DarkWeb
Well-Known Member
I just press again.When you second press do you fold the bag onto itself? Or just run it again same
I just press again.When you second press do you fold the bag onto itself? Or just run it again same
Ya I noticed that. These plates are much better than the press I used previously. Watched some videos and see guys leaving just a small edge of the bag outside the plates and the flow seems much better I'll try that tooYou can tell the material is much more dry after the second shot.
Yeah, I'm still experimenting. Only had this press for a few months.Ya I noticed that. These plates are much better than the press I used previously. Watched some videos and see guys leaving just a small edge of the bag outside the plates and the flow seems much better I'll try that too
Bag or no bag. Bottled or flat ( before press) . Then how you applied if you don’t mind. Need to get mine put together. Temp used.
Now put half of that in the freezer overnight and compare.
Why freezer?Now put half of that in the freezer overnight and compare.
I thought this is were you were going.Try it.
View attachment 5135500
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It changed the texture and made it really nice to work with.
I do hate the mess. Why I just dry sift and press hash bars now. Although live rosin is fun. And diamonds from jar tech are insane. Messy, time consuming and pricey.Try it.
View attachment 5135500
View attachment 5135501
It changed the texture and made it really nice to work with.
Supposedly you can permanently change it with a heat or a cold "cure" I'm saying cure as in like the next few hours after extraction.I thought this is were you were going.
I keep mine in the fridge just for the manageability.
120 bags, bottled slow pressure until the plates close then wait 30.sec and press to 1ton. Wait a bit and press to 3-5ton. Temps between 190-210. Really depends on the bud. You'll have to do a couple test squish to seeBag or no bag. Bottled or flat ( before press) . Then how you applied if you don’t mind. Need to get mine put together. Temp used.
Thank you