All Rosin Episode 7

0:00BubblemanWe're all here. It's moving.

0:03Aaron WaiteIt's moving.

0:03BubblemanIt's moving. Oh, that's lovely. That's Steve's size.

0:08SpeakerIt says live on our side.

0:10BubblemanYeah, it's just it's it's now it's going now it's going beautiful. Wonderful. Okay. Hey, everybody. Welcome. Welcome, everybody to Hash Church 3.0. This is the all rosin episode. And we've got a great show for you in store today. I don't exactly know exactly what we have in store because we haven't had the discussion. But We have some incredible people in the room that I just want to thank first of all for sharing your time with us and coming in and doing this with us because It's needed.

0:44BubblemanA lot of people need this information. We've come a long way since five years ago, since we started making rosin. I did invite a bunch of people from Instagram. So a lot of the people you see in here were invited based on people. I made a post a couple of, it's been months ago now. I made a post and I asked, Who are your favorite rosin makers?

1:06BubblemanWho are your favorite bubble hash makers? A lot of the people in this group right now are in the favorite rosin makers. You guys have been making waves. You guys have been posting incredible inspirational photos, the stuff that gets people's attentions. Usually that's the people who are the most conscious in regards to the growing of it and creating the resin. Usually it's the trichome farmers. You know, if you're growing cannabis for vegetative weights and how much can I get and how fast can I get it, you're probably not in this room right now.

1:36BubblemanAnd that's that's OK. We're not talking down on that at all. But this is a different game over here. You're chasing the the highest quality, the six star bubbles and the rosins that are made from from such products. So I want to thank all of you for coming in. And I think what we're going to do for starters We're going to kind of go through a short little introduction on who everyone is invited in three companies as well.

2:05BubblemanSo we have Access Rosen, who is here, Spencer. I've invited Pure Pressure, who is And I also invited Sasquatch, and I'm not sure they're not in yet, but I wanted everyone to know those were the three companies I chose to represent. I think companies always do best when they represent humbly, and I know these three companies will. They're not here to shove their products down your throat, but they're here to talk about their products, and they're here to talk about the innovations and whatnot that they've brought to this industry so far.

2:41BubblemanWe'll end it with the companies and we'll start with Pedro. I'm going to start with Pedro giving us a quick little lowdown on PR and how you got to Rosin. We'll move through the group and then we'll open it up into dialogue. So go ahead, Pedro.

2:57SpeakerAwesome. Thanks, everybody. Good to see everybody. Happy Easter to those who celebrate and recognize. If you don't, happy Sunday to you. My name is Pedro. I've been around the scene for, I don't know, four or five years now. Started kind of just growing in the LED scene. Really didn't start in the rosin and concentrate scene. I was... My wife has fibromyalgia, which is basically just chronic pain.

3:25SpeakerIf I literally poke her sometimes, she'll just start crying because it's so extreme pain. So flour just wasn't cutting it. We were going through just a lot of flour. And then the lung issues that follow with that kind of made us move over into looking into concentrates and whatnot. Of course, BHO was big then, so we tried some BHO, and it just wasn't my deal. I don't know.

3:49SpeakerI just didn't enjoy it, so I found myself going back to flour. Got myself a hair straightener. I got myself a 600-pound clamp from Home Depot. Pressed some flour the first time, and when I got it, when I got the flour rousing, it was immediately... I want better and I want more. And it just kind of snowballed from there trying to get, you know, better flower because I'm generally single source.

4:15SpeakerI do watch for some friends here and there. But so it became a total trek to to grow the best flower and not just flower, but I consider myself a resin grower. I harvest and I grow resin glands anymore and And when you start, when you switch your mindset to that as a hash maker, things become a little easier because you're focused on, for the most part, that glandular trichome head and everything follows suit from there.

4:45SpeakerSo it was a game to try to find the best flower, the best trichome head, the juiciest trichome head, because let's be honest, not all are made the same. And from there, I just started... The freeze dryer honestly changed the game with me on Instagram when I purchased a freeze dryer and started pressing the gold that I've been pressing for the last couple of years. So it really, really kind of...

5:08SpeakerI woke everybody up to the possibilities. And then I started doing some online courses for teaching hash and rosin. And let me preface by saying I don't consider myself a hash maker per se. I wash hash to make rosin. There are hash makers that wash hash for full melt hash in my hats. Off to you guys. I'm not that guy. Some of you in the house may be both.

5:31SpeakerYou may be six star hash makers and arousing makers. And if I had two hats, I'd take them both off, you know, because that's just more, you know, in the game. So that's who I am. Myself, I smoke pretty much recreationally, although over the years I've gained some more pain and my anxiety and depression levels and whatnot. I think we've all kind of went through some things like that.

5:55SpeakerSo I use it as a medication, but it's not necessarily for a singular ailment for me. It's just a better life choice for me. And that to me is a medicinal use. So I'm Pedro. Hi, welcome. Let's do this.

6:08BubblemanHey, thanks for sharing, Pedro. I really appreciate it. I've heard some of that story before, but I love it. I love that. I love people that come at this and don't get me wrong. I mean, I came from it from another perspective years ago where it was like, I just loved it. I fell in love with it. I was using cannabis and then it was sort of like, I think I can use this to escape the slave wage that I'm currently caught in and create a reality that would maybe allow me to Also be with this plant all the time, but also sort of escape that.

6:37BubblemanSo I came into it also with a sort of monetary touch in the background, but I always appreciate people who come in it from, from the health, from the trying to take care of, you know, family members and trying to take care of themselves. And I love that you're doing education. I think you have a great voice for it. Got that soft, calming, like I could listen to you on a podcast for a long time.

6:59BubblemanI

6:59SpeakerI think I'm going to have to pursue this podcast thing because you're about the 12th person that said that in the last two weeks.

7:05BubblemanWell, you got the voice, dude. If you go on the radio and you listen to radio voices, if you don't have the radio voice, you don't get the radio job. That's step one.

7:15SpeakerI feel like I definitely have the face for radio. That's for damn sure.

7:19BubblemanWell, there you go. There you go. That's the way to talk yourself out, Pedro. So I want to hear from Eric Simpson. He's next in the lineup here. And we're, yeah, tell us a little bit about yourself, dude. You've caught my attention. I will tell you that. Oh, let me unmute you. There you go.

7:37SpeakerYeah, that helps. Hey guys, I'm Eric Simpson, Simpson Solving List. You know, I've talked to a lot of you guys on Instagram. It's nice to put a face with a name. Yeah, just kind of got on Instagram about a year and a half ago. Before that, I was just always Aaron Ward, Co-Founder, Best Friend Farms, Best Friend Farms, Best Friend Farms, Best Friend Farms, Best Friend Farms, Best Friend Farms, Best Friend Farms, Best Friend Farms,

8:23SpeakerChris Brown, Having that extract and Chris Brown, All it would ever do was choke you out at that point because it was, you know, unpunished BHO on a hot titanium now so Chris Brown, The roots. Yeah, exactly. But anyways, Chris Brown, Once I actually saw the hair straightener. I think it was my brother in law that showed me that I thought he was joking at first, you know, so Just throw a nug in there with a hair straightener and go at it.

8:50SpeakerI think the next day I bought a t-shirt press. I didn't quite ever do the hair straightener. I wanted to get that, you know, t-shirt press right away and go a little bigger. So I kind of got into it like that and, and just learned a lot of my tech on a t-shirt press, honestly. And then went straight to the Long's Peak, which is a huge difference.

9:11SpeakerAnd just been pressing and, you know, refining my skills. But getting on Instagram a year and a half ago was a big thing too, just to show my work and to learn from a lot of other people. I was inspired, you know, Rackham's was doing it, uh, Soil Grown Solvent List. There's a few people that caught my eye and just being able to see their work as well and see all the people, you know, doing the same thing was great.

9:34BubblemanI feel like you've taken it to the next level though, dude. I think your donuts are amazing. I'm really inspired by those. I love the way, the different, the shapes that you're doing, the molds that you're playing with. I think that that's also, I think that's innovative. And I think, believe it or not, it might seem like not much to you, but I think it's, it's really quite something and it's going to move Ross.

9:56BubblemanAnd, you know, when I first saw the laser that La Calata was doing, where they were lasering, like, yeah, I thought that was really cool, but I really, really like your methodologies of coming out with the donuts and with these different sort of, you know, texture is everything at this point in time. It's everything because we're extracting, but you took it to the next level.

10:19SpeakerWell, there's so many people out there making, you know, fire hash, fire rosin that it was nice to set myself apart a little bit. And, you know, I'm all about quality first. I'm not trying to Dress up a turd. You know, it's all about the quality first, and then you could take that little, you know, cooler approach with a presentation.

10:37BubblemanNo, that's obvious. It's obvious that your stuff is quality, but it's also obvious that your stuff doesn't look like anyone else's stuff because you've managed to figure out to do something just different enough that to me really caught my eye. And I just, I give you two thumbs up to it. I hope we can talk about it a little bit more later on when we're done going through the introduction of this channel.

11:00SpeakerLet's be real. Those are Terp Savers, not donuts.

11:04BubblemanThere you go. Yeah, sorry.

11:06SpeakerReal quick, I have to say that I'm just a little disappointed that I haven't seen a shot on Instagram yet, like an up-close melt shot where somebody drops an entire donut. Where the hell is that shot, people?

11:18BubblemanIt's coming. It'll go into the core reactor, I suspect.

11:20SpeakerThat person's in the hospital.

11:22BubblemanThat's got to be expensive.

11:24SpeakerIf I wasn't such a perfectionist, I'd do one right here, but... There you go.

11:29BubblemanAwesome, guys. Well, listen, that was great. Thank you. Let's head over to Roxy Gray. They're kind of next in my line. They're smiley faces. How are you guys doing today?

11:40SpeakerHow are you?

11:40BubblemanDoing awesome. How about you? Very good. Very good. Give us a little lowdown on how you got into this again and where you're going in all of this.

11:49SpeakerYeah, so we've been, you know, consuming for a while. But about seven years ago, we got real interested in the organic food and growing organically and being genetically modified free and like real concerned about that and then transitioned over into our cannabis use. And then we found out it was real hard to come by or find people that were concerned about those things about seven years ago.

12:09SpeakerSo we kept looking, trying to figure things out. So we moved to Maine three years ago and considered, had the same problem. Couldn't find an organic soil grown solventless material like we wanted. So we started doing it ourselves. We cook up growing and we now run just 100% soil pots. It's all organically cultivated and amended by hand. We grow, brew our own tea and feed them that.

12:33SpeakerAnd then we also do all our own extractions, washing and pressing. We use a Long's Peak Press. We've had stuff off, you know, hair straighteners and everything else in between, but for us, when we got into it, we just wanted to get what we wanted. It was between a Sasquatch and a Long's Peak, but the control of the Long's Peak is what won us over, and we've loved it ever since.

12:53SpeakerWe've been running it for about three years now, so.

12:55BubblemanAnd who are some of the names that sort of caught your eye that really sort of got you?

13:00SpeakerWe got you on the list. And then Soil Grown, Solventless for sure. Those guys were like, you know, definitely killing it, I think, first off. And then, you know, Sashquatch was sharing a bunch of stuff from all kinds of random dudes out in Cali. Solventless Mine was always dropping great stuff and, you know. Kind of went from there. And then I think a bunch of the people in the room kind of all came about around similar times and kind of found everybody.

13:25SpeakerAnd I think a bunch of us kind of been following and chatting on different levels for the last few years now.

13:31BubblemanIt's awesome. It's amazing. It's Instagram that's really been able to bring so many people together. It's been very unique in that sense that this picture, this simple app for sharing pictures turned into this incredible community of people. On all sides of cannabis, from the growers to the organic growers to the solvent extractors to the solvent list extractors, it's been pretty incredible to see it watched since just 10 years now.

14:02BubblemanWe've only had Instagram for 10 years, but it's really helped share this information and inspire a lot of people. So thank you guys very much. I guess we're going to move on to the second Simpson in the house.

14:16BubblemanYes, I can unmute you, too, if you're having a problem with it. There you go.

14:20SpeakerI'm plugging my headphones there again. Sorry about that. How are you doing, brother? Good. How are you guys doing? Good to see y'all. I was trying to scroll back on my Instagram to find the first photo that I posted of me making rosin. But it's going to take too long, so I'm not going to do that. It was 2015 and it was flower rosin. And I was like, holy shit, you can make oil within 30 seconds with a nug.

14:46SpeakerAnd Soil Grown Solveness taught me on Instagram. And I saw him press a t-shirt press with a bunch of buds on it with between parchment. And I was like, oh, my God, what the hell did just this just disrupted everybody's business and changed the game. Um, and so I was like, all right, so I rolled a nug up and I did that. And I was like, wow, okay, this like the hash rosin would be even better.

15:14SpeakerRight. Um, and, uh, you can, you can just roll a ball of hash in a 25 micron sieve and just go like that and see rosin just a little bit come out the other side, you know? So it's like clearly hash rosin is. Is better, in my opinion, but to each his own. So, yeah, we figured that out way back in the day. That was like 2014-ish.

15:37SpeakerWe were probably all figuring that out at the same time.

15:40BubblemanYep. I think that was very much the year that it all sort of blew up.

15:45SpeakerRight on. Yeah, man. And so I just I'm for so everybody knows I'm my name is Adam. I live in Humboldt County, who's been here about 10 years. Yeah, I just I don't have a big story or anything, but I used to wash a bunch of trim back in the day, about 2012, 2013. And then I met BioVortex.

16:08SpeakerI was lucky enough to work with his material and in her nature on Instagram. And I just kind of rocked my world, just totally flipped it upside down and showed me that you can grow cannabis without spraying pesticides and fungicides and pay attention to a healthy soil food web. And if you have the space and time, you know, it's really efficient. And so, yeah, I like to make hash and rosin with really clean cannabis.

16:38BubblemanAwesome. That's what's up. And we appreciate having you here. I have a whole variety of people here today. And, you know, some people are like, oh, wow, like, you know, how do you get on? It's like, well, it's some people have been making it for a very long time. Some people are fairly new at it. I love inviting a variety of both. I love having people that are the so-called experts and have been doing this since day one and whatnot.

17:01BubblemanBut I also love people who are Thank you. Thank you. Thank you. Thank you. Thank you. Thank you.

17:30BubblemanAnd that's why you always have to put a hand out to the next generation coming up the same way that the giants of the shoulders myself and others were able to stand on. They reached down their hand to us. We got to keep doing that for everyone as well. And I implore people to not be afraid to make mistakes when you're doing this because that's where the innovation comes from.

17:52BubblemanIt's not going to come from doing the same old thing that you do all the time. That's a recipe that's dialed in over the course of 10 or 15 years. It's when you make a mistake. It's when you step out of your comfort zone that you're going to that some of these innovations are going to happen. And if you listen to Soil Grown himself, which maybe maybe now is a good time for me to put that video on if I can if I can find it.

18:16SpeakerYeah, I've had fun somewhere.

18:18BubblemanWhat's that?

18:21BubblemanDid you say something, Bo? Sorry.

18:23SpeakerBecause it's going to reverb back to them.

18:26BubblemanWhat's going to reverb back? I don't know if he's talking to me or I'll just mute him for now. Yeah, I think he's talking to someone else. So yeah, let's keep going with the introductions. I know a lot of more people are going to talk about Soil Grown, and I have a really great clip of Soil Grown, but I want to listen to it once we're done and said here.

18:44BubblemanSo my good, good buddy is up next, Flav421. Buddy, how you doing, man? You're here on the rosin episode. What do you think of that? Good.

18:53SpeakerNice to be in the house with everybody. Hell yeah, dude. Happy Passover to all the tribesmen and sisters in the house.

19:02BubblemanSo do introduce yourself, tell us about who Flav421 is and how he got turned on to all this goodness. Tell us your journey.

19:09SpeakerWell, I mean, it helps being friends with Bubble Man, for sure. I've been making hash for about 20 years. I've been making rosin since it started to come on the game. I grow my own cannabis. Where everybody sort of started seeing me on the Instagram world was in the borough scene. I've been collecting borough for 20 years as well, 20 plus years as well. Um, yeah, I don't know, not much to say.

19:35SpeakerI, uh, you know, me and my wife, we cultivate our own cannabis and we wash our own hash and we press it and we share it with our friends. And I don't have a very good picture.

19:46BubblemanI like your journey. Oh, you have a very good picture. Go on his Instagram. There's plenty of them. I like the journey. Like, I like how, you know, you started, you know, originally you were kind of making some BHO too. You were busting out a little bit.

19:59SpeakerI made a lot of BHO in my lifetime. Yeah. Yeah.

20:02BubblemanNot anymore.

20:03SpeakerMy machine just sits collecting dust.

20:05BubblemanYou know, what I've noticed from Flav is that when he was making BHO, his herb wasn't that good. I'll be honest. When he ditched making BHO and started going down the full, like I'm going to try and make like full melt hash and like great rosin, his herb just started getting better and better and better. And I mean, I already showed you guys, you know, his whipped six star bubble hash right here that basically looks like rosin.

20:36BubblemanIt's some of the most beautiful bubble hash I've ever I've ever had. So props to you, dude. You're one of the people that has been willing to learn. You know, sometimes people get into this, especially you. I thought, you know, even though you're a super humble guy, you've already had a position in the community with your Boro collection that was way, way up. And I saw you willing to go back down And take each step that you needed to take in your growing, in your learning.

21:05BubblemanAnd even now, I mean, with the organic crop on the on the on the way like that's another step that you're taking, looking to get past salt newts, looking to get into organic and regenerative and living. And I've just dude, I've been really impressed with your With your patience in the journey, even though you know so many people that are at so many different levels, you just took your steps.

21:31BubblemanYou never tried to jump above and beyond what you were able to do. And you just took your steps and dude, you like made it to the six star level is all.

21:41SpeakerThose are very kind words. I thank you.

21:43BubblemanYeah, dude, well, it's a fact, bro. It's easier to say them now that you've come out the other end. It would have been harsh to throw you under the bus and been like, Flav just doesn't grow that good a weed. And, you know, like if I said that three or four years ago, but the bottom line is you're growing great herb, you're making great concentrates, and I'm happy to have you here, brother.

22:01SpeakerThank you. That kind of reminds me of, I think Pedro said how he's grown mostly for rosin. And I have to respectfully disagree with him. I think he's growing for resin because that rosin is gonna be even better if you're growing, you know what I mean? So like, I think that Pedro, every time he does it and he smokes his rosin, he's actually stepping up his, His resin game, really, because your rosin is only better if your resin is, you know, it's only as good as the resin.

22:31SpeakerYeah, exactly. And, you know, I misspoke there, but I definitely meant to say that I was growing resin for sure. Yeah, I agree 100% with you.

22:39BubblemanAll right, we're going to hear from long time hash church here. Colin from Vessel Life Science is going to give us a quick little lowdown on him. And then we're going to whip through the last eight to nine people and get a full dialogue because I want to hear from all of you.

22:56Collin PalmerThanks for having me, brother. Everyone can hear me all right? Oh, yeah. Perfect. So my story is, you know, it's a long one, but I'll try to keep it cliff note. I started making hash in 99. I met Marcus on on Overgrow and we, you know, I started posting pictures and of hash and really going after making refined hash with the bag system. And that led me to You know, two decades of going really deep on genetic collection and acquisition and growing thousands and thousands of varieties to try to find the perfect return and the perfect heads to be working with.

23:38Collin PalmerAnd, you know, I, you know, been making rosin that led to rosin and, you know, that led to where I'm at now working in Massachusetts with Happy Valley and running the solventless lab for them and designing Chris Brown, The Lab Out and really building the team for us and, you know, just trying to keep it as humble and as precise as possible while we, you know, build out everything that we're doing here in Mass.

24:05Collin PalmerBut, you know, the one thing that I've really been inspired by over the years is, you know, the different varieties and the different flavors that we can get from hash and understanding what carriers You know, inflavonoids pass through the water and into your hash and just selecting through varieties that really work. So that's been a been a passion of mine. And, you know, it's it's been a long journey.

24:31Collin PalmerYou know, it's it really has. But I'm very thankful to to be where I'm at right now. You know, it's it's it's been a long time. So.

24:39BubblemanI would only add that the photo that you all shared on Instagram for this episode was seeds collected, bred, grown, processed, and photographed by Colin. He's a man of many hats. It's a beautiful picture of rosin. There's no doubt about it. Thanks, dude. We'll move on. Great Lakes Sustainable. Dude, you're next. Andy's in the house.

25:05SpeakerI can unmute you. Sweet. Hey, I'm Andy, Great Lakes Grease on Instagram. And I started making rosin when Soil Grown first posted his tech. We pretty much, Avi, IceRx, and I pretty much started squishing flowers right away with the hair straightener, no clamp. And then we figured out the clamp tech pretty quickly. And then not short after we started squishing some of our hash. What I, I mean, I remember the first time trying flower rosin.

25:41SpeakerAnd one thing that I remember for sure is how different the effects were from full melt. Like, cause I had been making full melt, really good full melt already for a few years. And I remember trying that first dab of flower rosin and it was just, it just had a different effect on me. It was, it was, it was just different. It reminded me of, Almost like the first time smoking cannabis, almost.

26:12SpeakerI do like hash rosin much more than flower rosin. One of the things I really like about flower rosin is like the, the easiness of it, as people have already mentioned, how simple it is to just take a nug and squish it. And A lot of times you can get with really good flour, you can get really high yields with flour rosin. And that's what I really like about it for using for capsules.

26:42SpeakerSo you can get reliable yields. And it's really good, in my opinion, for making capsules. And that's like my best use for it.

26:52SpeakerHash rosin, I mainly focus on making full melt. Joe Piazza, But I but rosin is definitely like an important part of the process for me because Joe Piazza, Before before hash rosin really Joe Piazza, You know, as hash makers as hash makers know and some, some people don't know that, you know, some, some of the hash that you pull out of your bags is not going to be melty Joe Piazza, Some of the strange you wash is not going to be melty as others.

27:25SpeakerUm, different factors. And so it really plays an important role when we have less melty hash and stuff. And we can, for me, at least I can get a much better use out of that hash when I rosin it. And so I can have, you know, my, my full melt and rosins, uh, the, the rosins hash that may not have been as melty or as pure. Um, so that's really where I'm at.

27:51SpeakerI love, I love how revolutionary of a tech it was. I love how quickly it took off. I mean, how fun is it to watch this progress? And that's really what I like about it. Simplicity, revolutionary, and it just has a very important part, plays a very important part in my hash making.

28:19BubblemanI was happy how it sort of, and I don't, I know I'll take flack from this cause I'll probably say it the wrong way, but how it just really, It took a bite out of the BHO scene. And I'm not talking about the pros who are doing it right, who have degrees in chemistry and understand what's going on. I'm talking about high school kids. I'm talking about young people who are blowing up, who are having all sorts of problems, who blew their roofs off and set their houses on fire, blew their hands off, like a lot of bad shit.

28:49BubblemanBefore BHO accidents, I can honestly say the worst thing about cannabis They were by far the worst thing about cannabis. But then BHO came into the picture and I was like, damn, like this shit is killing people. And I know it was like not an over, you know, like 50 people a day, but it was it was people were definitely being affected in a negative way. And I because I was the water hash guy, a lot of them would reach out to me after they blew up, after they got burnt.

29:23BubblemanAnd I ended up making friends with quite a few people who blew themselves up making BHO because they didn't understand the heaviness of the gas. They didn't understand that there are cell phones and other electronics spark invisibly that you can't perceive that spark. And I just thought that rosin Was the most incredible replacement. And not only that, it was just as cheap, like, you know, a couple of cans of butane.

29:47BubblemanOkay, well, a $10 hair straightener from Walmart, like one of the mini ones, like what Nickity was originally using that Soil Grown saw him use was one of those small, tiny little, little, little hair straighteners. So it was a pretty incredible thing to be able to put into the hands of the... Thank you. Thank you. Thank you. Thank you.

30:32BubblemanYou'll know immediately. It was an incredible methodology that appeared for dispensaries and compassion clubs to be able to test flour that was coming in right away with someone who had a sensitive bioassay ability and a hair straightener and a rig right then and there. So I like that point and I want to talk about it a little more. But now I got to move on to the net.

30:53BubblemanWow, it totally shifted. And now it's all in a different order. So you know what? We'll go to Heavy Ice because I know you guys are close and he's got a cat and nobody else does. So he he wins. How's it going, buddy?

