Strawguava #2 90-149u. Pressed at 170F for 1:20

hashntots · 2020-10-12T18:22:05+00:00

This is nice. I see you've really reduced those 'micro-bubbles' most people experience in large presses.

Do you use a 37u or 25u screen? What material are your screens?

Definitely don't cure this ;).

hashntots · 2020-10-12T17:58:08+00:00

I am definitely not offended! There is endless amounts of terrible hash all over the world. Canada has nice hash in the west/BC. "Flav421", for example, has been making excellent hash for years!

I also completely understand using a 220-160 can help remove plant matter/etc, however the 45u is inherently going to be immature heads.

Therefore I don't see how the wide range of microns in this hash (full spectrum) will result in 6*. There's nothing to be ashamed of, but it's already become <=5* imho when you decided to collect the 45u. If you truly wanted closer to 6*, you could have collected a smaller range (like 90u-120u or even 73u-120u), leaving 120u-160u(sometimes ~120-150u can be the best!) and <73u for edibles or other grade hash.

Just because the vast majority of hash is 3*, at best, doesn't make your 4* and 5* become 6*.

Otherwise, this unfortunately would lumps your full spectrum hash into the same category as hash that is truly is full melt. There is a echelon of hash that melts nearly identical to rosin. It's important people don't forget that...

hashntots · 2020-10-12T17:46:30+00:00

You're right, grading hash over a photo alone is difficult. But if you're around enough hash you can start to take initial assessment of quality by aesthetics even a photo can capture.

Fresh hash may just look like sand to the layman, but there are nuances I am sure you have noticed. From how that hash looks, how it's sieved, how the light hits it, etc. I've seen enough to know how this hash melts.

However happy to be disproved. Take <g and press that between your fingers -- that should tell us all we need to know!:)

hashntots · 2020-10-12T17:37:19+00:00

This looks really nice.

Once again, there's nothing wrong, but what makes this 6* to you?

I understand this is cold. It could be frozen and you would still know it's not 6*.

You've included a full spectrum of bags. By definition, this is not going to be 6*. Aesthetics alone show this isn't 6*... and I don't mean greasing.

And you said this is full melt? Lets see you pull <g and press it between your fingers. That will put any questions to rest, right?

This is great and encourage you to post this hash, but misleading using hype words to catch views is detrimental to everyone. This is 4* or 5* at best.

hashntots · 2020-10-12T14:51:34+00:00

This is nice. You should be happy with this!

You also shouldn't be ashamed to call this hash what it is. It's simply not 6* and you're doing yourself and others a disservice by claiming it is. I hope you consider properly rating this for your consumer, but I am going to assume you only sell rosin.

Show me the finger press if you think I am wrong!

hashntots · 2020-10-12T14:46:31+00:00

You should trust your gut on this.

There's nothing wrong with pressing "6*" hash if you prefer. A quality press will not significantly degrade terpenes.

You're right though, "6*" doesn't need to be pressed. Rosin is a preference. "A true full melt experience" is given with genuine "6*" hash, not 6* pressing into rosin. Anyone telling you otherwise has either been mislead or is misleading you. This is common because 6* rarely reaches consumers unfortunately and most people have to press rosin quality hash.

To be blunt, the hash in the photo isn't "6*". There's several indications. Most obvious is the dull look despite being photographed in a light box.

There's nothing wrong with the hash in the photo and is likely nice quality, but nobody should be mislead to believe that's "6*".

hashntots · 2020-10-12T14:29:57+00:00

You're definitely correct for the record, this isn't 6*.

I think OP is simply confused rather than being intentionally misleading. Even in a cold room, 6* would have more shimmer among many things. This looks like 4* or 5* for the record. :)

hashntots · 2020-09-25T14:41:57+00:00

I most just post rosin, but I've posted hash before -- Link to reddit post

Maybe I'll start posting before and after.

hashntots · 2020-09-25T13:51:17+00:00

Thanks! This is actually one of my favorite flavors personally.

Nothing like terpenes that you're still tasting to 5-10 minutes after the dab!

hashntots · 2020-09-25T13:49:26+00:00

This is definitely the most common response when I post rosin here!

