What Is Dry Sift Hash?Will HydeJuly 28, 2017
How to Make Dry Sift
Hash makers meticulously hand-rub dried cannabis buds or sugar trim across screens, like silk screens used for screen printing, in a “Wax on! Wax off!” motion. Agitation and friction help separate the delicate trichome glands and stalks from the flower. The tightly-woven screens allow only the finest particles to pass through, and after repeated sifting and collecting of this powder-like kief through a series of screens with increasingly finer micron ratings, it’s ready to enjoy.
There is a variety of tips and tricks that can make the sifting process easier. The easiest is to use colder temperatures in the environment where the sifting takes place. A major reason cold temperatures are preferred is because they keep the final dry sift product stable as you’re working with it. Keeping it from becoming sticky and oily like it does in warmer climates helps to separate any impurities that find their way through the screens. Cold temperatures also help make the trichomes more brittle and allow them to break off from the plant much easier.
How to Smoke and Enjoy Dry Sift Hash
Dry sift is a versatile hash. Thanks to its powdery form, it can be used in a number of ways. When sift is at its best, you can press the powder into a mini slab and dab it just like most other extracts. The best part about dabbing dry sift is that its flavor is a proper and unadulterated representation of the strain it was sifted from.
This is my personal recommendation, but dry sift also makes an excellent addition to any joint or for topping a bowl to give it some extra kick. Sift can also be pressed, by hand or by machine, into a more traditional form of hash that is less temperature-sensitive but will affect the visual appeal of the granular trichome heads.
However you decide to consume your dry sift, just keep in mind that it is an extract, and while it is not normally as potent as most BHO, distillates, or other more processed varieties, it’s still a concentrate that packs a punch.