Which Caramel Albinos lines...

I cook EVERYTHING at 86 degrees. I personally don't think that incubation temps are the chief factor in Caramel kinking -- if a factor at all. All my Caramel/Caramel combos are Nerd-TSK out-crosses. They look real nice and no kinks to date.

However, in my opinion the Upscale line is the best looking and also has a good rep for very little kinking -- even when line bred. I also, as hard as it may be for many to fathom, I PREFER his color hues (and Caramels as a whole) to Ultamels. I find Ultras to be an opaque colored morph as an adult. And for me, ADULT colors/appearance are the litmus test for any morph or combo!! Hatchlings are cool and all -- but show me an animals at 800+ grams!! I DO like Ultras :gj: and will surely work the gene into some of my projects in the future. We don't KNOW yet what Ultramel combos will look like considering only one has been made to date -- and that is the stunning Camarilo produced by Vin Russo.

Below is my Upscale breeder male. I am proving some pos hets with him this year. Last year I made a codom het male that will be paired with some hets and codom morphs this fall. The goal is to get all 3 lines working together -- TSK/Upscale/Nerd. :D

I believe OUTCROSSING and working with the RIGHT/BEST lines of Caramels during outcrossing is the key to solving most of the kinking problems. Because kinking is almost certainly genetic in origin, total elimination of kinking is doubtful.

https://ball-pythons.net/gallery/fil.../caramel_2.jpg

The Snakes in my picture are 1,200 plus larger one and 700+ on the small one in case anyone was curious.

Ryan Young

Quote:

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Originally Posted by AwBaillie

There was a good post my gf had mentioned to me, about Greg Graziani and how he incubates spiders, caramels, super cinny's (any of the morphs known to have a physical or neurological defect) at 86f. And since he had been doing that, none of above mentioned morphs, have come out with any of the defects.

But again, if you have 20k....yah, Utramel.

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I always incubated that and never had any problems with my cinnies and caramels so far

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