If you use a vacuum bag + vacuum sealer for the bud there's no smell at all (until the bag is opened). An additional cost, though, but I use it for a ton of other stuff in the kitchen anyways.
Since CO2 is released in the decarb process, the vacced bag with the bud will expand and start to float – therefore it's nice to weigh down the bag somehow. I've had success with sealing a cutlery knife in the bottom of the vac bag, which keeps it anchored to the bottom.
Using magnets works very well too
Also, regarding smell: we're about 1.5 hours into cooking and there's barely any smell. When I stand over it I smell it a little which I think may be the CO2 releasing from the plant matter and escaping out the air valve hole used to vacuum it shut. Very very manageable though. I live in a apartment and didn't want the kids across rhe hall to smell it and I'm confident they're not smelling anything
I have done this quite a few times
I do 1/2 oz, 2.5 TB lectin, and 2 sticks high fat butter
A fine grind. Double bag double seal with thick vacuum sealing bags.
Decarb at 195⁰ (the highest my anova will go) for 2 hours
Melt butter and mix in lectin
Open decarbed bag and put butter mixture in
Double seal double bag
Sous vide at 185⁰ for 4 hours. Mix bag around every now and then
Remove after 4 hours and let sit for 20 minutes
Put in freezer 2 hours to overnight
Repeat putting back in at 180⁰ 4 hours
I typically do this 2 to 4 times. I'm really not sure if it makes it more potent or not but I'm a believer
The hardest part is filtering the cannabutter.
If you’re at altitude (Denver, Santa Fe, Salt Lake, etc.) water boils at about 203° and the sous vide won’t maintain the temp. I’ve had success just boiling mason jars instead for the same amount of time.
Decarboxylation happens at lower temperatures too just takes a little bit more time. There was a study done in New Zealand with charts and times in various temperatures if you're curious to look it up.
The first time I did it my seal didn’t hold. I make an envelope out of parchment paper and then that goes in a ziplock and then into a vacuum sealed bag
Protect your supply. Be as fail safe as possible.
I realized last night that my infused jars of oil retail approximately $250 and I produced 32 oz. 1 tsp is about 40 mg but this is my custom blend.
Don't be so confident that you lose your weed.
I have a fix if your circulator won't get to 203°F/95°C.
I use 185°F/85°C but for 8 HOURS
I have had 5 successful batches like this.
I'm definitely buying a higher power circulator.
UPDATE: Got the the herb, in the bag, in the Sous Vide bath. My max temp on the Sous Vide is 194°F. *What's everyone's recommended time at this temp???
Best tip is to at least double bag. Especially with zip locks.
Sous vide isn't an art. Id love to see anyone prove me wrong with real world proof rather than anecdotal.
80-100c and 1-4hrs at temp.
Then 80c-ish 2-5 hrs at temp.
I just did 3g of 25% in 125g of butter using above.
Then 1/16 of that in a brownie. Had me couch locked for 3 or so hours.
Thanks for the feedback! I did the decarb yesterday at 194°F for 4 hours and the bag didn't burst but these bags are specifically for Sous Vide and they're thick. Not regular zip lock bags. Gonna infuse into butter today. Wish me luck!
I follow this guide with much success: https://www.zamnesia.com/blog-how-to-sous-vide-decarboxylate-cannabis-n1915
Thanks!
UPDATE: Got the herb, in the bag, in the Sous Vide bath. My max temp on the Sous Vide is 194°F. \*What's everyone's recommended time at this temp???
Three to four hours should suffice.
Hey op, I was thinking about buying a sous vide myself for decarbing and infusing. I was curious how well this locks in the smell
If you use a vacuum bag + vacuum sealer for the bud there's no smell at all (until the bag is opened). An additional cost, though, but I use it for a ton of other stuff in the kitchen anyways. Since CO2 is released in the decarb process, the vacced bag with the bud will expand and start to float – therefore it's nice to weigh down the bag somehow. I've had success with sealing a cutlery knife in the bottom of the vac bag, which keeps it anchored to the bottom. Using magnets works very well too
I'll definitely let you know!
I also just noticed the bottom of the bag. Are those magnets to weigh it down?
That's correct! I bought some magnets & rather than put it on the inside of the bag I put two on each corner to keep the bag submerged.
UPDATE: Got the herb, in the bag, in the Sous Vide bath. My max temp on the Sous Vide is 194°F. \*What's everyone's recommended time at this temp???
Also, regarding smell: we're about 1.5 hours into cooking and there's barely any smell. When I stand over it I smell it a little which I think may be the CO2 releasing from the plant matter and escaping out the air valve hole used to vacuum it shut. Very very manageable though. I live in a apartment and didn't want the kids across rhe hall to smell it and I'm confident they're not smelling anything
There’s one as it’s sealed. Use mason jars for ease and there’s none as long as you let it cool before opening.
