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This is Vertical Germination

Bandit420 said:
This thread is dedicated to Stak. The OG of VG🖖

These are instructions on how to use the 3D printed vertical germinator and other DIY versions such as a media disc case or ziplock baggie and a magnet.

Vertical germination is nothing more than the paper towel technique stood up on end. But there's certain things that can get improved performance because there's an ocean wide gap between what works and what performs at a high level

So why go vertical?
get the most efficiency possible from the energy released by a seed upon germination
straight tap roots with no pig tails
no helmet heads due to consistent and even moisture
eliminate the need for seed starting mix, seed starting pots, rapid rooters, or other peat plugs
Live look in at what's going on with germination. No guessing when will it pop.
The day they're planted is the same day heads are above the surface. No guessing when they will emerge
Consistent and balanced starts from day 1
Understand more about the role of gravity and stored energy inside a seed during germination and using it to your advantage
Very high success rate



To start, I prefer bottled Spring water. It's better than my tap with no flouride, chloramines, or other bullshit. Just good clean water that gives me outstanding results every time so for me spring water is equal part works great and tradition.
Other supplies...
a vertical germinator or DVD case
a shallow dish of water to hold the germinator and provide water for the paper to wick upwards
paper towels
seeds
grow light
heat mat is optional but I use always use one

View attachment 15363

To start, take a paper towel and fold it in half twice then cut to fit the corrugated insert. You want the layers of paper to be at least two layers thick on each side of the seeds.

Put half the paper on the plastic and get it wet. Then using your fingers work it into the channels so you have well defined lanes. These lanes are what will keep your tap root growing straight.

View attachment 15364

Next, add your seeds by placing one seed per channel

View attachment 15365

Fold the other half of paper over the seeds and moisten well. Then put the inside cover over the insert, covering the paper and seeds

View attachment 15367

Flip it over to expose the other side and do the same thing

View attachment 15368

View attachment 15369

If the insert is loose you can add a few more layers of paper to kind of stuff it so there's no play.
Stand the VG on end in a shallow dish with about 1/2" water in the bottom

View attachment 15370


Next I put it into position under light and on a heat mat.
Over the next 24-48 hours these beans will pop open. The very first thing they will do is orientate themselves to determine which way is up.
By having the seed suspended and with the help of gravity pulling from below and light above, they will figure that out and grow straight and efficiently.

View attachment 15381



If you've ever popped beans in a shallow dish and seen how the tap root coils, that's a live look at the tap trying to figure out which way is up. If it cannot, it grows in a pig tail. Pig tails are something to avoid.

This technique basically duplicates direct sowing but comes with the advantage of being able to see the sprout and know if it's a dud so you don't have to dig it up or sit there wondering what's going on under the surface. Imagine direct sowing into a transparent medium. That's about what you get doing this.

The paper towel wick also provides perfect moisture. Not drowned but moist and no chance of drying out which drying out at the surface is why people get helmet head sprouts and have to do surgery to remove them.

There's no need for nutes at this stage either. Between the release of stored energy and environmental nitrogen, nutes are covered.

As this progresses over the next few days I'll update every step of the way into planting. And even though I'm using soil, this will work in anything. Coco, bare root, soil less, rockwool, etc.

✌️
Click to expand...
Wow this is amazing! Thank you so much for sharing it! Great knowledge shared
 
Tremojem said:
Great thread!!! Time to read Chili thread. I heard rumors that Texas Chili has a mandatory bean rule, where you must add beans. Seems odd, but I support Bandit, so if it's good for him it's good for me! Hehe
Click to expand...

yes, beans are very important to chili.. without beans it's just hot dog sauce!! hehehe

Bandit on the other hand feels this way about it..
chili beans.jpg
 
At some point I really need to compete in some friendly contest on BB, and win one of those. I love the sexy colors like, the black, gold, purple and red one...hint. I think it would be fun. I will see if there is something coming up. Or, maybe I am making the assumption that the VG is a prize for winning a competition on BB, and if I am mistaken, my apologies.
 
Stoneyluv said:
as a personal preference i'm gonna say no way!! but they are very popular... hmmmmm.. curious what the majority says? what do you think?
Click to expand...
I like a good authentic hand rolled and pressed burrito. Those are full of red beans. But a burrito at the local Taco Bell no fucking way.
 
I'm on Team Beans when it comes to burritos. And a bean and cheese taco with strong black coffee is simple heaven.
But if I make the burrito I usually prefer a loaded Spanish rice stuffing or I buy those premade 5 layer dips and scoop that out into burrito stuffing.
No thanks to taco hell or chipotle or any fast food joint burrito
San Diego came up with fries in burritos and I'm not sure about that. I'd put beans in a chili before I put fries in a burrito
 
Bandit420 said:
I'm on Team Beans when it comes to burritos. And a bean and cheese taco with strong black coffee is simple heaven.
But if I make the burrito I usually prefer a loaded Spanish rice stuffing or I buy those premade 5 layer dips and scoop that out into burrito stuffing.
No thanks to taco hell or chipotle or any fast food joint burrito
San Diego came up with fries in burritos and I'm not sure about that. I'd put beans in a chili before I put fries in a burrito
Click to expand...
So TexMex then?
 
If you can read this whole story without laughing,
then there's no hope for you. I was crying by the end.
This is an actual account as relayed to paramedics at a chili cook-off in Texas .

Note: Please take time to read this slowly. If you
pay attention to the first two judges, the reaction
of the third judge is even better. For those of you who have lived in Texas , you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City Park .


Judge #3 was an inexperienced Chili taster named
Frank, who was visiting from Springfield, IL.
Frank: "Recently, I was honored to be selected as a
judge at a chili cook-off. The original person
called in sick at the last moment and I happened to
be standing there at the judge's table, asking for
directions to the Coors Light truck, when the call
came in. I was assured by the other two judges
(Native Texans) that the chili wouldn't be all that
spicy; and, besides, they told me I could have free
beer during the tasting, so I accepted and became
Judge 3."



Here are the scorecard notes from the event:


CHILI # 1 - MIKE'S MANIAC MONSTER CHILI

Judge # 1 -- A little too heavy on the tomato.
Amusing kick.

Judge # 2 -- Nice, smooth tomato flavor. Very mild.

Judge # 3 (Frank) -- Holy crap, what the heck is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.



CHILI # 2 - AUSTIN 'S AFTERBURNER CHILI

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.



CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI

Judge # 1 -- Excellent firehouse chili. Great kick.

Judge # 2 -- A bit salty, good use of peppers.

Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest.



CHILI # 4 - BUBBA'S BLACK MAGIC

Judge # 1 -- Black bean chili with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. woman is starting to look HOT ... just like this nuclear waste I'm eating! Is chili an aphrodisiac?



CHILI # 5 - LISA'S LEGAL LIP REMOVER

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them.



CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY

Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my butt with a snow cone.



CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.

Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment.

**I should take note that I am worried about Judge #3. He appears to be a bit of distress as he is cursing uncontrollably.

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me.

I've decided to stop breathing it's too painful.

Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.



CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd have reacted to really hot chili?

Judge # 3 - No Report
 
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