Burping during curing

[MrNice]

Mr nice input.............quick exit now..............LOL

Run...

Gona run to the hills to find the banana crew...........................LOL

[itbbrian]

so burping the jars is an attempt to let any excess moisture we don't want in the jars to evaporate, right?

But surly (and I may be totally wrong) you're just allowing the contents of the jar to get to the same humidity as the environment youre burping the jar in.

It came to me during the downpour today as someone said the humidity today is 78%. If I opened my jars and left them in that environment they'd get more moisture not less.

Have I missed a point or is someone more science minded going to explain to my brain what we should be doing?

Just a point for discussion really.

Awesome question! Thanks. I am following to learn

[G3W2HIN]

Alot to read here ,on the note anyone else doing automatic burping ? My timer hits twice a day for 3 minutes 12 hr intervals dont even notice a sound , I have since been playing with insulation on the containers lol

[Cave Hill Cole]

so burping the jars is an attempt to let any excess moisture we don't want in the jars to evaporate, right?

But surly (and I may be totally wrong) you're just allowing the contents of the jar to get to the same humidity as the environment youre burping the jar in.

It came to me during the downpour today as someone said the humidity today is 78%. If I opened my jars and left them in that environment they'd get more moisture not less.

Have I missed a point or is someone more science minded going to explain to my brain what we should be doing?

Just a point for discussion really.

I've read a few different articles on curing and the technique of burping jars. As I understand it, when you burp your jars, your not only allowing moisture to escape...your also trying to metabolize sugars. The primary functions of curing are potency and flavor. As the chemical components of the plant matter break down over time, it shifts the taste from an overly earthy and green flavor to flavors that are more palatable and that we can more readily associate with particular strains.

This process is conducted by aerobic bacteria present in the plant at the time of harvest. The bacteria consume the chlorophyll in the cannabis making the taste and overall experience less harsh. Just like your grow, your curing buds thrive in a micro-environment dependent on specific conditions in order to nurture the process.

the aerobic bacteria get a chance to metabolize those sugars inherent in the flowers. Notice the word “aerobic” here. We do not want anaerobic bacteria going to work here, as that will result in an ammonia smell and rotten flowers. If you do smell ammonia, that typically means that the flowers haven’t fully dried. You should give the aerobic microbes a bit of a boost here by giving them more oxygen. This is why you “burp” your flowers. Opening up your sealed container (be it a tub or Mason jar or glass Tupperware) will reintroduce oxygen into the environment to assist the metabolism of those sugars.

I have basically read the same thing, in a few different articles.

[Wayne36]

I done a little experiment the last few grows and sealed some pre-cure in vacuum sealed foil bags and after about 2 months they like rock hard with gas. You could play basketball with one but.... I actually prefer the smoke over the jared stuff. Seems to hold it's freshness for longer.

How long would u let it cure after its vaccum sealed and same with jar ?

[Rubbered]

so burping the jars is an attempt to let any excess moisture we don't want in the jars to evaporate, right?

But surly (and I may be totally wrong) you're just allowing the contents of the jar to get to the same humidity as the environment youre burping the jar in.

It came to me during the downpour today as someone said the humidity today is 78%. If I opened my jars and left them in that environment they'd get more moisture not less.

Have I missed a point or is someone more science minded going to explain to my brain what we should be doing?

Just a point for discussion really.

I've read a few different articles on curing and the technique of burping jars. As I understand it, when you burp your jars, your not only allowing moisture to escape...your also trying to metabolize sugars. The primary functions of curing are potency and flavor. As the chemical components of the plant matter break down over time, it shifts the taste from an overly earthy and green flavor to flavors that are more palatable and that we can more readily associate with particular strains.

This process is conducted by aerobic bacteria present in the plant at the time of harvest. The bacteria consume the chlorophyll in the cannabis making the taste and overall experience less harsh. Just like your grow, your curing buds thrive in a micro-environment dependent on specific conditions in order to nurture the process.

the aerobic bacteria get a chance to metabolize those sugars inherent in the flowers. Notice the word “aerobic” here. We do not want anaerobic bacteria going to work here, as that will result in an ammonia smell and rotten flowers. If you do smell ammonia, that typically means that the flowers haven’t fully dried. You should give the aerobic microbes a bit of a boost here by giving them more oxygen. This is why you “burp” your flowers. Opening up your sealed container (be it a tub or Mason jar or glass Tupperware) will reintroduce oxygen into the environment to assist the metabolism of those sugars.

I have basically read the same thing, in a few different articles.

This what was flying through my mind thinking about this, metabolic pathways and aerobic bacteria.

You reckon you could have A sealed container kept at It’s optimal Environment with a constant feed of fresh o2 you would gain better results?

