- Thread starter
- #101
50 mins decarbing at 70 degree Celsius and it's all dry. 24 grams of dried shake with a lot of dead pistols and nice trichs so going to put in 450 grams of butter.
Shake is in the freezer for half hour after decarbing then goes straight into coffee grinder then straight into boiling mix of butter + water.
From my experience when making hash on screens the quick transition from hot-cold-hot helps the potent stuff break free. It's my first time trying it with a butter recipe.
Shake is in the freezer for half hour after decarbing then goes straight into coffee grinder then straight into boiling mix of butter + water.
From my experience when making hash on screens the quick transition from hot-cold-hot helps the potent stuff break free. It's my first time trying it with a butter recipe.