Question on drying

[Budzbuddha]

 

[Kingrow1]

Fuck i just trim hang and wait till its dry enough to smoke in a joint. If air never stagnates and has at least some circulation it is pretty hard to get mold.

My humidity goes from low to high depending on rain and such - most of us dry in a variety of humidities zero problem but it is a learning process and mistakes happen so most of us will have had the odd bud rot and seen the tolerances of environment and circulation on drying enough to know whats fine and whats not.

 

[ganga gurl420]

I’m thankful to everyone for these replies, great information. I’ve never given a lot of thought to how important this is, Weve always dried by any means and smoked.

Drying is one of the most important things of almost the whole process. Did you know weed actually gets more potent with a proper cure?
Hanging more slowly helps break down the chlorophyll, then when you get your buds to a perfect humidity and is stored in an air tight container (between 64 and 55 rh) the thc actually gets more potent.
If it gets too dry (below 55rh) then the cure stops.
The most important thing to remember is when you jar it, if the rh is too high yes you will get mold.
Drying it too fast will cause that grassy smell and a harsher smoke.

Dont get me wrong tho... I will start smoking buds to try shit out as soon as its burnable. But when you get to the point that you are growing several ounces or several pounds...you want to have amazing smoke all yr long, not just for you but the people that you share with.

 

[CanadianJim]

I'm curious about the chlorophyll thing. Isn't that what makes plant's tissue green? The stuff I learned in school said so, but that was a while ago. Maybe that's been disproven. Every time I hear that curing breaks down chlorophyll I hear my dad's voice saying "By what mechanism?". He's a chemist, so if you tell him something like that he always wants to know how it happens, and how you know.

 

[CanadianJim]

So wouldn't buds be brown if the chlorophyll got broken down by curing?

 

[ganga gurl420]

View attachment 4389918
So wouldn't buds be brown if the chlorophyll got broken down by curing?

Curing allows bacteria to break down the chlorophyll in the plant material. Chlorophyll contributes to a harsh smoking experience. In addition, when a plant is harvested, the process of producing cannabinoids doesn't just cease immediately, it continues until all the water is dried from the plant.

 

[CanadianJim]

Thanks, but I've read that before. That still leaves the question of why dried and cured buds are still green, not brown. There must still be plenty of chlorophyll there, right?

 

[ganga gurl420]

Thanks, but I've read that before. That still leaves the question of why dried and cured buds are still green, not brown. There must still be plenty of chlorophyll there, right?

Okay this is the best way to put it...
buds that are very ‘green’ have a high content of ‘intact’ chlorophyll as opposed to buds that have cured for a long time. Many people believe that the green color has a harsh ‘chlorophyll’ taste. In fact the taste difference between buds that are green and buds that are olive/yellow has probably very little to do with chlorophyll or other pigment molecules - its just that other chemical reactions that primarily contribute to the taste difference, such as oxidation of terpenes, just so happen to occur at the same time as chlorophyll break down. so this is a classic case of correlation does not equal causation. when you pick a leaf off a plant it changes from green to brown because the chlorophyll is turned into various breakdown catabolites which accumulate in the vacuole and have no color. The brown color is from the oxidation and presence of other pigments/compounds. Here’s what happens; the chlorophyllase enzyme splits chlorophyll into phytol and chlorophyllide. then a number of different processes can cause the Mg ion to drop out of the porphyrin ring to create pheophorbide a, which has an olive colour. When you overcook your asparagus or broccoli you can see this color change occur. From here pheophorbide a is further modified by an oxygenase enzyme which cleaves the porphyrin ring and further reduction reactions create transient intermediary fluorescent catabolites which then undergo conjugations that comprise the main breakdown products of chlorophyll, which as I already mentioned are colorless but are also water soluble. So the chlorophyll is still their albeit in a modified form and you will smoke it whether buds are a week or and green or a year old and brown.

 

[ganga gurl420]

So in short it helps break it down but it is not gone 100%

 

[Hydro4life]

I’m under the assumption it gives better bag appeal when dry trimming!? As the sugar leaves form around the bud better when hung upside down.
Wether it’s on a drying rack or hanging wouldn’t change drying time imo. If the same amount of branch is left on when In drying rack.

