Could you please explain why this happens?
I harvested my outdoor a month ago and it still tastes green. But the indoor harvested a month ago hanging right beside it is ready to smoke?
Could me taking it a week earlier then I want due to bud rot be the problem?
My best advice is to dry slower. Drying too fast traps chlorophyl in the buds.
here are ideal drying conditions but obv we use what we have.
Drying/Curing
55-60% humidity. 60-65deg F.
Dark room.
Good airflow but not fans blowing on buds.
5-15 days depending on bud size and pre-trimming.
Done drying once the stems crack but dont break when bent.
Into jars, burp twice a day for 15mins for 2 weeks.
Continue burping as you see fit depending on how humid it is where you live.
Can add Boveda(or similar) humidity packs if preferred to maintain specific humidty. IE. 55%, 62%