Really sticky ones are best chilled in the freezer before extracting from the bag. The hash I made in the video was a nice chopping hash! right out of the bag and I minced it up with the knife.
You have to specially prepare it for freeze drying by making it into tiny bits or really thin slices. That allows the ice to sublime in a reasonable time frame.
I have all kinds of time Lol
You got a link to the video or what do I type?
this thread is killer. i really need to put more effort into my bubble hash next round. my first (and most recent) was almost green compared to all you folks.
i recently bought a cut of some papaya derivative from pcg in the hopes of getting into the game. is there any reason one strain might wash better than another? the description said “she washes well” which id imagine translated to a higher yield as a function of input. i just wasnt sure what visually i should be looking for in a good washer (aside from end yield)
Just my guess, but trichomes. The more shine the more wash. At least for yield.
yah you have to examine the buds microscopically and make sure there are lots of trichomes. I have a baseline producer I compare them to. I have a baseline really good and really bad. That enables you to estimate the yield.
The hash from the grapey walter doesn’t have enough flavor. Compared to that rosin on the spoon there, now that has a flavor punch!
It seems pretty dry now, you can see it’s all turned white. I’ll weigh it tomorrow I hope! I should really press on a nugget and see if it’s dry.
If you don’t mind me asking, what are your yields with the Big Bud?
No offense but I ran it at x2 speed
I’m going to establish a new baseline but it was 30 grams per kilo. Once this new harvest is ready to go I’m going to do a few runs with these bags to get a new baseline on the 90 micrometer/micron.
The real question is: did it make any sense?
Yes totally it was a nice summary no bullshit I usually watch most instructional videos on x2 speed LOL. With your video I never once said to myself “okay get to the point”