Hi bsmack and welcome!
Let's talk Beasters. I loathe them- really, truly, despise the damn stuff. Now, I'm up in MA and what we get as 'Beasters' can mean one of 2 grades of Canadian, and only one is correct:
Both are smei-compacted, but not bricked.
Both have a very uniform and rather furry appearance.
Both are grown indoors in Canada, but there the similarities end.

There's a grade of bud I've seen tagged as the Beast that is actually really nice, with VISIBLE SURFACE CRYSTALS and a perfectly nice high. It's actually not Beasters at all; it is grown further East and comes over in the St. LAwrence region. I like it, and I have a couple zips right now, lol! It's not really 'Nooks' because it is indoor herb, but it's desirable. I pay $800/qp for it and consider it a really respectable substitute for when I run out of homegrown.

The one that is TRULY Beasters looks pretty but if you inspect it carefully, you see that the surface seems to have few to no crystals on it, but if you break it open, you find that some ARE visible... WTF! you might ask? Simple. These things are grown by mostly gangs of SE Asian immigrants in British Columbia, in warehouses, from a strain called M39, which was bred for yield yield yield- did I mention yield?- and is actually upposed to run 9 weeks, but they chop as soon as bulk is attained, dry kinda half-assed, and then -this is the kicker- tumble the buds in screen drums to let the trichomes fall through. Basically, real Beasters are a byproduct of the hash trade, if you look at it that way, lol! Also, the early harvest means an uneasy up high with a hard crash.

If you have the former, save it for smoking.
If you have the latter... yeah. Go ahead and cook that shit like Iron Chef. And the ratios of butter:bud weight will actually me the same. While that STRAIN may be a higher % THC than a birck commercial strain, the trichome removal evens the playing field a bit.
Otherwise, I'd go with a lower-priced brick product of your choice.
stinkyattic Reviewed by stinkyattic on . How I make 'clean' cannabutter- a tutorial I like to turn my 'popcorn buds' and shake into cannabutter for making caramels and chocolate truffles. A problem with confectionery is the high temperatures that one needs to bring the sugar to before it is at the correct stage for making candy. Typically, caramels will be brought to 245 degrees F, and if there is any plant material or even excess chlorophyll in the butter, it will have a scorched and very unpleasant flavor. So this is a little tutorial on the process by which I make my Rating: 5