my green dragon is fully complete. I used a meat thermometer..

only thing that crosses my mind now is that I did a bit longer than 20-21 minutes to make sure it really gets absorbed because I wasn't sure if the temperature was correctly 170 for 20-21 minutes.. and at the end after I removed it from heat to check how it did, I put it back in the water bath for it to get to 170 degrees again and hold it there for some good amount of time to make sure it all gets absorbed, and found that I may've put the stove on for too high and waited too long to check the thermometer (was busy at the time) to see if it was 170, and it was at like 175-80. At that point I just removed it from heat finally and let it cool for it to be stored..

Im going to try it out tomorrow to see if it works.

I used about an eighth of schwag in case anyone was wnodering what kind of bud I was useing..

good and righteous marijuana consumption ya'll
Non Reviewed by Non on . The Definitive Green Dragon (Revised, Updated, Combined) Hi Friends, Since I first posted the Definitive Green Dragon 6 months ago, I have received many great comments, answered many questions, and gained more expertise with the extraction myself. I decided it's time to update my recipe and combine my other posts. The biggest change is increasing the extraction temperature from 150-165°F to 170°F. Below is the original recipe (updated). Tips and techniques follow. Thanks for all the feedback and interest. Rating: 5