 

[CanadianJim]

Okay this is the best way to put it...
buds that are very ‘green’ have a high content of ‘intact’ chlorophyll as opposed to buds that have cured for a long time. Many people believe that the green color has a harsh ‘chlorophyll’ taste. In fact the taste difference between buds that are green and buds that are olive/yellow has probably very little to do with chlorophyll or other pigment molecules - its just that other chemical reactions that primarily contribute to the taste difference, such as oxidation of terpenes, just so happen to occur at the same time as chlorophyll break down. so this is a classic case of correlation does not equal causation. when you pick a leaf off a plant it changes from green to brown because the chlorophyll is turned into various breakdown catabolites which accumulate in the vacuole and have no color. The brown color is from the oxidation and presence of other pigments/compounds. Here’s what happens; the chlorophyllase enzyme splits chlorophyll into phytol and chlorophyllide. then a number of different processes can cause the Mg ion to drop out of the porphyrin ring to create pheophorbide a, which has an olive colour. When you overcook your asparagus or broccoli you can see this color change occur. From here pheophorbide a is further modified by an oxygenase enzyme which cleaves the porphyrin ring and further reduction reactions create transient intermediary fluorescent catabolites which then undergo conjugations that comprise the main breakdown products of chlorophyll, which as I already mentioned are colorless but are also water soluble. So the chlorophyll is still their albeit in a modified form and you will smoke it whether buds are a week or and green or a year old and brown.

Thank you. This is exactly the kind of stuff I look for.

 

[CanadianJim]

I’m under the assumption it gives better bag appeal when dry trimming!? As the sugar leaves form around the bud better when hung upside down.
Wether it’s on a drying rack or hanging wouldn’t change drying time imo. If the same amount of branch is left on when In drying rack.

Plants have valves in the channels that transport the xylem and phloem iirc. Like the valves we have in our veins (but not arteries). I do know that in the old old days they would always put logs that were cut as pillars upside down if they were going straight in or on the earth, otherwise the damp would rise more easily through the log, causing rot.

 

[ganga gurl420]

I’m under the assumption it gives better bag appeal when dry trimming!? As the sugar leaves form around the bud better when hung upside down.
Wether it’s on a drying rack or hanging wouldn’t change drying time imo. If the same amount of branch is left on when In drying rack.

Yeah but most people cut the buds off and then throw them on the drying rack which dries them too fast. You are right tho..it shouldnt make a difference other then leaving an ugly flat spot

 

[Hydro4life]

Yeah but most people cut the buds off and then throw them on the drying rack which dries them too fast. You are right tho..it shouldnt make a difference other then leaving an ugly flat spot

Totally agree Ganga gurl!
I dry this way and rotate buds as they dry to minimise annoying flat spots haha.
It’s not ideal, as buds are handled a lot more. Maybe it’s a bit pedantic but I personally try to leave a little stalk on the end of each bud and handle the stalk rather than the bud itself when rotating.

 

[Kingrow1]

Okay this is the best way to put it...
buds that are very ‘green’ have a high content of ‘intact’ chlorophyll as opposed to buds that have cured for a long time. Many people believe that the green color has a harsh ‘chlorophyll’ taste. In fact the taste difference between buds that are green and buds that are olive/yellow has probably very little to do with chlorophyll or other pigment molecules - its just that other chemical reactions that primarily contribute to the taste difference, such as oxidation of terpenes, just so happen to occur at the same time as chlorophyll break down. so this is a classic case of correlation does not equal causation. when you pick a leaf off a plant it changes from green to brown because the chlorophyll is turned into various breakdown catabolites which accumulate in the vacuole and have no color. The brown color is from the oxidation and presence of other pigments/compounds. Here’s what happens; the chlorophyllase enzyme splits chlorophyll into phytol and chlorophyllide. then a number of different processes can cause the Mg ion to drop out of the porphyrin ring to create pheophorbide a, which has an olive colour. When you overcook your asparagus or broccoli you can see this color change occur. From here pheophorbide a is further modified by an oxygenase enzyme which cleaves the porphyrin ring and further reduction reactions create transient intermediary fluorescent catabolites which then undergo conjugations that comprise the main breakdown products of chlorophyll, which as I already mentioned are colorless but are also water soluble. So the chlorophyll is still their albeit in a modified form and you will smoke it whether buds are a week or and green or a year old and brown.

Rep+++

Fantastic info

 

[Coloradoclear]

Small plants with limited harvest=hang dry (dry trim). Large outdoor harvest, straight into the trim machine (wet trim) and into trays in climate controlled environment. Nobody got time to trim 5 lbs of grass haaaa. Jar curing is similar for both, burp and age. Bovida packs are your friend.

 

[Deadhead13]

I’ve got the jars but gotta check into these packs. I bought a cheap hygrometer but will lik3ly get a better one.

 

[Coloradoclear]

62%, on Amazon, game changer

 

[Deadhead13]

Thanks and a tip for anybody else. If you misspell Boveda like I did you’ll be getting ladies underwear, not RH control. I finally got it right and have them (the RH packs) on my next order.

 

[Kingrow1]

Ha boveda....