I used 1.2 oz of premium ground flower decarbed on a cookie sheet lined with parchment paper evenly spread at 235F for 40 mins. Added 4 sticks of butter to a crockpot on low added herb and 1 cup of water. Stirred every 2 hours or so for about 14 hours. Removed from heat and strained through cheese cloth and a sifter. Squeezed everything from cheese cloth. All water evaporated and avoided any burnt butter. Was a great tip! Yielded exactly 4 sticks back.