🌀 Kief / Isolate Not Simmering
Last updated March 30, 2026
As always, please refer to the latest version of the Stardust Operational Manual for the most up to date information
If your granular material is not simmering after changing the recipe’s Fluidization Pressure, start by checking material dryness and sift quality, then confirm the Dipping Bowl is clean and filled correctly.
🌿 Step 1: Make Sure the Material Is Fully Dry and Sifted
Use dry, sifted kief, THCa diamonds, or other granular material in the Dipping Station. The material needs to be completely dry to simmer properly. Additional freeze-dry cycles may be required, and environmental temperature or humidity can also affect performance.
A good preparation reference is:
- Initial Freeze: -10F (-23C)
- Extra Freeze Time: 2:00
- Dry Temperature: 110F (43C)
- Extra Dry Time: 12:00
Area or environmental dehumidifiers can also be used to help maintain dry kief after freeze drying.
🥣 Step 2: Check the Fill Level in the Dipping Bowl
Fill the Dipping Station to the top of the black fill band. Do not overfill. During production, keep the Dipping Bowl filled within the black fill band throughout the day.
🔄 Step 3: Turn On “Simmer Kief” and Stir the Material
From the Calibration menu, toggle Simmer Kief on. Open the door and stir the kief or other granular material until it simmers. There is an example image in the manual showing what the simmer should look like.
📈 Step 4: Adjust Fluidization Pressure
For troubleshooting:
- If the material is not simmering, increase Fluidization Pressure in 25kPa increments until it simmers but is not overflowing.
- If the material is simmering too much, decrease Fluidization Pressure in 25kPa increments until it simmers but is not overflowing.
For kief, 200kPa is a good starting point. THCa/diamonds may require different pressures depending on grain size.
🧼 Step 5: Clean the Dipping Bowl
If the bowl is dirty, remove trapped material and clean it fully:
- Pour and brush kief from the Dipping Bowl into a storage container
- Use the blow gun from the bottom of the bowl to blow out entrapped material
- Immerse the bottom of the bowl in a shallow pan of IPA and agitate to remove entrapped material
- Repeat as needed with clean IPA
- Wipe the remaining portions of the bowl with IPA and microfiber cloths
- Oven dry at 35°C for 4 hours minimum or until dry
- Do not rest the Dipping Bowl directly on the oven floor
- Do not overheat the Dipping Bowl
💡 Step 6: Inspect the Bowl Pores Before Reinstalling
Use a bright light from the bottom of the Dipping Bowl to inspect the pores. The pores should look clean and let light through. Then re-lubricate the Dipping Bowl o-rings with food safe grease, align the tab to the base, and press down firmly to seat the bowl.
⚙️ Step 7: Use “Always Simmer” If Needed
If the granular material is not completely dry and is compacting between cycles, turning Always Simmer on may help keep the kief simmering throughout production instead of cycling on and off.
Keep in mind that Always Simmer may accelerate kief oxidation or cause a color gradient on the joint in low-throughput situations.
✅ Quick Checklist
Before continuing production, confirm all of the following:
- Dipping Bowl is clean
- material is fully dry and sifted
- bowl is filled to the top of the black fill band
- Fluidization Pressure has been adjusted in 25kPa increments
- bowl pores look clean and let light through