So when the seeds finally pop... does that mean the harmaline is gone? :d
That does actually appear to be the case, more or less. I'm fairly convinced that only a limited proportion of the seeds actually pops but the resultant brew has a cool blue glow without a trace of green nonetheless. Also, it's hard to know how much to heat the seeds so that they almost, but not quite, pop - so it could be the case that the harmaline dissipates at some point shortly beforehand. The degree of nerdiness required to test this hypothesis is (thankfully) outweighed by my laziness. I can think of a good few experiments though.ms_manic_minxx said:So when the seeds finally pop... does that mean the harmaline is gone? :d
Thank you for sharing your investigations. I can't help but laugh when I read this description. I wonder what an average person would think about this kind of experience And still it sounds very plausible.murklan said:With a high harmine content my mind keeps it's normal self. I don't get 'out of my mind' even if the surroundings are completely changed. I respond and reason in a kind of normal way, my emotions are not very changed or effected. yes that it perhaps the most obvious difference. I don't become so immersed on many levels in the experience. But still I mean. I spent some time having a conversation with my lamp (a golden globe) and it's background (the room) flipped between channels/spaces. And for around 15-25 minutes (?) the air had this floating glass membranes all around. So pretty effected. But still clear. Strange indeed.
dithyramb said:I have minimal experience with roasted rue, and the experiences I had felt like a diminished rue (similar to murklan's experience). I also share this quest to refine rue and I agree that too much harmaline is undesirable and higher thh is desirable. This year I experimented with very early season harvested rue (august) because harmaline is said to be very little to non existent at this time. Again, it felt like a feeble, diminished rue. I am starting to believe that harmaline is a crucial component of rue and is good and necessary in the right amount. There have to be other ways to refine or enhance, and my guess is that the equation does not consist of the alkaloids (beta carboline or quinazoline) and there are other components that might need clearing up in a certain way.
downwardsfromzero said:I'm really pleased with how you've run this this one - and I just thought it was an innocent observation! Let that be a reminder in general to both follow our inquisitiveness and to report even seemingly trivial observations.
It seems that the subjective experiences are confirming the resolution of the rue alkaloids downn to harmine only through the dark roasting process. And thanks for that CYP1A2 tidbit, ShamensStamen - that one had escaped me. By "champagne", I presume you mean the fizzy wine rather than the form of MDMA which carries that nickname.
Tangential thought from that - would MDMA be "safer" combined with harmine than with harmaline as the CYP2D6 inhibition with the latter presents some danger?
[Speaking of combinations, how might harmine affect the mescaline experience?]
Can I just confirm whaether the weight of rue that you've used for your brew is measured before or after roasting? I've always found it convenient to measure the weight before roasting (actually I use a 5 mL scoop which contains exactly 3.5 g of seeds).
Tony6Strings said:I am going to roast some rue, then base and manske the harmine, for pharma and psilohuasca. Thanks for this. I've had little success with separating harmine from rue brew with the standard sodium bicarbonate method.
Tony6Strings said:You guys think I could roast a half pound of seeds in the oven on a cookie sheet? Think this would be appropriate for getting it dark enough, or do I need to do smaller amounts on the stove top?
ShamensStamen said:Yeah i've noticed that the roasted seed brews can fluoresce blue or turquoise, the lighter the roast, the more of a greenish glow it'll have, the darker the roast the more of a blue glow it'll have. I have noticed that if they're roasted too much the blue glow will be dimmer, whether that indicates reduced potency or not idk, but so far i have had some batches that have roasted too hot or too long and they did seem weaker, i think, but if you roast em' just right the potency is retained (Harmaline aside) and it has a pretty bright blue glow.
Here's a few pics from the first dark roast i did
Front view of dark roast
Front view comparison of dark roast (on the left) and light roast (on the right)
Top view comparison of dark roast (on the left) and light roast (on the right)
I do think the roasting process is pretty easy, but it can take a little experimentation to get things down right. Overall the dark roast is very promising so far and it works like a charm, you can definitely notice the difference due to the lack of Harmaline.