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Decarboxylate fresh cut?
- Thread starter Jason
- Start date
DW2
New member
Jason, I do that all the time. Some times I let them dry out a bit, mainly just gather up enough to justify heating up the oven (lol). The only difference that I have noticed is that the greener or wetter the leaf, the longer it needs to be baked. I once baked some 'dirt dry' leaf and it did not seem to turn out as well as when the leaf was a little moist. I assume that the water allows the breakdown of the nitrates, phosphates, and other chemicals during the baking. I live at an elevation of approximately 3,200 feet and I bake mine at 220 deg. F for two to two and one half hours, depending on the amount and the moister level, at, or near, sea level, I would use a temperature between 180 to 200 deg. F.. The relative humidity of Your location will also factor in to the time and temperature required to 'quick cure' the leaf.
It seems like you can decarb them fresh, but I'd worry it might affect the quality. In general, the final quality of your cannabis is heavily dependent on being slow dried those first few days. But, I'm not sure if that would apply to cannabis that's going to get decarbed right away and put in edibles.
I personally would just let it dry for a few days first, just to be extra safe, but I don't have experience comparing the two methods. I've heard that some growers do some extractions with fresh bud, so it very well might not change anything significantly.
I know that's sort of a wishy-washy answer, I hope someone else chimes in!
I personally would just let it dry for a few days first, just to be extra safe, but I don't have experience comparing the two methods. I've heard that some growers do some extractions with fresh bud, so it very well might not change anything significantly.
I know that's sort of a wishy-washy answer, I hope someone else chimes in!
Thanks for posting.
I've read quite a bit about temps and times but don't have much experience. I'm close to sea level. I've read about Russian and Dutch researchers that suggest 240 F for 110-120 minutes. Lower temps for more time, or higher temps for less time. I have an induction hot plate with very precise temp control, a large covered sauce pan with 3" of peanut oil. I use it like an oven. Its programmable, very low power usage, heats up very fast and the oil means its not dry heat. Tests suggest it works very well.
I have enough to play with (which is the whole idea anyway) so I may give it a try.
I've read quite a bit about temps and times but don't have much experience. I'm close to sea level. I've read about Russian and Dutch researchers that suggest 240 F for 110-120 minutes. Lower temps for more time, or higher temps for less time. I have an induction hot plate with very precise temp control, a large covered sauce pan with 3" of peanut oil. I use it like an oven. Its programmable, very low power usage, heats up very fast and the oil means its not dry heat. Tests suggest it works very well.
I have enough to play with (which is the whole idea anyway) so I may give it a try.
DW2
New member
NebulaHaze, The slow curing process is the best way to cure the smoke, either bud or trim. I use the 'quickie' oven baking cure only for expedient (lack of planning or self-control during the consumption phase ! lol) measure to get me thru the curing phase. The smoothest and best quality comes from the slow curing process. I use the baking method only to 'tide' me over during the wait. I have not noticed any difference with the potency between being baked or cured, only the smoothness, of course, it is a more pleasurable experience when You are not burning a hole in the back of Your throat!