My bread and butter in terms of edibles is my world-famous space cookies (well, okay, maybe it's just famous in my circle 
), and for the longest time I've been doing them as simply as I can just because of the volume of cookies I have typically put out when I go on a baking kick every few weeks. My process is this to a t:
1.) Prepare oil - was doing BHO for a while, but after running a few zips per day through a rig that only holds roughly 10g, I got pretty tired of spending the time and money on butane, so I went to quick wash acetone as per the suggestion of an ICM member (can't remember exactly who - Lazyman perhaps? thanks whoever it was)
Yield was great and quality was almost on par with the BHO, but I found it difficult to consistently obtain "lab-quality" acetone, and I wasn't about to use the home depot stuff. So now, after all the crap I talked about QWISO over the years, that's what I'm back to doing. So, anyways, I make the hash...then...
2.) After scraping the oil, I melt my butter with the hash oil in the same pyrex pan over a double boiler, set in an electric griddle with the dial just under 250 degrees (F), with about 2 inches of water in it. I figure when all is said and done, the temperature of the butter/oil in the pyrex dish is probably right around 225-230 degrees, which as far as I know is within the 'safe zone' - right?
3.) After thoroughly combining and ensuring that the oil is completely melted and dispersed throughout the butter, I let it cool to room temp and then go about my business, creaming the hash butter with the sugar as per any normal cookie recipe.
These things have always been deadly as hell, but I feel like I could be doing something more to really stretch that oil out. Lately I've been doing about 2.0g grade B+/A- oil (if I had to grade it, anyways) per dozen cookies, and while I am very satisfied with the potency of the results, I still have the occasional friend or family member who claims that they just aren't affected by eating one, two, or five of the things.
So I guess I have a couple of questions that I would love some thoughts on from the experienced oil/edible crowd:
1.) First and foremost, why is it that edibles seem to affect some people so little while the very same cookies from the very same batch lay me the fuck out? This is even stranger when you consider that I smoke about 10-12g of top shelf herb on a slow day and my tolerance is ridiculous -- the people who say that they don't feel it smoke maybe a half gram per day maximum, so their tolerance is practically non-existent. What gives?
2.) What else could I be doing to increase either the potency or overall efficacy of my hash oil edibles? Would decarbing the herb prior to making the oil help or hurt? How about decarbing the oil itself, or has that already occurred simply via the process of making the oil in the first place?
Make sure you type real slowly and clearly, because apparently I haven't learned shit over the last decade or so
), and for the longest time I've been doing them as simply as I can just because of the volume of cookies I have typically put out when I go on a baking kick every few weeks. My process is this to a t:1.) Prepare oil - was doing BHO for a while, but after running a few zips per day through a rig that only holds roughly 10g, I got pretty tired of spending the time and money on butane, so I went to quick wash acetone as per the suggestion of an ICM member (can't remember exactly who - Lazyman perhaps? thanks whoever it was)
Yield was great and quality was almost on par with the BHO, but I found it difficult to consistently obtain "lab-quality" acetone, and I wasn't about to use the home depot stuff. So now, after all the crap I talked about QWISO over the years, that's what I'm back to doing. So, anyways, I make the hash...then...
2.) After scraping the oil, I melt my butter with the hash oil in the same pyrex pan over a double boiler, set in an electric griddle with the dial just under 250 degrees (F), with about 2 inches of water in it. I figure when all is said and done, the temperature of the butter/oil in the pyrex dish is probably right around 225-230 degrees, which as far as I know is within the 'safe zone' - right?
3.) After thoroughly combining and ensuring that the oil is completely melted and dispersed throughout the butter, I let it cool to room temp and then go about my business, creaming the hash butter with the sugar as per any normal cookie recipe.
These things have always been deadly as hell, but I feel like I could be doing something more to really stretch that oil out. Lately I've been doing about 2.0g grade B+/A- oil (if I had to grade it, anyways) per dozen cookies, and while I am very satisfied with the potency of the results, I still have the occasional friend or family member who claims that they just aren't affected by eating one, two, or five of the things.
So I guess I have a couple of questions that I would love some thoughts on from the experienced oil/edible crowd:
1.) First and foremost, why is it that edibles seem to affect some people so little while the very same cookies from the very same batch lay me the fuck out? This is even stranger when you consider that I smoke about 10-12g of top shelf herb on a slow day and my tolerance is ridiculous -- the people who say that they don't feel it smoke maybe a half gram per day maximum, so their tolerance is practically non-existent. What gives?
2.) What else could I be doing to increase either the potency or overall efficacy of my hash oil edibles? Would decarbing the herb prior to making the oil help or hurt? How about decarbing the oil itself, or has that already occurred simply via the process of making the oil in the first place?
Make sure you type real slowly and clearly, because apparently I haven't learned shit over the last decade or so
