Indeed a great write up. What cool people write this stuff????

I did some LST and FIM and want to do much more next time.

McLovin,

I removed the smallest pair of growing branches I could identify. I gently opened and separated the larger pairs until I saw the smallest 2 I could deal with. Then used an exacto knife.

Not easy, I could have done better, but that's how you learn.

This picture shows it exactly how I've tried to do it. When it did work I noticed I cut 2 sets of small leaves in half as well as cutting through the main stem/center part. Which is what is illustrated. So now it makes sense to me.

The tighter that the internode spacing is, is what leads to more potential "tops".

Those are what the small yellow dots under the cut line represent.

If there was another set of leaves where the topping cut line is. There would potentially be 6 "tops"

Careful bending can accomplish the same results after just topping, if the internode spacing is tight in my opinion. .

Here's another simple image


Just spread the various growth pairs apart until you get to the smallest pair you can deal with.(That's what I did, anyway)

this article sheds some light on all the terms i've been seeing around these forums. i will try some Topping with my current plants.

thanks RRog on the other pic and I also saw a pic of FIM in Jorge Cervantes' book and it looks different showing 3 leaves at the top and cutting the middle leaf leaving about 10% of still on unless I read it wrong. I don't personally have the book so I can't double check but will correct myself if I have the chance to see it again but the one you pictured makes sense to me

thats right, I'll see if i can't get a image of it tonight.
I'll cite the book.
and the pics in jake bakes post is a pretty good one

omen, I don't know what the rules are but that could be considered copyright infringement or something but I'll definately take a pm pic if you do it though

Here's another series of pictures

Fimming and topping

that tutorial was the shit Jake, you the man