Dos Si Dos 33 Strain by Barney's Farm USA
Dos Si Dos 33 is our cross of Dos Si Dos, the strain many growers know as Dosidos, with Gelato #33. The feminized result is 60% indica and 40% sativa, with a THC content of 28%, a flowering time of 60 to 65 days indoors and an outdoor harvest in the first half of October.
It belongs to our Cali Collection and stacks two of the best-known Cookies-line strains from the West Coast into one plant. The result is a dense, frosty plant with a heavy finish and a flavor that sits somewhere between a mint cookie and a lime sherbet.
Dos Si Dos 33 genetics
Dosidos comes from OGKB, a Girl Scout Cookies phenotype, crossed with Face Off OG. Gelato #33 comes from Sunset Sherbet and Thin Mint GSC.
Put together, the cross carries Cookies genetics on both sides, OG Kush influence for weight and fuel, and Sherbet for the fruit.
Dos Si Dos 33 effects
The effect opens with a short burst of happy euphoria before a deep, relaxing calm takes over. In small amounts it is a pleasant evening strain.
In larger amounts it becomes properly sedating, so treat it with respect. At 28% THC, one or two draws is a sensible place to start for most people.
Aroma and flavor
The aroma is cookies and sherbet with a fresh lime edge. The flavor is cooler and sharper than the nose, with mint and lime up front and a spicy finish. The smell builds quickly after week five, so have carbon filtration in place before then.
Growing Dos Si Dos 33 indoors
The plant stays compact and dense, with short internodes and thick lateral branches, finishing at 90 to 110cm (35 to 43 inches) indoors. It responds well to topping and a screen of green, and spreading the canopy is the best way to reach the upper end of its 650 to 750g/m² yield.
The stretch is moderate, so flip once the plants reach about half your target height. Feed moderately, because Cookies genetics tend to show burnt tips when pushed, and a steady bloom feed with good calcium and magnesium support gives the best finish.
Veg for four to five weeks and keep daytime temperatures at 75 to 80°F (24 to 27°C). Heat above that range thins the lime and mint on the finished buds.
Late flower and color
Tight internodes and heavy resin make airflow the main concern. Thin the interior before the flip and again around day 21, and hold relative humidity near 45% in the final three weeks to keep the dense colas free of mold.
Many plants show contrasting lime green and violet colors at this stage. Night temperatures about 10°F (5 to 6°C) below daytime help that color along without slowing ripening.
Growing Dos Si Dos 33 outdoors
Outdoors, plants grow to 150 to 200cm (5 to 6.5 feet) and can produce 1,500 to 2,000g (about 3.3 to 4.4 lb) per plant, with harvest in the first to second week of October.
Growers in wet regions should keep it under cover for the final weeks, because dense colas and fall rain are a bad combination. Plant out after the last frost into a large container or rich, well-drained ground, and stake the main branches by midsummer.
Harvest and cure
For a happy, relaxed effect, harvest when most trichomes are cloudy. Waiting until around a fifth of them have turned amber pushes it further toward sedation.
Dry slowly for ten to fourteen days at around 60°F (16°C) and 60% humidity, then cure for at least three weeks to bring the cookie and sherbet notes together.
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