FULLGAS!

Full Gas is a tribute to the late beloved brother of the Green House Seeds Crew, Franco Loja. His favorite strain was the Exodus Cheese. Green House Seeds combined his favorite with their selection of Sunset Sherbet x Diagonal Og by Cannarado Genetics to add some gasiness and strength. The results are a perfect mix of both worlds with a great complex taste.

The “Fullgas!” is a tribute to our late beloved partner, Franco Loja. The people that knew Franco know that his favorite strain of all time was the Cheese, and particularly the Exodus Cheese.
This cross is very special to the Green House Seeds family, because this cut of Exodus Cheese was selected with Dust when Franco was still living in Barcelona around 2015 and it has a special meaning to us. To pair this incredible strain that is the Exodus Cheese, which is so complex in taste already, we wanted to add something vigorous. We believe the best match for this, with gassy notes, (which is what we thought the exodus lacked), is one of our latest selections from Sunset Sherbert x Diagonal OG by Cannarado Genetics.

The phenotype selected had that perfect bud shape and smell from the Diagonal OG but with the creaminess and sweetness of the Sunset, a perfect mix of both with a beautiful plant structure typical to the OG. The result came out as a stunning cross that combines the powerful and pungent smell of the Exodus Cheese with the plant structure and vigor of the Sherbert OG.

A touch of the gas taste pops out on the smoking part to bring an beautiful flavorful experience where the sweetness of the cheese comes first, and then the woody notes of the OG kicks in, Fullgas! The plant has strong branching that can hold some weights inherited from the Sherbert OG with a very clean structure, and bud sites popping out amongst the stem to form compact and round buds covered in resin. When cultivated indoor, this plant can produce up to 600g/m2, the flowering time is 8-9 weeks. Outdoor it can produce up to 800g/plant, with an average height of 160-170cm and it’s ready to be harvested around the third week of September (North hemisphere)