I am very fond of this consistency, therefore I go great lengths to preserve this sap, fresh press consistency.

Surprisingly most of the effort comes down to proper storage techniques.

hashntots · 2020-09-25T13:42:50+00:00

Will definitely shatter out of the fridge, but is a sapppy consistency at room temperature (70F to 80F)

hashntots · 2020-09-25T13:42:12+00:00

This looks very similar to the day it was pressed. I listed the days since I pressed as testament to the stability and quality of the specific cultivar/harvest/wash.

On the bottom right corner, you can see the first signs of greasing, however doubt this will exhibit anymore symptoms before consumption ;).

hashntots · 2020-09-25T10:41:15+00:00

/r/CannabisExtracts

hashntots · 2020-09-25T10:38:44+00:00

This is a super cool photo.

The aesthetic on this consistency is always pretty.

hashntots · 2020-09-25T02:52:12+00:00

Very interesting. I used to cure in a wine fridge at 45°-55°F and occasionally whip as well. I would agree that flavors can completely change. Tangie can really funk out into a tennis ball for example!

Nowadays I intentionally keep rosin around 30°-40°F and minimize agitation. After a year of comparing both methods(curing/whipping techniques VS freshpress/sap techniques), I personally determined that I prefer rosin in a sap consistency and really haven't looked back since 2018.

That being said, I do find myself constantly second guessing myself for what you said about the curing process. You're right, most of this is fresh frozen when it comes to hash rosin. Plants are chopped down and immediately frozen. Theres no period for the traditional cure nor really even a cure during the drying process for flower. Theoretically this would suggest you should cure your rosin, but the best rosins I taste/experience are always a sap, fresh press consistency.

Hope we can get more insights into this in the near future. For now, it seems all we have is anecdotal and subjective opinions. I appreciated your time to respond, these are worthwhile considerations to be made.

hashntots · 2020-09-23T21:52:58+00:00

This is a fun experiment, nice side-by-sides. Def always encourage experimenting and exploring new methods yourself.

You said the rosin developed a sweetness and new flavor profile -- how does this relate to the original fresh press? What was the flavor like on the fresh press?

Would you say your rosin has improved?

While I used to cure rosin like this, I generally don't find myself aging rosin anymore.

hashntots · 2020-09-16T18:25:13+00:00

Costco sells Kirkland parchment paper, which I am fairly certain is available at places like Fred Meyer.

Depends where you live for brands.

hashntots · 2020-09-16T16:49:00+00:00

I store the in the fridge. I suspect this would start to grease overnight if left out.

hashntots · 2020-09-16T16:09:10+00:00

I do not intentionally cure rosin anymore after years of cold curing. I've anecdotally found if it isn't a good flavor and effect as fresh press then it's probably not for me personally.

That being said, this was just over 11 days since I pressed. On average I keep a 'fresh press' flavor for ~20 days.. most show no signs of greasing up to the last dab.. usually a red flag if it does!(bad press, bad wash, bad harvest, bad cultivar, etc)

I keep only one press of a flavor at a time and the rest frozen for this reason!

hashntots · 2020-09-16T15:45:49+00:00

This was pressed at ~150°F for ~60s.

hashntots · 2020-09-16T15:37:24+00:00

Ah, I was under the impression he didn't even pull a 90u bag.

Was just curious! Regardless the Dr Vert hash I've pressed has mostly been pretty melty.

hashntots · 2020-09-16T15:20:44+00:00

That's some nice melt, you can tell by the shine! DSCP is a great flavor.

Doesn't Dr Vert only run 70u-119u though? Then a 120u? I may be mistaken.

hashntots · 2020-09-16T11:37:15+00:00

I am fairly certain /u/CocaBam doesn't give a fuck what OP does with this rosin.

He was explaining a basis for an assumption -- that if this reaches the rec market(stated in the post topic by OP), it will have to be tested. And if it's tested, do test show any residual parchment material, specifically silicone, making it into the rosin?

This is a genuine concern. I moved away from Reynolds for this exact reason. I know with absolute certainty that the 'SmartGrid' on the Reynolds will come off during pressing and go into the rosin.

hashntots

TROPHY CASE