Bubble hash using dry trim the big chunk is made from fresh frozen Maui wowie . It is full melt and quite tasty .
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New zip of sauce I just picked up. I love the wet sand/applesauce consistency.
Couple grams of rosin I grabbed as well
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Nice work on the ball @Syn!
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Fresh frozen trim done with dry ice and a 220 micron bag.
6 way blend in the bowl.
5 way blend in the glass jar on the left.
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Damn, that’s nice! What did you start with?
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That’s a big bowl nice job and lots of work making it . My issue is sore shoulders after a few hours of making hash shaking the water outta the bags .
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Bubba kush flower rosin, 90 micron, 160° warm up 2 min, 180 for about 5 min till it started getting darker. No pressure gauges, just my feel.
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I want to come to your picnic.
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@Tejas Not quite sure how much it was exactly.
Lots. 
. 20 kilos of dry ice worth.
@ShiskaberrySavior We were 11 hours from start to finish of shaking. No water tho.
Def feel ya on the shoulders. 
Most of that bowl full will go to edibles.
Makes for dandy lil 2 bite muffins.
That’s a banana choc chip walnut one.
@Qtip Nice lil bit of rosin there.
And thanks fellas.
Was def worth the effort. 
Stay safe and lit folks.
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Did a squish of bags 3, and 4, no clue the micron size.
25 micron 150 degrees 1 min warm up, 30 sec slow press, 2 min press
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roughly 5 month old wax
So that’s the residual structural material?
My eye is immediately drawn to the lighter patch in the lower center. What do you imagine that was? The skin of a single tricome, flattened like a rug?
Cheers
G
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