Congrats on your MoM Nomination Carcass!!! 
Carcass' $150 Low Budget Grow 2019
- Thread starter Carcass
- Start date
Congrats on your MoM Nomination Carcass!!! - Thread starter
- #3,642
Thanks, Boo!
Seeing that was a great way to start the day!
Actually I didn't even know about it till 13goody13 pm'd me a congrats!
Seeing that was a great way to start the day!
Actually I didn't even know about it till 13goody13 pm'd me a congrats!
Congrats carcass!! Well deserved sir!!
Oh and congrats on the green Oscar nomination 
candycane
Well-Known Member
Congrats on the well deserved win! 
- Thread starter
- #3,648
Thanks, BL! Nice job you're doing on that basement bathroom! I'd like to have a basement, but it's
not something that's even available in California!
But we all share a common interest, so that sort of evens things out- the only sex I worry about on here is pistils or balls....
Thanks, Trala!- I appreciate that!
Thanks, Candy- but it's just a nomination- I'm honored just to be included in the contest with those other great growers!
And I can't quote @Amy Gardner , but thanks for the compliment, Amy!
Not having to shake up a jar of hot oil makes the infusion process just a little easier...(not that it's that hard- the machine does all the real work
)
- Thread starter
- #3,650
Ha! ..I could highlight the emoji, but "quote" wouldn't pop up....
Thanks once more, Amy !
Well, now I learned something... (after 7 years)...so that's what the "quote" button is for....
Thanks once more, Amy !
I can possibly help with the burnt taste. Sous vide when you decarb?
I'm going to try it next round in my instant pot. It's supposed to preserve the terpenes and omit the burnt flavor.
Plant looks great C.
I'm going to try it next round in my instant pot. It's supposed to preserve the terpenes and omit the burnt flavor.
Plant looks great C.
- Thread starter
- #3,652
Sorry for the slow response, VG- I had to go visit my Mom at "the home"...
I'm not sure what Sous vide is --I googled it, and they talk about vacuum sealing, then cooking in hot water?
It does sound interesting...Do I need an immersion cooker, or is there a ghetto way around that? ...Pressure cooker maybe?
Thanks, VG- As do yours!
Usually it would be an immersion cooker or an Instant Pot with a sous vide function. Sous vide is precise temp control over a longer period of time.
I do wonder if a big pot of water and a candy thermometer would work? I think you would need something to prevent moisture from escaping so you don't skew the temp replenishing the water. Good question..
Maybe a electric skillet with a Pyrex dish?? There has to be a way!!
I plan on getting a vacuum sealer so I can try it in the Instant Pot.
- Thread starter
- #3,654
I've got the vacuum sealer and a pressure cooker- Maybe I could try decarbing a little bit of pot in there-
Not sure how to tell if it worked or not- although I'm not adverse to just eating a gram or so and seeing if I get high...If I catch a good buzz, it worked, if I don't, it didn't....
A pressure cooker with a 15psi weight should get the water up around 257f ,which sounds like it should decarb the pot pretty well - 17 degrees hotter than I do it in the oven, but still not hot enough to destroy the thc or terpenes. (hopefully)
I'll try it tomorrow and let you know how it goes.
Thanks for the idea, VG!
Not sure how to tell if it worked or not- although I'm not adverse to just eating a gram or so and seeing if I get high...If I catch a good buzz, it worked, if I don't, it didn't....
A pressure cooker with a 15psi weight should get the water up around 257f ,which sounds like it should decarb the pot pretty well - 17 degrees hotter than I do it in the oven, but still not hot enough to destroy the thc or terpenes. (hopefully)
I'll try it tomorrow and let you know how it goes.
Thanks for the idea, VG!
I think you want to cool completely before opening the bag.
I'm too stoned to remember exactly why but it seems important enough to mention it anyway.
Probably allowing volitilized compounds to cool for some reason. So like, they aren't lost, er some junk.
I really like this Sexxpot I'm smoking. It seems like it's made for me. Turns me into a sexxy airhead. How fun is that!?!?
- Thread starter
- #3,656
Sounds like the BF's got a fun night coming up!
- Thread starter
- #3,657
Pressure Cooker Decarb (?)
Yesterday, @Virgin Ground mentioned Sous vide decarboxylation, as a way to get rid of the "toasted pot" taste that oven decarbing leaves you with...(Thanks, VG!)
Sous vide definition:
"a method of cooking food, especially meat or fish, by vacuum-sealing and immersing in warm water".
So, I decided to give something similar a try, by "cooking" some vacuum packed pot in the pressure cooker...and it appears to have worked- I won't know for sure until I eat some of the pot to check whether it decarbed or not- If I get high , it worked, and if I don't, then it's back to the drawing board....(smoking it won't tell me if it decarbed or not, so I gotta eat it)
I'll do that this evening and report on that part of the experiment tomorrow (or the next day- tomorrow is Lil' Nova's day
)
So here's a few pics of my process.
