how do you know just because your plant is green it's at it's max potential? all i'm saying is that sulphur is used to sweeten and ripen plants(believe whatever you want it's common in the ag industry,the real one) and that is why it's in every damn sweetener at the grow stores but you can just buy mag sulphate at the grocery store for like 3 bucks and it lasts years. this whole thread is about things that make plants smell and taste better. Nobody in the world is arguing that a proper grow room enviro and feed makes healthy plants. I'm just sharing knowledge of what is the most likely culprit for lack of taste that isn't involved in curing. I've monocropped the same cut for 2 years straight before I've experimented and kept controls. If you want to live in egoville and act like your grow is 100% peak everytime ( or ever it's basically not possible) you're completely full of shit. I have yet to see you say anything other than properly feeding a plant makes a healthy plant. No shit bro bro! Check up your chemistry if you wanna think sulphur has no involvement in terpene formation go for it. So come on please tell us what processes are involved in terp production and how come no 2 growers test out strains at the exact same levels. I never even said how much I use or how i use it but go on you know everything there is to know about growing. I no I don't and never will know everything that's why I continue learning.