Extraction Decarbing temp for rosin

[bad dragon bzzz]

it would be like putting chips/fries in cold oil then turning it on.or pre heating the oil upto 252 then drop the rosin in.id prefare to decarb the roisin seperately,but thats just me.
the 252 at 27 mins is the ideal we want to get as close to both as possible.
i dont like the cup measurements as my cup is pretty big.
it is coconut oil we talking about ? sorry il have to back a bit.

 

[McDee]

No............. it is TIME plus TEMPERATURE to make the best product possible. I feel like I am getting frustrated so this is my last comment on the subject.

No, I was referring to the oil temp importance over plate temp. I understand that time is as important, and the longer it's heated you will start to degrade your product. No need for frustration, I know I can be little anal but never done this before. I am a much better visual learner than reading some text. Think I'm good now thanks for all you wisdom on this, I won't need to do this once the lift arrives lol.

 

[McDee]

it would be like putting chips/fries in cold oil then turning it on.or pre heating the oil upto 252 then drop the rosin in.id prefare to decarb the roisin seperately,but thats just me.
the 252 at 27 mins is the ideal we want to get as close to both as possible.
i dont like the cup measurements as my cup is pretty big.
it is coconut oil we talking about ? sorry il have to back a bit.

Ya, got oil up then the rosin went in. Yep coconut oil. How do you decarb you rosin?

 

[bad dragon bzzz]

ive never decarbed rosin,but if i did id do the same as i did with dry sift in a lil sillycone tub


i guess a big part of decarbing in oil is to get both oil and rosin well mixed blended together.
i think we need a chef/baker its like do you add the wet ingredients to the dry,or do you add the dry ingredients to the wet

 

[lunarman]

@Mañ'O'Green how do you measure the temp of the rosin and cocoa butter in the beaker on your plate? I know with my controller and plates I have to see the controller higher than my target temp at the plates. Like if I want to decarb at 252F I have to set the controller at like 325F. I'd like some precision in the decarb temp. I have two digital meat thermometers and one IR red laser thermometer. And I get different readings depending on what device I use and where I take the temp from. I think the best way is the meat thermometer tip between the beaker and the plate between them. Or maybe the tip should be right in the beaker in the rosin/cocoa? I did find I was constantly changing the controller temp setting thru the decarb depending on what reading I was getting. I hate that. I wish I could get a relatively exact 252F before I put the beaker on, then start the decarb.

I just made my second batch today. A double. And I hope I got the decarb right. I suspect if you are way off on the decarb you can end up with a less potent product for sure. And I can see how you might not even realize its less potent unless you are very familiar with the potency as it should be with an ideal decarb.

And I really don't want to spend $300 Canadian on that decarb machine. That thing looks like a product priced to gouge stoners out of what little money they have just because they can. Would love to see @BigSm0 take on a project to build a cheap but good decarb machine for half the price. Then I'd buy in.

 

[bad dragon bzzz]

using a heat plate wont be like an oven heating the surrounding air to 252.like a hotplate has 1,2,3,4,5,6 the pan pot dish will suck heat from the element and radiate the heat through the object being heated.so the temp you want is for the material be that bud,rosin,hash or other form.so dipping the end of probe or aiming the gun down the spout.certainly a lil trickier unless you have high end kit pid's and the like.

 

[lunarman]

using a heat plate wont be like an oven heating the surrounding air to 252.like a hotplate has 1,2,3,4,5,6 the pan pot dish will suck heat from the element and radiate the heat through the object being heated.so the temp you want is for the material be that bud,rosin,hash or other form.so dipping the end of probe or aiming the gun down the spout.certainly a lil trickier unless you have high end kit pid's and the like.

I wish I had of at least put the thermo tip in the rosin on the plate once. I didn't for some reason. I did point the IR gun on the rosin but I heard that is not reliable. something to do with the reflection. so I ignored that reading.

Hopefully the decarb was OK and potent. I'll be taking some tonight to see how it compares to the last batch.

 

[bad dragon bzzz]

the last time i decarbed i put a metal thermometer in a sealed glass jar in the oven.i could look through the door at the temp,and regardless of what the temp on the oven told me i went by the metal thermometer looking through the door.took a good 30 mins flaffing to get it to 250 and i was happy with that.opening the door obviously sucked a bit of heat out,i added on an extra minute and called it quits.

 

[McDee]

@Mañ'O'Green how do you measure the temp of the rosin and cocoa butter in the beaker on your plate? I know with my controller and plates I have to see the controller higher than my target temp at the plates. Like if I want to decarb at 252F I have to set the controller at like 325F. I'd like some precision in the decarb temp. I have two digital meat thermometers and one IR red laser thermometer. And I get different readings depending on what device I use and where I take the temp from. I think the best way is the meat thermometer tip between the beaker and the plate between them. Or maybe the tip should be right in the beaker in the rosin/cocoa? I did find I was constantly changing the controller temp setting thru the decarb depending on what reading I was getting. I hate that. I wish I could get a relatively exact 252F before I put the beaker on, then start the decarb.

I just made my second batch today. A double. And I hope I got the decarb right. I suspect if you are way off on the decarb you can end up with a less potent product for sure. And I can see how you might not even realize its less potent unless you are very familiar with the potency as it should be with an ideal decarb.

And I really don't want to spend $300 Canadian on that decarb machine. That thing looks like a product priced to gouge stoners out of what little money they have just because they can. Would love to see @BigSm0 take on a project to build a cheap but good decarb machine for half the price. Then I'd buy in.

The lift is $210.00 used code got 30 off, so it's 180 U.S. Will be worth when all i got to do to decarb is put it in and hit button. Left me with 30 bucks in the gardening fund but we'll with it i think. Not sure what that is in Canadian. I'm sure you can find some folks to donate to the bake sale lol.

 

[Mañ'O'Green]

@Mañ'O'Green how do you measure the temp of the rosin and cocoa butter in the beaker on your plate? I know with my controller and plates I have to see the controller higher than my target temp at the plates. Like if I want to decarb at 252F I have to set the controller at like 325F. I'd like some precision in the decarb temp. I have two digital meat thermometers and one IR red laser thermometer. And I get different readings depending on what device I use and where I take the temp from. I think the best way is the meat thermometer tip between the beaker and the plate between them. Or maybe the tip should be right in the beaker in the rosin/cocoa? I did find I was constantly changing the controller temp setting thru the decarb depending on what reading I was getting. I hate that. I wish I could get a relatively exact 252F before I put the beaker on, then start the decarb.

I just made my second batch today. A double. And I hope I got the decarb right. I suspect if you are way off on the decarb you can end up with a less potent product for sure. And I can see how you might not even realize its less potent unless you are very familiar with the potency as it should be with an ideal decarb.

And I really don't want to spend $300 Canadian on that decarb machine. That thing looks like a product priced to gouge stoners out of what little money they have just because they can. Would love to see @BigSm0 take on a project to build a cheap but good decarb machine for half the price. Then I'd buy in.

@lunarman your controller needs to be calibrated. My plates are +/- 1°C of the temperature I set them to. Tested several times with different sensors. They are all in agreement. The thermal mass of that tiny 10 ml beaker, 2 g rosin/2 g oil is easily overcome by my 4 - 90 watt heating elements ( 2 per plate ). The only other proof I need is how frickin stoned everyone gets on 20 mg equivalent of my chocolates. When all else fails just watch the carbon bubbles in the oil and when they taper off you are done.

That decarb machine may only be a ripoff to someone with the skills to decarb without it.