Triple Cheese Auto

Here is what Triple Cheese delivers at harvest, with resin production peaking at 24% THC. The picture comes together when you work backwards through the 11 weeks seed to harvest window. The bulk of your final weight accumulates during weeks 5 through 8 — a period where the 70/30 genetics stack calyxes rapidly and trichome coverage shifts from scattered to frosted. Southern Hemisphere outdoor growers targeting a late-March harvest should calculate their flip date (or natural light trigger) accordingly, aiming for buds to enter this critical fattening stage during February when daylight hours are still generous.

To reach the upper end of this strain's yield potential, focus your efforts on three critical windows during the 11 weeks seed to harvest period.

Window 1: The first 10 days after flowering begins. Stretch management determines canopy uniformity, which directly impacts light distribution and final yield. Expect modest stretch of 20-30% — a quick defoliation of lower fan leaves at day 7 redirects energy to developing bud sites.

Window 2: Weeks 3-5 of bloom. Myrcene terpene biosynthesis ramps up during this period. Maintain a day/night temperature differential of at least 6-8°C to encourage terpene accumulation — New Zealand autumn evenings (March-April) naturally provide this swing for outdoor growers. Indoor cultivators should target 25-26°C during lights-on and 18-20°C during lights-off. Supplement with potassium-heavy bloom nutrients at EC 1.6-1.8.

Window 3: Final 10-14 days before harvest. Cease all nutrient input and flush with pH-adjusted water. Monitor trichomes daily with a 60x jeweller's loupe — harvest at 15-20% amber for the full-bodied effect this genetics is known for. Southern Hemisphere outdoor growers: this window typically falls in late March through mid-April.

Flowering: 11 weeks seed to harvest. Indoor yield: 400-500 g/m2. Plant height: up to 130 cm. Rated intermediate difficulty.

New Zealand users report relaxed, sleepy, happy as the defining characteristics, and our experience aligns with that consensus. At 24% THC, this indica sits in a potency bracket where dosage control genuinely matters. A single bowl in a vaporiser at 185°C produces a manageable, pleasant body relaxation with intact mental function — perfect for winding down after a long day in the summer sun. Increasing the dose shifts the experience firmly towards physical sedation, and many users find this their preferred nighttime cultivar during the cooler months. The Myrcene/Humulene terpene combination imparts a flavour that lingers on the palate — earthy and slightly sweet with a fruit-like finish.

Ideal settings: quiet evenings, film nights, post-exercise recovery, and sleep preparation.

Primary: Myrcene · Secondary: Humulene · Tertiary: Linalool. Flavour translation from flower to vapour and smoke differs with this terpene combination. Low-temperature vaporisation (180-188°C) highlights the humulene and linalool notes whilst keeping myrcene as a foundation. Higher temperatures or combustion flatten the profile into a single-note experience — still pleasant, but lacking the complexity that makes this cultivar genuinely interesting to those who appreciate flavour.

Triple Cheese suits growers with fundamental skills already established. You should understand pH management, basic nutrient ratios, and light cycle requirements before committing to this cultivar — it will not hold your hand, but it will not punish minor mistakes harshly either. Autoflowering genetics eliminate the need for light cycle manipulation, making this ideal for balcony growers, guerrilla setups, and anyone wanting a fast turnaround from seed to harvest. The New Zealand growing season (October through April) accommodates the 11 weeks seed to harvest bloom period comfortably for outdoor growers in the warmer northern regions. Shipped discreetly within New Zealand with sourced grow figures on every strain page.