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ok so was reading this -
https://hightimes.com/grow/the-importance-of-cannabinoids-and-pressing-hash/
and according to trichome research studies pressing def increases life span (but we don't knw if heat does?) -
https://frenchycannoli.com/trichome-research-initiative
and if this the case-
'Decarboxylation happens naturally with time and temperature during drying and curing,'
then does it make more sense to press cold(er) if long term storage, such as several years?
I'm researching the same question at the moment and dug pretty deep into things/asked others
https://www.reddit.com/r/BubbleHash/s/AYZN7ec85H
This guy presses very low temp or even with frozen press.
Right now it looks like cold or low press is the missing link. I think people including frenchy sort of follow the herd a bit much at times — A pearly white cold pressed bar should theoretically be as shelf stable with care.
Concept: Press cold right out of the dryer but HARD, vac seal then let it cure in the fridge for a month.
This should lead to a stable bar considering everything that is known.
Piatella is a similar idea just allowed to melt at room temp and only lightly shaped before wrapped and cured. Cool concept but dries out fast due to its loose structure.
Traditionally pressed bar would be the best of both worlds.
Good luck on your research sorry for the Necro.
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Haven't gotten around to it needs to gather more knowledge.
👀
Oh shiiiit this is huge potentially.
Y'know I wonder if you could bring it in line by making bubble from plants that were maybe 4~ish days later. Nowadays we tend to chop super duper early but just like a banana trichomes are going to undergo internal aging/maturation processes as long as the conditions are warm enough anyway.
Perhaps if you let them ripen for longer before halting everything you'd get a product that is both fuller and sweeter AND more intense.
Thanks for your experiences and thoughts!
This is already making stuff so much more clear.