Yes, all my temperatures are in Farenheit, we in Canada are kindof hypocrites about our systems of measurement, so as to ensure the Americans don't think we're TOO weird. I don't cover the pyrex dish because in the case of coconut oil and highly clarified butter, there is little to no water. I DO take the dish out to stir every hour or so, to ensure the cannaflour as I call it is more or less evenly available to the oil and to ensure the settling of the actual leaf doesn't cause any issues. As for the bit about pulverizing the flowers, I have always ground my flowers and haven't heard of people doing differently, but I wouldn't at all recommend doing differently. The oil cannot properly infiltrate the flowers if they are solid, it might make sense to compare it to something being fried when it's still frozen, where the outside cooks but the inside remains isolated. I might also add that twenty minutes in the freezer is a minimum. I generally would put it in there for an hour or two, but of course I don't always have the time.