he's not kidding.
I've done a m.p. test on some he did, they melted @ 41-44C.

a google search/wiki of pyrolle would tell you that it darkens with exposure to air. this also happens with tryptamine. even the hcl salt is light ochre in color. it would seem reasonable to deduce that re-x'ing with an alcohol may darken the extract.
a re-x with hexane would be whitish.

edit

I almost forgot a very important detail.

When it looks like all the spice has crystalized and you are satisfied with what is solidified out of the naphtha, turn your' freezer down to the lowest setting and let it sit in the freezer for another 3-4 hours.

Have another container for the dirty naphtha on standby. Pull your naphtha/spice out of the freezer and in quick but careful fashion, take the lid off and pour off the naphtha at no more than a 45 degree angle so as not to disturb the crystals at the bottom of the container. Hold that angle for about one minute or until the drips stop. Don't keep the lid off for too long as the cold container will condense water out of the air. This water will serve to further oxidize the spice and takes an annoying long time to evaporate.

Put the lid back on the container that now contains DMT and a small amount of naphtha. Let it warm up to room temperature so that water only condenses on the outside of the container. Wipe off the condensate and remove the lid to allow all the naphtha to evaporate. It's always a bit disappointing to see the discoloring and a bit of melting from the excess naphtha after it warms but regardless, this method will be nearly as pure as could be had from more exotic solvents and some very expensive glassware.

My container of choice for this process is one pint wide mouth mason jars.

This process is known as "Ostwald ripening", IIRC.

The basic principle is that smaller crystals will have a larger surface area to volume ratio compared with larger crystals. They will thus tend to dissolve more quickly during the warming phase, while the larger crystals will grow steadily during each cooling phase.