31:09Aaron WaiteGoing good. How you doing? Well, as Andy said, and as everybody else said, 2014 was the year I had I had a My first outdoor crop in the freezer because I didn't have any hashing experience then either. And it didn't hash as fresh frozen. So I had a whole freezer full of Blue Dream from my first outdoor crop and couldn't do anything with it and saw Soil Grown do the pressing and like went on Amazon that night.

31:45Aaron WaiteAnd ordered those like mesh drying racks and took all the fresh frozen out of the bags that had been in there for months already, put it on the drying screens and let it all dry out and trimmed it up a little bit. And, you know, we made a couple ounces, I think, of Blue Dream flower rosin back then. And yeah, that sold it for me. We had a couple of little chunks of hash, either from the Blue Dream or from some of the other plants that I grew.

32:14Aaron WaiteAnd it was amazing just to wrap up those little tiny balls in some 25 micron mesh and get the hair straightener out and squeeze it out. And you had like oil. You had straight up oil that was as good or better than the BHO I'd been spending all my disability money on at the dispensary. So yeah, we just went from there. And my focus has still always been to make good hash.

32:43Aaron WaiteBut as Andy said, you know, if you grow a whole pack of seeds and you have six different females or eight different females and you don't have a phenohunt time, you're still going to wash all those plants, but they might not all be melty. And hash rosin just made it so that you could really make use of All that hash still. Even if it was subpar taste for dabbing, you could you could put the oil right in some coconut oil for capsules.

33:15Aaron WaiteAnd it was just everything just kind of made sense. Like it was all part of a process that already existed in the universe. And we were just we were just going, oh, yeah, yeah, we should do it like that.

33:28BubblemanYou became aware. That's what I noticed. Yeah, right. It's an awareness.

33:33Aaron WaiteYeah. Exactly. So, uh, yeah, that's, that's pretty much it. Um, the, the blue dream back then, uh, somehow I'm, I think maybe John Burfellow had been looking at my pictures on Facebook or Instagram and, uh, had the cannabis culture people use one of my photos for, uh, one of their articles. And that was one of the first bumps in my Instagram career as well as, as. Chris Brown, When that got posted, they had my name in there.

34:02Aaron WaiteAnd so I got, you know, a few thousand new followers and that just made everything more interesting, you know, to keep posting information and cool pictures because it got more people on board and, you know, it got more people interested in solvent lists and, and organic growing and all the things I was trying to do and focus on. So, Yeah, it all just kind of spiraled from there.

34:24BubblemanWhen you become aware, you put a megaphone on that awareness through your growing, your selections, your processing, the pictures of the resin, that becomes exposed to this group of people. And then the Johnny B's, you know, they pick them out and it ends up, it's quite a neat thing to see how the community grows. It's like wildfire. Flower rosin, I think I prefer full micron. Full micron rosin.

34:53BubblemanThat's what flower rosin is. It's all the microns.

34:57Aaron WaiteWell, and it's also maybe some trichome types that you don't get when you just hash it first.

35:02BubblemanOh, I can promise you there are. They're called bulbous trichomes. Yeah. Not separate or isolate easily or sometimes at all with mechanical screen separation. So it's why you get a different high-end flower rosin and it's why you get different yields when you make oil versus when you make hash.

35:21SpeakerBoy, you could earmark that topic for conversation in this show. The difference between separating your hash in screens and then pressing it or dropping it all into the 45 bag like I do and pressing it.

35:35BubblemanYeah. Well, Micron. All right. So let's see. We went through. Oh, Chris, damn it. Damn it, Bobby. It's your turn, brother.

35:42SpeakerHey, how you doing?

35:44BubblemanIs anyone else like the guy from like King of the Hill say that when you read his name? Or is it just me?

35:51SpeakerI hope so. That's kind of why I did it. I totally get that.

35:56BubblemanVery nice. Well, welcome, dude. Tell us how things are and what you're up to.

36:01SpeakerYeah, thank you. Yeah, I started in Texas, obviously where the name came from, Squish and Flower Rosin, because I was sick of smoking all the BHO that was in the area, super expensive and just horrible. Learned about Squish and Flower Rosin through Soil Grown and just like everyone else, Brandon Krenzler, Wanted more and wanted better. So after getting in and out of trouble in Texas, a bunch moved out to the Portland, Oregon area and started pursuing making hash.

36:30SpeakerBrandon Krenzler, It took a little while was in and out of just working at dispensaries was a purchasing manager for one for a little while. Brandon Krenzler, And then landed with a company in, you know, battleground Washington and started making solving this hash with them after a little while. And that was all strictly for Ross and they weren't doing any, you know, Aaron Wiggins, Chiropractic Surgery, Chiropractic Surgery, Chiropractic Surgery, Chiropractic Surgery,

37:14SpeakerYeah, we, right now we're making a lot of rosin there as well. We make a lot of full melt. Everything's single sourced. Yeah. You make flower rosin as well? Oh, I did back in Texas when that was all I could get, you know, it was by year. Was an option? No, not anymore. We smoke pretty much just full melt. I smoke some rosin every now and then.

37:36SpeakerIt's really nice too, but I do prefer smoking resin. But since I've been having to focus on making rosin so much over the last three years, that's been, you know, it's kind of been refined big time. You know, we do the cold cure process over there and that's kind of how we sell all our rosin. We don't release any fresh press either. Although we do have some that we could release, it's just right now we kind of prefer to do the cold cure.

38:03SpeakerIt's received well, you know.

38:05BubblemanWell, maybe we can talk about that if it's not proprietary later. If it is, no worries. I don't want anyone to be uncomfortable with anything, but it's great.

38:13SpeakerIt's always nice to share techniques, you know?

38:16BubblemanWell, you know what? I always think of it like this. The same way it's always nice to share cuts and people are like, when people say like, well, you know, you got to like vet them and see if they're, you know, like, I'm like, you got to vet someone for a cut? Well, you know, they might not be deserving. I'm like, not be deserving. Like, we look at things differently because I look at it like, What if you gave some like, oh, just a piece of shit, like a really nice cut, but somehow someone that piece of shit knew really needed that cut.

38:43BubblemanMaybe even a small child with epilepsy or something. It's like get past your own ego of sharing a cut or some techniques. You know, it doesn't mean everything. I get it. If someone spent like millions of dollars and paid PhDs and bred a cultivar over the course of nine years, I definitely would not be trying to shame those people into sharing a cut. But geez, most of these cuts are just regurgitated and passed along and then controlled.

39:13BubblemanPeople feel the power is in holding it. And I told I told Jason King this years ago when I asked him if he could turn me on to how to do macro photography. And he was like, yeah, I'll show you how to do macro photography as soon as you show me how to like manufacture and sell bubble bags worldwide. Like he was upset that I asked him, like really upset.

39:33BubblemanAnd I was like, all right, dude, like you're going to be the guy that kept me from learning about macro photography. So then I went online to Overgrow and there was this guy, Monkey, and another guy, perhaps your giddy aunt from back in the late 90s who were just so kind. They told me what lens to get, what flash to get, what settings I might want to put it on initially.

39:53BubblemanAnd just helped me in a way that to this day, I've shared every single thing I know about macro photography, the equipment, the settings, everything that I could share because I didn't want to be that guy when this story got told that was on the wrong side of history that went fear and scarcity and decided, oh, I can't share this. In the end, Jason King is not known for macro photography.

40:19BubblemanHis macro photography petered right out after basically I asked him, he stopped doing it. And he could have been the guy that was getting like, oh, and then Jason King showed me the way. So I appreciate all of you for that very reason. You guys share a lot of information and it's important. People need it. And the key to this is all of you are mentioning Soil Grown today.

40:43BubblemanI know and I've invited a man and I'm texting him while we're talking hoping that he'll come in because I know it would make him very happy to see what a little what a what a wildfire he set ablaze and there were people that he props uh before him but he was really this key point that allowed everyone to start thinking about something that they otherwise didn't know it wasn't in their minds and now you've got innovators you've got people doing different things and it's It's pretty incredible.

41:12BubblemanSo props to all of you. And after Bobby, it's going to be Brian at Best Friend Farms. How are you doing, brother?

41:22Bryan Best Friend FarmsDoing well. Thanks for having me on.

41:27Bryan Best Friend FarmsDefinitely excited to join in and just share and learn. It's been really great. The Instagram thing I started actively a little longer, a few years ago, but I actively got into it less than two years ago. And that's kind of how I met everyone here more knowing who some characters were, of course. Yeah. So just, I guess with Rosin, it was probably four plus five up to five years ago.

41:53Bryan Best Friend FarmsChris Brown, For I'd say where we were squishing with a flower or flower with the hair iron as well. And then it was just a really quick step into the Sasquatch actually Chris Brown, And I work my role, I guess, has been even the whole time even now more actively with the cultivation, but more from the Chris Brown, Seed breeding angle where I'm picking out those what we were talking about for hash plants for bubble making these days and getting a list running We're just now stepping into the rosin here, more for fresh frozen from hash rosin.

42:26Bryan Best Friend FarmsI don't know, I could talk a lot about a bunch of the things on the way up here, but we're basically stepping into it now, locking into certain cultivars. And really, I'm looking almost like intricately for the cultivars now. Gas Mask is the recent one that I bred that we're just having amazing results. And Kind of started working with that, trying to whip the bubble off the gas mask is what started that whipping the bubble for the bubble cream.

42:55Bryan Best Friend FarmsAnd truthfully, I kind of like the bubble cream even more than the rosin for the, even for my own personal use.

43:04BubblemanI just got to find it. There's a lot of people in there. So you started whipping the bubble thing. You were one of the first people to do that.

43:15Bryan Best Friend FarmsI don't know if I'm one of the first. I just kind of started. This resin doesn't want to behave in like other resin on the gas mask. It's like I would compare it to what I used to see for a super snow dog was actually what threw down this fresh frozen bubble that was just white cream. And you honestly couldn't do much with it. It was like, leave it alone.

43:35Bryan Best Friend FarmsGet it as small as you could. Leave it alone. And the gas mask has been that way, too, where we're taking different angles, receiving the fresh frozen where kind of leaving it a little bigger chunk for the two week air dry. I'm always doing a two week air dry. And same as this bubble cream. Actually, I think I might have pulled this one out at about 10 to 12 days on the dry.

43:58Bryan Best Friend FarmsThis one again here. This is almost a month on aging here after it got in there. And then I'll just show the rosin or actually this is the newest batch of bubble cream. And it's a little harder consistency, egg yolk, you kind of custard or fudge on that one. So I don't know, interesting how each batch of resin is different. And we're, you know, tweaking it a little bit.

44:25Bryan Best Friend FarmsThat was a five minute poll right there. The one I showed before, the older is about a 20 minute wash, I'd say. Kind of fuller wash, which brought out some of these oils even to the later, you know, into a month cure. This is all room temp cure. And yeah, so we've been kind of gas mask heavy. Um, pulled some live rosin from the gas bus. This one's about two to three weeks on that.

44:52Bryan Best Friend FarmsIt's kind of reflective. I whipped it about three days ago after like two weeks' room time. So anyway, that's kind of what we're doing these days.

44:59BubblemanSome creme brulee. Thanks for sharing. Appreciate it. I wanted to smoke all of it. Love to share. Kenny, dude, thanks for coming in. Ken Wall's in the house. It's going to tell us a little bit about what's going on.

45:17SpeakerWhat's up, man? Thanks for having me. I appreciate it.

45:19BubblemanYou're old school at this point.

45:23SpeakerI appreciate that. I did a podcast with the Hashishin about a month or two ago after I did a class, and he kind of brought up the same thing. And I was like, man, I don't really think so, but I appreciate it. It's been a long like seven, eight years or so. And yeah, man, it's been a great ride. But as far as... You know, the, how I got into rosin, you know, there was accidents and stuff, you know, like we would press out, like you're, you brought up nicotine, would use like a hair straightener and You know, put bubble between two pieces, you know, a piece of parchment or whatever and flatten it and flag it out.

45:59SpeakerAnd so we would do that sometimes, but forget the hair straightener was on too hot or whatever and press it super hard. And it would kind of separate the oils out a little bit from the hash in the middle and be like, well, that's, that's cool. But we kind of fucked up our slab a little bit. You know, but and then, you know, we saw it a few weeks, months later on Hash Church right here.

46:19SpeakerI think me and Jibs were on. Yeah, me and Jibs were on watching and you could barely see Soil Grown. He was like, I think, standing on top of the T-shirt press. To get as much pressure as he could to get as much out as he could. So that was really cool. We had a light bulb go off right when we saw that. And as far as Jibs and I, we ran a hash company in Colorado, medical and recreational, called The Melts Trichome Heavy Extracts.

46:52SpeakerAnd he still operates that in Northern California. But anyways, we had all this 25U and 45U that was just sitting there. We had no idea what to do with it and it wasn't selling. So we're like, oh my God, let's put this between a screen and press this. And it was just a eureka moment. And I really think, you know, Soil Grown, I wish he was on, like you said, and I've wanted to always thank him personally for just like, man, that was such a huge, huge thing for not only my business, but for obviously this scene in this community.

47:23SpeakerSo that's kind of how I got started. And I deal mostly with hash rosin. I like a lot of people here and got inspired by Bubble Man and other people to make full melt hash. And that's kind of what I focus on and anything that's not full melt or things like that. And even if it is full melt, I'll press it and to see what I can really, what gold I can get out of it.

47:49SpeakerThe consumers and patients here, I feel in Colorado are very picky and specific. So we try and put out every type of consistency. I own and run a company called Single Source Colorado with two partners, Tony and Logan. And we put out cold cure, You know, the sugar tech, the diamond tech with the oven and fresh press as well and full melt of different microns. So we try and be is giving to all types, you know, of consumers and patients.

48:26SpeakerAnd yeah, that's kind of my story. And just thanks for having me again. Can't wait to get into some Ash Talk.

48:32BubblemanOh, yeah. Thanks, Ken. Good to have you here for sure. Nice to hear some of that history. And yeah, I'm going to share a video of Soil Grown. If he doesn't end up coming on, you know, he's got a lot of kids, too. So it's a tough time in the morning on Easter, especially so. Agreed. We'll forgive him. But yeah. So next up on the list is Bo.

48:51BubblemanBo Costello. I'm going to unmute you. You can actually I can unmute you. You have to unmute you.

48:56SpeakerSweet.

48:57BubblemanIntroduce yourself, bro. How are you doing?

49:00SpeakerI'm good, man. I'm stoked to be here, be able to talk a little bit about hash and rosin. So it's been a part of my life for about 12 years now. I've just been trying to seek out some of the best flavors that I could get my hands on to. So breeding, selecting cultivars has been a huge part of my life, basically. But just it started out, you know, big production.

49:28SpeakerWe kind of I had to find a, sorry, I got a little nervous, dude. This is kind of crazy to be able to talk to you, man. You're talking to like five or 600 people. That's crazy, dude. Sorry, man. This is special. This is truly special. Yeah. Anyways, uh, anyway, rosin kind of came to me. I had a friend come over to the farm and, um, I knew instantly that it was going to be, uh, be taken over the BHL, honestly.

49:59SpeakerSo I was able to, you know, get back and, dude, I'm too nervous. I can't even talk right now. Dude, you're doing fine. Straight up. And don't be nervous about anything.

50:09BubblemanIt's just a bunch of petty dudes that love Ross. Take a rip, man. We'll all have a rip.

50:13SpeakerKeep it going. We love you, Ross. I do the same way. I just took four. I appreciate that, brother. Dude, I was just gagging before I talked, dude. So don't worry about it, bro.

50:25Collin PalmerI haven't seen you in a while, man. Let's hear it. Yeah, man. I skipped over, like, A ton of shit. So keep going, brother. I appreciate all you guys.

50:33SpeakerMark is not nervous because he does this all the time.

50:39SpeakerThat's no doubt, man. I appreciate it. No, man. I've just been growing pot for a long time. I love it. First dab I took wasn't until, you know, 10 years ago and I just fell in love with it. So, um, Man, this is too much, man.

51:00BubblemanI always like to the scene from Half Baked when I hear someone say I just fell in love with it when they were like 14 and they smoked their first joint and then he goes into the store and he's like, Abba Zabba, you my only friend. That's how I felt like you were just talking about dabs.

51:15SpeakerNo doubt. I bought seeds basically four days after my first hit of weed.

51:22SpeakerI started, you know, watching any YouTube videos I could find. Yours were some of the first ones. Brown Dirt Warrior. I'm Derrick Warrior. He's the real deal, dude. No joke, dude. He got me out there in the woods doing some crazy shit for sure.

51:37BubblemanI didn't see that guy for 15 years and I just bumped into him probably six months ago for the first time. I saw him face to face and we got to share a dab and hang out for a little bit.

51:47SpeakerHe is a really- That's crazy.

51:49BubblemanSo cool that you would mention him.

51:51SpeakerNo doubt. Yeah. So no, just growing has been my passion. You know, I've been trying to just I've been seeking out that chewed terp from harvest. We all smell it. We all wanted it. And back to my friend giving me that rosin dab, I knew right then that was the way. It was the first time I've ever actually tasted what I seeked out during the harvest. Are you growing organically?

52:14SpeakerYeah, we're all organic. We actually just got our farm started, so we'll be single source here in Oregon. So we're pretty stoked. Aaron Ward, Organic's been the only way I've grown for the last 10 years. I started with some advanced, I started with advanced nutrients, like most of us, you know, I let the marketing kind of, you know, get me, uh, the stores, you know, from, uh, advanced nutrients to full organic.

52:44SpeakerI was lucky to meet a guy, James Bowman here in the Applegate Valley that just knew exactly what to do. He used all, all his, he was growing from the land, man. Um, You know, he had goats, llamas, chickens. So he was able to teach us how to, you know, grow consciously, basically. So ever since then, that's all I've been able to really like grow towards is being better at that.

53:10SpeakerAnd yeah, the resin, the resin's just better that way. I think we're all starting to figure that out. Sun grown is something I believe in.

53:20BubblemanSo that's what we're gonna do. Beautiful. Well, I look forward to seeing what you produce. It sounds like at least more than a few people on the panel know your stuff, so I'm glad to have you here. You'll be stoked once we get the dialogue going. There is a lot of us, so we'll be using the chat once we get the dialogue going. If people have something they want to input in, I can moderate pretty easily and break into the conversation for you.

53:44SpeakerI appreciate you, man.

53:46BubblemanYeah, right on, dude. I appreciate you as well. We're going to finish up. Let's see. We got one, two, three.

53:52SpeakerReal quick, for my own curiosity, is that Bo's nose nose? Yeah. I know you. Oh, what's up, brother? Good to see your face, man. Good to see you. And you too, damn it, Bobby. You're killing it, brother. Thanks, buddy. It's great to see you, man. Yeah. Awesome.

54:09BubblemanYou too, boo. Let's hear from Goldilocks. Goldilocks, you're next in the tune. I can unmute you. Maybe I can't. It's weird how I can unmute some folks, but others I can't.

54:22SpeakerI had myself muted. All right. So, yeah, kind of same story as everybody else, you know, just gotten into the rosin, really, because we liked smoking hash at the time, and... So we're pressing hash into rosin, started doing a little flower rosin, moved up to, you know, pressing and doing all that. But for the beginning, it was always just for ourselves. You know, that's why I think that the rosin is so much different than, All the other areas.

54:54SpeakerYou don't really find many hash makers that like aren't smoking their products and like know exactly what they're putting out where like in a lot of other areas of cannabis, you'll see people like don't really even smoke their own product.

55:08BubblemanAnd that's suspect at best.

55:12SpeakerYeah, I think that's what's cool about Roslyn, though, is like nobody there. You don't you won't find that in the hash game, you know. And another thing I love about the The hash and the rosin, like you were saying earlier, is like, there's no lying about your flower at that point. Once you wash your hash and put it into rosin, like you're seeing all, if you're spraying things, if you're doing gnarly stuff to your plants, that's coming out for sure in the rosin.

55:37SpeakerAnd I just like that purity of getting it down to like its basis. And I dab like heavy, everybody that I'm around all the time, we dab, you know? So like, it's always constantly about getting the terpiest, Ross and that we want to that we want to physically smoke and then trying to put that out on like a large scale.

55:58BubblemanSo, yeah, you guys aren't pressing grams over there.

56:02SpeakerNo, definitely not. But we definitely started doing that, you know, just like everybody else.

56:07Bubblemanyeah absolutely for sure well that's how it goes well thanks for sharing dude i know that uh you you'll be uh you'll be good at some of the dialogue and discussion we get going on it's already 10 o'clock which is an hour and we haven't finished the introductions and that's okay because it's an awesome panel and i'm stoked to see the cannabis reverend just came in that's awesome One of my OG, like when the rosin thing was blowing up, that dude was right beside me.

56:31BubblemanLike that is for sure. We'll tell some funny stories.

56:33SpeakerWas blessed to meet him at Indo Expo. Cheers, Reverend. Yeah.

56:40BubblemanAwesome. So I need to go to, I don't, I don't see your name, brother. It just says Galaxy S10E, but you got the cool photo of Ganesha behind you. So you can introduce yourself now.

56:53SpeakerAll right. I'm Dog. You can hear me? Yeah, man. All right, what's up? I'm Dog Man Troop. My name's Mike. Dog Man Troop on Instagram, obviously. Yeah, shout out to every single one of you, especially you, Bubble Man. You're where I basically learned all the tech on how to fucking wash and all that stuff. Shout out to, what up, Andy, Great Lakes Grease. That's basically the first dude I chilled with and gave me a dab of some crazy full melt hash, bro, and just blew my mind away.

57:23SpeakerAt the time, I was dabbing BHO. And we're from the same area. So we met up with each other. He gave me, actually we did like fucking 10 dabs and just, I'd never been so high in my life, like that awkward high. And me and Andy just hit it off, had a great time. And from there on out, I sought out to start making bubble hash. And then the rosin came out with Soil Grown Solvalist, just like every one of us.

57:47SpeakerAnd just, just started from there. And then the Jam Tech came out with a, What was his name who put out the whole tech on the jam? But he's not really out there anymore. Diet Funk. Diet Funk, exactly. Diet Funk put out that whole story on the jam tech. I became obsessed with that until I got that right. Then I found the consumers weren't really... Once the cold cure came out, the consumers wanted the cold cure over the jam.

58:13SpeakerSo I started doing that. That's basically what I do now. And then I... I make a lot of diamonds with the Terps, separating the Terps and THCA, mechanical separation. People seem to like that over here in Michigan. And that's it, man. Just shout out to each and every one of you.

58:31BubblemanAwesome, dude. Thanks for sharing. I like it.

58:33SpeakerHell yeah.

58:34BubblemanIt definitely made me think an interesting thought about how a lot of the innovation is being driven by the customer. Which is 100 percent fine. That's OK. That's not a bad thing. It's it's it's creating innovation. So it's very cool. I'm I don't sell anything myself, so I never thought of it like that. But in listening to you speak, I saw that loud and clear. And that's cool.

59:01BubblemanThank you.

59:02SpeakerYes, sir.

59:03BubblemanNext up on the list to introduce will go with with Rackham's. So, brother.

59:12SpeakerWhat up? How's everybody doing? Hopefully good and safe. Good. What up, Brackhams? Big up. Name's Nick. Brackham's on social media and all that shit. I've been doing hash and rosin for the last three years now. Kind of came up out of nowhere. Wasn't growing. My wife's been growing for about 10 plus years now. Yeah, just my buddy introduced me to hash and the air flattener, flat iron.

59:47SpeakerAnd I had been doing automotive stuff for almost 20 years at that point. I already had a H-frame press at work. It's a huge 50 ton, but my boss wouldn't let me bring it to work or bring it home. So I bought my own and had a buddy of mine that's a fabricator, shout out Joe Rhodes, and made my very first set of plates. And then from there, now I got the low temp press and just been trying to make and unveil the best hashes I could bring to the table and appreciate everybody on this channel right now, along with Soil Grown, Nickatee, everybody from Northern California area.

1:00:28SpeakerThey've showed a lot of support and across the world. So it's a privilege to be here.

1:00:34BubblemanAwesome, dude. Well, you know, I think one of the reasons you blew up so much was that you were always willing to share information. In particularly, although you weren't the first, you were definitely one that got a lot of attention when you started doing your mechanical screen separation of THCA there.

1:00:51SpeakerDefinitely.

