I use kief with everything. Makes cleaner edibles ! I make a nice cafe de hashashin delicious and hits like a night train, outta nowhere. I usually just collect and put them in a plastic ziplock and keep in the freezer. I usually just smoke as is. occasionally I will just fill a wine bottle with some hot water and roll it for a good while which is how my grandfather use to make it. Temp ball and store in a nice little jar in cool dark place. When I roll the hash out and temp ball, the outside will make a nice crush, just like good cheese. The internal chemistry changes so drastically, and will take around 3 months to get that distinct hash terpene. The longer you age, the better. To be honest, I'm very old school with hash, and don't like to mess with tradition. I only chase full melt, all other extractions are meaning less to me. I don't "dab", nothing against it, just to much for something that is meant for sacrament and wellness. I tend to only smoke has that is from amber trichomes and have been cured as well. What is traditionally done with hash of my heritage is that we harvest at peak CBN, mostly amber rarely cloudy, some are harvested younger and tend to produce a blonder quality. The crop is then air dried for around 3 months, then beat against presses for the top smoke, them the rest of the plant is harvested as a whole branches and all and pressed into bricks. Now for you, since you have so much material, and sir I have seen the quality of your grow. I insist you experiment with all of the above during this quarantine and later on. Store loose kief in the freezer in a nice thick jar, never plastic. place some between plastic sheets and roll it out and keep stacking it together until it is a nice shinny smooth consistency, roll in your hands, and air tight and dark cool place. Edibles and quick drink, very indulgent, and an absolute treat after a long rough day.
