Thanks for teaching me about Frenchie canoli...I was not familiar before and now I have a lot of hash porn to look at online lol. I'm not a grower so don't have much experience on the making side. Regarding the room temp comment, I'm refering to UK room temp of course...but a fresh morning in the mountains in India and even the finest first rub, oily hash will be hard until warmednin the hand. The mould story I can add some anecdotes...never ever a problem with Moroccan..or not the traditional stuff anyway..no matter how i store it...do doubt down to the dry sift technique...but iterestingly I got a selection sample pack from a seller here strainsburys with a bunch of stamps like m&m, bitcoin, London poundcake, medical and they ALL went mouldy after a couple of weeks. Makes me think they are all isolator/bubble hash, which as you say is tricky to keep the mould at bay. It's the same problem with charas...because if the moisture content. Me and a bunch of friends always used to have a mission at the end of each season on the beach in South India... how to store our stashes of fine charas until next season (over the monsoon) also that it won't go mouldy. Firstly wrapping it absolutely air tight in cling film (but not Indian that puts a chemical taste into the hash)..sonwebused to bring our own. The mamas up in the Himalaya are really experts at wrapping the hash so that there is no air at all...I've seen it a lot. Anyway, next we would get stainless steel circular containers with a lid, fill them with rice flakes (not rice as I found out one season some vole mites that were microscopic eggs in the grain grew up and made a big mush to suprize me when i came back to open it 6 months later. So rice flakes (it's a processed rice Indian breakfast thing) to absorb moisture, hash inside, then lid on then seal around the edges with epoxy to create a mega seal and keep all moisture out. We would smash it open with a hammer on our return each new winter :)