Dont know if this has been asked or not. But have you ever used fresh frozen trim before? The reason for asking is over the years in seperate runs I have used fresh fozen trim and dry cured.. Both with insane results.. only real difference is fresh frozen trim comes out black like oily resin almost sometimes blond.. when I use dry cured trim it comes out blonde to dark brown in color and solid as rock if pressed before dried and real sandy if dried in a spread.. If you have tried both methods which do you prefer better?
King Kong Kolas - Yes, I have used fresh frozen material before. In fact this is my preferred method of making hash. I have found that if you get it right, the bubble hash made with fresh frozen material tends to have a much better flavor and can be considerably more potent, at least in my opinion. Mine usually comes out very viscous and sticky and looks almost more like hash oil in appearance.
However I think that you do need to make a few adjustments to the process when using fresh frozen material to make it really shine. Also, the yield was always less than when using dried and cured material. However, I think this may be mostly due to the extra relative volume from the water that is still contained in the undried plant material, so it just looks like you are using more shake when in fact you are not.
Of course what is the "best" hash is subjective, but I far prefer good fresh frozen bubble hash to the dried bubble hash most of the time.
Yeah I have always been told and practice using slighty dried, cured, but frozen trim. As in hang the plant for a day or two cut off the popcorn before totally dry and freeze it. I trim before its completely dry through the stem and freeze that stuff.
When I make bubble at all, doesn't matter what trim, i freeze for at least 12 hours before cranking per suggestion of old heads. Always comes out gooey and blonde to light brown... not really hash oily but like blonde playdough...jelly style.
I've heard of people using only three or four bags. like the 220, 120, 90, 73 or even just using the 160, 90, 73. Is this common? I figured its to just get only the finest quality, but is there any other reason?
I bought a 5-bag kit (different kit) and have eliminated two of the bags because they've pulled absolutely nothing at all for me, clean as a whistle. So, no need to muck around with them if they produce nothing, right?
I agree, I find 25 a waste for yield and just add it to my 160 for cooking. I would say it doing certain bags go 160, 90, 73...and if must the 45 or whatever....but that one depends on yield and quality...
The bags that get the best yield and quality is strain-dependent. So you do not need 7 bags, but it can give you more flexibility. I often keep shake from different strains separate so having the 7 or 8 bags gives me a bit more control, but you certainly do not need it. Good results can be achieved with a 4 bag set. In fact I do not always use 7 or 8 bags myself - sometimes I will use less depending on what sort of results I want.