When I see big pieces of pressed hash, it always reminds me of a wheel of cheese. When I was a kid, we even called it cheese:
"Dude, pack another bowl, and cheese-top it."
It has a rind, an interesting array of textures, altered aroma etc, just like cheese made from milk through microbial (often several different species and genera, or even kingdom) action. I think some traditionally made high-grade hash names reference "milk"?
Anyway, with real pure, unpressed resin in a freezer, this happens so minimally that it is of no consequence.
With pressed resin of various grades, or real pure resin left at room temp (kinda presses itself) this can't be the case, can it? It seems to me that a farmer's hash that was like 40% would have a real zoo of microorganisms, and plenty of food.
I have always wondered if heating and pressing was like pasteurizing medium for mushroom growing. With mushrooms, you heat the medium not to sterilize it, but kill off the non-desirable micros leaving the good ones free reign to colonize the medium. If you actually sterilize the medium, it is an open playground and you can almost watch it become contaminated with pathogens before your very eyes. Does heating while pressing select for microorgs that poop out tasty esters, or some other smelly tasty compounds? I have no idea, it just seems impossible for microbes not to be involved in some way.
I have never read Rob Clarke's hash book, does it mention anything about this? Or point me towards some research papers?
I've googled "microbes hashish" and "fermentation hashish" and there was nothing useful to me in a casual perusal of the results.
Thanks in advance to anyone who replies.
"Dude, pack another bowl, and cheese-top it."
It has a rind, an interesting array of textures, altered aroma etc, just like cheese made from milk through microbial (often several different species and genera, or even kingdom) action. I think some traditionally made high-grade hash names reference "milk"?
Anyway, with real pure, unpressed resin in a freezer, this happens so minimally that it is of no consequence.
With pressed resin of various grades, or real pure resin left at room temp (kinda presses itself) this can't be the case, can it? It seems to me that a farmer's hash that was like 40% would have a real zoo of microorganisms, and plenty of food.
I have always wondered if heating and pressing was like pasteurizing medium for mushroom growing. With mushrooms, you heat the medium not to sterilize it, but kill off the non-desirable micros leaving the good ones free reign to colonize the medium. If you actually sterilize the medium, it is an open playground and you can almost watch it become contaminated with pathogens before your very eyes. Does heating while pressing select for microorgs that poop out tasty esters, or some other smelly tasty compounds? I have no idea, it just seems impossible for microbes not to be involved in some way.
I have never read Rob Clarke's hash book, does it mention anything about this? Or point me towards some research papers?
I've googled "microbes hashish" and "fermentation hashish" and there was nothing useful to me in a casual perusal of the results.
Thanks in advance to anyone who replies.