1.46 grams of Alaskan Purple- I did a small quantity, in case this just ruins it..
This bud is pretty old, but it still had some moisture in it, so I sat it out for about 16 hours to get it "real dry" before vacuum packing it. (apologies for the blurry pic)
So, apparently my vacuum packer is a POS, because today, it decided not to pull a complete vacuum
on the bag and shut off automatically like it's supposed to do- so I had to manually hit the "seal" button,
which always lets a little air back into the bag, but I continued anyway. You can see that it's not a very good vacuum in that bag. I double sealed the bag on both sides to hopefully keep it from springing any leaks... Notice how green the bud is.
From there it went into the pressure cooker, with one of those collapsible collanders upside down over it to keep the bag fully under the water during the process...hard to tell, but the water is filled to about an inch above the collander.
The pressure cooker has a 15 psi weight- the boiling point of water goes up 3 degrees for every pound of pressure, so, instead of boiling at 212f, the water will get 45 degrees hotter (257f) before it boils...
Hot enough to decarb the weed-17 degrees hotter than an oven decarb, but hopefully not so hot that it ruins the weed...I ran this batch for just 15 minutes after the weight started to "jiggle"-the jiggle means it's up to its max temp.
So after cooking for 15 minutes, I turned the flame off and let it cool till all the pressure was gone- apx. an hour and a half (the decarb process will continue for awhile as it's cooling off)...then I pulled the pot bag out and let it cool for another 15 minutes or so.
I was a little surprised to see moisture inside the bag when I pulled it out- first, I thought the bag leaked, but, while it was a bit melty looking, it didn't leak- maybe the moisture was a by product of the decarb process? or, that pot wasn't as dry as I thought it was when I put it in there? no biggie-I can dry it some more after I open the bag. Oddly, the bud now has a purple-ish tint to it
So here's what those green buds look like now- not so green anymore, but brownish purple instead...
The good part is- they don't smell burnt at all- they still smell like pot, but with an added "sweet" note to it
That's what was supposed to happen- the question now is did I cook them long enough?
-I'll have an answer to that question this evening...
One more thing - 1.46g went in, 1.39g came out- probably just lost a little moisture during the process-so it wasn't as dry as it should have been.
And that's it for this little experiment- even if it does work, there's probably no real advantage in decarbing this way unless the usual "burnt" taste of oven decarbed buds is something you find objectionable- I do- so, if this did work, I may do an ounce or 2 this way next time.
Thanks for looking!
I hope the upcoming week is a good one for everyone!
Yesterday, @Virgin Ground mentioned Sous vide decarboxylation, as a way to get rid of the "toasted pot" taste that oven decarbing leaves you with...(Thanks, VG!)
Sous vide definition:
"a method of cooking food, especially meat or fish, by vacuum-sealing and immersing in warm water".
So, I decided to give something similar a try, by "cooking" some vacuum packed pot in the pressure cooker...and it appears to have worked- I won't know for sure until I eat some of the pot to check whether it decarbed or not- If I get high , it worked, and if I don't, then it's back to the drawing board....(smoking it won't tell me if it decarbed or not, so I gotta eat it)
I'll do that this evening and report on that part of the experiment tomorrow (or the next day- tomorrow is Lil' Nova's day
)So here's a few pics of my process.
1.46 grams of Alaskan Purple- I did a small quantity, in case this just ruins it..
This bud is pretty old, but it still had some moisture in it, so I sat it out for about 16 hours to get it "real dry" before vacuum packing it. (apologies for the blurry pic)
So, apparently my vacuum packer is a POS, because today, it decided not to pull a complete vacuum
on the bag and shut off automatically like it's supposed to do- so I had to manually hit the "seal" button,
which always lets a little air back into the bag, but I continued anyway. You can see that it's not a very good vacuum in that bag. I double sealed the bag on both sides to hopefully keep it from springing any leaks... Notice how green the bud is.
From there it went into the pressure cooker, with one of those collapsible collanders upside down over it to keep the bag fully under the water during the process...hard to tell, but the water is filled to about an inch above the collander.
The pressure cooker has a 15 psi weight- the boiling point of water goes up 3 degrees for every pound of pressure, so, instead of boiling at 212f, the water will get 45 degrees hotter (257f) before it boils...
Hot enough to decarb the weed-17 degrees hotter than an oven decarb, but hopefully not so hot that it ruins the weed...I ran this batch for just 15 minutes after the weight started to "jiggle"-the jiggle means it's up to its max temp.
So after cooking for 15 minutes, I turned the flame off and let it cool till all the pressure was gone- apx. an hour and a half (the decarb process will continue for awhile as it's cooling off)...then I pulled the pot bag out and let it cool for another 15 minutes or so.
