full melt dry ice
- Thread starter Gquebed
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Gquebed
Well-Known Member
I dont have a camera that is capable...
Wash. Drop the kief in a 1 gal bucket skim the top (plant matter floats)pour through a coffee filter. Spread it out. Let it dry. Squeeze it together. Doesnt matter how. Just warm it and make a puck or something. ( i dont like loose.)
Bublonichronic
Well-Known Member
Brilliant never thought of washing dry ice hash like that but I'm sure it works well!
R&RHashman
Well-Known Member
careful or "they" will break out their big rubber dongs and beat you over the head again GQ
Gquebed
Well-Known Member
I like the dry ice hash on its own. I washed it once to see how well it would clean it up and was quite surprised. So now i wash only certain strains once in a while. Usually i just go straight up di....
Love the cheese by the way. I got something called berlin cheese from a friend. Dont know anything about it, but it sure is tasty and potent. Thinking i might shake some of that out and wash it out of curiosity...
lio lacidem
Well-Known Member
Gonna chime in here. I have used the water/contaminant float trick to clean up grinder keif. Turned grinder poop in 3.5/4 * melt . That being said I dont see why you would use this with a dry ice method. 99% of people who I know that do dry ice want quanity over quality. But then your floating it to remove some contaminant so now you have your drying time to add on. All this for a 3.5* hash? Why not just use water and bags from beginning and have 5/6* hash. Once your floating the dry ice hash you are losing any best bang for buck argument in my humble opinion
Gquebed
Well-Known Member
Because it is a LOT less work to get to that 3.5* hash then it is to get to 5/6* hash. The marginal improvement does not warrant the extra work imo. IE: it is better to work 5 hours for $100 than it is to work 7 hours for $120.... that kind of thing....especially when the marginal difference in improvement is not one that anybody's tastebuds can discern...
But as i said i will only bother with the extra work in washing for certain strains that im curious about... or in cases where the shaking went to long and an intolerable amount of plant matter end up in the keif..... (its so boring i phase out some times...lol)
lio lacidem
Well-Known Member
I can understand your point when you say it that way. Simply put your a quanity over quality guy which there is nothing wrong with most of us here are the opposite quality over quantity.
Gquebed
Well-Known Member
I dunno.... thats kinda my point... you may know youve made a higher quality product but if you cant taste the diff then whats the point? To brag? Lol
The stuff in the pics above.... there is no way to know that it isnt quite 5/6*. Even under a 30x loupe you cant tell....
And i can fix that up in half the time it takes to run even only 4 bags. Less mess too....
WarMachine
Well-Known Member
That's what I was thinking too, why not rosin the dry ice hash instead of doing the water trick? Just wondering.
Gquebed
Well-Known Member
I dunno....how long would it take to press out say 50gr of rosin?
I can do 50 gr of dry iced washed and set out to dry in about 45 mins.... then wait to dry.... while getting baked on the some left overs....lol
hyroot
Well-Known Member
You can tell how many star rating a hash is by dabbing it and looking at it. . The star rating is based on melting and. The more it melts the more pure it is. Plus the more soluble terpenes too. Using a loupe or scope is irrelevant to the rating.
6* / 5* - full melt and leaves nothing behind. No residue of any kind.
4* 3/4 melt leaves behind back residue from trichome stalks
3* half melt leaves ash and black residue from trichome stalks and plant matter
2* - no melt
1* - garbage
Educate yourself.
It used to be a 5 star rating system until rosin and distilled terpenes came about. That added the 6* rating.
All a loupe will do is show the color of the heads, that they're intact or not and if any macro plant matter is present.
You can definitely tell and taste the difference between all the rated hashes. The better it is the higher the terpene profile. Ie more pungent and flavorful
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