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In this clip from We The Growers E.12, Chris Durand, Head of Manufacturing at Athena, goes into what he believes causes Black Ash in finished product and how to prevent it.

If you want to learn to grow with Athena, check out The Athena Handbook: https://www.athenaag.com/

We are also available to listen on Spotify and Apple Podcasts: https://open.spotify.com/show/5VrbpGbAE9JYn3I0Vo8zSy
https://podcasts.apple.com/us/podcast/we-the-growers/id1620427747

Produced and shot by the Athena Ag team.
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Follow We The Growers on Instagram: https://www.instagram.com/wethegrowerspodcast/

Visit our website: https://www.athenaag.com/

#WeTheGrowers #AthenaAg

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We The Growers

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14 thoughts on “How to Avoid Black Ash in Finished Product

  1. I may be weird, but I like trying cannabis at every stage starting week 7 always pull Buds around day 50 as testers. I will also smoke at about 90% dry cuz I'm impatient. I always get white ash so this topic is weird. I get white ash at every stage from testers at day 50 to 6 month cure. I'm just a homegrower though.

  2. Harvest at end of week 8 used advanced nutrients till week 7 and only clean drinking water after that for last 2 watering. Then let the soil dry 3days after. Dry for 5 days(still drying was just inpatient) pack it in a cone and it’s smoked white ash solid till half way fell on its own. Soon cure then the taste will come in.

  3. Plant oils, triglycerides, have different melting points. Some genotypes produce triglycerides that scorch at lower temperatures. Think cooking with coconut oil vs olive oil. Olive oil will turn black at a lower temperature than coconut. (Fact check) It's the same thing with cannabis triglycerides. Sure a proper cure is optimal. But in most cases black ash from dry buds is the oil chemistry profile and a pita if you're smoking joints. πŸ’―βœŒοΈπŸ¦š

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