I'm roasting on my Diedrich IR 12 and I can't seem to get the bottom out temperature above 170, no matter what I do.
Today with a 21# batch I upped the drop temp to 460 and had almost full gas (6 WC) for the first minute until backing off a bit, and I was still in the high 160s. ...Anyone else find a way to get the bottom out temperature up closer to 180 ish. I feel like the hill to climb from 165 is too steep.
Air has been through the Cooling Bin in the early stages of the roast.
How long are you warming up your roaster before attempting this roast? Is it your first roast of the day? Until the thermal mass of the entire roaster comes up to sufficient temp I cannot hit my turn goals for faster roasts.
both are good suggestions. I've been playing around with going into the bean drop with the gas on and it is helping...it's annoying having to drop back down to 400, only to ramp back up to 440 ish...
As for a better warm up, that is a good point. My issues with low bottom temps are on all roasts. I usually like to let it warm up slowly and fully.
Overall, I think it's just a matter of being ok with and learning to live with a slower dry.