Runtz Layer Cake by Barney's Farm - Grow Report Intro

August 23, 2024 16

“Layer by layer a highly potent treat – Runtz Layer Cake is the best strain I’ve ever grown, no doubt about it!"

In this Barney’s Farm strain story, Green Born Identity – G.B.I. details their grow of the Barney's Farm Strain Runtz Layer Cake.

Barney’s Farm is known for having the right touch for Californian West Coast genetics, already having bestowed a multitude of terrific strains of this kind on the cannabis world.

With Runtz Layer Cake, the Barney’s breeders created an incredibly richly layered variety the genetic composition of which reads like a glorious line-up of an all-star team as the most illustrious names from the Californian dessert strain department are coming together here: Runtz, consisting of Zkittlez and Gelato, was blended into the four-way cross Layer Cake ([Wedding Cake x GMO Cookies] x [Cookies Kush x Skunk #1]) – according to Barney’s, the outcome is a “breathtaking” evenly 50% sativa and 50% indica balanced super-hybrid with hefty potency (up to 27% THC), high productivity (indoors up to 650g/m2), a moderately long flowering time (65-70 days) and a complex gourmet aroma reflecting the parental genetics’ best aspects, with zesty notes of citrus, gas and earthiness, but it doesn’t lack a generous amount of sweetness either of course. Its powerful buzz provides both sativa and indica elements – while on a physical level, there’s pleasant relaxation, it has a mentally stimulating and mood-lifting effect on the user.

Runtz Layer Cake is an uncomplicated grow room companion, its robust and forgiving nature makes it a good choice for rookies, too. Plants are growing to heights of up to 120 cm inside. With maturity setting in quite early – during the first or second week of October – this strain is also a good candidate for outdoor cultivation. Under optimum conditions, phenomenal yields of up to 2.5 kilos per plant are potentially achievable, with plants growing about two meters tall.

For the full story visit our Weed World magazine site, here are a few pics to drool over as a taster: