what @Gpaw and what @Foreigner said! will be by to pick them brussle sprouts up lol. just to keep the scissors clean,of course. sweet. 
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You’re probably doing fine. Maine has some of the fire-est bud compared to the d.c. area. Even the dispensaries always have dank. And they are everywhere.
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Nice looking brick.
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nice chunk no expert but looks cured a bit? was it a trim or buds, and do you recall what strain?
give me a hit lol.
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These rosin and hash photos are jaw dropping. Guess there should be no reason to expect anything less in here.
Photo tax from my first bubble attempt.
Stuffs going to last me forever!
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i love the “stinkin thinkin” great tip! thanks. 
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@Floyd throws up a brick, i would expect you for sure to throw up the ball. looks sweet.
same questions trim or buds. and strain? the ball still has shades of color. how long cure on this one?
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This is a kitchen sink hash. Mostly Maui Mango Haze, I think. 159-45.
It is fresh. It has just been hot water bottle pressed. It will melt into a puddle with age and turn jet black.
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been enjoying pressing buds for a couple of years for resin or rosin? , but o so crave some real hash.
i tripped on both the black and blond in the glory days. lol wonderful stuff taste smell and buzz. checks all the boxes.
when i see the balls and brick i think washer, dry ice sift, screening, lets make hash. you hashigans [spell check me @ReikoX believed you coined that one] might just convert me yet to make some hash.
you be clobbering it @DabbertGlobberfield . nice work!
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My ultimate hash goal is the finest hand malleable black hash possible.
I believe you are looking for Hashishin
Why not both?
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How are you pressing it? Looks very tasty 
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Wine bottle boiling water oven bag.
The differences in colour are from different degrees of work heat and pressure.
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That’s not dispo
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