I typically keep 90s, 120s and 160s on hand but I'm currently out of 120s.I've been trying to laugh with you, but I'm not understanding what the funny is. Clue me in.....
@Grand Daddy Black, are you using the filter bags when you press your pucks? They help filter out plant material and impurities, making for a nicer clean Rosin. They come in different weaves, I'm using the 120 micron filters currently. They have from 37 micron to 160 micron.
Are you asking because of the strange looking results from the pic I posted? That surprised me too. It was nearly crystallized after it cooled for just a few minutes. I usually get a more syrupy result similar to yours.
With that smash I experimented with pre-heating the puck using mild pressure for about 2 minutes then applying full pressure for about 2 more minutes. I used a 160 micron bag and smashed at 190 degrees.
I believe the pre-heat was either too lengthy, the pre-heat temp was too high or both.
When I have not pre-heated the results from a 5g puck have looked more normal:
That previous pic I posted was a result of a "Let Me Try This" moment!