Decarbox with a Sous Vide - What's Your Technique?

[ExNavyInSTL]

I've combed YouTube and the Interwebz on how to Debcarboxylize using a Sous Vide.

Recipes range from 194ºF for 2 hours to higher temps for less time. For those of you that use a Sous Vide, how do you decarb?

One video actually compares 1 hour vs. 1:40 at 200ºF and then sends the samples off to a lab. It's the only video I've seen that backs up the results with testing.

I'm including the link here:

Go to about the 5:50 mark to see the test results.

I'm bagged up, and ready to go, but I would like to hear how the Sous Vide crowd decarbs their weed for infusions, tinctures, etc.

FYI - the reason I like this method (in theory) is that the smell is contained mostly in the vacuum-sealed bag.

 

[JP1]

I do 185 for 4 hours. I also use butter knives as weights, 1 knife is plenty. I have to boil water on the stove in order to get the sous vide water up that high without it taking all day and wrap the pot with towels for insulation to keep it up. With the sous vide I don't really think you can go too long since it has nowhere to evaporate to, and from my experience cooking food with it, timing is very flexible without degrading. Just make sure to double seal everything since a slight leak is a catastrophe. I've cracked way too many mason jars and just stick with the rolls of bags anymore