I took a teaspoon last night to test it. Oh it was nice. A mellow head buzz yet a fairly strong body effect. Just what I was after when making it. I'm gonna try two teaspoons tonight. I'm considering getting gel caps and filling them for ease of taking. I'll determine my ideal dose and go from there. 2 teaspoons will probably be just right. Also I'm gonna make brownies with it today.

...this explains it well.

http://www.marijuanagrowershq.com/decarboxylating-cannabis-turning-thca-into-thc/

instructions back in the 70's for a cannabis arthritis remedy worked so much better on my joints and fibro inflammations.

granny's instructions were to stuff the plant material and the few buds on a stem into a bottle or jar and fill with vodka or other alcohol - including rubbing - and to store it in a dark place for a full moon. no need to decarboxylate for this remedy and it works wonderfully. i use a little more than an ounce of plant material per 16 oz of alcohol.

similarly, using the leaves, buds and some stems for butters (32 gms per 2lbs of butter) to be used as medicinal salves or for some milder (anxiety or to clean the house ) or non psychoactive effects from edibles - non caboxylating is not necessary.

according to the link, however, for a THC high or some other more intense need/effect, one may carboxylate the cannabis. how does carboxylating affect the various strains and their resulting effects for various conditions?

I've been making butter for years. I'll try coconut oil.

...I have an old (gen 1) Magical Butter Machine that's been sitting in a closet for years,
I don't like the taste of Cannabutter but I'm gonna give the coconut oil route a try;
a couple of questions:
what is the lecithin for???--
and why freeze it overnight???...

> I was told freezing helps to dislodge the trichomes from the plant material.
< That makes sense...
=================
Found out why my butter tasted so bad--
I didn't clarify and convert it to ghee first...
------------------------------------------
"Making Ghee:
To make the Ghee, we melted unsalted butter and cooked it at low temperature, until the butter fats separated from the Ghee. We then skimmed off the floating butter fats, and sucked off the Ghee, using a turkey baster, leaving the heavier butter fats in the bottom of the pot.
Most recipes for extraction with butter call for boiling the material in water and butter, but we studiously avoid adding water and our Ghee extraction has only the lightest tinge of green and no chlorophyll flavor.
Here are the three extractions taken out of the refrigerator, where they were stored between cooking and actual pressing. Note that the butter, olive oil, and the coconut extractions have a slightest green tinge, yet none actually had a chlorophyll flavor."

http://skunkpharmresearch.com/extracting-with-oils-and-fats/

clarify and convert butter to get good tasting cannabutter. I never have and my butter is yummy. Just fyi.

...with coconut oil and sunflower lecithin rather than butter. At least that is what is being reported I've found in my research.