I was a little surprised to see moisture inside the bag when I pulled it out- first, I thought the bag leaked, but, while it was a bit melty looking, it didn't leak- maybe the moisture was a by product of the decarb process? or, that pot wasn't as dry as I thought it was when I put it in there? no biggie-I can dry it some more after I open the bag. Oddly, the bud now has a purple-ish tint to it
So here's what those green buds look like now- not so green anymore, but brownish purple instead...
The good part is- they don't smell burnt at all- they still smell like pot, but with an added "sweet" note to it
That's what was supposed to happen- the question now is did I cook them long enough?
-I'll have an answer to that question this evening...
One more thing - 1.46g went in, 1.39g came out- probably just lost a little moisture during the process-so it wasn't as dry as it should have been.
And that's it for this little experiment- even if it does work, there's probably no real advantage in decarbing this way unless the usual "burnt" taste of oven decarbed buds is something you find objectionable- I do- so, if this did work, I may do an ounce or 2 this way next time.
Thanks for looking!
I hope the upcoming week is a good one for everyone!
Looking forward to finding out if that worked. Guessing you get no smell deacarbing that way too. Last time I decarbed in the oven it stank the whole house out for the night.
Don't be mad.Pressure Cooker Decarb (?)
Yesterday, @Virgin Ground mentioned Sous vide decarboxylation, as a way to get rid of the "toasted pot" taste that oven decarbing leaves you with...(Thanks, VG!)
Sous vide definition:
"a method of cooking food, especially meat or fish, by vacuum-sealing and immersing in warm water".
So, I decided to give something similar a try, by "cooking" some vacuum packed pot in the pressure cooker...and it appears to have worked- I won't know for sure until I eat some of the pot to check whether it decarbed or not- If I get high , it worked, and if I don't, then it's back to the drawing board....(smoking it won't tell me if it decarbed or not, so I gotta eat it)
I'll do that this evening and report on that part of the experiment tomorrow (or the next day- tomorrow is Lil' Nova's day
So here's a few pics of my process.
1.46 grams of Alaskan Purple- I did a small quantity, in case this just ruins it..
This bud is pretty old, but it still had some moisture in it, so I sat it out for about 16 hours to get it "real dry" before vacuum packing it. (apologies for the blurry pic)
So, apparently my vacuum packer is a POS, because today, it decided not to pull a complete vacuum
on the bag and shut off automatically like it's supposed to do- so I had to manually hit the "seal" button,
which always lets a little air back into the bag, but I continued anyway. You can see that it's not a very good vacuum in that bag. I double sealed the bag on both sides to hopefully keep it from springing any leaks... Notice how green the bud is.
From there it went into the pressure cooker, with one of those collapsible collanders upside down over it to keep the bag fully under the water during the process...hard to tell, but the water is filled to about an inch above the collander.
The pressure cooker has a 15 psi weight- the boiling point of water goes up 3 degrees for every pound of pressure, so, instead of boiling at 212f, the water will get 45 degrees hotter (257f) before it boils...
Hot enough to decarb the weed-17 degrees hotter than an oven decarb, but hopefully not so hot that it ruins the weed...I ran this batch for just 15 minutes after the weight started to "jiggle"-the jiggle means it's up to its max temp.
So after cooking for 15 minutes, I turned the flame off and let it cool till all the pressure was gone- apx. an hour and a half (the decarb process will continue for awhile as it's cooling off)...then I pulled the pot bag out and let it cool for another 15 minutes or so.
I was a little surprised to see moisture inside the bag when I pulled it out- first, I thought the bag leaked, but, while it was a bit melty looking, it didn't leak- maybe the moisture was a by product of the decarb process? or, that pot wasn't as dry as I thought it was when I put it in there? no biggie-I can dry it some more after I open the bag. Oddly, the bud now has a purple-ish tint to it
So here's what those green buds look like now- not so green anymore, but brownish purple instead...
The good part is- they don't smell burnt at all- they still smell like pot, but with an added "sweet" note to it
That's what was supposed to happen- the question now is did I cook them long enough?
-I'll have an answer to that question this evening...
One more thing - 1.46g went in, 1.39g came out- probably just lost a little moisture during the process-so it wasn't as dry as it should have been.
And that's it for this little experiment- even if it does work, there's probably no real advantage in decarbing this way unless the usual "burnt" taste of oven decarbed buds is something you find objectionable- I do- so, if this did work, I may do an ounce or 2 this way next time.
Thanks for looking!
I hope the upcoming week is a good one for everyone!
I was uber stoned and probably neglected to mention that the directions that I saw involved grinding the weed.....So of it does work perhaps next round try that and compare??
Purple , eh? That was unexpected.
- Thread starter
- #3,660
Yeah, no smell at all- I ran the exhaust while it was cooking, but just for the steam- and there's not even much of that! Mrs.C. hates the smell of decarbing weed, so maybe I won't have to
listen to that anymore
Thanks ,VG- I'll try grinding it up next time- I could probably get it to dry a little better if I do that and leave it sit out for a day or two before cooking it...
It was Alaskan Purple...but it was sure green before the decarb...