1:00:52BubblemanThat was definitely something that caught a lot of people's eyes. We'll talk about that more once we get into discussion. We're almost there, actually. We got Mark from Covert Extracts. What's up, dude? Camera's off. Should I not have called on you? I'll give it a second. Cannabis Reverend. Jeff.

1:01:18BubblemanLet's see who's going to unmute first.

1:01:19SpeakerGood to see you guys.

1:01:21BubblemanJeff!

1:01:23SpeakerWhat's up, dude? Nice to see you, man. It's been too long. It's been a long time, that's for sure, man. Been a long time. It's good to see you guys all here for the love of rosin today.

1:01:34BubblemanYeah, man, absolutely. It's good to see you here. Like I said, like when all this was happening, was it 2014 that we were in Spain and Barcelona at my booth?

1:01:44SpeakerYeah, it was 2015, man. You know, Soil Grown in February came out with the tech or really put it out there on Instagram. And then I went down and saw space down in Oakland and we figured out the mesh bag method with the 25 micron pressing screen. That's what we were doing. And like, you know, a couple of weeks later, we were in Spain pressing out that beautiful barb at your booth.

1:02:12BubblemanDo you remember who was standing at the booth at that time?

1:02:17SpeakerOh, man, you know, there were several folks. I know that Flav was there and Great Gardener. I'm trying to remember who all was there.

1:02:26BubblemanRemo was there. Don and Aaron from DNA were there.

1:02:30SpeakerYeah.

1:02:31BubblemanThere was a ton of people like in from the industry standing in front of the booth watching that go down. And I'm pretty sure it's on video.

1:02:40SpeakerHell yeah. Hell yeah. epic times man i was i was uh watching everybody that went out to spain this year being like oh man i i really wish i could have made it got to get out to one of those masters of rosin uh uh tournaments one of these it's very good i judged it last year it was great i landed and i bumped into david at hq and he was like here's like there was 60 different rosins that he handled yeah in a in a box that i have right over here it was

1:03:09BubblemanIt was good. You definitely would enjoy that, but not this year. This year wasn't the year to go.

1:03:14SpeakerYeah, I'll never forget pressing up all that rosin there in the HQ, bringing rosin out there to Spain. It was just amazing. Good times for sure.

1:03:24BubblemanNo, it's good. My first rosin videos is exactly the 25 micron screen from the bubble bags with a tiny little ball of hash wrapped and just hitting it with that little mini hair straightener and making that first hash rosin that was... From that tack, you're like, yeah, wrap it in a screen, wrap it in the screen. All right, okay.

1:03:44SpeakerYeah, I mean, Space and I were sitting down there in Oakland at the bazaar and just, you know, enjoying pressing some rosin, you know, kind of Soil Grown's method where you take a chunk of hash and you press it together under some lower heat, you know, so it's nice and tight together and then you press that and then you get this nice halo, you know, you could take like a three star and turn it into a four star rosin basically at that point, you know, and And Space and I were sitting out back.

1:04:13SpeakerWe're like, man, we we need something to make this better. You know, and I was like, well, we need a filter. That's really what it is. It's just a filter is what we need. And he's like, I got a filter. And he ran into his hash lab and grabbed the 25 micron pressing screen. And the rest is history, man. We pressed up some You know, six star out of four star at that point, you know, it was amazing.

1:04:37BubblemanYeah, to just get the oil out, right? It definitely was an amazing thing. It still is an amazing thing. After that episode, there was not a company selling a rosin press, but after the Hash Church episode 25 that he came on and talked about it, There were machines like D-Nail had a machine like a week or two later. It was just a T-shirt press with an additional heater on the top as well as the bottom.

1:05:06BubblemanAnd then, you know, Sasquatch stepped it up and came out, we're welders, we know how to do this. They built a solid unit. That thing was like untouchable. And, you know, Pure Pressure coming out, you know, after that with this incredibly engineered unit that had all of these, Features and emergency stops and plate controls and whatnot. We'll get into that soon when we talk to those guys.

1:05:29BubblemanI want to finish the introductions off. We have one left. We have Mark over at Covert Extracts. You are the last one. And then I'll go through the companies that made it. I don't think Sasquatch made it. I'll see if they got the email or not. It'd be nice to hear from them.

1:05:52BubblemanOh, right. They said they had really bad service and their internet might be too slow to join. So that might be what's happening with them. Mark, are you there from Covert Extracts? Are you off again? Because we'll have to, we'll have to hear from you later if not. If he's not there, what I'll do is I'll put this video.

1:06:09SpeakerYeah, I'm here.

1:06:10BubblemanOh, good. Well, here, let's hear from you real quick and then I'll put the video on of Soil Grown.

1:06:14SpeakerYeah, sorry about that. I'm just kind of figuring out this whole Zoom thing, so.

1:06:19BubblemanOh, don't worry about it, dude.

1:06:21SpeakerBut, um, yeah, I started growing, um, probably back like in, uh, say the mid to late nineties and, um, been growing on and off ever since then. Um, I've been growing like steadily for probably the past 10 years. And, um, you know, I really, uh, I first seen rosin, I think on YouTube, I want to say, I'm not really sure who I first seen it from, but, uh, it was, it was on YouTube.

1:06:51SpeakerAnd then I, then I, you know, got an Instagram page and I found, you know, Soil Grown Solvenless and Solvenless Mine. And, you know, that's where I really started getting into it. And now I, now I make rosin pretty much. I make a lot of, a lot of single source, but I also make stuff for our team over at Ghost Butser Farm. And that's who we're going to be going into the legal market with going forward.

1:07:21SpeakerAnd yeah, that's pretty much it. I mean, we, you know, I make a rosin kind of like this. Kind of like that.

1:07:30BubblemanLooks great. Fire.

1:07:32SpeakerYeah, this is, this was made with no oven. I was kind of like trying to find a way to make the like sauce consistency with no oven. And I found out that if you press with just a little bit higher temperature and, you know, just a quick press, And then throw it onto the mats. You can get the same consistency as the oven without actually cooking it for a long time.

1:07:55BubblemanWell, that's going to be a lot of what we're talking about today is consistency and techniques and methodologies and creating these, you know, obviously the resin itself has its own Michael Morey, Subtle nuances and factors that are at play. But within those, you know, all of these different methodologies that can bring us these different textures is I want to get into for sure. Absolutely. I know you have a lot.

1:08:18BubblemanSo we're going to be hearing from you quite a bit more. I want to introduce Soil Grown. Soil Grown, dude, I think every single person on this right now. Right on. You up, dude? I would just like to start with the standing ovation like heavy ice. Let's do the slugs. The goat is here. Ah, yes.

1:08:37Collin PalmerThe goat has landed. Dude, come on. So grown. What's up, guys?

1:08:42BubblemanGlad to be here.

1:08:44Collin PalmerGlad to make it. Good to see you, man.

1:08:47BubblemanThat is awesome. I was just going to play the video of you talking from the episode of Rosin 25. You want to hear it real quick?

1:08:57SpeakerLet's do it.

1:08:57BubblemanLet's hear it.

1:08:58SpeakerWe should have them reenact it. We should have them reenact it.

1:09:01BubblemanYou might not remember it exactly, but here it is. Here it is.

1:09:04SpeakerI remember this.

1:09:13BubblemanOh, why don't I hear it?

1:09:14SpeakerLook at that baby face.

1:09:16BubblemanYeah. I can't hear it though. There's nothing.

1:09:20SpeakerYeah, it's not playing. That's my little bubble hash machine right there in the background too. Is it? Yeah. I was just barely starting to get down.

1:09:33BubblemanWell, I wanted to play this, but I don't think it's, I'm going to stop sharing for now. I'll try to see if I can't figure it out. Dude. Tell us what's up. Tell us the story again. Tell us how it all started, man. This is the all-Rosen episode, and every single person on the panel shouted you out so far.

1:09:52SpeakerOh, dude, much love from everybody. Sick lineup right now, for sure. Definitely recognize, like, everybody on here. Everybody. Yeah, man. So, for me, I mean, I used to be big into, like, Solvent extracts, you know, like making them and all that shit. I didn't even really know much about, like, I loved hash. I remember going back to Amsterdam in like 2009 and falling in love with bubble, but you know, I didn't really know much about it.

1:10:18SpeakerSo I just kind of like fell in love with concentrates out here. And all I knew about was BHO learning how to build, to blast in all that shit. Totally the wrong path. You know, later on down the road, I fucked up, promised my family I'd never do it again. And then, uh, One of my buddies had told me about fucking water hash and shit. So I started like researching on it and, you know, seeing like all bubble man's threads, Nick and T, Matt Rise, just other people kind of popping up through there, like very vague knowledge.

1:10:50SpeakerBut it was enough to like put you on a track to like start experimenting and trying to figure shit out on your own, you know? And so... Like started washing trim and getting decent hash and just wasn't what I was seeing on the internet and shit. So finally started getting fresh frozen. And got a lot closer. And, you know, I started refining that and pulling six star and all that shit.

1:11:17SpeakerBut later on down the road, I run out of all my melts. And that's what really like pushed me to try figuring shit out. Because I remember doing like the Jermichels, you know, you throw the fucking melt on the screen and then watch it melt through. And you see all that fucking contaminants stuck on the top, but the oil would fall through always. So like I would think about that all the time, but nothing really came of it.

1:11:37SpeakerYou know, you go later on down the road and running out of my six star melts. And fucking light bulb goes off in my head. So I'm just thinking like, okay. So I took a chunk of hash, shoved it between a piece of parchment and pushed it up on the email and like helped burn my finger. And then, you know, I'd pull it off and I looked, I see oil pushing out the fucking hash and tripped me out.

1:12:01SpeakerSo I just kept doing it. It took me like 10 minutes to get one person to dab. And, um, And actually that idea came from the fact is when I was making hash, I would press out like four star, five star, three star, just some shitty shit. And I preferred to dab it. So, you know, it wasn't the best way to do it, but I remember seeing a nicotine doing, using the hair straightener just to thin it out.

1:12:24SpeakerAnd I would mess up all the time. Wouldn't think anything of it. You know, thinking back, you know, you had the, when I pressed it too hard, I had the outside all oily and shiny and you could see the dry flat, Contaminant in the middle. Well, I would just fold it back up, do it again and dab it. So that's where later down the road that light bulb kicks on and shit.

1:12:42SpeakerAnd I started doing that. So I graduated to a hair curler because that's all I could find in my house. And then my wife comes out, flips out on me and brings me an old hair straightener. And it was on from there. You know, we started pressing the shit out of hash, no screen, nothing like that. Wasn't refined. I would just pick out as much of the contaminant as I could.

1:13:04SpeakerAnd then basically ran out of my hash and We're all just sitting there. Another light bulb goes off in the head. I grab a bud and it worked with the bud. So, you know, to our surprise, we're fucking amazed. And next thing you know, we're smoking flower rosin. So I remember like that night, dude, breaking out the hair straightener and the fucking pound of weed and pressing out my first eighth of rosin.

1:13:27SpeakerAnd it took us like four hours to press it out. But it was fucking amazing. Just the fact that we had this stable, clear, just I mean, looking back now to what we have now, like we were calling it terpy, but that shit was burnt popcorn, you know, but loving every bit of it. So, yeah, I mean, that's really how it begun for me. And then, you know, Cannabis Revin came around and showed everyone the screen tech and it just refined the fuck out of it.

1:13:54SpeakerAnd really, that was like the biggest game changer as far as refining the rosin. Straight up. Couldn't have done it without you, Soil Grown, standing on your shoulders, man. All up, bro.

1:14:09BubblemanDude, it's such an incredible story. It's so crazy. It was, I remember this, like how it was like on Instagram, like a wildfire. And then how like companies started popping up right after we did, or you, I just shut it down.

1:14:30SpeakerI shut it down.

1:14:31BubblemanIt's okay. I'll just let me know and I'll mute you first. All right. Trust me. Oh, look, Jendo came in, too.

1:14:38SpeakerWhat's going on, Jendo? You've been making. Hi, guys. I was just thinking about you, Jen. Oh, how are you? So good to see you. Good to see you.

1:14:52SpeakerYeah. Happy Easter, everybody. I can only stay on for a couple of minutes because I got a kid and a man in the house that are like, why the fuck are you on the phone? And I'm like, guys, it's hash church. Yeah, same here. I got four girls waiting on me. Yeah. Thank you both. Likewise.

1:15:10BubblemanI've got mine as well waiting out there, but we all lost an episode. We had to persevere. We had to push. Introductions, Jen. If you want to do a quick little introduction, tell us how you found Ross and tell us a little bit about what's going on. That's what we kind of just did. And you're the last on the list.

1:15:29SpeakerAll right. You know, I remember rosin coming up when we did the first episode that we brought it up in. A friend of mine had actually been like, hey, have you seen this rosin shit? You take flowers and you squish them with your hair straightener. And I was like, what? That's bullshit. So we grabbed some flour and did it. And I was like, oh, my God, this is going to take me like all day to get us like two dabs.

1:15:54SpeakerBut it worked and it was great. And then I heard about Phil Soil Grown and then we talked about him on Hash Church and I was like, look, yeah, this is great. Being a girl, I had plenty of hair straighteners because I had three kids in the house. So, you know, we got some some awesome things going. I got a lot of people sent me like their innovative tech on how to How to properly use the straightening iron and just good stuff.

1:16:21SpeakerAnd then as soon as the presses came out, fucking everybody's ready to go. So yeah, I don't know. I've been, I've been, I've been here since the beginning, so.

1:16:29BubblemanThat's awesome. Well, thanks for sharing. For sure. We got just a couple of more people who are representing a couple of companies. Sasquatch, I guess, hasn't been able to make it in because they are camping in Arizona somewhere and they have bad internet. But why don't we hear from Cliff Haney, who's over at Pure Pressure. Pure Pressure.

1:16:53SpeakerWhat's going on? How's it going, guys?

1:16:55BubblemanHow are you doing, man?

1:16:57SpeakerI'm great, man. So as you said, my name's Cliff. I'm here representing Peer Pressure today just to give you a little background on how I got into the business. So when I was 14, that's basically when my passion for cannabis started. My mom's got Parkinson's, Tourette's, and fibromyalgia. So seeing how it helped her in a medicinal sense really So we started looking for better alternatives to the kind of the mids that she had access to at the time that were really just tearing her throat up.

1:17:38SpeakerAnd she taught us about RSO, Rick Simpson Oil. And so we started making that for started sourcing some real heavy indica dominant strains. But it was just making her so sleepy and sedated that she really couldn't treat herself throughout the day with it. It was mostly just at nighttime that she was really able to take advantage of it. So we started looking at other concentrates out there.

1:18:02SpeakerFound BHO, kind of went through the whole mess of turning Pyrex into a rocket. So we had some tough mistakes that we had to learn some lessons on there. Aaron Ward, You know, we discovered Solvenless. I found the guys over at Peer Pressure. Super stoked to be working with them. We've got an incredible team over there. Aaron Ward, It really all started with Josh, one of our owners, was looking for a better solution to press rosin.

1:18:28SpeakerAnd so he contacted one of his friends who was an engineer, Ben Britton. And I don't know if any of you guys know Ben, but he's basically the Elon Musk of cannabis. I mean, if you could see his vision for the future and kind of what we're looking to do with Solvenless is really just scale it and automate it in every way and really just drive that price point down to where it's more competitive with some of these Other extracts out there.

1:18:54SpeakerAnd that's going to take just improving the efficiency of the equipment, finding better strains out there to process. And that's just our ultimate goal to really push solventless. We don't care what equipment you're using or what you're doing, just as long as you're pushing solventless forward, we're definitely on the same team.

1:19:14BubblemanAwesome, dude. Well, thanks for sharing. I didn't know that about your mom. That's heavy duty for sure. No doubt. It's neat to see all the different journeys to get us all to a similar place here on Hash Church in the All Rosin episode. That's where we are right now. That's where we are today. We've got 641 people watching Hash Church 3.0 episode seven. And there's a bunch of people in the chat room.

1:19:38BubblemanWe'll end up asking questions from them as well. I want to hear from Spencer. Spencer's from Access Rosin. And I found this Rosin Press to... To just be different and to be innovative and I kind of appreciated what he was doing and even now looking at his picture of the rosin giant triplets dripping behind him. Tell us about yourself, Spencer. Tell us about how you came to be here in this room today.

1:20:06SpeakerYes, yes. How's it going, everybody? Definitely. Rosen was the new hype back in 2015 when I was hosting my booth at Chalice. That was actually 2017. And I

1:20:22SpeakerWe got in contact with Dave at Rosin Technologies, who is kind of a company that goes undescribed when learning about rosin. And what I know that they discovered was adequate pounds per square inch. And so they found quality in flower rosin at small scale with large pressure because of the fast oil movement through the filtration screens. And I found that to be very unique. And when I was pressing with one of their machines at secret sessions and high times and whatnot, I was able to see a lot of And I just could not process enough material at a large enough scale.

1:21:16SpeakerSo I actually tried to develop some new plates for that press that they were using, and it did not work the same. And so that was when a little light bulb went off in my head to say, oh, Thank you for joining us today.

1:21:50SpeakerSo my whole intent for this was scalability. I had a nonprofit organization back in 2013 that I wanted to provide quality product to all of my patients because I was growing everything in-house for all the patients. We were a true nonprofit that would not buy and sell any cannabis. We would just cultivate it all in-house as myself as a grower. I just look to create quality material.

1:22:21SpeakerAnd with extracts coming into the picture, concentrates for patients who needed such a high level of THC or CBD that mechanical separation was kind of the only way to go. So when they released the press from Thank you. Thank you.

1:22:48SpeakerWe're creating a simple process from harvest to rosin. And so I began inventing. I have seven different prototypes that essentially came to the V3.2 behind me. And I found out that this was the most simplest way to scale up rosin in my vision. And so this is just my vision come to light in a machine. And so I'm... You know, now bringing it to the industry after I got raided in 2017 and my nonprofit was completely shut down, I sold my hydroponic store and decided to basically help more patients than what my nonprofit was helping by providing scalable equipment to try to All right.

1:23:38SpeakerThank you so much for joining us today.

1:24:01BubblemanInteresting to explain it right away. Like on day one, he was like, it's mercaptines. They're in the butane. They're in all the canisters. It's a contaminant. It ends up concentrating in the oil. And people just didn't want to hear it.

1:24:15Bryan Best Friend FarmsThey were like, oh, no, this is mercaptine. I got the mercaptine free. My butane is actually really clean and

1:24:21BubblemanIt was just like an incredible like array of self delusional cognitive dissonance, if you will, from a big part of the community that claimed to be about patients. But I think was really just about blasting cans of BHO through PVC pipes and selling the sludge that came out the other end. And, you know, as Johnny B wrote on the title of one of his infamous YouTube videos, Rosen, the death of BHO.

1:24:51BubblemanAnd when he wrote that, like a lot of people were very like offended by it almost. They were like, whoa, whoa, whoa. But man, I'll tell you, maybe it's just my feeds. I don't see BHO at all anymore. I don't see the BHO characters that were all in the community. I just don't see really any of them.

1:25:08SpeakerIt's kind of going away. And I think that the real key to making it Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you.

1:25:42SpeakerAll right. Thank you. Thank you. Thank you. Thank you. Thank you.

1:26:06SpeakerI think that with Rosin and Hash, it's all for us to not only have the start in 2015 to innovate new products and develop new equipment, but to continue past seeing no ending point.

1:26:24BubblemanYeah, indeed. Well, let me just check out the entire room here to make sure nobody snuck in while I was... I wish I could have played that video of you, Soil Grown, telling the story from years ago, but I'll have to, I'll have to figure it out later. It's not, it doesn't come out with any audio, but now I really kind of want to open it up to discussion.

1:26:44BubblemanYou know, I think one of the most important discussions leads into techniques and techniques basically equals textures. I mean, right? Isn't that really what techniques sort of?

1:26:56SpeakerBasically.

1:26:57BubblemanAbsolutely. Creating textures, you're creating all I want.

1:27:00SpeakerTextures, consistencies.

1:27:02BubblemanExactly. And everyone's trying to come up with kind of new versions of these things. And I have to say through all of the experimenting and all of the mistakes that have been made, some pretty, some pretty beautiful things have come up. I think, you know, the, the figuring out of THCA or, you know, the separation of the THC from the Terps, You know, having it crash inside the jar, both those techniques seem to be also once again spread like wildfire, give people that ability to go home and sort of try things.

1:27:37BubblemanI just wanted to open that up, how some of you got turned on to that, some of the things you did that were mistakes that led to doing things that were correct, if anyone has a story like that.

1:27:51SpeakerEverything's been by mistake for me. Oh, my bad, dude. No, you're good. I just wanted to say, like, from the, like, try to think of the person's perspective that has never made anything like this or, or maybe even indulge on anything like the, even the end product, like. What exactly are we doing here? We're taking two heated plates and, you know, like they don't even, I just wanted to, could we start at that?

1:28:15SpeakerLike before we start explaining consistency.

1:28:17BubblemanI think it's a good idea. Why don't you start like just like what you were saying, the simple thing we're using heat and pressure. Yep. We're using either flour or hash. We're hitting that flower or hash with heat and pressure with originally a flat iron or a hair straightener, which led into T-shirt presses modified, which led into presses modified, which led into full-blown rosin machines. And we're extracting the active components of the cannabis flower or hash, the resin glands, into a refined oil.

1:29:01BubblemanAnd that's right.

1:29:02SpeakerSo we're refining the oil. So like maybe just maybe we shouldn't be saying that we're curing it because it's two heated plates are initiating all the consistencies, even fresh, fresh, the consistency of fresh, fresh. That's initiated by two really hot plates, guys. Like, let's not let's be real. It's true. Sure.

1:29:20BubblemanThe turkey printouts before and after, like the changes are minimal, surprisingly, the way the assumptions once again from the BHO community who were like, oh, my God, like They're using heated plates. We have nothing to worry about.

1:29:34SpeakerIt's like, no, it's coming out really great. Like the consistencies are similar to the, to the hydrocarbon extracts. I'm just trying to, I'm just trying to say like people like need to understand that, that aren't making it because they're buying things. That say cold cured or heat cured or whatever.

1:29:51BubblemanIf you're curing the rosin afterwards, you're slowing down the off-gassing of terpenes to allow it to harden and it will probably save terpenes more so than it wouldn't had you not.

1:30:04SpeakerYeah, the act of pressing rosin itself is not curing rosin. I'll agree with you there. It's after.

1:30:09Collin PalmerYeah, I would. I would agree as well. It's a post-process that you go through after the actual process and which gives it that title.

1:30:18SpeakerA lot of people here on the chat actually mentioned that they offer a fresh press, a cold cure, a warm cure, an oven cure. The curing is nothing to do with the press. It's all post-processing. Well, let me just say, I don't mind that at all. And like, People can call. That makes sense. You know, what you guys just said, it totally makes sense. So if that is the word that people want to use, I think that's great because my word that I use is, you know, very figurative.

1:30:50SpeakerI use the word bloom because anything that I make is coming off of two really hot plates. And what it does after that, you know, that was the initiation of the consistency, whatever consistency I made, right? You know, a jar, yeah, like, you know, it came down the temps a little bit, but, you know, it's still a little bit above room temp, you know, if you're trying to make the...

1:31:11SpeakerWhatever consistency you're trying to make, you know, like people put it in the oven, blah, blah, blah. I don't want to be the guy that defines the term that will open the content up a little bit.

1:31:24Collin PalmerPerhaps we could use an analogy. You know, it's like recordings, you know, making music where you could have a recording and then you have genres and then sub genres. I think that those, the recording is like the process. The genre is the cold cure in this case. And then you take it a step further and you have harmonics and the timing in which all the things come together, the screen you use, the timing, the heat, and all these things that you apply to this.

1:31:52Collin PalmerBut then your genres are different. You know, you have hip hop, you have jazz, you have, you know, so on and so forth. So if you want to take that in, I think that's a good analogy that you could think about moving forward as You know, it's trying to better understand in a human sense what we're actually doing to give to someone. So what is this thing?

1:32:12Collin PalmerYeah, it's rosin, but it's, you know, I cold cured it. So therefore, it's a process in which it went through to give you the cold cure. So I think we can look at it in that manner and really apply this, these same analogies in that way, if you will.

