Hey everyone!
I just wanted to share my knowledge and experience so far in a particular matter which many find annoying.... the dreaded Yellow Goo! *Everyone hears a woman shrieking in the distance*
I had done my usual process:
40g MHRB (Brazilian)
60g NaOH
5 15ml - 20ml Naphtha pulls into decanting jar for later transfer into pie dish
I decanted and put golden yellow naphtha into pie dish making sure to keep out any of the brown muck as I always do, and placed in front of a fan set on high (this usually produces a 'sandy' type yellow spice for me ('The Spice Melange') ) and waited almost an hour until completely dry. Of course as I previously mentioned, I was presented with the "goo challenge" so here's what I did...
First, I scraped up what I could and spread it about the pie dish and set it in front of the fan on low speed... this allowed it to dry fairly quickly as I kept mixing here and there, but not constantly. The goo turned into a maple golden color, kinda like the color of maple frosting on a maple bar and hardened into a slightly waxy substance. I chopped it up as best as I could and placed in a vial. I tested a bit of it last night, very nice experience. No anxiety, and very "humble".
On my fifth pull, I did heat my mimosa soup mason jar in a hot water bath WITH the naphtha in it and let sit for an hour, mixing here and there. I usually do my pulls as fast as I can but wanted to test this method to see what would happen. I think this may have attributed to the goo.
I have a couple hypothesis about the formation of this goo in my experience and they are the following:
* On my fifth pull, I broke away from my usual process, and let mimosa soup with naphtha added sit for an hour in hot water bath while intermittently mixing. I believe this may have contributed.
* During evap, I left the fan on high, but the detail I left out earlier is I usually move the dish around so as the let the naphtha evap more quickly. I did not do that this time, I just let it sit and evap. I believe this may have also contributed, but this is just a hypothesis at this point.
* This last batch is what was left over from my first pound of MHRB. It has sat in a drawer in a non-air tight paper bag. I believe oxidation may have been a factor here as well, but not sure.
Just wanted to share this with everyone who is taking notes.
Thoughts?
I just wanted to share my knowledge and experience so far in a particular matter which many find annoying.... the dreaded Yellow Goo! *Everyone hears a woman shrieking in the distance*
I had done my usual process:
40g MHRB (Brazilian)
60g NaOH
5 15ml - 20ml Naphtha pulls into decanting jar for later transfer into pie dish
I decanted and put golden yellow naphtha into pie dish making sure to keep out any of the brown muck as I always do, and placed in front of a fan set on high (this usually produces a 'sandy' type yellow spice for me ('The Spice Melange') ) and waited almost an hour until completely dry. Of course as I previously mentioned, I was presented with the "goo challenge" so here's what I did...
First, I scraped up what I could and spread it about the pie dish and set it in front of the fan on low speed... this allowed it to dry fairly quickly as I kept mixing here and there, but not constantly. The goo turned into a maple golden color, kinda like the color of maple frosting on a maple bar and hardened into a slightly waxy substance. I chopped it up as best as I could and placed in a vial. I tested a bit of it last night, very nice experience. No anxiety, and very "humble".
On my fifth pull, I did heat my mimosa soup mason jar in a hot water bath WITH the naphtha in it and let sit for an hour, mixing here and there. I usually do my pulls as fast as I can but wanted to test this method to see what would happen. I think this may have attributed to the goo.
I have a couple hypothesis about the formation of this goo in my experience and they are the following:
* On my fifth pull, I broke away from my usual process, and let mimosa soup with naphtha added sit for an hour in hot water bath while intermittently mixing. I believe this may have contributed.
* During evap, I left the fan on high, but the detail I left out earlier is I usually move the dish around so as the let the naphtha evap more quickly. I did not do that this time, I just let it sit and evap. I believe this may have also contributed, but this is just a hypothesis at this point.
* This last batch is what was left over from my first pound of MHRB. It has sat in a drawer in a non-air tight paper bag. I believe oxidation may have been a factor here as well, but not sure.
Just wanted to share this with everyone who is taking notes.
Thoughts?



