WarMachine
Well-Known Member
Looks really good Kase!
ICE WAX (bubble hash) with Matt Rize
- Thread starter Matt Rize
- Start date
Emericaridr11
Member
could use some advice (sorry long post)
I have some REALLY dry trim from a buddy who wants to get off bho, blah blah
its dank, crystally, but dry as a bone....to the point where its already turned some into powder from handeling the bag
1. what if I let it rehydrate for 30mins in water and ice (in my fridge in a 5Gal bucket)
2. mix it for 1min hand stir (no bags yet just bucket)
3. pour it into my "Drain Bucket" (just a bucket with holes on the bottom -stacked on another bucket- so i dont wear my bags down so hard)
4. Drain the water (and contaminants that came with) with my 220 and 190 in a bucket
now a lil gumby to save the hash from contaminants?
5. let the water/bucket sit in my fridge for 2 hours (let trichs sink)
6. scoop out as much crap thats floating on top
7. Drain it with my 190 (again, compulsive stuff) and 160 in one bucket
8. then continue as normal
My Questions
-Will this mix of methods save me from some Plant Matter problems? (or is some invisible to the eye)
-Will letting it sit in the water for so long ruin the flavor and smell?
any help or advice would rock, he wants to get off bho and onto bubble but this trim seems impossible to work with
I have some REALLY dry trim from a buddy who wants to get off bho, blah blah
its dank, crystally, but dry as a bone....to the point where its already turned some into powder from handeling the bag
1. what if I let it rehydrate for 30mins in water and ice (in my fridge in a 5Gal bucket)
2. mix it for 1min hand stir (no bags yet just bucket)
3. pour it into my "Drain Bucket" (just a bucket with holes on the bottom -stacked on another bucket- so i dont wear my bags down so hard)
4. Drain the water (and contaminants that came with) with my 220 and 190 in a bucket
now a lil gumby to save the hash from contaminants?
5. let the water/bucket sit in my fridge for 2 hours (let trichs sink)
6. scoop out as much crap thats floating on top
7. Drain it with my 190 (again, compulsive stuff) and 160 in one bucket
8. then continue as normal
My Questions
-Will this mix of methods save me from some Plant Matter problems? (or is some invisible to the eye)
-Will letting it sit in the water for so long ruin the flavor and smell?
any help or advice would rock, he wants to get off bho and onto bubble but this trim seems impossible to work with
I soaked my dry trim for 20-30 minutes before, right in the machine and it came out fine..imo..pics on last page.
getting a machine and an 8 bag kit this thursday and going to be giving this a try, going to be using nothing but nugs does anyone see a problem with this? Also let me know if my check list of steps to do is correct.
Prepping
· Have all materials in freezer and chilled before starting
· Let ice cubes sit in machine to chill it before adding work bag
· Layer materials and ice in work bag no more than ¾ full then place into machine
· Add water until a slushy consistency happens
· Let the work bag sit in the machine to cool before starting agitation process
Agitation
· Agitate for 3 6 minute cycles or more depending on greed
· Drain machine into first work bag-slush bag around and spray sides down sides with hand pump sprayer, repeat for all the bags
· Once all the bags have been drained use a chilled metal spoon to scoop the bags clean
Curing
· Let product dry out somewhere cold- until its dry but still wet enough to crumble
· Grate the finished product on the microplane
· lay this material out on a baking sheet covered with a silk screen
· Let this dry and occasionally cut it up with a card
· Once dried place into masson jar
Prepping
· Have all materials in freezer and chilled before starting
· Let ice cubes sit in machine to chill it before adding work bag
· Layer materials and ice in work bag no more than ¾ full then place into machine
· Add water until a slushy consistency happens
· Let the work bag sit in the machine to cool before starting agitation process
Agitation
· Agitate for 3 6 minute cycles or more depending on greed
· Drain machine into first work bag-slush bag around and spray sides down sides with hand pump sprayer, repeat for all the bags
· Once all the bags have been drained use a chilled metal spoon to scoop the bags clean
Curing
· Let product dry out somewhere cold- until its dry but still wet enough to crumble
· Grate the finished product on the microplane
· lay this material out on a baking sheet covered with a silk screen
· Let this dry and occasionally cut it up with a card
· Once dried place into masson jar
yes..do NOT use nugs on your FIRST go..use dry trim and soak or wet trim..Matt prefers dry trim and you'll thank me later..you'll find out why.
Emericaridr11
Member
well your stuff looks mad dry? is it?
anywho like i said im gonna let it soak what im wondering is if i let it sit for 2-3 hours in the water..... after i pull the dirt bags (220,190,160)
will letting the trichs sit in water that long ruin anything like smell or taste?
alot of my material is DUST, and WILL go through the 160,120, and maybe even 73 screen (maybe more), alot of dust
I yielded what you saw in the pic from a 6qt bowl of dry sugar leaf and crumbled mids..you don't need to soak for 2-3 hours because all you are trying to accomplish is freezing the trichome..trichome freezes quickly when fresh so when dry is in the water, all you need is 20-30 minutes..no it won't ruin anything..the garbage (even dust unless it's tricome) will accumulate in the 220.
under 120 is your smoke..120-190 is cooking and the rest garbage. make certain your material bag zipper is double knotted tight with flap turn over zipper..