1:32:30SpeakerCuring of rosin to me is much in the same sense as curing a flower. You know, you're actually maturing the resin glands. You're allowing them to potentially oxidize to mature for the trichomes or for the terpenes to progress. I mean, that's curing to me. And there's different ways to skin a cat, so to speak, to get, you know, different results from curing. Well, just to be the person on the other side that like, keep in mind to like people that have never made it before.

1:33:01SpeakerTo them, to them, they're like, okay, so are you using dry material? Okay, so you cured the material, the flower, you cured it, then you made the hash. Or are you using fresh frozen? Okay, so you're using for you know, but so let's let's say you are using dry material, and you're teaching someone that's never made it before. That's cured material. And then you're refining the oil of a cured, cured resin.

1:33:27SpeakerThe resin's cured. You're refining cured resin already. And then you're curing that cured, cured, cured resin. You know what I'm saying? Like that's what, like from a perspective. I think it would just be developing at that point. The resin is just developing. I think most people that are talking about curing the resin glands aren't, aren't, and maybe I'm totally wrong on this, but the people that are talking about curing rosin aren't washing dried cured flour.

1:33:50SpeakerWe're, we're washing either fresh frozen or in my case, I've, I've moved to more of a four, five, six day dry. So curing of the, of the resin glands has not taken place prior to me pressing the rosin. So it's a necessity. You can smoke fresh press rosin. It's not a problem. Um, I didn't mean to be that linear about it. That was just an example. I mean, like, let's say fresh frozen.

1:34:11SpeakerOkay, like that freezer is drying out that material. So when did you get that material? How dry? You know what I mean? Like it's dry. These are all data points. Anything, it doesn't matter. So like the point is, is that two heated plates, refined oil. And so like, I mean, maybe the word cure shouldn't be the word, but it doesn't matter. People can use that word because it makes sense.

1:34:30SpeakerIf you want to explain it that way, totally fine. I use the word bloom. Cause I'm really, and when you expose coffee to heat, just a little bit of heat, right? It like muffins up just like BHO in the, in the vacuum oven. Like back in the day, you're making chatter, it muffins up and it starts to bloom. Right? So like, I'm just putting a word on a process that I don't feel like explaining in depth to people.

1:34:53SpeakerI just, I, I, and then the rosin blooms in a jar.

1:35:01SpeakerAll that is is your brand. You're blooming it for your brand. And the reality is there's a rainbow of different types of rosin out there. I prefer to run dry trim still. I mean, I'm probably one of the last holdouts that loves the dry trim, but I'm all about that cured resin head. And then that rosin that's made from that cured bubble hash, it goes through another process where I'm changing the texture so that it's going to be a more desirable product for the end consumer.

1:35:39SpeakerAnd so there's all these things that can go down. If you want to just call it bloom, that's cool. But the reality is, did you dry your plants afterwards? Yes or no? That's one thing, right? How long did you dry them for? How did you dry them for? Did you dry them in cold dark or was it a quick dry? Did you then just hold them in a sealed container or was it able to off gas fully?

1:36:03SpeakerThere's all of these things under the rainbow and they're all going to create different wonderful products. So that was very well said. And what's cool about like what we do is It's like a branding thing. Like you said, you know what I mean? Everybody can stamp their own label on it. Call it what you want. Like Covert's got his new, I think he calls them the asteroids or the space balls.

1:36:24SpeakerWhat's that? Rackham's, you got the zombie rosin.

1:36:28Bryan Best Friend FarmsYou know what I mean?

1:36:29SpeakerEverybody's got their own thing. They want to coin it their own thing and that's fine. You know what I mean? As long as you can explain it properly and give the consumer a reasonable explanation for what's going on, then I say call it whatever you want. Yeah, definitely. We can, I mean, you know, Yeah, I can agree with that. I and I and I agree with I do wash cured resin.

1:36:50SpeakerAnd I can agree with Pedro. And I also wanted to say that I I I like to store my rosin in a cold environment to preserve it. I just wanted to mention that. That's mainly my like I'm not necessarily like there's definitely a change going on over time. And so that's why I definitely could say it falls under curing. But I don't I don't store it in a cold environment to preserve.

1:37:18SpeakerI do it to preserve it. It's funny. That's kind of like one of my mistakes, if you will, is I was the same way. You know, I used to keep it in the freezer to preserve it like long term, you know, if I wanted to keep it, you know, six, eight, 10 months or so, which I now think is incorrect. But when I put it in the refrigerator to Thank you so much for joining us.

1:37:58SpeakerAnd then I noticed the change. I noticed the buttering. I noticed the pooling of the turps on the top. I noticed the separation. I noticed the nucleization. I always say that word wrong. But I started noticing a change and that was what turned me on to the curing. And that was what I guess I'll just maybe I termed it or maybe I whatever made up the word.

1:38:20SpeakerI don't know. But I cured, I figured I cured my rosin. I was aging it. It was changing. It was morphing. I definitely agree with that. And I use the same kind of refrigerator as you described. I don't store it in the freezer. I don't like how much condensation and how aggressive the freezer is. It like dries things out. Can I? I'll use the freezer only for complete preservation.

1:38:51SpeakerIn my opinion, the refrigerator, I would say, is still, in a sense, curing because there's still oxidation occurring. It's super slowed down process at that point. But like Pedro was saying, it's still changing. And it's doing it at such a slow rate. When we have it out of the refrigerator and when we're doing our manipulation process, we're, in a sense, Thank you for joining us today.

1:39:28SpeakerYou have a hell of a lot more time to see what's going on. But when you're trying to store things in the refrigerator, you can't expect it to look exactly the same when you go to it and you're gonna package it or something. You have bulk material and now it's time to package and you want it to be fresh pressed, but now there's nucleation occurring throughout it and it's not what you wanted it to be.

1:39:47SpeakerSo I really believe in the fact that the freezer is the best way for storage to almost completely stop oxidation and and the refrigerator it's it's great storage short term you know uh it'll keep fresh fresh looking good for a short time but you will see nucleation occur and stuff and it's it's really strain dependent you know 100 they're strains that are super stable and just seem to hold very well and stay stay clear and uh Thank you so much for joining us.

1:40:43SpeakerYou know, it makes a better fried rice day old. But that's just like a totally ridiculous example. I just wanted to say that like from my opinion, from my perspective of how I make it, like shout out Low Tint Plates. I mean, I just make, I've got good feedback with them and never had a problem with the plates. But anyways, I squeeze the rosin, right? I make the hash, I put it in a jar, and then I actually just leave it a little bit above the seed mat, to be honest with you.

1:41:10SpeakerI put it on a seed mat. I wrap it in aluminum foil. A friend of mine showed me. So that would be kind of a good idea just because of the photo oxidation, you know. I want to kind of limit that if you can. So I just, from like a totally crude way of doing what I'm doing, I just am explaining it from my perspective. Picture people that are just growing six plants and they don't follow all this stuff and they're just like, okay, how can I refine my hash, right?

1:41:36SpeakerSo it's like, that's how I'm kind of doing it. And so anyways. I put it on a seed mat and I let it bloom because I don't let that top, it's a sealed jar, you know? So what am I getting at here? So anyway, so I get at it a couple of days later. I don't pop the seal. And then when you pop that seal, you notice it's like...

1:41:56SpeakerBecause there's like CO2 or whatever else is being released, right? So it's like it's blooming almost. Terps. Yeah, terps. Pressure from the terps. Right. So like, well, when you're melting the resin on the nail, the bubbling, that's CO2 being released, if I'm mistaken. It's terps and CO2. Terps. Anyways. So anyways. Anything volatile.

1:42:21SpeakerSo that's what I do. I just leave it on there for like, sometimes it's two days. It depends on like what you guys were saying. Some of that stuff is waxed out quicker. And so like a banana OG is kind of like, the best example is stuff with limonene. I heard from people that make Solvenex, Murphy Murray, I think that's her Instagram name, Murphy Murray. She told me that limonene, Actually extracts, that terpene extracts, I mean, melts the cannabinoids, somehow extracts cannabinoids more, right?

1:42:56SpeakerHoratio does LHO with limonene, I believe, limonene hash oil or something like that.

1:43:01BubblemanThat was Horatio, he was doing that years and years ago.

1:43:05SpeakerYeah, so these consistency, like, like, for example, I had a one seed plant we weren't able to keep, unfortunately, but it made oil that like, whenever I pressed into the rosin, there was nothing you could do. You could put it in the oven, nothing you could do to make it wax out at all. It was just oil. There's nothing you could do to do anything to it to make it turn into what I would say that I make on the regular, which is like, What I was trying to say earlier, I just leave it in a jar for two days and then I pop the seal and then I stir just a little bit and then it all kind of conglomerates.

1:43:35SpeakerYou know, I love other people do it. A lot of people do it. I don't know if they do it just like me, but that's how I'm doing it. I just wanted to talk about that. And that's what I mean by like...

1:43:42BubblemanThanks for sharing, dude. We're going to move on from this conversation and kind of get into a little bit of sort of textures and... You know, methodologies to get to those particular temperatures. There is certain resin that, like you say, it's just going to nucleate right away. It's just going to butter out. We had it in the hash world forever because it was even worse in the hash world because water also tended to do the same thing.

1:44:09BubblemanSo you had water being left in the hash, making it kind of butter out and weaken and get funky. But then you had people drying their hash to perfection, but it was really high tokeen and really high THC. And it would basically sugar out and crash right within itself. You guys figure out any ways to sort of recognize those things?

1:44:29SpeakerI mean, I would, I feel like, you know, that would be moisture, which is, you know, Chris Brown, Presenting Oxygen and just speeding up oxidation. And, you know, it's just kind of that sense of which is inducing nucleation. So I just feel like that's kind of what's going on. But in the same with any kind of oil, whether it's, you know, bubble hash, which has more plant particulate, which is able to absorb and hold on to Thank you.

1:44:59SpeakerThank you. Thank you. Thank you. Thank you. Thank you. Thank you.

1:45:29Collin PalmerWhat they did and didn't do, you know, every time you started 100%, if you get below that 10% mark on the cultivation side, it's just tough. You know, you're going to have a lot more waxes and a lot more stuff in there that are undesirable in terms of the head itself. And that's the biggest thing I always try to tell cultivators out there. You have to really be careful what you're feeding your plants and when you're feeding it as well and how much you're feeding it.

1:45:55Collin PalmerIt's all together. It's not one after the other or It's not a singular thing. It's a trifecta you have to really bring together. So I totally agree on that, man.

1:46:05SpeakerWe're talking about preservation right now, right? Like at the end of the day, we're talking about preservation and shelf life. I mean, that's what our end goal is, right? At what point does it become degradation? I mean, is that oxidation causing degradation? I think so.

1:46:24Collin PalmerI think that the less oxidation you can introduce and you know if you can do hermetically sealed jars after you're done and you know you can off gas as much as you can to get that steel on there to try to bring it to the To, you know, the customer as we see it in the lab, that's, you know, it's a tall order, you know, it's not the easiest thing.

1:46:44SpeakerI think that's where these consistencies came from. Right. In a sense. A lot of people and mistakes are trying to see how long they could preserve their product for, which ended up turning into a different consistency because they stored it different than this person or that person. I think that's pretty cool. I had a fail over the last year that kind of falls into these conversations a little bit.

1:47:04SpeakerI took about a half pound of some really good rosin that I had and just not knowing the consistencies, not knowing changes, not knowing what was going to happen. I wrapped it in parchment paper. I vacuum sealed it. I put it in a... Thank you for joining us.

1:47:38SpeakerSo anyways, that was this last year's harvest and spring come up upon us a couple, you know, about a month ago. And so I went out and I was like, man, it's about time to dig this up, I think, and just, you know, see what's going on. And I could use the stash anyways, you know, so it's time to start bringing it and preparing it. And when I brought it in and opened the PVC container, by the way, did I say it was vacuum sealed?

1:48:04SpeakerIt's wrapped in parchment, vacuum sealed, buried in the ground. And so I opened up the PVC container, pulled out the vacuum sealed baggie, And I immediately noticed that there was moisture leaking from the inside from the parchment paper. And just me knowing the rosin that I've seen, you know, that I'd had in here, I immediately knew that it was bleeding terpenes. Just knew it was bleeding terpenes.

1:48:33SpeakerSo I peeled open the first one and they were all wrapped in, you know, one ounce little pucks. And I immediately opened it up and it was a nightmare to collect. The terpenes were just everywhere. For every ounce that I had, I ended up collecting about 24 to 25 grams of rosin. And the rest was pretty much just terpenes that I had to try to collect and spread among everything.

1:49:00SpeakerSo on that fail, you know, if you're going to do any kind of cold curing or anything, definitely make sure it's in a kind of a glass jar. I recommend glass, highly recommend glass. And that was my fail. And really what turned me on to, holy shit, this is curing, this is separating, this is nucleizing or whatever. I can't say that word right. And, but it was in a sealed environment.

1:49:24SpeakerSo the oxidation was very, very limited. That's my story. Hey, Johnny B. I think. How you doing? Dude.

1:49:38SpeakerHow's it going, man? I know. I'm loving listening. And just that little story there, I see the separation a lot on the turfs on the outside of the things that I've stored. I have jars dated right now from March 2008 I'm going to look at and stuff like that. But moisture is such a huge role. I mean, really looking at humidity, moisture, water activity, and how it plays a key role in storing hash, rosin, everything pretty much.

1:50:03SpeakerPressing rosin?

1:50:04BubblemanYou haven't even talked about it yet.

1:50:07SpeakerPardon me?

1:50:07BubblemanWe haven't mentioned it yet. The one thing that didn't get mentioned was moisture content.

1:50:11SpeakerMoisture content. Yeah, waiting for it. It's all about moisture. And really, I've seen such a difference, even like this stuff I just recently pressed. And like you're talking about, some is buttering out, some is not, some is. And it really comes down to moisture. I really see some dries out quicker, some doesn't. Some lids, some, the way I cure, the way I store, really, I see moisture playing a key role in everything we're talking about.

1:50:37SpeakerIt has a lot to do with temperature also. Like if you press it at a lower temperature, it'll butter up faster. And if you press it at a hotter temperature, it'll stay stable longer and it'll stay like more of that fresh press. And like a hot, short press, right? So for me, I would always like press a couple of times. And I saw in the beginning, I'd go like a seven from Soil Grown.

1:50:57SpeakerI remember what he was doing. And I mean, I was a big, big fan. Thank you for showing me that. Believe me, it changed my life. But I was always looking at the shorter, longer presses, stuff like that. And then for me, pressing on day four, day five, carrying and pulling the pulling that crop at that point, the turps right there and that moisture plays a key role.

1:51:19SpeakerAnd I really saw that by pressing stuff all the way through the drying process, even using Boveda, pressing all the different moisture levels all the way down. We see the more contaminants because I'm always a fresh press. I like the the different humidity levels around the 67 mark for me or relative humidity in the room gives me a really nice press to 72 is those days and that moisture is really what I've been really paying attention to right now so.

1:51:45BubblemanLet's come to the part of the video where we all need to hold up what uh what we're smoking to the camera.

1:51:53SpeakerAnd I squeezed this in really quick because I didn't want to butcher Murphy Murray's words As I shouted her out, I totally don't know this stuff, obviously, as well as her. And I hope that she is not going to care that I'm quoting her. We were in a group of people. We were talking about limonene. I just wanted to say this really quick. Fun fact, the reason citrus flavors contain more waxes is because omegas are very soluble in limonene.

1:52:20SpeakerSo that batch doesn't necessarily have to contain more waxes in the original plant matter, but they will be easier to extract. Because the terpenes are behaving like the solvents they are and extracting more waxes. Get those hashes up. So yeah, that's what I butchered earlier.

1:52:38BubblemanNo problem. Thanks for sharing, dude. Get your hash up. You got to have something here. You got a 10 berry diesel here.

1:52:42Collin PalmerAll right. That was great info, man. I appreciate you telling everyone. I got some Happy Valley hash right here. Oh, shit. Some Square Wave and some garlic. And then I have some stuff I made at home here, which is a triangle Kush times Sherbert, which is, I think it's time for a dab.

1:53:16SpeakerYeah.

1:53:16BubblemanYeah.

1:53:17SpeakerI want to real quick give everybody kind of just a little warning that I've seen in the past mistake that took place. I'm going to real quick little story. We're talking about the cold carrying especially and taking our jars from the refrigerator and out and maybe storing them in and dabbing them and whatnot. It's very important, I've found, and even in a high desert condition that I am here with, very low relative humidity, to let your jar warm up to room temperature before you open it.

1:53:46SpeakerIf you pull your jar right out of the refrigerator and open it and then put it back in, you'll have condensation inside the jar. Especially out of the freezer. Yeah, especially out of the freezer. Wipe it with a paper towel, let it warm, and then wipe it again, and yeah. We definitely got to teach consumers that. It's super important because they're like, you know, they'll go in for a dab, it's sizzling.

1:54:06SpeakerThey're like, what the fuck? I thought this was solventless. What can make that happen? A buddy of mine actually brought a jar over that I had pressed for him, and he was like, hey, why does this, there's like a donut shape where the outer, the outside of the rosin was a different color than the inside of the rosin. And I asked him, we finally deducted that he was pulling it in and out of the refrigerator, sometimes the freezer to dab it.

1:54:27SpeakerAnd he was getting oxygen or oxidation, condensation. And it was literally mold. So it's very important, you guys, very important to let it warm up to room temperature if you're going to store it in the refrigerator prior to. That's another tip, good tip for people that are just starting out and pressing their hash wet. If somebody's hearing a sizzle while they're pressing, stop. Because the shit's not dried yet.

1:54:55SpeakerRemember when we used to talk about pressing back on the hair straight to listen for the sizzle? It was like, what are we doing? What are we doing? It's working. I hear something. Yeah, that's a bad sound. So, pro tip right there. Yeah, I just take, I just take my, you know, I put the personal, I just, I put my personal stash in the fridge and then I freeze bulk stuff with as little oxygen as possible, right, in the freezer.

1:55:25SpeakerAnd then whatever I take out of the fridge, I wait, I make some coffee, I fry an egg, and then I, then I pop that seal. I would say it's honestly, Pedro, always like if you're going to put anything in the freezer to store it to make sure. Yeah, you have it in a sealed jar, but make sure it goes into a plastic bag all the way sealed or back sealed or something like that.

1:55:47SpeakerEven recently, about two weeks ago at Single Source, I had my stand-up freezer with all my jars go out in it. And like Adam was saying earlier, you can get condensation built up in your freezer. I had some of that leak on top of all my jars, but all of them are safe, thankfully, because of the bag. And all that stuff. So that's definitely a good tip for everyone.

1:56:10SpeakerAlways make sure you've got sealed bags for your jars. That's a hash maker's tip right there.

1:56:15Collin PalmerYeah, the other thing I've been doing, guys, is I've been induction sealing my jars. So I got these little tops here.

1:56:23SpeakerNice.

1:56:24Collin PalmerAnd these go right on top. Yep, you can just induction seal that right on top. Think about it like peanut butter.

1:56:30SpeakerWe've been doing that with single source jars as well, too. It takes like two seconds, man, a little induction sealer.

1:56:36Collin PalmerYeah, boom, and you just do it. And then, you know, I have stuff that I've been testing. I've still got induction sealed from a year and a half ago. I'm going to wait another month and crack it open, but I can already see it. It's fine. It's, you know, as if I just put it in there.

1:56:51SpeakerDude, I love peanut butter, so I'm going to get on that.

1:56:55Collin PalmerHey, so I just want to, you know, I think it's just to share that I think about preservation a lot. And it's one of those things where, you know, I go to a lot of dispensaries all over the place just to kind of see what who's doing what. And every time I crack a jar, it's like hit or miss some people that are really have super flame.

1:57:13Collin PalmerAnd I know they're really talented. By the time I get it, it's just not the same.

1:57:18BubblemanI think a lot of that is what Johnny B talks about, that moisture content. And it speaks to what is the glue that was used to seal that thing on top of the jar in the first place? And was it a mixture of the moisture content and the terpenes off gassing from the product mixing into that little space? I'm slowly degrading that glue and releasing that seal because it's definitely happening with flour here in the Canadian program and in our legal Thank you so much for joining us.

1:58:22BubblemanIn particular, they're caustic.

1:58:24SpeakerTurpentine's got moisture. Well, the less you have in the jars as well. You know, people are putting a gram in these giant jars and it oxidizes a lot quicker. A lot more oxygen present to it. Yeah. Yeah. So you need to fill the jar as much as you can, especially for long-term storage. I'm not afraid to put three grams in a little seven mil jar, you know, five grams in there.

1:58:45SpeakerAnd people use these one ounce jars like this. And they put a gram in there, three grams in there. It's just, they oxidize way quick. If you think about it, look at it like a two liter of soda. You know, when it's full, there's very little head of oxygen in there. It maintains its carbonation. It gets cracked open. Half of it gets poured out. And then now there's a huge head of oxygen in there, which allows that carbonation to fill, you know, because it's really empty space.

1:59:13SpeakerSo that carbonation fills it. You crack it open. And now that that gas is gone. And in a sense, that's terpenes. That's what's happening with our concentrates. Yeah, that's a good analogy right there. And I noticed that on the batter and the cold cure that like that oxidizes more than anything. That's, you know, a lot of my favorite is the jam because it keeps that I leave mine at a, you know, room temp for weeks and it keeps that same consistency and somebody gets in there.

1:59:39SpeakerIt's still nice and sugary and wet and terpy and it doesn't have any color discoloration. So yeah, that's that's my favorite as far as, you know, getting it to the consumer. A month down the road when it's in their hands, they still open it. Same consistency. It's not, you know, got that dark kind of crust on, not crust, but you know, that oxidization layer on. The jam seems to hold up well, so.

2:00:02SpeakerStored this one right here for two months. Looks beautiful. That's why I like storing my bulk jars at work, filling them as much as possible, you know, leaving a really small room for oxidation to happen, so. You really can avoid that. And we store everything in a cold environment in a small black box. So the jars are in a room that's 48 degrees, 50 degrees at best.

2:00:25SpeakerAnd they never really see light until they're getting packaged. And they go immediately out to the shops. And we make sure they go to a fridge or somewhere that's going to be stored cold.

2:00:35BubblemanSo that's definitely full preservation. I have people asking me all the time, how should I cure my bubble? Not as much with rosin, more with hash. And I'm always like very simply, well, do you fall into the school of I want to preserve it so it's exactly like it is now for as long as possible, or I want things to change? And there's really like, it's kind of a one or the other for most people.

2:01:01BubblemanAnd the Instagram methodology of popularizing this and driving it to those very pretty pictures with a very light colored hash. Thank you so much.

2:01:29BubblemanFrom the original, the OGs who were more like cure, cure, you want to cure your, even when I first learned about cured resin, I couldn't believe the difference of puffing dabble cured foam out dry sift. With no mono terpenes, like those are the same terpenes we would evaporate off and cure in the flower process in the 70s, 80s and 90s and 2000s. And those terpenes are fairly rough on the throat.

2:01:59BubblemanAnd when you when you relieve the plant of them, Thank you so much for joining us today.

2:02:25BubblemanBut I wonder if one will dissipate if the old will go to the point where we can barely find it. Like even having Brian talk about air drying was got me all excited today because that's, you know, soon to be considered also a very old school methodology. It's a It's very neat to hear that difference.

2:02:47SpeakerMan, air drying is a tough thing nowadays. You're trying to pass a microbial test. It's really tough. There's yeast and bacteria. There's things that live on plants, especially if they're grown outdoors. You know, and and indoors, really, for that matter. So it's a tough thing. You know, you've got to that freeze dryer is your best friend to help you. You pass those microbial tests.

2:03:15BubblemanIf you're a business, for sure. If you're just a random person, very different. So I think a lot of people in the in the bubble world that aren't necessarily in the business have felt like they need to get themselves a freeze dryer because that's, you know, all the Instagram hashes freeze dried. I definitely, from a business perspective, yeah, you definitely have to have one, just like you should probably have an autoclave to clean all the components of your waterhash equipment.

2:03:43BubblemanProbably shouldn't be using plastic washers and such.

2:03:46SpeakerYou should have stainless steel and and and be able to absolutely properly because everything changes when you go from like Joe Blow I'm at home just making my own hash to I am entering the marketplace and I'm going to there's also you know the the freeze dryer is also like really necessary for anything that's not dry cured trim you know if you're running fresh frozen I mean sure people have been microplaning and doing things like that and Bless all the people that have gotten to the cured melts without having the freeze dryer.

