I just made my first batch of canna butter, and decarbed it at 250° for 25 minutes. I used 4 oz of trim in 2lbs of butter. The same amount of trim in a batch of brownies ground up as flour makes 105 modestly strong brownies, I can eat 2-3 at a time. Using 1/2 lb of the canna butter, decarbed, or the equivalent of 1 oz of trim, makes 90 kick ass brownies, one at a time is plenty. Three took me through the day. I normally smoke 5-7 gms of 20% THC pot a day.
I always use 5-6 cups of water and put it in the refrigerator so it takes longer to solidify.Is it too late to revive this thread? Just wanted to say thanks for the instructions. Followed them to the T last night and made a rather nice batch. Make some snickerdoodles with it tonight and they seem to be pretty potent
Now for a question, if you don't mind. What is the preferred method, if there even is one, to get the budder to taste less obvious. I'm not trying to sneak them by anyone as a prank or anything, but I was hoping the end result would be a potent budder with not such a potent pot taste. Would running it through the crock pot a second time with a new batch of water help to remove the overwhelming taste?
Some specs of our batch:
3 sticks butter
8g bud
Crock potted for ~15 hours or so.
Any tips, or is baking with budder just supposed to taste like your nomming on a sugary joint, LOL
I have to take exception to the notion that crispy dry pot is decarbed. The material I just used was trimmed two months ago. The average RH% here is 15-20%. If that wasn't dry I don't know what dry is. Anyway, I watched it decarb (outgas) for 25 minutes at 250°F, so it was not decarbed from being dry.
Cool man, whatever works for you. I've never done it and see no need, but if you think it makes it better, go for it! I would watch that temp though or you might do more harm than good. Enjoy!
It is not a subtle thing. I have been making brownies with leaves and trim for 20 years. This is the first time I used the same amount of material I previously used or a single batch of brownies, 4 oz., but this time it went into canna butter, and only 1/3 of that was used in the brownies, These brownies are far-and-away superior to anything I have made before, 3-4X as strong and I will get 3X the number. I also saw no need to decarb before, but after this, will never cook with non-decarbed material again. As far as temperature, 250° for 25 minutes is about ideal. And decarbing liquids is easy, as one can watch the CO2 escape. Surely you have seen this graph of decarb time vs. temperature?
Like I said, if you feel the need to do it, then do it, but it's not needed if it's really dry. If you're somehow making yours "3-4x" stronger, it wasn't really dry to begin with. You don't need to prove anything to me. FYI, I'm an advanced grad of Oaksterdam and just like to impart easy ways to enjoy life. There's no need for technical sheets on decarboxylation to make butter, lol. Take care, and keep it simple
All I can tell you is that in my 30+ years of baking with weed, I've never decarbed super dry stuff and never had a problem. I see what you are both saying and can understand why you'd want to, but I know a bunch of people that have used my recipe to make budder and none of them decarb either. So in the end, maybe it's a personal preference. I don't think it can turn out bad either way.
I'll work on a tutorial, but it's almost too easy to need one. Green Dragon has become my favorite over budder because it acts a lot faster and easier to get a good dose without putting yourself into la la land. Although, la la land is a nice place to be... hahaI would love to see your Green Dragon tutorial...always looking for easier ways to do things
