ya.

Most sauerkraut is pasteurized which, as I understand it, makes it not fermented anymore.

Yup

DV’d. Huh. I actually meant their body would be dead without vaccines. Must have come off like I’m a loon,…er ‘anti-vaxer’.

Or, Lemmy is rife with cra, …er, ‘anti-vaxers”

…and that’s exactly what you’ll get, Moron.

Ohoo, there’s something wrong alright!