2:04:18SpeakerBut the reality is, man, like that stuff is all fresh. It's really susceptible to mold. The freeze dryers have been huge when it comes to processing a ton of material at a time too. Big time. There have been days that we'll do 20,000 grams, you know, in the cold room and thinking about having to go and sieve that and everything and put it on racks would be a nightmare.

2:04:45SpeakerBut I do have a friend up in Seattle that does it, Headhunter Extracts. You should check him out. He washes for Constellation Cannabis. Oh, yeah. Yeah, he's air drying a lot of stuff, you know what I mean? And he's having to take it through testing and all that. And He does a really great job. So feel free to check that guy out. If you're interested in learning how to do air drying techniques on a legal mass scale, you know, Goldleaf up here is also doing that same thing.

2:05:10SpeakerThey've been, they've never been on the freeze dry tip. They, you know, they, um, yeah. Yeah. It's really allowed it to scale.

2:05:19Collin PalmerAnd that's the, you know, when I started in the late nineties, you know, it was, it's all I had. It's all there was. It was just, Thank you for joining us.

2:05:54Collin PalmerYou know, we've, we've gotten to this place and I don't think one is better than the other. I just think they're, they're, they're tools that you can, you can really apply to the same methodology.

2:06:03BubblemanDefinitely easier and better from a perspective of sure. I have the time, the energy and the awareness that Headhunter and the other person who was mentioned. Uh, you know, there's a, there's a deeper level of, of awareness that needs to be occurred now where you're like, okay, like maintain like immobile free water hacks that were air dropping like 20 kilos at a time.

2:06:30Collin PalmerYeah, that's, and then you have all the microbial aspects that you have to fight against and. It's tech, man. You really got to know what you're doing.

2:06:39SpeakerHe's got pictures of his room. You guys should check it out. He's got a lot of pictures and videos and stuff of the room he works in, and it's very impressive. Constellation's setup is sick. It's, you know, it was really one of the, it is the best facility I've seen yet, honestly. It's pretty legit. I got to tour it a couple years ago. Headhunter Extracts. He works for Constellation Cannabis.

2:07:01SpeakerHe's the lab manager of the air processes. Yeah, Chaya helped build that place up. Yeah, getting the tour of that cold room was pretty cool. It's very, very legit. They got everything you need for sure. How do you guys think this all reflects on the press, the freeze-dried method versus the air-dried method? Do you think there's much of a difference as far as the amount of oxidation that's already happened?

2:07:28SpeakerChris Brown, Darker, darker rosin with the air dryer, I would say, you know, the freeze dryer is going to get you that really, it's going to preserve that color, which is so important to so many people in the market is to have that really light, just beautiful rosin, even though some Thank you for joining us today.

2:08:03SpeakerAnd then myself, because I've failed so many times at drying hash, air drying hash, there's a moisture content thing as well. There's a too soon, you know, so it kind of takes that guesswork out of there. I've actually pressed hash before that wasn't fully dry and ended up with wet rosin. And it's a, it's a disappointment, you know. So my hat's off to you guys that air dry because it's, it is an old school technique as far as I'm concerned.

2:08:28SpeakerAnd I can't do it. So I just wanted to say, I haven't bought a freezer yet. I do look into investing in one of those, especially next season, just to make it more efficient. Because obviously, I believe it's more efficient to make hash with a freezer or dry hash with a freezer. I just want to make it very clear that I've done a lot. I've dried fields.

2:08:50SpeakerI've always done it in increments. You know, if I was going to, I could do 400 grams, but I would hate my life. So I want to live my best life. So I'm staying at 250. That's my max out. And grading all that hashes is quite the task.

2:09:18SpeakerSo you can't get a sun. I dry little dollops that I've dried evenly and kept cold. I believe that there's a window where you've ruined the hash if you're grading too late. I feel like the majority of people that have tried to dry in the past throughout history have used the microphone.

2:09:35BubblemanYou can work on your mics. Your microphone's coming in. People say they can't hear you, but that kind of reminded me of Goldilocks. You're doing things on a larger scale. What kind of... So you bumping into turning all that you're doing bubble hashing the rosin or.

2:09:53SpeakerYeah, yeah. So what I would say is I would say the freeze dryer is the most important thing for doing, just getting everything the same every time, you know, in a lab setting, you want to be able to control all of your everything, everything you can so you can replicate the same thing over and over with the same strains. And so I think the freeze dryer is like Number one in that process, you know, so I can just you could be pumping out hash.

2:10:20SpeakerSo that's that's ideal for us. And then, yeah, I'm like more of a large scale. I think it's all about just having a system where everything is running consistently through. You're not ever storing anything until it's into like it's it's either in hash form or it's being pressed directly into rosin and then being cured from that point. I know a lot of people have used the heat mats in the past with the jams and the other things.

2:10:55SpeakerWe did too. It's always been with experimentation, but I've always wanted to get as exact as possible. So we have incubators, actually, that we use for all the jars when we're going to do curing like that. So we can have it fine tuned to an exact temperature for an exact amount of time. And I find that helps a lot. It's on a large scale, it's all about being able to do the same thing over and over and over.

2:11:23BubblemanAnd what kind of numbers are you rocking? You're using a Whistler Tech 300 WT, right?

2:11:30SpeakerYeah, yeah, yeah. So we'll run like about 40 pounds, like a wash, you know, about. And then that'll process through and... On a given day, I mean, we're processing about 300 pounds of rosin on a daily basis. It depends on... Rosin? No, not rosin. We're processing like three to 800 pounds. I'm sorry.

2:12:01SpeakerI mean, we'll press out like five, six pounds a day, you know. That's still a lot, brother. What kind of yields are you getting out of that? We got two Sasquatch M1s that we use, and it's like, I try to have everything as dialed as possible, you know? We'll rock multiple machines at the same time. I don't know that I would call a lot of it moisture content, because with the freeze dryer, you're getting all that moisture out.

2:12:28SpeakerI think a lot of the curing process is terpenes. Wait a second, that's wrong information. It's talking hash, John, not weed. Yeah. Oh, even with the hash. So I think moisture is extremely important to talk about with flour, pressing flour all day, all day. Because when it comes to hash, I mean, we're getting all the moisture out for the most part in the hash. And it's all basically the same.

2:12:52SpeakerSo I think what, whoever was saying something about limonene or whatever, different terpenes have different volatilities. So I think that has a lot to do with it. I don't think, I think the point is get all the moisture out of your hash before you press it.

2:13:09SpeakerI will, I will say a lot of people are producing wet hash still with a freeze dryer. It all depends on How you're, you know, you're rocking your freeze dryer and what temperatures you're using and things like that, you know, definitely. You obviously producing that much constantly know how to get your hash, you know, to what you need to get it. But unfortunately, there's lots of people who are misinformed with the freeze dryer even and are trying to, you know, dry at much too low temperatures and not achieving triple point.

2:13:40SpeakerAbsolutely. Anytime you buy any equipment, the equipment is not All of that is going to save you in any terms of making anything ever. You still have to know how to run the equipment and to do it correctly. Definitely. I'll always say that. I'll say, yeah, moisture content, real quick. So moisture content is definitely 100% like the number one variable. And I think we've all been taught that since the beginning.

2:14:04SpeakerLike once again, I learned from watching Bubble Man videos and I, you know, I used to grate Everything. And I was from the microplane. So we were always competing with fresh frozen, trying to get that dry with a microplane, you know, so. I'm talking more of a post, post press, post press. I don't know that it's about moisture content at that point. I'm saying post press production.

2:14:28SpeakerWhen you're talking about your different techs and your different curing and your oxidation and all that, I think it, I don't, I don't think. I think it's more so terpenes and then the volatility of different terpenes reacting. Absolutely. Let me just throw in something. I had a headphone issue. Sorry about that. Hope everybody can hear me this time. I'll make it real quick. I just wanted to say from a person's perspective that can't afford a freeze dryer, they're just growing six plants legally in California, wherever you are.

2:15:01SpeakerI don't know the legal limit on your plant count. Anyways. You're doing a really small batch. It is possible to get dry hash. I just want to say if you keep that room cold and you dollop out the hash really nice and evenly and that you're drying those dollops cold and then you take out each dollop one by one and you dry that with a microplane and instead of using the microplane as an emergency tool like most people did, You know, they try to see first or do whatever, but it's like, no, I mean, like, you know, especially if it's fresh frozen, you're going to just have a hell of a time and you're wasting a lot.

2:15:30SpeakerThat's a lot of money. So like, in my opinion, I want to dry it. I don't care if I'm shredding heads. At this point, you know, you're so small scale. Let's just keep that in mind. Let's dry that, that really resin really quickly. I can get it dry in 10 to 12 hours. I scrape it right up. It's in a jar. It's cold. You know what I'm saying?

2:15:48SpeakerLike, so just, just, you know, the layman at home that is watching this, you can dry hash without a freeze dryer. It is awesome to buy a freeze dryer, especially if you're making hash on a large scale. Just like I was saying, I max out at 250. My wrists start hurting, you know, I get the 40 micron and I'm like, I want to throw this in the trash, but I don't throw it in the trash, you know, so.

2:16:08SpeakerAnyways, that's all I wanted to say, guys.

2:16:10BubblemanLet's take it back to the freeze dryer because someone did have a question. They said, okay, well, does anyone want to drop some knowledge on the freeze dryer? Does anyone have any settings they want to share or any tricks and tips they've learned with the freeze dryer? Because that's what someone's specifically asking for in chat. If anyone wants to share, you're up.

2:16:29SpeakerI mean, the only thing that you really got to be sure of, the main thing is that everybody knows the shelf limit. You got to drop that to 30. Degrees are also going to cook your hash, which I'm sure maybe every one of us has unfortunately done. And I did, you know, but that's the main thing. You got to drop that shelf limit to 30. And you've got to save the setting, which is a pain in the ass, but call the customer service.

2:16:53SpeakerThey'll walk you through it. Yeah, it's pretty simple. My settings are, shelf limit is actually at 40 on mine. Oh, do you? Yeah. I usually do a, but it's interesting to hear different people's, because I love to hear this, especially from this panel. 50 over here. I think mine's at 35, actually. There you go. You got 60? Oh, okay. My first 60. 50. Oh, wow. Okay. 50.

2:17:18SpeakerAnd actually, you know, the unit has issues. If you set it lower than that, my unit specifically, like that's, you know, it's an earlier one. And I feel like it's got it throws this error, where it can't affect the temperature. I think for those of us that have freeze dryers, let's go through that. Let's go through what we have for a freeze dryer and what those couple little settings are.

2:17:40BubblemanAnd also to add to that, what vacs are people using?

2:17:43SpeakerSure, there you go. So I have an oil vac, small pharmaceutical freeze dryer. My shelf limit is set to 40. My freeze time is, for the most part, generally just straight nine hours. I do have the ability to drop that a little bit, but that's a whole other story. The central dry portion of the freeze dryer is automatic. You can't change that. My final dry is generally 14 hours done and done.

2:18:09SpeakerYeah, that's my settings. I run a medium pharmaceutical, two of them. So seven trays in each one. Set them to 30 degrees each. And it all depends on tray thickness too, on how fast those trays are going to dry. So we do a lot of processing. So you lay thicker trays. Sometimes those do need to dry for a little bit longer than some of the smaller trays that only have, you know, 100 grams on them or something like that.

2:18:34SpeakerBut yeah, I like to run them at 30 degrees. The dry, I pre-freeze the slab so I don't do the freeze setting really. I do get the freeze dryers cold. So they're nice and frozen inside, but I don't freeze the trays in there. I freeze them in a chest freezer or in a big stand up freezer. That's what I was saying, that's a whole other story. Same shot.

2:18:50SpeakerYeah, for sure. And then you can slide them into the freezer when they're ready and do the drying process then. And I've got experience running the oilless pumps and the oil pumps with the Harvest Right units. But yeah, dry times can vary anywhere between from like 12 to 18 hours, depending on the thickness of the tray itself. Now, what's the main difference between the pharmaceutical and the regular?

2:19:17SpeakerThe big difference I found too, though, is I was working in a facility where the power would go out every now and then, and we were using a home unit there. Thank you for watching.

2:19:48SpeakerIf you have the old unit, you can definitely set that limit down. You know, just call up tech support and they'll walk you through putting it to that. So when the power fails and it comes back on, it's not going to go to 125. Yeah, I think that's good to know that we all know that. You can also do...

2:20:13SpeakerI've seen some weird stuff with some of the farm school units, but you can also buy tray conversions kits for smaller, if you need more tray space or something, and you already have a smaller medium, you can get conversion kits that will add you extra trays. So you don't have, cause there's a lot of space. Oh, wow. That's awesome. You can get a, you can actually get a seven tray kit.

2:20:36SpeakerSo you see how much space there is in between there. So you can shrink those trays and have double the trays in there. Call Harvest Right and they'll set you up with that. I've done that before myself. Visited the Harvest Right headquarters when I was having problems with mine. Kind of a little bit of a horror story, but I put my freeze dryer in my car and drove to their headquarters and pulled up in the back to fix my unit.

2:20:59SpeakerThank you for joining us.

2:21:16SpeakerThe pharmaceutical, the pharmaceutical one will come with the shelf limit set at 40 standard. And by the way, you can change your permanent settings from your current settings. I don't know if you guys know that there's buttons, there's miscellaneous buttons in upper right-hand corners and shit. Yeah, little secret buttons you can press. Rackham's might be showing you those things right now. So what was I getting at?

2:21:36SpeakerOh, supposedly there's higher grade instrumentation devices in the pharmaceutical units, whatever the hell that means. Yeah, that's what I was going to say is that there's better software in the pharmaceutical versions. And just to touch on freeze dryers real quick too, there's another company, well, there's multiple companies right now working on multiple different freeze dryers and stuff. I've been working on this one by a company called Lab Conco.

2:22:01SpeakerAnd it has, like say, you know, with the harvest, right, mostly, especially with the home edition, you can't, like you said, one variable temperature. For your for your shelves this one you can change it by the minute by 30 seconds by whatever you want you can ramp it up and down. Can you change individual shelves? Yes there's also probes that you can freeze inside of your patties so you have like a little probe that comes out right you put your patty right on top of it and you freeze it like that and then you throw those into your freeze dryer and it'll actually tell you the moisture content.

2:22:36SpeakerAnd actually, you know, it tells you a bunch of different variables, dude. That sounds amazing. It comes with an Edwards pump as well. They just hit MJ Biz this last this last one. I think the only problem that I've seen with it so far is that, say, with the harvest, right, it gets freezing cold, you know, within, you know, say like negative 30 to negative 70 on some of the units I've seen Fahrenheit.

2:23:00SpeakerThis one has a huge coil in it, but it doesn't get the environment that cold. So getting your shelf temperature below 40, 45 or whatever your ambient temperature is, is really hard to do. So what I was getting at is that freeze drying technology has been around obviously. All right, guys, thanks so much for watching.

2:23:35SpeakerBrandon Krenzler, Brandon Krenzler, Brandon Krenzler, Brandon Krenzler,

2:23:57SpeakerYou could cook it at 90 degrees and get it into a grease if you're just going to press it into rosin. Anyways, it won't necessarily affect your color too much if it's fresh frozen and things like that. You know, it's just how long and how far you want to take to like for me, it takes about 20 hours. I do depending on once again, if it's summer, if it's summer and I live in Colorado, there's not a lot of moisture, ambient moisture outside or anything like that.

2:24:22SpeakerSo I'd like to keep it A little like more stable. So I'll dry my hash at 60 plus degrees in the harvest, right? Just because so when it comes out, it's more stable. Like, you know, but in the in the winter when there's it's cold out in Colorado right now, it's snowing still. But you can get away with drying a hash a lot colder and it's staying stable for longer because of the ambient moisture and everything around you, the temperature.

2:24:50SpeakerYou don't feel like that's pulling more turps the hotter you dry it? I mean, we know that it pulls turps, freeze dryers do, period. Correct. Yeah. So that's what I'm getting at. It's all variable of what you think is best and what you want to give to your consumer. So for me, once again, I want the most stable resin with no moisture in it and then to press that and refine it from there.

2:25:11SpeakerAnd even so, say refining your rosin from cold cure to any type of oven tech or mechanical separation like Rackham's does, all those terpenes are going to change dramatically. Aaron Wendlandt, You know, a friend, all those different processes. And I know that because I do testing, I should probably post more of it. But you, you can see a terpene difference and all different types of terpenes from a cold cure from the same strain to a oven tech to the whole mouth and everything.

2:25:37SpeakerSo once again, I think it's all good. Like as long as it's a stable product and You have a great, you know, uh, knowledge behind it and you're putting out something good for your end consumer patient. All of it's all good. You definitely freaking should put some posts more of that testing. I know people are just, would just jump all over the testing. They're really looking at it.

2:25:57SpeakerYeah. Cause it's a lot of information. People think with the oven tech that you're burning off all your terpenes. No, they're changing. I don't, you are burning off some of them for, for sure. Like, but a lot of other ones are increasing. Bubble man has talked about it before with like your, your, Thank you for joining us.

2:26:35SpeakerYeah, I like to like when I leave for the day, I come back the next day around like noon, you know, or something. Is there anybody else in here? Yeah, yeah. Would you say that the water content, the amount of water that's in your hash and in those trays is the same every time? And is that giving you your steady, consistent 30 hours? I think my final dry is what's really giving me my consistent 30 hours.

2:27:03SpeakerMy consistent nine-hour freeze usually just to make sure shit is frozen. And then the consistent 14-hour freeze at the end or the dry at the end is important to me. I've just pulled some hash out before. Like I said, I pulled some hash out that's got a little bit of the moisture on the bottom. The pucks are still a little bit frozen together. Got a little moisture content in them.

2:27:23SpeakerAnd I don't ever want that to happen again. And I like a very high terpene content. So I leave my shelf limit at 40. I run it for a full 30 hours. But is there anybody else on the panel here that has a freeze dryer that wants to go with what their settings are and stuff? Because I'd like to hear that if they do.

2:27:41Collin PalmerSo I have a, I have a freeze dryer in our labs. We have three of them that we're using. They're all scientific harvest rights, but I've modified one with a Levoid pump to get more precise and quicker reaction times out of the cycles. And it's, it's really worked out. And I'd suggest, you know, there's a lot of modifications you can do to these things. Harvest rights pumps are not the best pumps, in my opinion.

2:28:06Collin PalmerI think they're really slow. Yeah, I didn't, I don't want to, Not trying to trash anybody, but... That's good to hear.

2:28:15SpeakerI really didn't...

2:28:16Collin PalmerThe Le Boyd is more like bringing a machine gun to a knife fight. So I would say look into that company for all you guys out there. The harvest rate means really well, but it just falls into black in terms of the quality of the pump and how quickly it turns on its cycling times. So, you know, I'm doing 72 hour drive times personally guys, cause I'm trying to preserve every stitch of those terpenes and I'm doing, um, I actually can't talk about how the each setting is made, but what I can say is that they're long run times and it's, it's really cold.

2:28:54Collin PalmerUm, so, you know, that's some of y'all, if we can take it offline, I'll, I'll get deep on that, but it's, but I can say it's like, you know, it's below 30, it's never going above 60. And, you know, it's, it's, it's long, it's long run times.

2:29:10SpeakerI've experimented with that a lot too. The long dry times at a really, really cold temp in the freeze dryer. Yep. Yeah. And sometimes the results are exactly the same as running the freeze dryer at my normal settings. It's all strain dependent and, you know, tray dependent. How thick those trays are really has a lot to do with how quick that is going to dry as well.

2:29:30Collin PalmerYeah, yeah, I agree.

2:29:31SpeakerSo you're essentially flattening the curve. You're essentially fat flattening the curve, right? In a sense? Well, yeah, the process of the sublimation process, you're flattening that curve and the time that it takes to finish that process.

2:29:45Collin PalmerExactly. That's, that's, that's the ideology behind it. And, and, you know, you can all take that base knowledge and go headfirst into that with with those drive times, because it's, It's real helpful to know that you can go that long and get that quality back. It's, it's kind of like, wait, am I waiting too long? But, you know, like it was just mentioned, you know, it's from Dammit Body, Bobby, it's, it's all strange.

2:30:10Collin PalmerThank you so much for joining us today.

2:30:40SpeakerI dry in the freezer, so I pre-dry. Sometimes I use the freeze dryer to freeze in if it's open, but most of the time I'll just have the freezer. And there's also some hardware you can get for the freezer by Coolrite. And basically, you can modify an upright freezer, and it just creates all kinds of slots for you to throw your trays in so you can have a cycle of trays ready to just rock in the freeze dryer.

2:31:02SpeakerThat way, you're not running life on your freeze dryers. Chris Brown, Chris Brown, Chris Brown, Chris Brown,

2:31:28SpeakerYou know what it is, if it's like a full spec, like a second, you know, a second spin full spec, or if it's like just some straight 90, full trays of just 90 in like one machine. So really like there's so many variables to like dry time and temp and stuff like that, you know, and especially dry time. Like, you know, I'll still, and I'll check it throughout the cycle.

2:31:50SpeakerLike, you know, I let it do its whole dry cycle, but once it gets up in the final dry cycle, You know, I'll, I'll pop it open. I'll check the top. Sometimes I'll flip the bottom, see how it's going. Like if there's no ice, because usually the ice sublimates to the top and you'll, you'll, you'll, you'll have like the ice patties towards the bottom. So you can really check once the ice is gone and not everywhere.

2:32:10SpeakerAnd you don't really want to, you know, fuck with it too much, but you know, I'll check throughout and then basically give it a little bit more time. Once I see that, it's like, it looks fully dry to me. I'll give it a little bit more dry time. And yeah, That's it for me. Once I break it out, I feel like once you pull them out the freeze dryer, you definitely want to get that parchment paper with the hash off the trays quick because you got a super cold metal that's going to condensate quickly in that ambient temperature or in that whatever room you're pulling it in.

2:32:43SpeakerAnd obviously, if you're pulling it out in your cold room, it's probably going to be fine. But just to reduce condensation and things like that, get it off that freeze dryer tray. But for the most part, that's what I do. Yeah, it's a really good point to mention is to take the sheets off the freeze-dry tray because they will develop moisture quicker than you think. And that parchment will suck up the moisture pretty quickly, even if you are in a cold environment.

2:33:10SpeakerSo it's best to transfer it onto some clean parchment if you can pretty quickly or put it in the jar like you were saying. Yeah, that paper acts as a desiccant. It starts to absorb it, and then that's just going to transfer into your super dry hash. Then you spend all that time growing the material, drying it, washing it and stuff just to have a product that you're not happy with.

2:33:28SpeakerAnd you know, that's really upsetting when you're working this hard to create these kinds of products because it's a lot harder than it is to do the hydrocarbons. You know, it's put a lot more love and care into these things. I take my trees straight from the freeze dryer right back to the chest freezer again until I'm ready to press the hash. Yeah, you're keeping that tray cold either way, but you know, once you're getting it off that tray, you know, once you're taking that tray out and you're, you're ready to work with that hash, you want to get it off that tray.

2:33:56SpeakerSo that way that quick, just no condensation anywhere, you know, get that tray back wherever it needs to go, throw it back in the freezer, keep them cold, wipe it down, whatever you got to do with it, you know.

2:34:06Collin PalmerIs anyone using a, a, a, like a sieve to run their, their freeze dried hash through to break it up, put it, put it back to like a powder and. You know, what's your favorite tech to do that? Yeah, I've been doing it personally, but I just was curious to see if anybody else has been doing that.

2:34:24SpeakerI think that's a good method anyways, because, you know, that way you're basically breaking up all the clumps. Just that, even if there was that minute amount of moisture in it, just allowing it to expose to that air, I feel like that's just going to kind of... Thank you for joining us.

2:35:05SpeakerTrey Lockerbie, Jr.: Like running some new shit like it's the most you pushed or you're you're doing a different size run you know you still running it through that seems going to let you see if there's anything like. Trey Lockerbie, Jr.: ice crystals and shit like I have seen some people uh. I have seen some people use just two butter knives and just chopped up like with chopsticks, man.

2:35:24SpeakerJust me, me, me, me. To me, it's easier to put in the bags when it's either sifted or broke up into smaller chunks. I mean, it flows through the sift like butter anyways. It's not like you're really sifting. You're just like dumping flour through it. You could put it in a jar and shake it as well, but like you were saying, it seems like the last line of defense in case there is a little ice chunk or, you know, a little piece of contaminant that seems like your last line of defense.

