Originally Posted by
leyus
It doesn't matter how old or new it is if it works. I don't use method from this guide, or that other guide but both will work just fine. I use slow cook method combined with step 1 from guide that I linked and combined with decarboxylation which you just mentioned, I found this wombo combo of steps taken from various methods most suitable for my needs. Simply without step 1 slow cook method gives too green canna butter, with too green taste (chlorophyll dominates it). That is all I was trying to say, not that one guide is better then the other or something so don't take it personal please, your guide is great. You can probably notice yourself if you compare pictures that your butter have way less impacted by chlorophyll colour then slow cook butter, I assume it is due to time factor.
I should say I used to use, because with over 1 kg of cannabutter with dose 5 g to know, 10 g to go I don't need to make any more, simply I have more then enough for a long long time.
With slow cook method and water cooking step added decarboxylation will happen by itself mostly, I still keep it but it adds just a little bit kick to it but it is not entirely necessary. It is necessary if you go with things like firecrackers or recepies that have fairly short cooking time. With slow cook I just leave it overnight, so 12 -17 hours depending when I fill like taking it out, so in this time decarboxylation should be done anyway by itself, but as I say, for peace of mind I do short one before.
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