I was remarking yesterday that a course had extraordinarily lush looking, grassy, healthy greens, but that the super was still strangely hesitant to cut them low. A friend who is in the business suggested that based on his observation, the greens had TOO MUCH grass. Too much density of grass, such that the competition for nutrients amongst all of those strands becomes too much when it is cut down low.
Has anybody ever heard of this notion. How would one combat it?