effects of prolonged exposure to low heat on caapi brews

[concombres]

I'm using a crockpot to brew 350g vine. The heat without the lid stays fairly low. It steams, but never boils.
I'm working on finishing 4x6hour pulls. But the pulls have to be reduced to 1.5l to fit in the container i have before moving on to the next pull.
It takes close to 10hours of reducing.
The brew is constantly being pulled, pulls mixed, & reduced.
Could the continuous exposure to low heat have an effect on the alkaloids in the brew?

 

[pinkoyd]

There has been some discussion of that very subject around these parts, so look around a bit. I'm no expert in ayahuasca chemistry but it seems to me that you are probably converting some of those harmalas to THH.

 

[pinche]

In my experience heat is no problem. Leaving the lid on the crock pot and letting it boil for hours and hours seems to work just fine. In fact I would say you might not be pulling all the alks without boiling. At the very least it would save time.

 

[Jees]

...Could the continuous exposure to low heat have an effect on the alkaloids in the brew?

In a negative way? By no means, it is even postulated to have positive effects on the formation of wanted ingredients (THH).
Link:
Harmala to THH conversion during boiling of B Caapi.

PS: Pots in the jungle get boiled real hard at some places.

 

[concombres]

...Could the continuous exposure to low heat have an effect on the alkaloids in the brew?

In a negative way? By no means, it is even postulated to have positive effects on the formation of wanted ingredients (THH).
Link:
Harmala to THH conversion during boiling of B Caapi.

PS: Pots in the jungle get boiled real hard at some places.

Thanks for that link jees. Thats just what i was looking for
The question was more directed at the way different temperatures for extended periods of time may effect the alkaloids present in the brew. There are so many different acids, alkaloids, fats, etc. in the plant it got me to thinking how those things may react with eachother & what conditions would be needed to facilitate different chemical reactions in the actual brew while leaving it still ingestable & also creating different variations.