I haven't been here for a while and kind of dropped out around the time acacia really started coming to the fore.

I'm happy to say I'm brewing up a storm for the first time in more than a year

I was wondering, are there any definitive techs for brewing acacia confusa? How much experimenting has been done?

Last I read, it was approximately 1% yield. Has this been verified? Have others found yields variable? Reliable?

Have any other strange beta carbolines been identified?

Can you brew up a good old acacia branch the same way you can stew mimsy dearest?

Does anyone care to bring me up to speed on the juciest acacia gossip? (Or direct me to a thread? I didn't see one in my digging, but that's not to say...)

Thank you very much!

You can brew it just as you would with mimosa, minxx. NMT makes up a large portion of the yield.

Here's some GC/MS of meoh soaks of acacia confusa stem and root bark as well as a nexus link regarding alkaloid content of acacia species.
https://www.dmt-nexus.me...aspx?g=posts&t=27722


https://www.erowid.org/e...riences/exp.php?ID=85253
"Formosa surprise" this erowid link describes ACRB being active without an MAOI

https://www.erowid.org/e...es/subs/exp_Acacia.shtml
Erowid acacia vaults

-EG

Thanks! I really appreciate the info and the links.

Confusa has been the most reliable admixture plant I've used, tho I've never drunk mimosa.

Some sources have a "softer" feel to them, which I attribute to higher levels of NMT, and in which case you can just raise the dose a little. On a deeper level, some batches felt more youthfully vigorous and some more aged and "mysterious".

I wonder if you could classify populations of confusa in the pacific islands with 'colors' or attributes like how ayahuasca vines can be categorized

That 1% dmt figure seems to work for me, I've been using 3-4g after a good dose of rue, which I'd classify as maybe a "moderate" dose.

I have a bag of phyllodes and stems I grew that I should really make a tea of. I haven't heard any confusa phyllode experience reports yet, but they're supposed to be endowed with spice too!

I like the idea of acacia confusa color divisions, though even with caapi the color systems seem to clash with botanists classifications and can cause confusion.

I however personally enjoy the color systems and would be interested to see one evolve for ACRB as it becomes more commonly used, it's like modern folk shamanism, human use of some of these plants for this purpose is new grounds, people talk about shamanism as an archaic or past institution, while in reality it's still evolving into modern times through the psychedelic community.



-EG

This makes me so excited to stew some acacia.

I brewed confusa root bark along with harmal seeds, it was interesting, worked pretty well with a peculiarly powerful afterglow although the taste was weirdly weird (as compared to the normally weird taste of jurema) - for the moment I didn't brewed again acacia confusa only, used it to strenghten some jurema brews, but I will cook again it in the coming days and I'm investigatng about (readlanning bioessays) to cook with (namely : a.neriifolia).

I have large amounts of ACRB and PHS and I'm considering brewing again in the future.

I have a technique that's works amazingly, but was curious as to how other are brewing their ACRB.

I was thinking about brewing a large amount of ACRB by itself, and then consuming PHS 15 minutes before sipping on the potent decoction of solo ACRB.

(I have a decoction brewed from MHRB/ACRB/PHS/THC that I brewed in July, it's been sitting in the back of my fridge since, is there any chance this is an active decoction?)

I was always taught to never brew with aluminum pots or utensils, I was told the aluminum affects the brews in some negative way, potentially decreasing activity. Now, I was taught by a shaman, and I understand that a good deal of what he taught me was tradition and custom (though the brewing technique I learned is flawless) and that sometimes there is no scientific backing behind these traditions and customs, anyway, I store my brews in glass containers with metal lids, like old glass tea bottles with standard metal screw on caps, I'm not sure if this metal is aluminum, but do you think it affects my brews in any way?

-eg