Emericaridr11
Member
yeah i dont think you understand what im saying.....
im gonna let it soak for 30 mins..... mix it for a min, then pull ONLY the 220,190,and 160 bag....
THEN
i set it in the fridge for 2 hours to let the heavy trichs fall and all the loose weed scuff float to the top, so i can scrape what left over contaminants are there off before i pull my KEEP BAGS....
cause alot of the dust is Smaller than trichs, i can see that with my naked eye
my ? is will that long in water ruin anything?
you didnt read my comment right, or understood it
guess ill just try it and post pics, its the only way i can think to safe the hash from some of the dust contaminants, its not as bad as im making it sound, only the lower (one fingers worth) of my trim is dusty, i could leave it out if needed and throw it with my cooking grade 2nd runs/pulls... it just has so much trichs stuck to the dust
it needs to be mixed for 15 minutes by hand or in machine..1 minute is not gonna do the trick..imo
Emericaridr11
Member
1 to 2 mins will be perfect for my first run.... thanks for the tip though, i never mix over 7-10 mins on my first run, just how i do
always hand mixing, i keep everything super cold by keeping the bucket in the fridge
im curious to see how this goes never used dry dry trim before, i have a bad feeling but i might be pleasantly surprised
ill snap some shots of the process
i also poor it from 1 bucket to another one so i add that as a 30 sec mix or close to
either way thanks for the tips, we shall see
Well, Matt and Sub both do it for 15 but no second run..obviously, if you are doing multi runs then mix how you want..just posting what works for me.
Not sure what makes you have a bad feeling..pics will be groovy
good luck!
Emericaridr11
Member
indeed doing multi runs, maybe ill add it to 3-5 mins on this one, what ive been told is mix less for dryWell, Matt and Sub both do it for 15 but no second run..obviously, if you are doing multi runs then mix how you want..just posting what works for me.
Not sure what makes you have a bad feeling..pics will be groovy
good luck!
my camera sucks but ill try haha
I dont know just have that... uh oh feeling
gotta be mad gentle i guess
greenghost420
Well-Known Member
not mix less, but def soak longer!
not according to OP..
Baywatcher
Well-Known Member
Here's some fun photos of hash transformation.
This started out as around 12 oz of fresh Pineapple Express high quality trim. I did two 15 minute washes, and caught everything between 45 and 120 microns (well, I caught the 25 too, but dumped it into the butter pot). I use Matt Rize's Ice Hash methodology to process, microplaning it after 24 hours in the fridge. The microplane cured for a couple of days in the fridge, periodically getting chopped up with a small offset spatula. Next, it was scraped into the jar you see in the first pic, and cured for two days in the jar. What you see in pic #1 is what it looked like after having been mixed every 8-10 hours while curing. As you can see from pic #2, it was still a mixture of trichomes and plant matter, not particularly well-blended.
Next, I process according to Frenchy's methodology. It was rolled out and folded a total of seven times using a heavy glass bottle filled with 170 degree water. Pic #3 shows what it looked like after the final pressing. As you can see from macro #4, it is *much* more uniform, and I can tell a marked difference in the flavor and smoothness of the hit from it compared to the unpressed hash.
Thanks Matt, thanks Frenchy.
This started out as around 12 oz of fresh Pineapple Express high quality trim. I did two 15 minute washes, and caught everything between 45 and 120 microns (well, I caught the 25 too, but dumped it into the butter pot). I use Matt Rize's Ice Hash methodology to process, microplaning it after 24 hours in the fridge. The microplane cured for a couple of days in the fridge, periodically getting chopped up with a small offset spatula. Next, it was scraped into the jar you see in the first pic, and cured for two days in the jar. What you see in pic #1 is what it looked like after having been mixed every 8-10 hours while curing. As you can see from pic #2, it was still a mixture of trichomes and plant matter, not particularly well-blended.
Next, I process according to Frenchy's methodology. It was rolled out and folded a total of seven times using a heavy glass bottle filled with 170 degree water. Pic #3 shows what it looked like after the final pressing. As you can see from macro #4, it is *much* more uniform, and I can tell a marked difference in the flavor and smoothness of the hit from it compared to the unpressed hash.
Thanks Matt, thanks Frenchy.
greenghost420
Well-Known Member
why did you put it in the fridge for 24 hours before planing?
Baywatcher
Well-Known Member
To let most of the moisture evaporate. For me at least, it grates best if it is a maximum of 1/4" thick, and I've dried the patty for 12 hours or so on each side (flip halfway). I don't want it frozen, but I want it cold and fairly solid.
