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temps for drying
- Thread starter inept
- Start date
small space heater and small fan, and make sure the fan IS NOT blowing directly on material, bring temps up to around 75-80 for a couple days but keep checking every 6-8 hours just to be sure you don't over-dry them, and since the temps are so low right now you might want to keep an eye out for mold.....j/my $ 0.02
6x70
6x70
thanks man. i just checked my box.
I realized why my temps were so messed up. I didn't allow enough time for the thermometer to adjust to the temps.
I just rechecked it, the temps are in around 67-72 with humidity @ 50%.
Is this okay?
The fans are not blowing directly on anything. The fans blow under and them.
I realized why my temps were so messed up. I didn't allow enough time for the thermometer to adjust to the temps.
I just rechecked it, the temps are in around 67-72 with humidity @ 50%.
Is this okay?
The fans are not blowing directly on anything. The fans blow under and them.
Yeah, that's ok.
We dry right in the garden to provide heat and humidity. Of course it's in a dark place too. We just leave the buds on the plant and let it hang out for a week or so. 75F is pretty good.
We dry right in the garden to provide heat and humidity. Of course it's in a dark place too. We just leave the buds on the plant and let it hang out for a week or so. 75F is pretty good.
G
guest123
i like that method too cc , i also leave the large stems , whole plant if i can on the stalks and dry in a fairly warm room , i like it to dry reasonable quickly initially , the stalks keep pumping moisture back in to the buds as they all dry , i try to handle them as little as possible and remove the stalks and leave a further few days to complete the week ... the slow drys will make the product dark green and it will loose a lot of the fresh flavour as i have found ...
That's interesting wally. I'll have to try a quicker dry in a warmer room. We've been trying to fine-tune the buds for taste recently, and I have a plant to chop in a few days, will give it a whirl.
What is it about the quicker dry that makes the taste better? Any theories?
What is it about the quicker dry that makes the taste better? Any theories?