2:35:47SpeakerSo it's a good, good. Yeah, you'll see it really fast. It's like a line of quality control. It allows you to almost see like every bit of it in a, in a, And like I use a really wide sieve, you know, I don't use like the traditional bowed sieve at the bottom, you know, like how it's just like a bowl. You know, I use a flat, big old 16 inch sieve.

2:36:08SpeakerSo I'll dump it in there over a big ass sheet of parchment paper. And, you know, I'll just I'll run my hand through it and shake it up. You know, I'll lightly press on it with the glove and then it kind of smashes everything in, shake it up and let everything fall right through. But some people might not know either is that if you're sieving and you have ice chunks that pop up, you can actually toss those back on your tray with parchment back in the machine and add more dry time and finish those chunks off.

2:36:37SpeakerYeah, I definitely have had to do that. I've had to do that before. For sure. Yeah, I just feel like if that happens, it's like, oh, shit, there's got to be moisture in the hash. Even though you don't see the moisture in the hash, there's a nice chunk right there, dude. There's got to be moisture in that hash, and all that hash needs to be dried. Yeah, I agree.

2:36:56SpeakerI've definitely done that where I've sieved it and found a little ice chunk and got really paranoid and put the hash, all of it right back in the freeze dryer on some trays, you know, until the end of the day and then sieved it again to make sure that there was no more chunks of ice in there. I mean, in that sense, you could also just fucking sieve it up real like fine on a big ass sheet of parchment, throw it on like the bun racks and just line it up for a couple hours, you know it's going to be fine.

2:37:22SpeakerYeah, absolutely. I just wanted to say from a person's perspective, it's never free to drive. I was confused, like, why see something that I thought, you know, I thought it was drive. Mike's doing it again. That I see it like a contestant in the Eagles. Yeah. A lot of the samples that I saw were overdrive, and I think it's important to point out that, oh, shit.

2:37:47BubblemanGrab the headphones, bro. Can't hear you. Sorry, dude. Yeah, no, this isn't exactly for, like, I'll be honest, this isn't exactly this particular show. Hash Church, right off the bat, there's very few layman's watching Hash Church. Kind of the headiest of the heady tend to this particular show. And this is a special show on techniques going into rosin that people have acquired and achieved over the course of the last however many years, five plus years.

2:38:20BubblemanAnd that's what this conversation is leading us towards right now.

2:38:24SpeakerAbsolutely. I just wanted to say people are doing that sieve tech because it's a smart way of not over-drying your hash, but also making sure that it's dry enough to To product out, you know, to grandma.

2:38:39Collin PalmerSo I had a question, guys. I wanted to ask to further what I was saying with the reason I brought up this Eve is what what microns is everyone mixing together? You know, you know, I'm personally only doing 120 and 73 right now and then 45, 25 and the 90s is is just, you know, that goes to jars. And I'm curious to see what everyone else's thoughts are and what you guys are doing.

2:39:05SpeakerI like the 120, 90, depends, sometimes the 150, sometimes the 70, never the 40, never the 25. 180 is rare, depends, depends on the strain, depends on, you know, like the method and stuff too.

2:39:26SpeakerYou know who smokes 40U?

2:39:28Collin PalmerCarol fucking Baskin. Yes, she does. All day, to the dome.

2:39:36SpeakerWell, you guys are- I agree with- Sorry to interrupt. You guys are going to think that I'm fucking Carol Baskins then because almost every single time that I wash, I will use the 220, the 160, drop to the 45, and then the 25. And I'll always press my 45. If the materials fire, you know, sometimes that full range of microns can be really, really good. Yeah. You can't deny that.

2:40:02SpeakerEvery time you see on my page. I was just talking to my homie about that yesterday, dude. There's some strains that are just gold all the way through. And it might not be gold as far as like the way it's yielding and it might not be like the melt that you want to put out, but as far as when you press it in the rosin, the terpenes that are present and just the way the color when it hits the nail, you know, it doesn't darken up and it's just like, It's still fire, dude.

2:40:27SpeakerAnd I've seen, I've seen 25 do that, even though that 25, like, it's just, it's a totally different texture. And the way I'll judge a lot of these two is like, you'll notice like when, if anybody like still will tap and pull shit, because I'll still like tap and pull, throw it in the jar when I'm going to try to manipulate for some type of consistency or some shit.

2:40:46SpeakerBut like the way the 40 looks like the creaminess of it compared to like how fire like a 90, 70, Uh, a 120, the 40 looks more matte and more fucking, uh, my boy called it yesterday to do. It's more like cran wax. It's just like, it looks really soft. Yeah. It's, it's, it's not that great, but in some strains, even though it's like that, the turts that are there and the shit like that, it's, it's, it's good.

2:41:10SpeakerTo me, when I tell people, you know, if you, and this is where I kind of was talking a little bit earlier and I think it got a little misconstrued, but when I say I grow for rosin, I'm growing resin for rosin, but I'm growing for the end game is rosin. My end game isn't hash. I don't keep very much hash to smoke. It's just not what I do.

2:41:31SpeakerIf I was keeping hash for smoke, I would most certainly throw in the 120 and the 90 and the 73 to find out which one was the most referred smoke. But I'm not in it for that. I'm in it for the rosin. I drop it all to the 45. Now, here's the other kicker. I will press the 25. I will press the 160. I mix those together.

2:41:51SpeakerAnd on my page, I jokingly call that my food grade hash. And most people are like, holy, that's really food grade hash, Pedro? And it is. It really is. It just doesn't have... For the most part, the THCA content, the terpenes aren't there. It's darker. And I do, for the most part, decarb it and eat it. Nice. Yeah, we do a lot of the same stuff over at Burnside Garden Collective.

2:42:13SpeakerWe like to package and sell anywhere from $149 down to $90. And, you know, take the $150 and the $70 and blend those two together for, you know, a product that's not as expensive as the first pull, $149 through $90. And like everyone else was saying, certain strains are going to put out some really fire micron ranges. Like sometimes the 89 through the 40 can be really fire if you're leaving that together.

2:42:38SpeakerIf you separate out the 40, you can use that for edibles or there's lots of different things you can do with that. And certain strains like lemon peel, you can catch 219 down to 40 and you wouldn't even know it, you know, it tastes just like the 90 and the 140 and, you know, it tastes all the same. So certain strains do carry that terpene content throughout the resin all the way through.

2:43:00SpeakerBut it is, it is fun to see which strains put out, you know, Chris Brown, Chris Brown, Chris Brown, Chris Brown, Chris Brown

2:43:36Collin PalmerYeah, that's awesome. That's yeah, that's that's like myself. When you find those varieties, you just want to hang on to them forever. You know, it's why I've had like four mainstays in my my library for pretty much two decades at this point. And then I inch out and I try new things for a while and then I'll start new stuff. But it's

2:43:55SpeakerIt's hard to break away from those ones that do really well in the garden, in the wash, on the plates. Yeah, it takes a lot of work to find those for sure. You got to feed them big time.

2:44:07Collin PalmerYeah, and then you have to give them to other growers and expect them to grow them the same way. Yeah, and it'll never really be the same. That's also really tough. Yeah, you're so true.

2:44:18SpeakerI've found that it's overall plant health. It's how you get the plant. You got to keep the plant health really high because the resin derives from the plant health. So how you get it there, you just want to keep the plant health high. All right, so we're going to go ahead and get started. We're going to go ahead and get started.

2:44:58SpeakerVery similar, but very different residents, even from the same strains, because everyone's room, their environment, their techniques, they're all different. So being able to share those things with everyone on a large scale is pretty cool because, you know, everyone can get a little bit better at what they're doing and develop a little bit more. Absolutely, man. Well said. Pedro, we grow strictly for rosin. So we're, yeah, we're pretty much probably the only ones here in the oddballs out.

2:45:26SpeakerSo we grow strictly from rot for rosin. We grow outdoors, sun grown, non-greenhouse. We dry cure 90, 95% of our harvest to, you know, almost bone dry and then bin cure it. And then we actually do primarily all blends and we'll blend first through third wash together generally for most cases. And we individually collect all, all uses the bags, check each one, but then, you know, we're doing a 45 to a 159 primarily.

2:45:54SpeakerDepending on the actual strains and we'll mix them back together so that way you're getting different strains and different use all together. So you're getting a very nice variety of everything at once. And it's creating a nice even experience for our clients and for ourselves. And that's kind of what we're going for is, you know, we want that nice full experience. Right now we've got 36 different ones.

2:46:17SpeakerSo we kind of cherry pick what we want to mix together and see what works. We're doing, I think, 20 new ones this year.

2:46:26Bryan Best Friend FarmsDo you have certain types that you go back to that you find because you're sun-grown here in Maine and not with cover over? You obviously must have some that are successful.

2:46:36SpeakerWe stay away from long-running sativa since we're doing sun-grown, you know, which is the downside. But, you know, that's one of the only things. And the other big thing that we stay away from is just things that will promote bug rot and, you know, two things that grow two giant size of nubs that, you know, will promote mold because we have a high humidity, low temperature here.

2:46:53SpeakerSo we're fighting that.

2:46:56Bryan Best Friend FarmsAre you obviously going for like, are you going for terp for it? Cause like part of the conversation in the back to Bobby was talking about the quality of the cultivar and the cultivation. So I totally agree with that. And in your, when your sun grown, no cover, not indoors, you're exposed. Are you guys finding that you're following any certain pathway for not just the cultivar in terms of production for resin, but more for the terpene profile?

2:47:23SpeakerNot necessarily. We're going for a broad spectrum. So I'm not necessarily of the fan of like, you know, I want every terpene off the plant. You know, I'm in the saltless mind camp of there's a bunch of volatile terpenes and the cannabis and the hash and the flower and the rosin that, you know, some of these things we're going to find out down the road may or may not cause problems to us because terpenes by themselves are not necessarily meant for us.

2:47:46SpeakerSo, you know, we're a fan of a nice high-end THC content. We want some CBDs in there. And then, you know, we want a blend of terpenes. We don't want just one or two terpenes. You know, I want to see, you know, three, four terpenes, seven terpenes. So we'll blend two or three different strains together to make our rosin. So we're getting a nice complex profile that we're going for because, you know, it's all about that experience.

2:48:08SpeakerAnd then we want something that's uplifting. And then, you know, it's going to carry you for a nice little while. But, you know, we're concerned about the genetics because the environments are a big thing that we're fighting here. And I think, you know, if with an outdoor, with an indoor grow, it becomes a way different beast because like you're creating a similar environment in the same place.

2:48:25SpeakerBut if you're talking about growing plants, you know, growing here versus Colorado will never produce the same plant because geographically, GPS, we're at a different elevation, a different moisture content, and literally a different place on the globe. And the environment that the plant is exposed to here will be different. And those stressors and those factors will create different turf profiles every year that some people will miss out on because they're not, you know, battling those elements at the same time.

2:48:49SpeakerLike we'll get different colors and deeper, darker purples.

2:48:52BubblemanGets into the terroir and you see lavender, for instance, produces incredibly in this one region. I believe it's in France and maybe Germany has the second one, but it just seems to... Create a terpene profile based on that terroir that is unique and special and recognized by the rest of the world. And cannabis will be no different. It'll be very interesting to find what cultivars shine where, under which conditions, you know, how it's being grown.

2:49:22BubblemanAll of these different things are, you know, that would give us the outcome.

2:49:28SpeakerYeah, exactly. I mean, it's similar to growing wine or tobacco and a lot of essences and, you know, agriculture, because that's what it all starts at is the farming. So, Whatever creates that is going to start driving some different things up in regions, especially if you're talking about outdoor and greenhouse primarily. At some point, hopefully, we'll start getting data because you're collecting it as well as a couple other people.

2:49:48SpeakerWe'll know different cultivars do better in certain regions and exposed to different environments, whereas the indoor guys can kind of run whatever they want. But the outdoor and the greenhouse guys can start getting some unique things once we get some more of this data log to understand what grows in the regions. Check out Chris Kerr reading it. He's a big, check out Kush Kirk down in Southern Oregon.

2:50:09SpeakerHe's a big breeder and he does everything in hoop houses. You know, he does a lot of stuff in the open fields. He doesn't, he doesn't cover them up. And some of the resin that he produces from that farm is, is so unique. Some of the most flavorful resin you'll ever try in your life. And not only that, it's some of the meltiest resin I've ever seen personally.

2:50:28SpeakerAnd it's, He's a good example of someone doing a really good job of using, you know, the natural elements to grow very high quality resin that's not lacking in quality. He's all about finding the best genetics, the best plants that are going to work in his environment that he can breed to create really superior hash strains to share with everyone else. Yeah, that's amazing.

2:50:50Collin PalmerI was going to say on the East Coast, just to kind of dovetail with what they were talking about, You know, because we're, I've spent my majority of my time bouncing between the two coasts, but I'm very much from the East Coast and grown a lot here. We've such a different environment and the same cultivars that are grown in Southern Oregon or even Northern Cali and in areas like that just don't respond the same way as they do out here.

2:51:15Collin PalmerYou know, we have blue or light, so our cannabinoid profile is going to be different. Our terpene profiles are much different. So the light spectrum is much different out here. And those plants grow totally, not totally differently, but they express traits in a very different manner. And finding the ones that really truly work through the whole season all the way to like a really cold, you know, end of the October, you know, into November is really a tall order, man.

2:51:43Collin PalmerIt's really hard for us. So it's, you know, I commend Brian over there.

2:51:50Bryan Best Friend FarmsYeah, you know what I mean?

2:51:51Collin PalmerYou guys can't, you're so far north that you can't even hit October 31st.

2:51:56SpeakerYeah, they have a foot of snow outside, so we can't even go out until like May. And then we had our first frost, I want to say, September 28th last year.

2:52:07Collin PalmerYeah, yeah.

2:52:08SpeakerYeah, so it's, yeah.

2:52:11Collin PalmerWhat's up, buddy?

2:52:14Bryan Best Friend FarmsHey, Colin, I have grown plants on both coasts that I bred on both coasts. I could name a couple types like the strawberry angel food that I have. It was bred in Southern Humboldt, actually 15 miles on the east side of Southern Humboldt near Garberville. And I've also repeated that type out here where the seeds were bred out there and then launched out here, propagated three years ago.

2:52:38Bryan Best Friend FarmsAnd it's one of the shiniest, beautiful, healthy, vigorous types. It's resistant. It did like it made a pathway from where it was good out there to here as a really sativa polyhybrid. And I have several types that have done that. Actually, I think a lot of it's the like where Kushkirk is open field pollination or sun grown breeding primarily or only. It's that I believe that with breeding, it's taking on a lot of the elements and it's also resisting naturally where like Skunk Man Sam brought up even last week how those types will show you, but they're far and few between.

2:53:13Bryan Best Friend FarmsAll right, so we're going to talk a little bit about what's going on in terms of what's going on in terms of what's going on in terms of what's going on in terms of what's going on in terms of what's going on in terms of what's going on in terms of what's going

2:53:43Collin PalmerYeah. And the, the, the acclimation aspect too of the plants themselves and some varieties are going to acclimate much quicker than others as well, which is a whole variable on itself. You know, that's, you know, so that's really cool.

2:54:03SpeakerYes.

2:54:03Collin PalmerSo what do you, so I was going to say, Rackham's brought up bag types and what everyone's kind of leaning towards in terms of pressing. Is there anyone that wants to share any info on things that they're using in terms of parchments or bags?

2:54:20SpeakerI get all my screens through the Hash Depot. Good friend of mine out here in Portland. Yeah, he makes rosin screens in many different sizes, custom sizes. Yeah, I was thinking of trying them. I've been seeing that everywhere. Yeah, he's a good friend, man. He's a great guy. He's a good dude to support in his screens. I love him. He gets them to me sometimes overnight when I need them.

2:54:42SpeakerI'm going to try those ones. I use the Rosin Evolution. I usually use like the 25. I've been experimenting with like the 15 micron and stuff like that. I was going to ask about micron sizes, what you guys like. I love the 15. You like the 15? Because I like the 25, but I see a lot of like 37 and stuff. So 15, eh? Curious, guys. Yeah, I was curious about the screen size.

2:55:05SpeakerYeah, 25 over here, 37. 25. Yeah, it depends like anywhere from 35 down to 15, but mostly like 25 double wrapped. I usually I'll double bag everything. If I'm doing like mechanical separation, I like to triple bag. And I'll usually, you know, I'll start from low, low to high. Why triple bag with mechanical separation for this? I don't know. It's just something I like. I really like the fact of like that third layer.

2:55:33SpeakerI like to just rip everything off. So that way, like any dust matter that's hit it or anything that's stuck to that. Now I got two clean bags. I feel like that second bag is more of a catch of like... Thank you for joining us today.

2:56:06SpeakerAnd I feel like that second bag is like the the secondary catch for any anything that makes it through because even though it's on low temp when you're applying pressure with temperature and terpenes I feel like terpenes and THC the terpenes act as a solvent very much at that point because you know that's where the THCA you know starts to push through. But, you know, so that's where you got to really watch like temperature and pressure.

2:56:31SpeakerBut I feel like that that second bag pretty much is going to catch what falls through there. It's not going to make it down to the third bag. And so, you know, I'll basically just rip off that third bag as like a, you know, a protective bag, any kind of like dust. If anything happens to it, if I set it, Anything period, you know, regardless, like it's mostly for dust.

2:56:53SpeakerSo like I'll pull that shit off, like anything out of the air. I just like it to be as clean as possible. It's more and more in the head. Probably you could probably be just fine with two or even one, but I just feel like Oh, I like the three. I'm all listening to you. I'm like, I do too, man. Three times clean, right? Whatever. I just, I do the same thing when I'm refining.

2:57:13SpeakerI do it three times over, like to take that down, that extra half. I like the idea behind it. Yeah, you want that? You want that?

2:57:19Collin PalmerNo blowouts, nothing. I use 25 microns.

2:57:23SpeakerAnd that's another thing too, is like reinforcement in that screen, because you're really applying. It's like crushing a rock, dude. Once you start to get the fucking terpenes out of there, it starts to become a real solid, like, We've got a lot of form in there. You know, you've got a THCA patty and now you're applying pressure to that. So you need that like when you're starting to get them to like the wicking process or like certain different processes of it, you start to apply a shitload of pressure.

2:57:53Collin PalmerYeah, man, I don't single bag anything anymore. I haven't done that in years. I mean, I try it every so often. Like, oh, maybe I could do this 30 gram patty without... Double bagging it and it always just starts to bubble out and I'll stop the press immediately and then wrap it up. You know, it's just, it always teaches me not to do it.

2:58:11SpeakerYou know, I use a wrap for my THCA and I like to use a five micron wrap. Sometimes I'll double bag it, you know, but the five micron really helps, I think, keep the THC A in the wrap and terps, it keeps really, you know, really runny like you like it, you know, low viscosity. So it's helped a lot with that. Have you been using just the 5 micron wrap?

2:58:38SpeakerYeah, the 5 micron. Have you been putting less over it or just the 5? I can do it with just the 5, but to keep that perfect little shape, like you were saying, you're putting a lot of pressure on it, like Soil Grown was saying. So I wrap, you know, the 25 over it. Usually, but I've done it with just the five micron wrap as well, a nice clean separation.

2:58:59SpeakerAnd I've been separating like 150. Using the stainless steel five micron? No, no, just the nylon sheets. They're 12 by 12. Yeah. Nice. So I use Rosin Evolution wash bags and hash bags. And then I use a 55-pound parchment from Black Label. Yep. But I get it all from Rosin Evolution. And I used to press the 37. And then I started doing a double 37 inside a 160.

2:59:30SpeakerAnd then I've just kind of finally ended up landing on a double 25 inside of a 160. The 225s act as my filtration and the 160 acts as my strength. I've landed on that after so long. I hate blowouts. If anybody's ever watched me live and had a blowout, sometimes I'll just end the stream. I start swearing. I'm just not a happy camper when it happens. So I've just given up on it and I just double bagged 25, then inside a 160 every single time.

3:00:02SpeakerThat's cool. One thing I can help say to avoid blowouts is like the heat soak. I don't know if anyone else is like really giving a good little small heat soak before they squish, but when you get your pouch in there, yeah, give yourself a little heat soak. And when you start seeing the rosin come out. But I've always explained it.

3:00:19SpeakerIt to everybody and it's a really good analogy and everybody's really grasped onto it is when we're pressing rosin with hash and with with flour but when we're pressing rosin you have to think of the trichome heads as little little beach balls right and they they all have a little bit of different oil inside them and what we're trying to do is we're trying to exert pressure and And, and, and heat.

3:00:41SpeakerWe're trying to melt the oil and press the oil out of the bags. We're not trying to go super fast, super quick and press that hash out of the bag. That's, that's counterintuitive. Slow and low, get the oil and melt it from inside those glandular heads and press the oil out that was inside those heads.

3:00:59Collin PalmerSo my problem is this is if I don't double bag and the heads are too good, I just get slipped bags, man. They're just it's like a slip and slide. The thing wants to slide out.

3:01:09SpeakerI haven't had that, but I do remember that. Yeah. Well, that's like with like grease and stuff. When you're pressing like six star, five and a half star, five star, whatever.

3:01:17Collin PalmerYeah.

3:01:18SpeakerLike the bags want to do that. But you know what? Like that's where that's where like Bobby was saying with the heat soak, you know, like what I was having problems with that on the go cure pressure on the lungs peak. But you know that I started really like dialing in the machine and like, you know, you can really, you can almost stop the plates. So I'll bring them down like as slow as they can.

3:01:37SpeakerAnd they'll sit there on that six stars. So that way you have to almost let it leak out itself. Before you start doing it right on. Right on.

3:01:47SpeakerYeah, the more it's going to want to slip too.

3:01:50Collin PalmerSo yeah, it's a good thing. It's a tough thing to deal with.

3:01:56SpeakerYeah, it could have worse problems. When I'm pressing my six star too, I like to pre-grease the patties and not just put it as beach sand in the pouch and then do a directional fold. I like to pre-grease the patties to where it's like a pretty stable, you know, sheet that almost looks exactly like the pouch it's going into. And then I'll just fold it in half.

3:02:17SpeakerI used to be a huge fan of using the pre-press. I mean, I used to pre- I used to do it by hand, yeah. I used to pre- Yeah, I do it by hand. I don't like the Thank you so much for joining us today.

3:02:54SpeakerSo that's my problem, man.

3:02:55Collin PalmerI'll put it on there and it'll just like, I can't even get my fingers off it. It's like, just wants to, it's so tough, man.

3:03:03SpeakerBack to the explanation I just said, you know, I've gotten away from doing the pre-press and everything. I was losing a lot of material on the inside of the pre-press. It was just an extra step. It was time, blah, blah, blah. So I just started scooping it directly into the bags. And again, low and slow. You're letting the press. I don't want to do it with my hands because that just seems like caveman style.

3:03:22SpeakerI'm putting in the press and I'm letting the press melt the heads and then I'm pressing the oil out, you know, from there. Well, at the same time, I think when you don't prepress, you know, like the prepress, whether it's with the puck or the puck maker or by hand, I think the prepress allows the hash to kind of fill those pockets. So that way, you know, you kind of have a consistent size when you put it in the press.

3:03:45SpeakerSo that way, you know, a lot of times too, especially if you're pressing like, you know, five star and above, like some super grease, if you're just putting a glob in there and throwing it in there, nine out of 10 times, it's going to work its way off the blocks. And you're going to have to flatten it out. It's like the goal is to get it as even in every pocket in every corner and press that out real slow.

3:04:06SpeakerYou know, let it kind of like just soak on the heat, work its way and then bring those blocks down slow because it gets there's every type of rosin has its own challenges. You know, when you're working with like, you know, more of like a full spectrum, like where there's a lot more plant. Thank you for joining us.

3:04:51SpeakerDecent good oil, but at the same time, I can improve and refine by separating, not applying so much pressure, leaving that last, you know, let's just say out of that bag, whatever you press, you pulled 10 grams of rosin out. Well, rather than pulling 10 grams out, you leave that tail end, which is probably only like a gram. So, you know, you're leaving a minute amount just to improve the quality of your rosin tremendously.

3:05:15SpeakerSo, So, you know, there's different challenges from the six star all the way down to the full spectrums and shit like that. You know, it's just, it's learning how to use your equipment, whether those blocks are going down too fast or whether it's like, okay, I can't be using a pneumatic press. I need to shift over to a hand press and I really need to guide it down.

