I’ve used a pressure cooker to decarb. With silicone bag or glass jar. I’m thinking I’ll do a bit longer, but lower temp, in the instipot, so I can control that. I’ve seen some time temp charts, that I can use for guidance. For example (https://dutch-passion.com/img/cms/Blogs/weed-decarboxylation-temperature-and-time-chart_.jpg) I had a friend do a batch for me, and he def. over-cooked it.
It’s honestly the part that needs the most rigour: bite the bullet and buy yourself a thermometer that can go into the oven/pot. Temperature is the most critical, so i figure it’s not worth assuming.
I found my oven ran hotter than i set it ~10oC, as well as the glass jar heated up slower (due to thermal mass).
Should only cost 15-25€ and pays for itself vs a wasted batch.
That’s why I’ve used an insti-pot. I’ve used it for fermenting natto, and it works spectacularly well. My friend used a regular oven, and apparently spaced out, thus leaving it too long. I’m not sure if he had a thermometer, or just went by what it said on the oven dial. It was one of those, “he makes them for himself, and it would save time for me, so let him do it” situations. Frankly they also buy the cheapest bud they can get at the shop, as well. So quality control is not high on their priority list. As the saying goes If you want it done right, you have to make a few mistake on the way to making it right yourself. ;-) So that’s the stage I’m at. Organic bud, painstakingly produced. Take my time, ask questions, and do it right.
Exactly, if you have your own, the satisfaction is a beautiful thing in the end.
Last new years eve I made infused chocolates, mostly farm to table: grew the cannabis (organic soil), infused the oil, made the chocolates. With that I could tell everyone the ingredients and dosage, as well as advice eating them, which went down a treat.
I’ve used a pressure cooker to decarb. With silicone bag or glass jar. I’m thinking I’ll do a bit longer, but lower temp, in the instipot, so I can control that. I’ve seen some time temp charts, that I can use for guidance. For example (https://dutch-passion.com/img/cms/Blogs/weed-decarboxylation-temperature-and-time-chart_.jpg) I had a friend do a batch for me, and he def. over-cooked it.
It’s honestly the part that needs the most rigour: bite the bullet and buy yourself a thermometer that can go into the oven/pot. Temperature is the most critical, so i figure it’s not worth assuming.
I found my oven ran hotter than i set it ~10oC, as well as the glass jar heated up slower (due to thermal mass).
Should only cost 15-25€ and pays for itself vs a wasted batch.
That’s why I’ve used an insti-pot. I’ve used it for fermenting natto, and it works spectacularly well. My friend used a regular oven, and apparently spaced out, thus leaving it too long. I’m not sure if he had a thermometer, or just went by what it said on the oven dial. It was one of those, “he makes them for himself, and it would save time for me, so let him do it” situations. Frankly they also buy the cheapest bud they can get at the shop, as well. So quality control is not high on their priority list. As the saying goes If you want it done right, you have to make a few mistake on the way to making it right yourself. ;-) So that’s the stage I’m at. Organic bud, painstakingly produced. Take my time, ask questions, and do it right.
Exactly, if you have your own, the satisfaction is a beautiful thing in the end.
Last new years eve I made infused chocolates, mostly farm to table: grew the cannabis (organic soil), infused the oil, made the chocolates. With that I could tell everyone the ingredients and dosage, as well as advice eating them, which went down a treat.
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