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North Shore Maul

Regular

North Shore Maul is a balanced hybrid that offers a bright cerebral lift with a mellow body finish and performs well in sheltered grows.

Why choose North Shore Maul?
  • Bright cerebral lift with resin-rich buds
  • Performs well in greenhouses with good airflow
  • Compact, trainable plants ideal for managed spaces
THC 18–22 per cent
CBD <1 per cent
Lineage NORTH SHORE OG x MAUI
Genotype Hybrid
Difficulty Intermediate
Flowering 8-10 weeks
Height Medium (80–140 cm)
Yield Medium-high (approx. 400–500 g/m² indoor)
Taste Citrus pine, Earthy spice, Sweet tropical
Seed Type Feminised
Climate humid greenhouse environments
Effects Uplifting euphoria, Relaxed body buzz, Focused clarity
Environment Greenhouse preferred; suitable indoors with climate control

About North Shore Maul

North Shore Maul is a hybrid bred to marry coastal robustness with tropical terpene richness. It presents medium height and yields, an 8–10 week flowering window, and a flavour profile of citrus, pine and sweet tropical notes, making it a solid choice for growers seeking consistent potency and resin in greenhouse or controlled indoor conditions.

Grow Difficulty:

This strain suits growers with some experience; it responds well to training and pruning. It needs careful ventilation and monitoring in humid greenhouse environments to avoid mould.

Flowering Time:

Flowering usually takes eight to ten weeks under stable conditions. Trichome and terpene development intensify during the final two weeks.

Yield:

Yields are medium to high for a hybrid and can reach roughly 400–500 g per square metre indoors. In protected greenhouse setups growers can push yields higher with good light and airflow.

Height:

Plants reach a medium height, typically between 80 and 140 cm, with sturdy main stems and lateral branches. They take topping and low-stress training well to open the canopy.

Environment:

Indoors it performs reliably in rooms or conservatories when humidity is controlled, and in Carmarthenshire greenhouse growers can coax strong resin and aroma. Outdoors in Carmarthenshire it finishes well where summers are warm or under glass.

Climate:

Growing North Shore Maul in Carmarthenshire benefits from greenhouse shelter where humid greenhouse environments can be moderated with dehumidification and strong airflow. Temperate summers in Carmarthenshire help ripen flowers provided ventilation and mildew prevention are prioritised.

Frequently Asked Questions

Common questions about this strain, covering growth, effects, and suitability for UK conditions.

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Choose seed quantity
Selected: 5 Seeds
£53.33 £40.00
£8.00 / seed • You save £13.33
Accepted payment methods
100% Satisfaction Guarantee • Secured Payments
Urbanseedbank Support

Questions & Answers

Customer questions and answers from the Urbanseedbank team. Submit your own question and we’ll respond after review.

5 questions Answered posts are shown first.
Common question Posted by Urbanseedbank Answered
Q
How did you manage humidity in your greenhouse?
A
Verified answer
I installed a small dehumidifier and ran oscillating fans; coupled with morning ventilation it kept RH below 60 per cent during peak bloom.
Common question Posted by Urbanseedbank Answered
Q
What training method gave you the best yield?
A
Verified answer
A SCROG net combined with topping at the third node produced the most uniform canopy and maximised usable bud sites.
Common question Posted by Urbanseedbank Answered
Q
Did you notice different phenotypes?
A
Verified answer
A couple of plants showed more sativa stretch and lighter leaflets, but resin and aroma were consistent across phenotypes.
Common question Posted by Urbanseedbank Answered
Q
Any tips for nutrient schedule?
A
Verified answer
Keep veg feeds moderate, boost phosphorus and potassium early in flowering, and taper nitrogen towards the end to enhance terpene expression.
Common question Posted by Urbanseedbank Answered
Q
How long did you cure the harvest for?
A
Verified answer
I cured for six weeks in total; the first two weeks I burped jars daily and after that it was once a week to develop the full flavour.

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