3:05:34SpeakerYou know, like there's people pressing at 90 degrees, 120 degrees. They need blocks that they have full control with. They can't be pneumatics. You know, they need to be doing hand press or something that they can really gauge and dial down. For a long period of time. So we all have our different ways of getting there. They're very unique, very cool, very similar qualities. But I think it really comes down to techniques and equipment.

3:05:57SpeakerYeah, it's all different for sure.

3:05:58Collin PalmerI agree.

3:06:01SpeakerYou need to have good resin. Yeah, your resin as well, too. That's the number one, man. That's the number one.

3:06:08Collin PalmerSoil Grown, you brought up a really good point. The head and the tail end aspect really isn't talked about much within the rosin conversation. I'm glad you brought that up because it's something in my lab we talk about a lot. And that's the differentiation between, in our opinion, Phenomenal and really good, you know, and it's, you know, like you're saying, you can't inch it into that phenomenal area.

3:06:35Collin PalmerYou just have to pay attention and be okay with like not getting everything or separating that, you know, and understanding that there isn't real loss. It's more about redirecting it to other areas.

3:06:47SpeakerYou know, I mean, it's like, what do you consider a loss? Because, like, if you press out all the oil and then you throw your bags away, there's a loss right there, because essentially that can be turned into something else. It's just at what point you look at something as a loss, like just look at it as something that can build up and become useful towards something else and keep your rosin.

3:07:07SpeakerSomething that's going to be extremely desirable because if you smoke it without that tail end and you feel in your heart that it's like, man, this is so good. It's so much better than if I just add this in. But you're looking at this as dollars, then that's what you're going to lose. You're stepping over dollars to pick up pennies. So it's just really about... You know, what do you want?

3:07:36SpeakerWhat do you want your product to be? You're sacrificing that minute amount of tail end yield for the end quality. Yeah, you're keeping your quality high. I've always said that the reason we're doing this is because we want to smoke the best of the best. That's why we're separating this, you know? So it kind of comes down to time, temperatures, pressures, you know, and then like everybody was just hinting at, not wasting the product.

3:08:01SpeakerYou know, I'll only press, you know, to exert or to get, extract, excuse me, what I want to smoke. All of my hash, little pucks and stuff get set aside. And the wife usually processes that with ethanol or, if it's ever clear, down into RSO or something. So we don't have a hell of a lot of waste. We try to use it all. But if I'm going to leave a gram...

3:08:26SpeakerI'll get that gram out later. I'll eat it later. I will enjoy it medicinally one way or another.

3:08:35Collin PalmerRight. Yeah. And what Soil Grown was saying is like, yeah, you're right, man. That's, that's, that's, that's where you got to make that decision, man. And that's, it's, it's, you're stepping over, over, you're just stepping over, stepping over everything to pick up what for another 60 bucks or something. Yeah. Exactly. Exactly. It's a premium product, man. Let's face it.

3:08:59SpeakerAnd that's kind of how I look at it on the aspect of like when it first it starts with the water hash, you know, if we're talking about hash rosin, you know, because like, you know, the 40 microns can be good. But most of the times, if you really just separate it, you know, isolate those microns and look and see Thank you for joining us today.

3:09:44SpeakerYou know, I get very minimal 25, very minimal 40. And for the most part, there's usually not that much 70. So.

3:09:54Collin PalmerYeah, it's funny you say that. We're separating at Happy Valley. We're separating every single micron. And I haven't, I'm still just not letting go of like my old school method of like, I got to know what's in every micron. And every, it's funny you say that because like every variety, Rosetta Stone will give me a lot of 45, 25. C99 gives me barely anything in terms of 45, 25, but it's all in the 90 and the 120 and the 70, you know, 73.

3:10:23Collin PalmerI mean, so it's, you know, it's, it's, it's like we're saying, we're going back to the variable of the cultivar, but it's, for me, the 45 and the 25, the reason I brought it up earlier is because I, I think that like you're insinuating is there's a place for all of these micron sizes in the lineup of the quiver, you know, like you can offer the, Aaron Wiggins, The Head, What They Want, and also 45 and 25 can be good for THCA.

3:10:48Collin PalmerIt's got a lot of cake batter in there, man. You could actually throw a little of that in there and allow stuff to cake back up. And you're not hurting the overall material. You're blending, you know what I mean, if you will. So I just think it's important for everyone to think about the micron sizes as tools that all can be blended and In ways as a, you know, as any chef would.

3:11:15Collin PalmerYeah, absolutely.

3:11:17SpeakerWe take all our 219 down to the 180 and then, you know, the 89 down to 40 and save that all for edibles. Yeah, everything else is either full melt or it's rosin grade, you know, or both, you know, everything else is separated for edible quality. Not necessarily just edibles because, I mean, the terpene fraction may not be that great from the 40 and the 25, but the THCA fraction that can come from it can be incredible.

3:11:43SpeakerIt really can once it's cleaned up. And when you're talking about the 180, 150, like first through third spin or first through second, depending on how it degrades, sometimes those can be fire. So the rosin that comes off of them are good. Yeah, absolutely. It's all strain dependent. It's definitely strain dependent, you know, but it doesn't necessarily have to go to just edibles. It can still be used in the refinement of rosin, you know, mechanical.

3:12:07SpeakerNo, I just say in our situation where we are in Oregon, We can't, our option is either do rosin or do edibles or do full melt. So to provide, we're just trying to provide another option out there. Keep your rosin as quality as possible and put everything else towards, yeah, there's no waste. 100%, man. I like that. About the two fun sizes that people aren't talking about is you only experience that partly when we start discussing the difference between fresh, frozen, and dry.

3:12:33SpeakerBecause when we're talking about fresh, frozen, you guys are still having swollen heads because there's still moisture left in those heads. So when you get something down to a bone dry and a nice full dry, you're going to get more of a separation of all those trichome heads. And sure, you're going to have a couple that are going to shrink down a little bit more than you might want, but you're going to get a better profile of what actually each layer is.

3:12:52SpeakerBecause when it's fresh frozen, you still have the moisture content in each layer of the head. So you're going to have swollen heads in some of those areas that might not even be that full melt. And that's what some people are experiencing these days when they're saying, oh, I got six star, but it's really not. We call that foam out. Yeah.

3:13:08BubblemanYou run fresh frozen. You definitely use a microplane. Shred those heads up. Get that little bit of oil on the outside. So when a flame gets here, you're like, look, it's melting.

3:13:20SpeakerIt's not.

3:13:26SpeakerThe heads after they're separated are very similar to the heads like when they're on the plant. You don't really want to touch them too much. You don't want to disturb them too much. It just, you know, it starts the degradation process on them at that point. So leaving your resin as untouched as possible is best, you know.

3:13:42Collin PalmerI would agree. I look at it like grapes as someone stepping on grapes to make wine or something. You don't want to damage those grapes before you go and you squish your grapes. They start to mature and oxidize quick.

3:13:57SpeakerTo make a vintage wine, you don't have a controlled condition. So like a vintage grower doesn't have an indoor grow. They grow outside without a tarp because what they're looking for is the grapes that survive. You're looking for grapes that have survived a drought or heavy storms and, you know, it kind of.

3:14:14Collin PalmerHopefully genetics will get there in a hundred years. Right.

3:14:19SpeakerBut that's where that turkey comes from, that stress. Yep. And that's where it's, you know, it's going to be expressed more.

3:14:28Collin PalmerSure. Yeah, you know, I, again, I come from the traditional like air dry method. I never even had any of this stuff coming up. There was no tutorials. There was no, there was like weird forums and chat rooms you could go in and most of them were cultivators and not even hash makers. You know, Marcus was one of the first people I met that I could talk to and he had so much knowledge because of Sam and all the people that he was, he was working with.

3:14:56Collin PalmerSo it was, um, It's amazing to see all of this. I guess what I'm saying is that there's no wrong way to do this and there's a lot of technique and there's a lot of passion behind all these ways to get there. There's a lot of different textures and different profiles that you can get and there's really no wrong way. There's just several ways.

3:15:28SpeakerThat's the greatest thing is it's, you know, everybody can like a different thing and like, you know, we can all try and appreciate the different things because it's all from the same thing. It's just, you know, like, I like blue shirts and you like red shirts. Like, something in our shirts are wrong.

3:15:43Collin PalmerYep. Yeah. My analogies are from music because that's my background, but it's... No, I thought that was great earlier. You know it's very much you know like music to me like all the things come together like harmonics and then the instrumentation behind it and the type of strings you use on the guitar is just like you know it's just it goes and goes and goes for me so I think um you know hearing everyone's technique like Brian watching Brian up in Maine doing his thing it's it's really inspiring because he's taking these these methods that I've known for for years and really modernizing them in a way that's All right, guys, thanks so much for joining us.

3:16:21Collin PalmerWe'll see you next time. Bye.

3:16:47Bryan Best Friend FarmsWe're trying to isolate that beautiful form and keep it as pristine as we can. There's also the idea that it's going to hit different dispensaries. It's going to hit middle in between brokers. It's going to sit on the shelf or go quick. It will sit on people's table that don't smoke as quick as we do. So with that in mind, I think reducing the final form of a Brad Wells, M.D.

3:17:10Bryan Best Friend Farms: Resin where it's where I actually will do the long two week air dry, but then also room temp. I really go like room temp up to a couple weeks, even after Brad Wells, M.D. : To see the stable form and I call it whipping, but it's really just homogenizing so I'll do a cool whip on my bubble cream, for instance, I'll do the cool whip I call it Brad Wells, M.D.

3:17:27Bryan Best Friend Farms: And then I'll have it be grainy and harder than but it's really strain dependent for real. First off, And then it goes to a room temp where I'll whip it again and let it settle after that to homogenize and let it reach its final state before it's going to change too much when it reaches the consumer or the patient.

3:17:43Collin PalmerYeah, so that's great. That's, that's, you know, not many people are doing that. You know, Brian, that's, that's, it's, that's important though, because you're, you're, you're getting inside the head of the, of the end user, which is always the goal.

3:17:59Bryan Best Friend FarmsYou know, easier by small batch. And we're definitely having, I'm paying a lot of attention to, to the sterile environment and how to produce that. And I picked some of that up from the Emerald Cup back in California, honestly, from like a fail out for microbacterial, you know, which I had no clue of back then. And it's turned up my game where I just asked around on grassroots level and came up with answers such as poly, sealed, hermetic, you know, ask drying environment to start with.

3:18:27Bryan Best Friend FarmsYou know, but clean cultivar, organic practices, clean cultivar, organic practices as we're all seeking resins. We're also seeking the terpene profile almost more so. So these loud strains, excuse me, that everyone's after, you know, when we're organically farming the resins, they're speaking that real true nature, also strain dependent very much. But then the cultivation technique after produces the fire as bubble or rosin, obviously. Chris Brown, Back to regenerative where you're going to actually be farming, like farming for turps, not just specific turf profile, but how to produce those turps under that profile also to let them speak the loudest.

3:19:07Collin PalmerYeah, man, that's, that's well said. It's awesome. That's, that's so true.

3:19:14Collin PalmerSo with that said, what are you guys getting ready to plant for hash making this season? Is there anything going into the ground that you guys are really excited about on the Red Coast?

3:19:26Bryan Best Friend FarmsStrawberry Angelo. Strawberry Angelo over here.

3:19:32SpeakerProbably going to run off papaya this year. Nice. I honestly think I'm, people think I'm nuts, but I think I'm just going to stick with what I know and what I've grown outdoors and what produces very well for me here and what I enjoy extremely well. And that's my critical kush. So I'll probably just throw that in the ground, throw five or six on outside. So we stay underneath the numbers and, uh, Yeah, it produces very well.

3:19:56SpeakerAnd I've just thrown, I went through throwing different stuff outside before. And when I do now, it'll be the one plant or something. Because I've just had plants that do extremely well indoors, and then outside, it's horrible, fails, falls on its face. So I, unfortunately, sometimes I don't like to fail in those instances when it comes to having my medicine. So sometimes I stick with what I know.

3:20:20BubblemanMaybe that's when you can learn from another person's errors, someone in the same terroir, someone nearby.

3:20:25SpeakerA lot of S1 and Forbidden Skittles did very well for us last year, and we're doing them again this year. They're very resonance.

3:20:37BubblemanNice.

3:20:38SpeakerI'm going to grow some OG outside for hash making. That's not a common thing either. We did Iranian OG last year. That was not good for us here. It flipped away. It got really, really big, really fast. And then it was like really hot. Not again. It's so rare to find a good OG that does well for life.

3:21:02Collin PalmerOh, yeah. It's insane. It's hard. I got some dying breed here. I'm going to give a go. Some Beasle Dog here.

3:21:11BubblemanShout out Massive. Shiloh Massive.

3:21:14SpeakerThat's some OG right there from Triple X OG.

3:21:17BubblemanTriple X OG. That looks proper. Is it show and tell again?

3:21:22SpeakerYeah, this is some flower rosin, actually. Yeah, this was separated. This is the same press. We separated it. I was going to ask about your press there.

3:21:35Collin PalmerIs that thing on the market now?

3:21:37SpeakerIt is. It is. We released it at FJ BizCon this last year. This was the second portion. So because the oil collects to the center, we're We're able to move the parchment paper as the oil separates. So I hear everybody talking really about washing sieve and washing hash to clean it, to separate the microns. A late discovery after inventing this for scalability, we had oil control. And because we had oil control, I noticed the different All right, so we're going to go ahead and get started.

3:22:08SpeakerSo we're going to go ahead and get started.

3:22:31SpeakerBut with it coming straight off of the bag, off of the parchment paper complete, we're able to separate the different quality and phases. And it's something new. I don't know. Yeah, so you can watch the head and the tail as it starts to come out. Exactly. You could actually just, that's why I'm seeing like 28% returns on some flower on this XXXOG one. The last harvest, not this harvest, was 24%, because the grow always matters, right?

3:22:59SpeakerBut we're able to essentially press it all and separate the good quality yellow stuff from the darker stuff all in one press, extracting everything, but still... Thank you so much for joining us.

3:23:33SpeakerAll right, so we're going to go ahead and get started. We're going to go ahead and get started.

3:24:00SpeakerAll right, guys, thanks so much for joining us.

3:24:20SpeakerSo I was like I know you know the BHO process as far as understanding that you have to winterize the lipids and fats to extract it and and Roz and we're kind of doing like a reverse engineering of that by liquefying the terpenes and oozing them off holding back the lipids and fats and THCase that I'm just I'm just kind of playing with the melting points as far as production wise looking at it in a scalable form for All right, so we're going to go ahead and get started.

3:24:51SpeakerWe're going to go ahead and get started. We're going to go ahead and get started.

3:25:15BubblemanWhat's the cultivar behind you just like dumping? I mean, it's not a squish, it's a dump. It's like that shit's falling behind you.

3:25:23SpeakerThat's just because the capacity. So I was all about scalability. And so I try to create what is the most comfortable throughput capacity per press. That a press could withhold. And so I kind of sat at a quarter pound, four bags at 28 grams per bag. And so that the video on the green screen back there is a video I'm working on on production and premiere right now to to showcase this entire process I'm talking about.

3:25:49SpeakerIt's just that 28 grams of what? That was the triple XOG. I grew it. Flowers.

3:25:56Collin PalmerAre you dealing with hash at all? Have you tested any hash?

3:26:00SpeakerYeah, there's some videos on my YouTube. Shout out Cali Kosher up NorCal. I'm in SoCal. I drove up there. They committed. Again, it's hard to commit 200 grams of hash right into a brand new press, but essentially I had to show them that it works the same. It's two heated plates in a controlled manner with the bag at the edge of the inside of the plate where they all collaborate and collect together.

3:26:23SpeakerSo it just multiplies how much you could do and control the oil into a collection form. And so it hash or flower, it really it's all a press turning it in. It's really genetic. And all the variables you guys have been speaking about with with All right. Thank you so much for joining us today.

3:26:59SpeakerThe problem I'm running into is the scalability of ice water, but now with Wizard Tech and everybody coming out with huge production ice water machine, Goldilocks being the producer of one of those machines, I mean, we're seeing some mass amounts of hash that could probably keep up with the throughput capacity of pressing it, collecting it, and actually separating the melting points of the rosin and creating different products.

3:27:28BubblemanCool. What were your size, uh, presses?

3:27:31SpeakerUh, right now we use, uh, two, uh, we have a couple of different Sasquatches that I use right now. It's, uh, we've got a couple of M1, the new M1, uh, presses that they have out.

3:27:45BubblemanSo what's the, what's the amount of hash you'd put in there too?

3:27:47SpeakerWe do, we, we use smaller presses to be honest. We do smaller presses at a little bit higher taps, quick presses. Um, and that's what I find to be the best, uh, Overall thing, it gets off of the plates. It's good. Higher temps is not a bad thing as long as it gets off of those plates. And we've done everything over the day, over the years. I would say I just I like these.

3:28:12SpeakerWe kind of just have a process of I have noticed a difference in yield over time is like going up in in bag size. And like that's what I was going to ask everybody is like, what what weight is everybody putting in? In their bags and pressing per press. 14 in a bag and I'll do two bags. What size bag? Okay. What size bag? It's like a two by, I mean, the amount of bag that I use, it's probably after I fold it, probably like two by, Four maybe?

3:28:47SpeakerMicron size? I'll either do 10 grams in a two by three. By the time I fold it over, it's usually about a two by two. I'll do 25 micron. Or I'll do 20 grams in a two by four and a half, which ends up being about a two by four. I like to use a 25, three by eight and putting like 14 to 20 grams in it.

3:29:11SpeakerWe go by square inch. This is a 20 inches square. Even though it's a trapezoid shape, we measure it by square inch. And then we just calculate how much volume, like for a flower, you know, we get a little over like 130% per bag.

3:29:30Collin PalmerSo what's your, what's your yield back on, uh, on that Soil Grown? I'm, I'm doing 30 gram presses right now. And I've, I've the last in this past last year, I've just been all over the place, but, um, I'm seeing a lot of good success at 30 grams at seven, you know, above 70% return.

3:29:47SpeakerYeah, I'll get, so, so what I look at is, okay, so I, I, I have a, basically with like the six star, I need to get at least 90 to like 92% back. So with 28 grams and two 14 gram pouches, I can get 90 to whatever, whatever I need to, I hit that. I'll hit at least 90, 90% back. And, you know, like when it comes to full spec, things like that, like the full spec first, like, you know, not necessarily full spec.

3:30:15SpeakerWhat I call full spec, you know, is it would be like the 70, 90, 120, sometimes the 150. But usually on that, you know, I look to get back anywhere from 84 to like 87% back. You know, you say 214 bags. Do you do the 214 in one bag after you bag them or are you putting them side by side on your press? Yeah, side by side on the press because and it's got a little gap in between it.

3:30:42SpeakerSo I feel like, you know, if I'm going to put Okay so I feel like with this what it does is it reduces the amount of mass and like how far the center mass is from from the exit pressure yeah so now I have two bags which you know they can get out from the center quicker it doesn't have to travel through so much mass and that's just kind of like it's all it's all theory in the head but are you still using the long speak

3:31:09Collin PalmerYeah, I use the long speak. And you guys are hitting, what temperatures are you guys at? You guys are at 180? You guys are at 190? Like what's, with that type of return, that seems like a higher temperature, right?

3:31:21SpeakerYeah, I press hot, dude. I press like anywhere from 210 to like what people call it. Real fast. Yeah, I press hot too. I press one hot. Two times like on the low end. I'd say 2.10, 2.15, 2.25.

3:31:44SpeakerYeah, oh yeah, dude, I'll hit, I'll max out at like 230, but it depends on the strain. You know what I mean? We got, there's, there's super stable strains. They, they, they react differently. I like to get it off the block in about 45 to 60 seconds. I don't like to go over 60 seconds. And I really don't like to really go much over about 1500 pounds of force or however you want to compare that.

3:32:09SpeakerEspecially with the go-kart pressure, I'm able to like monitor all that shit. Yep. I like keeping it low too. I'll do it. I mean, I got strains that we won't have to go above 500 on, you know, like they'll just be dumping any of that 6-star. I mean, it just dumps out at 500. Yeah, and as you know, the 6-star for sure. Yeah. Oh, it's just dumping.

3:32:29SpeakerBut when you're getting into like the fucking second, third wash, you know, like the mixed micron shit, you have to apply more pressure because now you have more mass. Yeah, yeah. The no melts.

3:32:39BubblemanThe no melts.

3:32:41SpeakerThat's why I think it's cool. That's why I think the press, like that pure pressure, the M1s from Sasquatch, it's cool because you can just dial it all in. We press all of our microns, everything separately. We don't mix anything in the press. Oh, that's cool. Yeah, I don't, we judge everything pre-press. And then, because we just have a lot of every micron, so it's like- We have enough capacity.

3:33:08SpeakerSeparate all the microns.

3:33:16SpeakerI love to mix strains too, like when it comes to rosin and stuff. But I know one thing I'm like really big about not doing is when it comes to washing them, I won't wash, like let's say I want to do like fucking a three fucking All right, guys, thanks for tuning in.

3:33:53SpeakerYou know, then you start to mix like the degraded parts of other strains with quality parts of other strains. So I feel like washing everything separated until you know what its isolated micron is and as far as how you grade that quality of those microns, that's when you can wash them together. But other than that, just wash everything separate. And when it comes to the blends, dude, like, oh man, I'll sit here and have my fucking...

3:34:18SpeakerI feel like I'm a chef when it comes to do it. I'll fucking come up with concoctions. No doubt. And it's like, go ahead and try to figure out what it is, you know? You think about a little bit of this, a little bit of that, a little bit of this, a little bit of that, mix it all up, press it, like, ah. Yeah, exactly. Yeah, we just did some fun mixtures at work, too.

3:34:40SpeakerBack to the times and temperatures. I'll do 160 degrees. I'll always do a directional flow so that I get my rosin off the plates as quick as possible. I do do with a 30 second preheat. I'll do up to two and a half minute press. That, like I said, making sure that I get the rosin off the plates as soon as possible. Yeah, but I never press over maybe 170.

3:35:02SpeakerWhen we're talking hash, I'll never press over 170.

3:35:06Collin PalmerYeah, I'm a 180 maximum, but I've been playing over the last year with anywhere from between 220 all the way down to 90 degrees, to be honest. And it's... You know, each variety, as we've been talking, is going to give you something different. But I found a nice range between the 170 and 190 to be kind of a sweet spot.

3:35:28BubblemanYou guys should really be specific when you're talking.

3:35:31Collin PalmerYeah, sorry. That's for hash only. I think we're all talking about hash right now. Yeah, I just want to make that clear, everyone. We're talking about hash right now only. Flour, I would start, I would press flour at like 210. 200 and up.

3:35:45SpeakerI'll press that 210. I'll simplify the shit out of it. I would press my flour in 190, 200, but I've completely given that up. I will not press flour anymore. Yeah, me neither, dude. No exceptions. I like double refined concentrate. You know, there are some strains that make really good flower rosin, but for the most part, you know, I feel like it's my theory on it is that it's probably less fats and lipids present in that strain.

3:36:17SpeakerSo when you press it, the clarity and the stability probably has a lot to do with the terpenes present and shit, but it's just like my observation.

3:36:24BubblemanI like a couple of things. I like a couple of things about flower rosin. What I like about flower rosin is it gives me the ability, because I don't smoke flower, when someone gives me flower and lots of people give me flower, to be able to take that nug home, run it through the Helix Pro or the M1 or whatever, and get that little bit of rosin.

3:36:44BubblemanAnd not only does it give me a nice experience like that, where the person who showed me, I can actually take it and appreciate it, But it's also that I'm now learning as well. I'm seeing more different types of flowers, different moisture contents, different rosins. It's not like I'm dedicating a lot of time to it, but I still find it to be a very nice learning experience.

3:37:09SpeakerUh and I that's that's basically what I love about good point no no super good point dude like that that to me I think that is a very important test to have in the lab like when it comes to processing new material or something you know that's not consistent or your grower's saying hey this run was a little off I don't know what's up you know it's always best to have you know like when when we're gonna wash hash you know we'll throw All right, we're going to take a short break.

3:37:52SpeakerThank you for joining us today.

3:38:08SpeakerThank you for watching.

