I’m creating this topic ahead of time to talk about what I’ve been up to.
I have more details below, but Essentially based on both testers, personal experience, and what my senses can tell I’ve somehow managed a room temperature decarb in an hour.
I recently started a homebrew and instead of hops I used weed. I added it at the start before any yeast or bacteria were added.
I used white labs san Diego super yeast and started at a very high gravity and low ph for the strain. The yeast I got turns out is actually a SCOBY and not only yeast.
Within 1 hour it smelled like decarbed weed. I did not decarb first. I was intending it to be a long process and I’d document this one, but it got out of hand faster than I could keep records of once I started my new medication.
I had sampled some after smelling the decarb smell and it hit me like a freshly made edible still warm.
It finished fermentation somehow in a week to dry according to my hygrometer, so I made a tester bottle I could share within my social bubble. It didn’t just smell decarbed, but it is. The rest I put back into fermentation to keep going until I hit the abv limit. 2 weeks later it’s still making more and I’ll never know the exact abv, so I will be aging it into secondary in a week and then this topic will include a step by step of what I did after I start to repeat this chaos.
It has retained the full smell of the bud I added in through the entire fermentation and has a nice chill edible effect on top of being crazy high abv according to the specific gravity dropping like a stone within days of feeding it more sugar.