R
Reefer Franklin
- 184
- 0
On one hand, I'm there with the old guys (I think I'm one of them, but I'm not sure yet). But on the other hand you have *got* to remind them of the overall quality of that bud. A lot of it would now be considered trash, and the smoke could be extremely harsh with an awful flavor. Maybe we're spoiled now, but I like it that way. I like having flavor and smell come through and being able to enjoy buds the way I do very good coffees (we roast our own) and wines.
it actually seems like pretty good genetics but it's just bag seed but it has to be atleast decent genetics seeing the trich's i smoked the small bud i had picked off and it tasted pretty good very nice taste to it i don't know how to describe the taste though it was the opposite of earthy i guess
Can somebody who dries for 14-21 days describe in full detail how you make that possible?{ Drying room dimensions-Temp and RH-OutdoorBud/IndoorBud-Hugecolas/popcorn-where fans are positioned-controlling the enviroment-anything else I didnt mention. } Since I've only ever reached 7 days hanging before snap, I can only speculate how to accomplish such a long dry. I'm thinking to do it, you would need the highest RH without problems, the lowest temp without problems, and some monster size buds.? Thank you in advance. Peace.
after my last harvest i hung it for 5 days (popcorn sized buds) cut them off the stems threw them into a paper bag for a day then threw them into a jar for a day burping them every few hours put them back in the paper bag for a day and then back into the jar seemed quite dry and was smokeable but smelt like hay and had basically no taste now for the actual question i cut a small branch off of my plant that i have flowering now the bud is nearly dry and still smells like hay? any advice?
It seems to me that the oxidation of the apples and pears (what causes them to go brown)is pulling the dank smell out of the buds and the dried apple wood is helping to absorb the moisture at the end .Recently discovered a way to get rid of this dank smell caused by in proper drying. I'm not exactly sure why it seems to work but have some guesses. You will need: 1 apple,1 pear,1 large carrot, a few small chunks of dried apple wood for smokers/BBQ s (GOT MINE AT SOBEY'S),1-2 sprigs of green onion, 1/2 tsp of celery seed.
Here is what I did : Put apple, pear, and carrot (cut into chucks) in the large freezer bag, along with the celery seed and green onion (only a very small amount of green onion/chive should be used (1-2 leaves maximum leave whole to avoid this over powering and leaving residual odour on your buds as a precaution)
Next I put approximately 30 grams of the dankness in a smaller zip lock bag leaving this bag fully open ,I then placed it inside the large freezer bag with my veggies and sealed the large bag and left in the window for approximately 1 hour to let the bag sweat and condensation form inside then placed it in a cool dark area for another hour.
I then removed the bug bag from the large freezer bag gave it a shake, and added a few small pieces of fresh apple pear and carrot and half of the apple wood directly into the zip lock bag containing the bud . I sealed it in a dark cool area for approximately 5 hours,opening the bag every hour or so to release gasses/condensation.
Next I removed the fruit and veggies and used apple wood from the zip lock bag and removed the bud for about 20 minutes to let air dry somewhat before putting it in a paper bag with the remaining unused dried apple wood.
Voila
no dank smell today,smells buddy with a faint hint of apple or pear i cant quite place it.
It seems to me that the oxidation of the apples and pears (what causes them to go brown)is pulling the dank smell out of the buds and the dried apple wood is helping to absorb the moisture at the end .Recently discovered a way to get rid of this dank smell caused by in proper drying. I'm not exactly sure why it seems to work but have some guesses. You will need: 1 apple,1 pear,1 large carrot, a few small chunks of dried apple wood for smokers/BBQ s (GOT MINE AT SOBEY'S),1-2 sprigs of green onion, 1/2 tsp of celery seed.
Here is what I did : Put apple, pear, and carrot (cut into chucks) in the large freezer bag, along with the celery seed and green onion (only a very small amount of green onion/chive should be used (1-2 leaves maximum leave whole to avoid this over powering and leaving residual odour on your buds as a precaution)
Next I put approximately 30 grams of the dankness in a smaller zip lock bag leaving this bag fully open ,I then placed it inside the large freezer bag with my veggies and sealed the large bag and left in the window for approximately 1 hour to let the bag sweat and condensation form inside then placed it in a cool dark area for another hour.
I then removed the bug bag from the large freezer bag gave it a shake, and added a few small pieces of fresh apple pear and carrot and half of the apple wood directly into the zip lock bag containing the bud . I sealed it in a dark cool area for approximately 5 hours,opening the bag every hour or so to release gasses/condensation.
Next I removed the fruit and veggies and used apple wood from the zip lock bag and removed the bud for about 20 minutes to let air dry somewhat before putting it in a paper bag with the remaining unused dried apple wood.
Voila
no dank smell today,smells buddy with a faint hint of apple or pear i cant quite place it.
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