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re: Augusta National Conditions
Posted on 10/2/20 at 2:29 pm to Jelleaux
Posted on 10/2/20 at 2:29 pm to Jelleaux
Do you know the date these were taken. Rye grass should be up now in northern Georgia so these may be a month or so old.
The lines in the fairway looks like Some heavy verticitting going on to me. That may be the day the rye was planted. They may even spray the Bermuda to help it go into dormancy. I would think they plant overseed in late September possible early October.
The lines in the fairway looks like Some heavy verticitting going on to me. That may be the day the rye was planted. They may even spray the Bermuda to help it go into dormancy. I would think they plant overseed in late September possible early October.
This post was edited on 10/2/20 at 2:30 pm
3
Posted on 10/3/20 at 12:43 pm to Nodust
quote:
Do you know the date these were taken. Rye grass should be up now in northern Georgia so these may be a month or so old.
The pics were recently taken...they were in a golf magazine article this week. The explained the process they are scalping the Bermuda (yearly thing) and overseeding with cool weather seed.
Posted on 10/4/20 at 11:38 am to Nodust
Alright, I just learned what is going on from my neighbor....basically, every spring/fall, Augusta scalps and dries out the Bermuda grass, it does not die....it basically is in the ground....but they do overseed Rye grass twice/year for cosmetic....they spray a chemical called Contana on the grass (expensive chemical...very pricey) to kill off the rye and the Bermuda comes back in when it gets warm...but, the crew does this process before the Tournament (scalp, overseed, and fertilize the rye to make the course look plush)...but Augusta National is a Bermuda course that the crew throws Rye down prior to the Masters. The rye is for cosmetic reason....and it is an extremely expensive.
This post was edited on 10/4/20 at 11:40 am
Posted on 10/6/20 at 5:14 pm to Nodust
When you overseed, they scalp the fairways down to nothing then seed/fertilize and water.
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