u/ISNIFFPROPANE

Wandering what deficiency this is. Noticed some yellowing + brown spots on new growth as well as some inverted growth. Using rain water with 5ml calmag 5ml Micro 5ml Gro 2.5ml bloom 5ml 1:20 ag gff (for beneficial bacteria) ph to 5.8 around 4 gallons of water per bucket. I noticed that after doing a res change and getting to ph 5.8 one night, the next morning the ph went down to around 4.2. My understanding and the couple times I had ph swings is that ph will usually go up not down so wanted to ask about this. Water temps have been staying around 69-70F.
Any help is much appreciated.

Thanks in advance just trying to prevent any fires if I can

I asked about a week ago but the brown area in the middle seems to be spreading and just want to make sure it’s not rot and that I don’t need to be treating it. Haven’t really seen any pictures of roots online that are healthy and look like this. First dwc grow

Hello, just trying to figure out what’s wrong with my sundews. I got them last week in the mail bare root got them potted into peat/perlite/sand mix. They sit in a container of distilled water. 16h of 300-400ppfd light. I understand it’s normal for the old leafs to die off after transplant but all the new tips seem to have been coming in brown/crispy as well. Any advice is appreciated.

Found some live moss on Amazon and wanna give a try growing it out with some of these carnivorous plants. Any tips for growing it and also keeping it maintained so it doesn’t drown the plants?
Thanks guys

Trying to figure out if this brown/black area in the middle is staining from the nutes or root rot starting. General hydro trio with southern ag gff

I had these all togeather in the same pot on top of having a fat layer of hydroton at the bottom which wasn’t a great idea. Took that out and separated them for the plants that will need dormancy.

Just got these sundews today and really excited to grow them for the first time. The one with the spirals looks so cute. Just wanted to share

These were store bought basil grown in soil in low light for about 7 weeks then last week transplanted into these spider farmer dwc buckets in a grow tent just because I’ve always wanted to try dwc. 7 gallon buckets with roughly 4 gallons of water in each. Maintaining about a 1 inch gap between the water and bottom of the net cup. Using general hydro trio with southern ag gff, ph down to 5.8-6.2. Using dechlorinated tap water with starting ppm around 200, and my ending ppm is around 600. Have an sf2000 over them dimmed to around 300ppfd (18-6). Have good circulation with an oscillating fan and an exhaust fan. Ambient temps are 70-75 during the day and 65-68 at night. Maintaining VPD around 1.0 with a humidifier. Water temps have been around 66-71. Instead of the drip system it comes with I have 2 air stones hooked up in each bucket. The one on the right seems to have been having trouble shooting roots down whereas the one on the left has definitley been doing better. Any advice is much appreciated as I’m a first timer so please call me out if anything looks wrong.

First timer looking for some advice on my current setup I just finished for some herbs. I have an inline exhaust fan on the way but do you guys recommend anything else that might help me do better or need in the future?

Do you guys have dedicated pans for outdoor vs indoor use? Or any thing you do differently to maintain your pans used on wood stoves. Thanks in advance

New to cast iron and wanted to restore a old pan for a project so I picked a griswold I found on eBay. Came super crusty and I kinda went through a few different methods I found online to clean it. I started with oven cleaner which did a great job on the bottom but didn’t really get the sides, so I ended up just cooking it under coals in a fire which worked great. Soaked in vinegar for around an hour and scrubbed the crap out of it. Seasoned a few times with grapeseed and just made some eggs on it this morning, I’m really happy with the result.

First time cooking rice in a cast iron skillet and it came out surprisingly really well, cooking some onion and garlic and scraping up all brown bits from the chicken thighs, toasting the rice then deglazed and simmered with chicken stock. I didn’t know this was an option with CI so it’s nice to know I have it in the toolkit.

I’m assuming it’s just some seasoning coming up but just wanna double check as I’m quite the noob. If this is the case anything I can do to keep it from happening in the future?

Any tips for these sad looking basil plants? I’ve been pruning but started a little late after they got lanky. Was thinking to maybe tie them down to the side to train them… these were from a basil plant bought a grocery store transplanted into these little pots with indoor grow soil. 2 of them have their own individual pots and 1 has 3 plants in it.
Any help is much appreciated!

I made a post a bit ago asking for help with my seasoning on a #10 Smithey CI. A significant amount of seasoning was coming off from practically every time I cooked. I was scratching my head wandering what I was doing wrong. Someone commented saying to try a vinegar etch due to the surface being too smooth to hold seasoning. After debating it for a bit, this is exactly what I did. Simmered 50/50 white vinegar and water for about 10 minutes (pic #3) - ever since my pan has been amazing at holding seasoning, no issues from eggs to searing steak. I can now give it a hard scrubbing with sponge and soap plus sometimes chainmail after every time I cook without having to worry about my seasoning flaking off as well. I can’t recommend this enough if you’re struggling with the same problems.