earthboundbliss
Bluelighter
- Joined
- Jun 20, 2021
- Messages
- 22
A couple weeks from now, I'll be making some a brew with mimosa bark and Syrian rue; it'll be my first time.
Given how delicate and unstable triptamines are, how are these molecules not completely obliterated by the long cooking process? Because, from what I understand, you gotta keep it simmering for 12+ hours.
Thanks in advance
Given how delicate and unstable triptamines are, how are these molecules not completely obliterated by the long cooking process? Because, from what I understand, you gotta keep it simmering for 12+ hours.
Thanks in advance