3:38:26SpeakerI like I like just the fresh press like when I'm carrying my weed and I just got to cut down because of course I grow my own I like going in there start pressing day four grab a couple lugs and then I'll take some put it in the freezer then I'll do my wash and stuff but I I don't like pressing flour that's anything over a couple weeks old there's I will never but I like that fresh press those first couple weeks you get that fire you get those turps you get that You get something that you only, if you're growing it, you get that experience.

3:38:51SpeakerBut if you're not. Flour oxidizes really fast, yeah.

3:38:55Collin PalmerYeah, if you can, like you're saying, John, if you can get it at that optimum time. I've made amazing flour. My garlic that I made is amazing like that. It's, it's.

3:39:06BubblemanDude, I ran flour that was in my freezer from two, when was my last crop, John? Like 2014 or something?

3:39:20BubblemanYou keep muting yourself, like literally like muting yourself.

3:39:24SpeakerUnmute myself. Sorry about that. I was trying to hit the double button and double button.

3:39:30BubblemanI just know that I had Harmony in my freezer for years, like seven or eight years. And then I took it out and it was in a Ziploc bag and it was just sitting on my desk here. And after like a couple of days, I opened it and I I kind of was like oh this is like nice and like spongy and it was all I knew I grew it it was like it's gonna be good it was harmony it was from reefer man and it was his own at first when it when I got it he was kind of like oh shit like All right, so we're going to talk a little bit about what we're going to talk about today.

3:40:02BubblemanWe're going to talk a little bit about what we're going to talk about today. We're going to talk a little bit about what we're going to talk about today.

3:40:28BubblemanLike really quite incredible rosin. And people would be like way far away going, do you smell that? Like it was incredible. And it broke all the rules that heat is going to, you know, oh, heat that ruins all the terpenes. And oh, it's aged. It's how old it was like in the freezer for how many years and then sat on your desk. All I know is it was some of the loudest I ever made.

3:40:51BubblemanSo don't get caught up in what you assume that sometimes will keep you from making a really nice revelation.

3:41:01Collin PalmerIt's true. And that hash that when I came and visited you in BC, man, that was like, I don't even know how old that was, more than a decade. I was, guys, I was more lit than I've been lit in a long time. That was special. That was really special. It was delicious, too. It was unbelievable. So don't let it fake you.

3:41:20BubblemanWell, I've got to get going, guys. We've almost crushed four hours. We got about 20, less than 20 minutes, 17 minutes. We got to come up with the last most valuable tips and tricks we can offer. No particular order, but whether it's from for for collecting parchment, whether it's for how you're bagging your hash or moisture content in your flour or temperatures or All of the things we've spoken about, if you feel like you've missed on any of those things, some of the people that aren't talking as much, I'd love to hear from you guys.

3:41:55BubblemanI know some of us are a little more aggressive in our voices, but if people that have not been talking much want to chime in a little bit more, I'd like to hammer out 17 more minutes and call it a press.

3:42:08Aaron WaiteWe'll call it a press.

3:42:12SpeakerSo how soon does everyone collect off their parchment from the press? How long do you let it set or settle before you actually pull it off?

3:42:20Aaron WaiteI guess it depends on how much you're pressing.

3:42:22SpeakerCollect it right away. Yeah. I mean, it depends. Yeah, if it's a grip, it'll sit there until I'm done pressing all of it. So sometimes that's a couple hours or whatever. Usually a couple hours. You got to watch the strains, too, because some strains want to sit there and nucleate while you're sitting there working. They'll return to shatter. I usually press in a cold room too. So it's, stuff stays pretty stable.

3:42:45SpeakerSo when I do leave it on parchment. I press it in a 40 degree room too, but I'm just saying some strains, it depends on how, I mean, it depends on. Some are just going to do it regardless, I think, you know. That's what they want. Each one has their own mind. I hate when you go to collect it and it's already like almost converted over. You got like half crumble and half stable and now you're collecting that.

3:43:07SpeakerIt's crumbling up. Yeah, it takes forever to collect. Yeah, yeah. It's a pain. You just got to work it a little more, but you know, depending on what you're trying to do with it. I generally collect as soon as possible, but like everybody says, I'm pressing, washing everything in a cold room. And from doing the classes and talking to the majority of people that I've talked to, that I think is one of the biggest mistakes that people make, especially when it comes down to washing live resin.

3:43:34SpeakerAnd that's a whole other topic of conversation. But when we're talking about washing like fresh resin, Like off the plant, cut off the plant into the freezer. When we talk about washing stuff like that, which is what I consider fresh live, if you don't do it in a cold room, you're asking for a nightmare. You're basically going to be scooping Elmer's glue off of your screens. Yeah, you need a cold room.

3:43:55SpeakerYou need very cold water. The environment needs to be extremely cold if you're going to process fresh frozen from start to finish and you want to do it efficiently.

3:44:04BubblemanYeah, true. I've mentioned it before, but there's these tables and there's these stones that you can get that are like chocolatier stones that you can keep them at a certain temperature. Those are pretty good. I mean, especially if you're getting into the business aspect, if you don't want to be in a cold room necessarily, the entire room doesn't necessarily have to be that temperature. You might end up giving yourself colds and And whatnot over time, but having a collection plate itself and they have, like I say, the really nice chocolatier tables that you can set to the temperature.

3:44:37BubblemanIt does not change that temperature. It creates a thermocline where that temperature is like at least an inch or two inches off that off that table. And it's pretty cool, man. You see them take.

3:44:49BubblemanI think there's a lot to learn from the collection of rosin and the manipulation of rosin from the chocolatier and from the taffy pullers. You know, guys that have been doing that for a long time. If I was a rosin company, I would definitely like, I see that on a resume. I'm like, yeah, I would like to pick your brain.

3:45:14SpeakerI mean, you got to be careful with condensation, though, when it comes to tools like cooling units. Like, if you're working in a cool-ass room already, essentially your tables are going to be really cold. And sometimes you don't want really cold rooms because now you got to work a little slower because stuff wants to shatter. You know, when you have, like, that right temperature where the oil just wants to pick up.

3:45:34SpeakerDefinitely the right temperature. Yeah, you know, you can hold it up and just, like, when you're pressing the right amount. Definitely the right temperature.

3:45:41Collin PalmerWell, yeah, man.

3:45:43SpeakerYou know, it's like it's easy to collect because you're pulling up sheets of rosin rather than like if you're pressing out like five grams at a time, you're going to have a thin layer of rosin with the little drips, which the drips are super easy to collect. But now you get to that thin layer and you got to kind of like I wipe everything. So I'll fold up a sheet of parchment.

3:46:02SpeakerAnd I'll just, actually, like, nowadays, I just use my glove. So I'll have my nitrile glove, and I'll just collect with the nitrile glove. And I'm real good at just making sure I get every drop off. If you're quick with the glove, you're in a cold room, you know, it's, it's pretty simple. I have silicone fingertips. Like, literal, they, they're little blue guys, and they've got little nubs on them, and they go over your glove.

3:46:24SpeakerAnd then it will, I will look, like, I'm kind of crazy. I literally roll all the pieces over to kind of stick the flowers. And then I end up mushing it together and putting it in the jar. I kind of play with it first. Yeah, I will always agitate my rosin mix, pull, whatever the heck you want to call it. I don't taffy it, but I roll it together.

3:46:47SpeakerAnd then I put it in a jar. I taffy. We taffy when we mix different microns together.

3:46:52BubblemanAnd are we taffying for homogenization? Are we taffying for lighter color to come out? Are we taffying for all of these? I'll taffy.

3:47:01Aaron WaiteHomogenization, for sure.

3:47:01SpeakerI'll be taffying for, yeah, homogenizing when I'm doing flavor blending. Micron Blending, for the most part like that. If I'm going to make jams and stuff, I don't like it. If you don't need to, there's no reason to. And to me, it goes back to the very first conversation we had is curing the rosin. It introduces air into the rosin, which is an oxidation, which induces curing.

3:47:28Collin PalmerYeah, you're also stretching it and the terpenes are coming out. Yeah. Yeah, we'll speed up the process.

3:47:34SpeakerThat's why I don't like to stretch it out when I'm going to make jams because you think about it. If you're going to make jams, if you're going to stretch it up, that was a really good point. You're going to start introducing a lot of little bubbles full of oxygen, which is going to speed up Oxidation. So when you apply heat to it, that's going to rapidly speed up oxidation.

3:47:53SpeakerSo I feel like when you have a nice fresh press straight to a jar, and then you're trying to do the jam tech with that, you're going to get, you're going to achieve like a slightly lighter color compared to something that was introduced and locked in a little more oxygen. That's a cool point. Yeah, absolutely true. That's a cool point. I generally don't go any further than rosin.

3:48:13SpeakerI don't make the THCA. I don't make diamonds. I don't, I don't do any of that. I don't do sauce. I don't introduce it to heat. I'm cold cure only. Yeah, we just cure our rosin over seven to 10 days in a cold room in a dark box. I usually like to shoot for 30 days before I smoke it, but fucking how often can that happen?

3:48:31BubblemanYou guys aren't climbing up the mountain in Himachal Pradesh and burying it at 50,000 meters? No.

3:48:42SpeakerI just can't wait until we start really, really finding out if we are curing, let's walk down the road of if we are curing, you know, we can we can start talking about like, like aged cheddar, for Christ's sakes, we can talk about six years, or six months, 12 months, five year, 10 year aged hash or rosin. Man, it could be a whole new ball of all the worms in a couple years.

3:49:07SpeakerI really do like rosin once it's cured and developed more, you know, like kind of like wine. When you let it sit and age more, it does develop more flavors. And that definitely happens with rosin. There's been times that I've had rosin develop over the month or two, and it just changes completely from when it started out. You know, it might be expressing one. Holy balls. Look at that.

3:49:27BubblemanAnd it's glass.

3:49:28SpeakerAnd don't get me wrong, I like to grab, you know, a lot of times when I'm in the hash room and I'll have my dab rig sitting right there and I have my tool, my torch and everything, I'll heat the son of a bitch up and I'll take a fresh dab. I don't, I'm not knocking it, you know, but I prefer the one month cold cure or longer if I can.

3:49:45SpeakerYeah, I like to do like, you know, seven to two weeks, seven days to two weeks. I mean, Yeah, if I'm doing a culture, that's when I really like to do the taffy pull. I like to get everything completely homogenized, same color. I feel like it kind of speeds up. Like, you know, if you're going to do that, throw it in a jar and into like, you know, let's just say 40 degrees and let it sit there for a couple of weeks.

3:50:06SpeakerYou know, it's going to completely, you know, go through the whole nucleation process and become like a nice crumble inside. So when you start going to your whip, you know, you start giving it like a heavy whip. And then you start to get like, you know, a nice wet batter, you know. Absolutely. And I don't like to leave a lot of room in the jar between the rosin and the lid.

3:50:27SpeakerI like to get it as full as possible. But you got to keep in mind, though, certain strains will separate real hard and you'll have a turquoise layer. So it is best to, you know, to put some parchment under the lid if you really need to, if you're going to fill it that full. But... You know, you're giving it very little head of oxygen, you know, and just like anything, like when you're trying to preserve something, you know, you can't do all this work to preserve it.

3:50:51SpeakerAnd then at the end, you know, you ruin it. The bad part is, I think, I think I must need like a telescoping, like a little jar that smushes because every time I take a fucking hit, it gets more head of air in it. So I don't know how much we do something wrong. Hey, if you think about it, these baller jars that you see everywhere and like, you know, I'm guilty of it too, dude, but these baller jars, it's like, it's like putting out a two liter of Coke that's like a quarter of the way full.

3:51:16SpeakerYeah, it makes sense. This will literally be gone in three weeks. So that way we're not going in and out of the fridge all the time. You have one that you're constantly dabbing out of. That you have your one, well, one to four grams, depending on what you want or your different flavors. So you have them all sitting around, but that way you're not actually touching your stuff that's sitting.

3:51:40SpeakerYeah, that's what I like to do too. I use little seven or nine millimeter jars and fill them up as much as I can. Exactly. Just to smoke on. Yeah. Yeah. I do too usually, but these quarantine days I brought out a different, uh, Oh yeah. Yeah. Different size jar. Yeah. Very true.

3:52:05Collin PalmerAll right. There's anyone going directly to jar? I was doing that for a little while and then it became a pain in the butt.

3:52:11SpeakerYeah, it's kind of a hassle.

3:52:16Collin PalmerI used to. I was like, eh, can't get most of this out of here.

3:52:21SpeakerI like to really decide what I'm going to do with it. Like, I'll just work everything. I'll get everything pressed out. And then I like to have like my formulation session where it's like everything's kind of like an assembly line, you know? I'll go through this process, that process. I want to get it all done, pressed out, knock that work out, and then figure out what I'm going to do with it.

3:52:38SpeakerLike, do I want to jar it up fresh pressed? Do I want to do this to it? Like, what do I want to do? Do I want to manipulate this shit? And like, how far do I want to take the process?

3:52:47BubblemanI know how far you want to take the process. Right into your dab rig, and that's what I want everyone to answer with the last questions, because I suspect 90 plus percent of us are dabbing this shit. What's your temp? What are you dabbing off of, and what's your temperature?

3:53:07SpeakerI go at 560 when I'm using rosin, and around 500 for my full melt, and this is the device I use. Yeah, I got the same temp tech. So meter everything. I like 630. 630, you guys are crazy. Shout out to Tom. I like it cold. It depends if it's melt. I do 500.

3:53:31SpeakerI'm in the forest. I just got this freaking turt flirt from Toro. Holy shit, dude, the way that thing hit. Yeah, dude. We use the mini now. Like, there's no other way to smoke for me now. Like, I don't even want to fucking hit anything else. Say, my guy, once I got one of these, it changed everything. Dude, if you guys don't have one, I suggest getting in line to get one or whatever.

3:53:58SpeakerGet the little proffer inside. And the way it just fucking winds it, it throws the dab into your fucking lungs like a hardball, dude. In one rib, too. Yeah, it's like one and done. Even at low temps. Inspirational. If you really think it's the most fucking even, like evened out hit, like it spreads the oil perfectly evenly across the glass and the way it falls across it and just right into the lungs.

3:54:25SpeakerIt's my favorite nail too, for sure, bro. It gets the job done better than any other nail I've ever used. Nice. By far. I usually dab about the email over here set at five and a quarter, but for some reason I've turned the torch so much more. I really want one of those temp tech things and I'm actually in line to get one, but I'm usually in the real low 500s.

3:54:44SpeakerYeah, we're 44. Yeah, you're right. That's what I'm about. I'm about four quarters.

3:54:50Collin Palmer480 to 530.

3:54:54BubblemanI'm dabbing off of the Peli Nail lately and he sent me the Great Quartz, I can't remember the name of it, Eero. Eero is 4.0. 4.0, yeah, and it's at 450. I'm dabbing at 450. Bubble Hash or Rosin has given me great grips. It's surprising because all the other nails I have, the Mini Nail and the Dabinator and They're not the same temperature.

3:55:22SpeakerYeah, the nail versus your e-nail temp can be completely different.

3:55:26BubblemanOh yeah, dude, for sure.

3:55:30SpeakerYep. Well, think about when you go in and hit that nail, too. Like, I dive in at 630. That's when I go to dip the nail in. So, and that temp's dropping so fast, dude. By the time I hit it, it's probably like 580, some shit like that. That's why the e-mail, we like that.

3:55:46BubblemanThe e-mail doesn't drop the same way, but the torch definitely drops that way. And the temp tech teaches you that in the first hour that you own it in a way that you can't even believe it's there.

3:55:56SpeakerI'll tell you what though, I'll be the devil's advocate. I'll be the devil's advocate. I like my big globs and there's once in a while when I want that son of a bitch to punch me and I'll go in hot. Not necessarily like scorching hot, but I'll go in hot because it just hits you just a little different. Yeah, I agree. I like going hot every now and then too.

3:56:20BubblemanYeah, we all need some of that sometimes. Johnny B and Pedro are right next to each other. If you go to your left and Pedro goes to his right, you guys will legitimately give each other a high five. Exactly. You're doing it. You're doing it.

3:56:35SpeakerHot dabs.

3:56:36BubblemanHot dabs. High five.

3:56:38SpeakerI mean, my bangers are always chazzed. Everybody knows that. I always go in hot and heavy, but I like that hot dab. You guys are like 450. It takes you a couple minutes. 87.10. I mean, I'm up here in the hot and heavy. I'm like, but, yeah. Sit back and hold on to life for a couple seconds afterwards. Oh, yeah, I like the dizziness. It gets you going.

3:56:59Collin PalmerBrian's holding up a nice one for Best Friend Farms. What do you got there, man? I want to see that.

3:57:03BubblemanNice friend banger.

3:57:04Collin PalmerYou hit me up on IG with that banger. Tell me about it.

3:57:08Bryan Best Friend FarmsI got a couple of these, guys. This was actually the creative design with Mr. Greg. My better man, Mr. Greg. And The grass lab support with a, it's a round bottom, like a test banger. So homie Pedro's got one there too. Really nice. But this one grass labs did with Mr. Gray helped me just kind of simple design. He prefers this and I kind of listened to his advice and I hit this all the rows.

3:57:33Bryan Best Friend FarmsI like to hit my raw, like my raw bubble, my, you know, the six star gas mask. I just pile it in, just go really, really cold and slow.

3:57:44SpeakerYou know the wall thickness of that?

3:57:47Bryan Best Friend FarmsI'm not sure.

3:57:48SpeakerIt looks like a three or a four, probably a four.

3:57:52BubblemanWell, it looks fatty. Yeah, it's really nice.

3:57:54SpeakerThat's what I used to. I just got this eternal quartz. Real deep bucket. I mean, man, when you want to talk about taking a big... Is that a 10 milli or a 14? That's a 10 mil down here.

3:58:05BubblemanI was going to say.

3:58:06SpeakerBut it's a 30 mil up here, and it's really deep. I mean, yeah, you want to talk about dropping a freaking half gram.

3:58:12BubblemanYou get a lot of resin condensating coming back into oil. Oh, yeah.

3:58:18SpeakerYeah, but what I usually do with my, this is another trick that I do when we're talking, we want to talk about DAV and I usually use drop, I usually use drop downs like they're actually on the rig generally, but if I don't have them on the rig.

3:58:29BubblemanYou use a drop down, it's plugged fucking solid.

3:58:32SpeakerWhat I'll do. Is there an extra filter right there? No. No, no, no, no, no.

3:58:36Collin PalmerI'm not smoking. The Chads, the Chads.

3:58:41SpeakerI'm not smoking through this. What I'm doing now is when I hit my headies, I'll hit them without the drop downs because I actually don't have a 10 million drop down. And I usually do the globs and I don't, I don't smoke it till it's freaking gone. I always have a big puddle in my banger. So you guys have probably seen me do it the whole show.

3:58:56SpeakerI'll bust this out. I'll pour my dab, the leftover into this. And then I will, I will warm this up, pour it into capsules. Sometimes I'll mix it with the coconut oil as well. And then I, and I eat that as well. So man, you want to talk about trying to just get everything out of the plant. We're really, besides boiling the freaking roots, we're down to everything, you know.

3:59:15BubblemanKiller. Absolutely. Hey, listen, we've just done four hours. I'm going to give everyone a chance to share their Instagram account or where people can find you. There's still 14 of us. So probably I should just tell people, Spencer, why don't you start it off? Let people know where they can find you.

3:59:37SpeakerFind it at Instagram, access.rosin, Facebook at the Rosin Machine or www.accessrosin.com.

3:59:46BubblemanThank you so much, Roxy Gray. Where are you guys out in the ethers?

3:59:50SpeakerWe are Roxy Gray and it's R-O-X-I-G-R-A-Y on Instagram and on the web. Everything is just Roxy Gray.

4:00:00BubblemanBeautiful. Well, they'll find you on Google if not. And Cliff, Cliff Haney.

4:00:05SpeakerYeah, man, you can find us at Go Peer Pressure on IG. We've got a really cool YouTube channel as well. We're on Facebook. But yeah, a lot of content on YouTube. So go check us out there. You got your own Instagram you want to share? Yeah, man, I'm at H-A-N-E-Y-I-N-C. It's my last name, Inc.

4:00:24BubblemanPerfect. Awesome, dude. Best Friend Farms.

4:00:28Bryan Best Friend FarmsWe're up on Instagram at Best Friend Farms, Friends, Singular, Farms, Plural. And, you know, Weedmaps thing and bestfriendfarms.com also. Thank you so much for having me.

4:00:42BubblemanJohnny fucking B, Johnny fucking B, up to the mic, please.

4:00:47SpeakerWell, you guys kind of, if not, 420 Weedmaster on Instagram and just John Burfellow on YouTube. And yeah, grow your own guys, press in peace. Thanks, buddy. Pedro. Patrick Shepard, Patrick Shepard, Patrick Shepard, Patrick Shepard,

4:01:18Aaron WaiteI am Heavy Ice RX on Instagram and I'm just Heavy Ice on YouTube where I have a few videos. I can't always find it if searching just for Heavy Ice, but if you add the word hash, you'll find me.

4:01:33BubblemanAwesome, dude. Thanks for coming in. Goldilocks. Thank you. You frozen up there or what?

4:01:40SpeakerWe're at Goldilocks. No, no, my bad. I was checking to make sure I'm not muted. Goldilocks 710.

4:01:47SpeakerFind us on Instagram. Am I frozen? No, you're good. Yeah, golden clock 710. All right. Thanks, brother. Yep. Thanks for having me, guys. Good seeing you guys all. Colin.

4:02:00BubblemanWhere can we find you, Colin?

4:02:02Collin PalmerWhat's up, guys? Vessel Life Science on Instagram. Also, the solventless. I'm really the product development for Happy Valley in Massachusetts. So if you guys want to follow Happy Valley, you could follow them as well. But Best of Life Science is my handle. Thanks.

4:02:20BubblemanAwesome. Thank you.

4:02:22SpeakerBobby. Hey, guys. You can find me on Instagram at DammitBobby, D-A-M-M-I-T, two underscores, B-O-B-B-Y, finished with one underscore. And our products are sold through Burnside Garden Collective here in Portland on Instagram. They're Burnside Garden Collective and Archive Portland.

4:02:41BubblemanThanks for having me. Shout out to Archive.

4:02:44SpeakerYeah. Hope everyone's doing well too, man. See you all later.

4:02:47BubblemanYeah, for sure. Great Lakes Sustainable Harvest. Where can we find you?

4:02:54SpeakerI'm Great Lakes Grease on Instagram, and I have a new website called greatlakesustainableharvest.com. And thank you for having me. Thanks for the invite.

4:03:06BubblemanOh, dude, absolutely. Soil Grown. I think they know, but tell them anyway.

4:03:10Collin PalmerThis one I'll frame.

4:03:13BubblemanOh, let me unmute you. Boom. You got to unmute yourself. Sorry, I can't control it.

4:03:18SpeakerMy bad. Yep. Soil Grown Solveness Instagram. Find me at Phil Soil Grown Sal on Facebook. Again, thanks for having me, guys. It was awesome being on here with you guys. Thanks, man.

4:03:34BubblemanHell yeah, dude. Nick Rackhams, where can I find you?

4:03:40SpeakerInstagram Rackhams, R-A-K-K-E-M-S. Rackhams Rosman on YouTube. Thanks for having me.

4:03:46BubblemanYes, absolutely. So I'm trying to think of people who were here earlier that now have bounced. I know Jen Doe is here, but oh yeah, Dog Man Troop has since bounced. The Simpsons, I think that both the Simpsons have bounced. I'll have to thank all of them for coming. I'll try to get, if you look at the Instagram post, I'll try to get all those Instagram names in the comment section of this video.

4:04:12BubblemanThank you to the five, 600 plus people that watched live today. I think it was a great episode. I think it is definitely an easily continued conversation. Maybe for an episode of Hash Talk one Friday or maybe another Hash Church down the line. But thank you all for sharing your time and your knowledge, your information, and your passions with everyone on Hash Church. I know they enjoy it.

4:04:37BubblemanIt was great. A little bit of drama in the chat room today, but I'm sure it'll all fade away by next week. We'll see. Thanks, everybody. May the FOMO bless your bulls. Thanks for having us. Thanks, everybody.

4:04:51SpeakerGood to see you. Thanks again, Marcus. Thank you, guys. Thanks, everybody. Appreciate it. Have a good one. See you, everybody.

4:04:56BubblemanWoo! Puff, puff. My favorite part was when we all held up our rosin. Just saying. Definitely the best part.