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GOING BANANAS Over Exclusive Monkey Butter by Good Supply-3.5g-WINDSOR-MARIJUANA SHOP

Monkey Butter

Banana over MONKEY BUTTER by Good Supply

Grass Roots is going bananas for the NEW  Monkey Butter  By Good Supply. Monkey Butter is on the loose and someone should call animal control, because this indica is a beast at 20-26% THC. It’s nutty with earth and woodsy aromas thanks to the dominant terpenes of caryophyllene, cedrene and humulene. So quit your monkeying around and indulge in these compact light green buds with amber pistils that shimmer with milky trichomes. Because this cross of Gorilla Glue #4 x Peanut Butter Breath means business. Monkey business.

Bag Appeal and Potency

  • Type: Indica⁠
  • Potency*: 20–26% THC*
  • Aroma: Earthy, Woody, Nutty
  • Appearance: Compact light green buds with amber pistils that shimmer with milky trichomes
  • Terpenes: Caryophyllene, Cedrene, Humulene
  • Lineage: Gorilla Glue #4 x Peanut Butter Breath
  • Size: Whole Flower: 3.5g,

What is GG4 Strain

Original Glue, also known as “Gorilla Glue,” “Original Glue,” “GG4,” and “Gorilla Glue #4” is a potent hybrid marijuana strain that delivers heavy-handed euphoria and relaxation, leaving you feeling “glued” to the couch. Gorilla Glue’s chunky, resin-covered buds fill the room with pungent earthy and sour aromas inherited from its parent strains, Chem’s Sister, Sour Dubb, and Chocolate Diesel. Taking first place in both the Michigan and Los Angeles 2014 Cannabis Cups as well as the High Times Jamaican World Cup, this multiple award-winning strain’s supremacy is no longer a secret, and consumers will search far and wide to get their hands sticky with Original Glue (GG4).

GG#4 is quickly becoming a popular strain for medical marijuana patients and others seeking relief from arthritis, headaches, menstrual cramps, and other common ailments. The cerebral effects of GG#4 also make it suited to help users with anxiety, depression, OCD and insomnia.

Sativa vs. Indica vs. Hybrid-Cannabis Types 20 

Basic monkey bread dough

In the bowl of a stand mixer or in a large bowl, drizzle the yeast over the warm milk, stirring to combine. Set aside for a few minutes to hydrate the yeast.


Meanwhile, in a separate large bowl, sift together the flour, sugar and salt.


Using the paddle attachment with a stand mixer, or a hand-held mixer, beat the softened butter into the yeast mixture. With the mixer running, add the flour mixture until thoroughly combined, scraping down the sides of the bowl as needed (as the dough thickens you may need to do this by hand). Continue to mix on medium speed until the dough appears sticky but becomes smooth to the touch when you roll a small piece into a ball, about 2 minutes.


Form the dough into a disc and transfer it to a lightly greased bowl. Cover loosely with plastic wrap and set aside to rise in a warm place until doubled in volume, about 1 hour (time will vary depending on the temperature in the room).