7/4/2012 7:07 AM
Looking for some help: we have a significant amount of crab showing up on several of our greens - too much to remove manually. Greens are 4 year old Champion, built California style and we have never used pre-emerge on them but looks like we might have to start next year. Any suggestions for chemical control?
Oh yes - we just endured about 6 days in a row of 100 degrees plus (like many others). Greens are healthy but it is still hot.
Any suggestions are much appreciated.
Paul Brandenburg, CGCS
Furman University Golf Course
Greenville, SC