One very common misconception is that infused oils should be green. They should not unless you like the earthy weedy off taste. The green color comes from plant impurities and with them comes the off taste. Try to stir as little as possible during infusion. As little as once every half hour or so and just enough to unsettle the plant material.

You can also try to roughly instead of finely grind the flower. That's less surface area exposed to the oil. Less surface area available to shake off plant particles and chemicals/compounds into the oil.

And to all our new members remember to start small when testing potency. This is also the place to ask the more odd and technical questions if you have any. I'll try my best to answer them all.

Edit: I might not answer some questions if other users do a good job of it.

I'll remove this notice in a little while.