gumby420
- 346
- 93
Ive noticed after a slab comes straight out of the oven when i sample it a lot of the time it tastes slightly different. like if its a tangie strain the tangie will become more noticeable after its been in packing for 24 hours or so. am i tripping or is there something that happens once the shatter is exposed to atmosphere? i havent really noticed a big difference in crumble or sugar, just shatter.