Thanks. I charge in a range of 230 to 330 depending on what I'm roasting, how many batches I need, and how much time I have. I've been trying to charge hotter and manipulate temps before the fan turns on...IDK how much difference it makes.
Uh-oh, looks like necrobumping is now getting a warning from the forum software. Hope I'm not stepping on any toes by doing so...
Anyways, the reason I'm posting is because I'm stuck with the Behmor for the foreseeable future (if/when I can start selling ~7# roasted a week, I will consider upgrading), and I've recently found out I can start tasting my roast flaws, so I want to ask for some advice:
1) If I ever do more than about 30 seconds after the start of 1C, I get way too much carbon in the cup for my taste. I don't know how you all write about going after the stop of 1C.
2) Anybody have a rough guide for converstion from B temperature readings to actual bean mass temperatures? Would be nice to be able to ballpark when people on other roasters talk of stopping at 405F or 445F etc.
3) If the bean mass temp DOESN'T supposedly change much when the fan kicks in 75% of the way through the roast, does that mean when I punch P5 on manual to get heat back up, I'm actually screwing over my roast by suddenly jacking up the heat and rate of drying/Maillard reactions?
4) Is there a reason not to do preheating with the beans fully loaded and do a fast restart when B temps hit ~220F? It should be too soon for any real roasting to have begun on the beans, right?
Thanks GCBC folks!