Hash and Oil Picture Thread

meangreengrowinmachine

Well-Known Member
question for the brain trust... if my iso hash forms very small bubbles when it touches the heated surface does this mean I still have ISO in it? is there a way to remove this? do I need a vacuum and heat mat set up?
 

Thundercat

Well-Known Member
I feel it would actually be more likely that it still had water moisture in it then ISO. Iso evaps pretty easily even at room temp if its spread in a thin layer. I've always had the ISO evap first and easily, and then had to wait for the remaining 9% water to evap.
 

meangreengrowinmachine

Well-Known Member
I feel it would actually be more likely that it still had water moisture in it then ISO. Iso evaps pretty easily even at room temp if its spread in a thin layer. I've always had the ISO evap first and easily, and then had to wait for the remaining 9% water to evap.
OOH right right thats why this works so well, duh I have read that in your thread 100 times lol thanks!
 

xox

Well-Known Member
A plate of blonde bubble hash- from trim and larfView attachment 5356200View attachment 5356201
are you going to press that kief? i found a novel use for this sous vid thing somebody got me for christmas a couple years back its suppose to be for cooking vacuum sealed food in a pot of water instead of putting food in the pot i put two wine bottles filled with water in the pot and i set the sous vid to 180f and it maintains the water at the perfect temp for pressing the kief into hash.
 

Bud man 43

Well-Known Member
are you going to press that kief? i found a novel use for this sous vid thing somebody got me for christmas a couple years back its suppose to be for cooking vacuum sealed food in a pot of water instead of putting food in the pot i put two wine bottles filled with water in the pot and i set the sous vid to 180f and it maintains the water at the perfect temp for pressing the kief into hash.
I have been using it as is however I have been looking at pressing/rolling it into a temple ball.
I have a few oz at this point- can’t wait to try it
 
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