Baywatcher
Well-Known Member
Here's some fun photos of hash transformation.
This started out as around 12 oz of fresh Pineapple Express high quality trim. I did two 15 minute washes, and caught everything between 45 and 120 microns (well, I caught the 25 too, but dumped it into the butter pot). I use Matt Rize's Ice Hash methodology to process, microplaning it after 24 hours in the fridge. The microplane cured for a couple of days in the fridge, periodically getting chopped up with a small offset spatula. Next, it was scraped into the jar you see in the first pic, and cured for two days in the jar. What you see in pic #1 is what it looked like after having been mixed every 8-10 hours while curing. As you can see from pic #2, it was still a mixture of trichomes and plant matter, not particularly well-blended.
Next, I process according to Frenchy's methodology. It was rolled out and folded a total of seven times using a heavy glass bottle filled with 170 degree water. Pic #3 shows what it looked like after the final pressing. As you can see from macro #4, it is *much* more uniform, and I can tell a marked difference in the flavor and smoothness of the hit from it compared to the unpressed hash.
Thanks Matt, thanks Frenchy.
This started out as around 12 oz of fresh Pineapple Express high quality trim. I did two 15 minute washes, and caught everything between 45 and 120 microns (well, I caught the 25 too, but dumped it into the butter pot). I use Matt Rize's Ice Hash methodology to process, microplaning it after 24 hours in the fridge. The microplane cured for a couple of days in the fridge, periodically getting chopped up with a small offset spatula. Next, it was scraped into the jar you see in the first pic, and cured for two days in the jar. What you see in pic #1 is what it looked like after having been mixed every 8-10 hours while curing. As you can see from pic #2, it was still a mixture of trichomes and plant matter, not particularly well-blended.
Next, I process according to Frenchy's methodology. It was rolled out and folded a total of seven times using a heavy glass bottle filled with 170 degree water. Pic #3 shows what it looked like after the final pressing. As you can see from macro #4, it is *much* more uniform, and I can tell a marked difference in the flavor and smoothness of the hit from it compared to the unpressed hash.
Thanks Matt, thanks Frenchy.