Also how much Of a role would the anaerobic bacteria have to play? I know that’s the ammonia smell yada yada
But can’t help but think the short Periods you would leave it like that (no fresh air) anyway. Is there a small role being played....or is the role being played have something to do with the Gradual environmentAl changes .... Ying n yang.....feel like am off on one doob time!!! :)

[Cave Hill Cole]

You reckon you could have A sealed container kept at It’s optimal Environment with a constant feed of fresh o2 you would gain better results?

Also how much Of a role would the anaerobic bacteria have to play? I know that’s the ammonia smell yada yada
But can’t help but think the short Periods you would leave it like that (no fresh air) anyway. Is there a small role being played....or is the role being played have something to do with the Gradual environmentAl changes

Hey bro,

As I understand it "aerobic" simply means "with air" and "Anaerobic" means "without air". So if your sealed container has oxygen being fed to it, then the "aerobic microbes" have oxygen and thus the right conditions to do their thing and multiply, with out the need to open the jar and potentially adding additional moisture.

So when you don't open the jar for long periods. The oxygen is being depleted, and the conditions are now right for anaerobic microbes to thrive. As a result you get the nasty smell. The way that anaerobic microbes do this, without oxygen is as follows:

"All anaerobic bacteria make energy without oxygen. They do this in one of two ways, either through lactic acid or alcoholic fermentation. During lactic acid fermentation, cells use a molecule called NADH to take electrons from glucose. The NADH use the energy stored in the electrons to make ATP, and convert glucose to pyruvate. This process is called glycolysis and is the first step in all forms of cellular respiration. The other way anaerobes make energy is through alcoholic or ethanol fermentation. Like in lactic acid fermentation, NADH takes electrons from glucose and turns it into pyruvate glycolysis."

For me, its all about objective. The objective is to get the best tasting most potent flower through curing. Its great to try and understand the science. But at the end of the day, I tend to let what works ultimately drive me methods of growing/curing.

[Rubbered]

You reckon you could have A sealed container kept at It’s optimal Environment with a constant feed of fresh o2 you would gain better results?

Also how much Of a role would the anaerobic bacteria have to play? I know that’s the ammonia smell yada yada
But can’t help but think the short Periods you would leave it like that (no fresh air) anyway. Is there a small role being played....or is the role being played have something to do with the Gradual environmentAl changes

Hey bro,

As I understand it "aerobic" simply means "with air" and "Anaerobic" means "without air". So if your sealed container has oxygen being fed to it, then the "aerobic microbes" have oxygen and thus the right conditions to do their thing and multiply, with out the need to open the jar and potentially adding additional moisture.

So when you don't open the jar for long periods. The oxygen is being depleted, and the conditions are now right for anaerobic microbes to thrive. As a result you get the nasty smell. The way that anaerobic microbes do this, without oxygen is as follows:

"All anaerobic bacteria make energy without oxygen. They do this in one of two ways, either through lactic acid or alcoholic fermentation. During lactic acid fermentation, cells use a molecule called NADH to take electrons from glucose. The NADH use the energy stored in the electrons to make ATP, and convert glucose to pyruvate. This process is called glycolysis and is the first step in all forms of cellular respiration. The other way anaerobes make energy is through alcoholic or ethanol fermentation. Like in lactic acid fermentation, NADH takes electrons from glucose and turns it into pyruvate glycolysis."

For me, its all about objective. The objective is to get the best tasting most potent flower through curing. Its great to try and understand the science. But at the end of the day, I tend to let what works ultimately drive me methods of growing/curing.
[/]

I can’t help but start thinking tech haha precision and accuracy ultimate purity, Finding methods That can be used to manipulate n enhance exact points of interest, also like to think ahead that maybe some day we will have the chance to truly go to work on experimental testing.

Doing what works for you to get your preference is a good method of personalisation but I want to nail things down to a T haha need to know exactly what’s at play so it can be manipulated to properly give me the exact things I want. Where be it thc/terpene/ flavonoid production Etc.

But aye if i feel it smells, tastes n wastes then that’s correct for me.....but I want to delve lol

...Pull me back from this garden path

[The Supreme Weeder]

I burp but to be honest I find in the bunker it takes longer to cure. My last grow took about three months before it tasted decent. Tried boveda packs and don't think they made any difference.

[Nom]

I tend to prefer a cure at slightly higher 65% humidity and once I've burped my way there I hold it there with boveda because my jars are a bit cheaper and leak, I haven't noticed the boveda robbing smell although a leaking boveda would deffinately not be good. When not in use i keep them in their own jar and I've been using the same ones for ages and they still work and now stink like good weed too. I may have to start licking them if I ever run out sometime. I cure until it's gone and it just gets better and better. So I burp atleast daily for about 2 - 3 weeks and then I start trailing it off for a couple of weeks. After that I do it as and when I feel like it/remember. My dry is not really too slow either, I butcher it in a bowl trimmer and sling it in a net and it dries enough to be jarred in 4 - 5 days. True it could probably be a bit better if I did this or that but it all does the job very well, it stinks and it's very smooth.
Just my waffle