Not sure about a chocolate bar, but I love this very old school hash press from Strainhunters Morocco edition. It's like at 39:30 or so https://youtu.be/ipYPLTArkcU
this video has some serious hash making in it..... makes me drool
Combo of heat and pressure. Get an iron hot, shut it off and then press down with constant movement of the iron. Have bubble wrapped in parchment. Manipulate throughout to get an even press.
I have a cheap cylindrical t- handle press. I hand tightened let it sit then chucked the press in my shop bench vice and applied a little heat with a benzo torch. I torked the t-handle a little more. Came out a nice little just under 4 gr slug.
Because it's yummy and lower calorie than real chocolate, silly!
Really, though, it gets shaved after it's made, so that it dries out. I have 10 g in a little jar, somewhere between a powder and crumble. Re-pressing it with heat brings out the terpines, making it look and smell like the hash of yore (and also easier to deal with).
As I type this I'm trying Ed Rosenthal's "shoe hash" technique. I tightly wrapped a few grams in parchment, sealed with tape, poked a pin hole to let out air, and put under the my heel, inside of my boot. It's his preferred technique for adding the right amount of both heat and pressure. I'll keep you updated.
Huh? It came out as a puck, but then it gets microplaned to dry. The gooey, greasiness comes from heating the trichromes to break them down and release the oils. My raw hash looks like every other batch I've seen in pics and in person.
Top of Page Bottom of Page PermalinkFull Name: Skitime
Not sure about a chocolate
Not sure about a chocolate bar, but I love this very old school hash press from Strainhunters Morocco edition. It's like at 39:30 or so https://youtu.be/ipYPLTArkcU
this video has some serious hash making in it..... makes me drool
Top of Page Bottom of Page PermalinkFull Name: intentionally blank
Wrap it in some cheese cloth
Wrap it in some cheese cloth and press it under a few really heavy books, or maybe some bricks?
Top of Page Bottom of Page PermalinkFull Name: jonaspond
Combo of heat and pressure.
Combo of heat and pressure. Get an iron hot, shut it off and then press down with constant movement of the iron. Have bubble wrapped in parchment. Manipulate throughout to get an even press.
Top of Page Bottom of Page PermalinkFull Name: jazfish
I I% .
I have a cheap cylindrical t- handle press. I hand tightened let it sit then chucked the press in my shop bench vice and applied a little heat with a benzo torch. I torked the t-handle a little more. Came out a nice little just under 4 gr slug.
Top of Page Bottom of Page PermalinkFull Name: jazfish
I I% .
Top of Page Bottom of Page PermalinkFull Name: jazfish
.
Top of Page Bottom of Page PermalinkFull Name: jonaspond
Looks real nice!
Looks real nice!
Top of Page Bottom of Page PermalinkFull Name: jonaspond
Looks real nice!
..
Top of Page Bottom of Page PermalinkFull Name: jonaspond
Looks real nice!
....
Top of Page Bottom of Page PermalinkFull Name: An organ grinder’s tune
i don't understand, why eat
i don't understand, why eat the hash?
Top of Page Bottom of Page PermalinkFull Name: Briank
Because it's yummy and lower
Because it's yummy and lower calorie than real chocolate, silly!
Really, though, it gets shaved after it's made, so that it dries out. I have 10 g in a little jar, somewhere between a powder and crumble. Re-pressing it with heat brings out the terpines, making it look and smell like the hash of yore (and also easier to deal with).
Top of Page Bottom of Page PermalinkFull Name: Briank
As I type this I'm trying Ed
As I type this I'm trying Ed Rosenthal's "shoe hash" technique. I tightly wrapped a few grams in parchment, sealed with tape, poked a pin hole to let out air, and put under the my heel, inside of my boot. It's his preferred technique for adding the right amount of both heat and pressure. I'll keep you updated.
Top of Page Bottom of Page PermalinkFull Name: ogkb
if your ice ain't gooey and
if your ice ain't gooey and greasy, you did it wrong.
Top of Page Bottom of Page PermalinkFull Name: Briank
Huh? It came out as a puck,
Huh? It came out as a puck, but then it gets microplaned to dry. The gooey, greasiness comes from heating the trichromes to break them down and release the oils. My raw hash looks like every other batch I've seen in pics and in person.