>>2612967>DecarboxylationTwo choices: A) boil with the lid on to avoid losing water, raising the pH, and concentrating the proteins (increased viscosity), or B) boil with the lid off to concentrate the active compounds in less water and monitor/adjust the pH to keep it between 2.5-2.9. Either way, the goal from here on out is to convert a percentage of ibotenic acid to muscimol.
At 2.7 pH and boiling temperature, it will take around 2.5 hours of boiling for 95%+ of the ibotenic acid to be decarboxylated to muscimol. However, I would recommend against full decarboxylation because the ibotenic acid adds some wackiness to the trip, and I'll expand on this later. Personally, I boil for 90 minutes and achieve a little over 50% decarb.
Once you're done boiling and the liquid has cooled down, it can be consumed. If you have titanic balls, you can drink it straight, but it is a large amount of acidic liquid that tastes and smells like sour bread. I always end up making it into a lemonade with a ton of sugar before drinking it. I think adding V8 or bloody mary mix would taste good but not help with acidity.
You do not know the potency of your brew. The amount of active compounds in the mushrooms can vary wildly with the age of the fruiting body. At least the potency has been homogenized between the various specimens you just prepared. The strongest brew I ever consumed all at once was five 6" diameter-capped mushrooms with their stipes, and these mushrooms had just broken their veil so were likely at peak potency. I'll describe this trip next.