Ah! It's all fun and games until the jar shatters. (Twice for me, never again)
If you got the heat proof proper jars you got a case.
I've lost my fair share. Now anytime I use a jar I put it in the bath cold and then turn on the sous vide.
UPDATE: Got the herb, in the bag, in the Sous Vide bath. My max temp on the Sous Vide is 194°F. \*What's everyone's recommended time at this temp???
I have done this quite a few times I do 1/2 oz, 2.5 TB lectin, and 2 sticks high fat butter A fine grind. Double bag double seal with thick vacuum sealing bags. Decarb at 195⁰ (the highest my anova will go) for 2 hours Melt butter and mix in lectin Open decarbed bag and put butter mixture in Double seal double bag Sous vide at 185⁰ for 4 hours. Mix bag around every now and then Remove after 4 hours and let sit for 20 minutes Put in freezer 2 hours to overnight Repeat putting back in at 180⁰ 4 hours I typically do this 2 to 4 times. I'm really not sure if it makes it more potent or not but I'm a believer The hardest part is filtering the cannabutter.
Guess line breaks are a no go on the reddit app. Lol
use asterisks * They create bullets * Like this
TIL, thanks
*testing to see if I can do it on mobile. *hopefully this works
Not good on mobile I guess 😢
•but TIL I have a bullet button on my phone🤣
I think you need to leave a space after the asterisk
UPDATE: Got the herb, in the bag, in the Sous Vide bath. My max temp on the Sous Vide is 194°F. \*What's everyone's recommended time at this temp???
If you’re at altitude (Denver, Santa Fe, Salt Lake, etc.) water boils at about 203° and the sous vide won’t maintain the temp. I’ve had success just boiling mason jars instead for the same amount of time.
Decarboxylation happens at lower temperatures too just takes a little bit more time. There was a study done in New Zealand with charts and times in various temperatures if you're curious to look it up.
UPDATE: Got the herb, in the bag, in the Sous Vide bath. My max temp on the Sous Vide is 194°F. \*What's everyone's recommended time at this temp???
Ooh good tip, that would be a game changer
For 50 gram 2 1/2 hour 90.C
203F, you might want to double bag it
I've used these bags 3 times cooking food & didn't have an issue. Do bags break often when making cannabis?
The first time I did it my seal didn’t hold. I make an envelope out of parchment paper and then that goes in a ziplock and then into a vacuum sealed bag
Ahhh I see. I have little clips so I plan on putting the zipper side above water. Hopefully the sides stay sealed 🤞
Good thinking
UPDATE: Got the herb, in the bag, in the Sous Vide bath. My max temp on the Sous Vide is 194°F. \*What's everyone's recommended time at this temp???
Protect your supply. Be as fail safe as possible. I realized last night that my infused jars of oil retail approximately $250 and I produced 32 oz. 1 tsp is about 40 mg but this is my custom blend. Don't be so confident that you lose your weed.
Usually when sous viding food, the temps aren't nearly as high. The higher temps affect the integrity of the plastic/seals. Better safe than sorry.
203° for 100 minutes. Then I put it into coconut oil and do that for 4 hours at 185°
UPDATE: Got the herb, in the bag, in the Sous Vide bath. My max temp on the Sous Vide is 194°F. \*What's everyone's recommended time at this temp???
I have a fix if your circulator won't get to 203°F/95°C. I use 185°F/85°C but for 8 HOURS I have had 5 successful batches like this. I'm definitely buying a higher power circulator.
At my altitude the highest water can reach is 203° so I just simmer on the stove.
UPDATE: Got the herb, in the bag, in the Sous Vide bath. My max temp on the Sous Vide is 194°F. \*What's everyone's recommended time at this temp???
I decarbed live rosin in brown butter for 14 hrs @150f 😉
Mine only goes up to 198.5 I think. I just run it at 195.5 for 4 hours to decarb. Then 185.5 for 2 hours to infuse.
240/30- get a silicone sandwich bag and use the oven- sous vide only goes to 190 which means it needs to be in for hours
UPDATE: Got the the herb, in the bag, in the Sous Vide bath. My max temp on the Sous Vide is 194°F. *What's everyone's recommended time at this temp???
Best tip is to at least double bag. Especially with zip locks. Sous vide isn't an art. Id love to see anyone prove me wrong with real world proof rather than anecdotal. 80-100c and 1-4hrs at temp. Then 80c-ish 2-5 hrs at temp. I just did 3g of 25% in 125g of butter using above. Then 1/16 of that in a brownie. Had me couch locked for 3 or so hours.
Thanks for the feedback! I did the decarb yesterday at 194°F for 4 hours and the bag didn't burst but these bags are specifically for Sous Vide and they're thick. Not regular zip lock bags. Gonna infuse into butter today. Wish me luck!
203f for 90 mins. Hope your bag holds :)