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Topic: Behmor Roast Control (6 msgs / 215 lines)
1) From: Robert Yoder
Greetings, great group,
 
Apparently some Behmor Roaster users use Door-opening to slow their roasts, in lieu of a better control option.  I think I have successfully prolonged the interval between First Crack and Second Crack this way, with some encouraging results.  One worry is Baking the roast (letting the Environment Temperature Fall off too far, while attempting to just slow the progress but not stall it).
 
What's the best way to use door-opening as a "speed control" with a Behmor?  If you open the door, how far open and for how long do you do this?  What's your cue to begin the door-opening process?  When using this approach, how do you decide on EOR? Any other hints are also very welcome.
 
Happy Roasting,
 
robert yoder
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2) From: michael kaericher
I use a digital thermometer to measure the effect of opening the door.  S=
tarting with 1C (after the second audible crack and before a rolling 1C), I=
 tend to open the door just a enough so that environmental temp climbs very=
 slowley (sorry, I'm not sophisticated enough to say what the rate of rise =
is).  This used to mean that I opened it about 1/2 to 1 inch for about 2-=
3 seconds of every 10-15.  Lately, I just keep it opened a very small amo=
unt the whole time.
My thermocouple is attached to drum hanging shelf on the left side of the b=
ehmor interior with a loose overhand knot.  I find that this location doe=
sn't result in wild temp changes with the door cracking open.
-Mike
--- On Sat, 10/30/10, Robert Yoder  wrote:
From: Robert Yoder 
Subject: [Homeroast] Behmor Roast Control
To: homeroast
Date: Saturday, October 30, 2010, 4:24 AM
Greetings, great group,
 =
Apparently some Behmor Roaster users use Door-opening to slow their roasts,=
 in lieu of a better control option.  I think I have successfully prolong=
ed the interval between First Crack and Second Crack this way, with some en=
couraging results.  One worry is Baking the roast (letting the Environmen=
t Temperature Fall off too far, while attempting to just slow the progress =
but not stall it).
 =
What's the best way to use door-opening as a "speed control" with a Behmor?=
  If you open the door, how far open and for how long do you do this?  =
What's your cue to begin the door-opening process?  When using this appro=
ach, how do you decide on EOR? Any other hints are also very welcome.
 =
Happy Roasting,
 =
robert yoder                       =
    =
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      =
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3) From: Robert Yoder
Thanks, Mike, for the details!
 
Could you give me a sense of the how open you hold the door after 1C? 
Would a wooden chopstick between the opening and the door be comparable?
 
What kind of interval are you getting between 1C and End of Roast?  Before I started this door-opening, I couldn't stretch this interval at all, and only now am I getting a sense of what's possible.
 
Happy Roasting,
 
robert yoder
 
<Snip>
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4) From: michael kaericher
I open the door by much less than a chopstick or anything else that I could=
 use to prop it open.  Really it's not much more than enough to break the=
 seal on the gasket.  If the thermometer is climbing fast, I open it a li=
ttle wider but never enough for the gasket to clear the overhang of the top=
 of the machine.
One other factor that I did not mention is that I also have a fan behind th=
e behmor with a hood over it to create a "wind tunnel"http://i436.photobucket.com/albums/qq89/Monkey_K/Behmor/IMG_3579.jpg(I really have to make this more attractive)
This slows my temperature climb as well.
I can reliably get 3-4 minutes from 1C to roast end.
--- On Wed, 11/3/10, Robert Yoder  wrote:
From: Robert Yoder 
Subject: Re: [Homeroast] Behmor Roast Control
To: homeroast
Date: Wednesday, November 3, 2010, 3:13 AM
Thanks, Mike, for the details!
 =
Could you give me a sense of the how open you hold the door after 1C? =
Would a wooden chopstick between the opening and the door be comparable?
 =
What kind of interval are you getting between 1C and End of Roast?  Befor=
e I started this door-opening, I couldn't stretch this interval at all, and=
 only now am I getting a sense of what's possible.
 =
Happy Roasting,
 =
robert yoder
 =
 =
 =
 =
<Snip>
<Snip>
 Starting with 1C (after the second audible crack and before a rolling 1C),=
 I tend to open the door just a enough so that environmental temp climbs ve=
ry slowley (sorry, I'm not sophisticated enough to say what the rate of ris=
e is).  This used to mean that I opened it about 1/2 to 1 inch for about =
2-3 seconds of every 10-15.  Lately, I just keep it opened a very small a=
mount the whole time.
<Snip>
<Snip>
 behmor interior with a loose overhand knot.  I find that this location d=
oesn't result in wild temp changes with the door cracking open.
<Snip>
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<Snip>
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<Snip>
<Snip>
<Snip>
s, in lieu of a better control option.  I think I have successfully prolo=
nged the interval between First Crack and Second Crack this way, with some =
encouraging results.  One worry is Baking the roast (letting the Environm=
ent Temperature Fall off too far, while attempting to just slow the progres=
s but not stall it).
<Snip>
<Snip>
r?  If you open the door, how far open and for how long do you do this?=
  What's your cue to begin the door-opening process?  When using this a=
pproach, how do you decide on EOR? Any other hints are also very welcome.
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ariascoffee.com
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ee.com/gallery/main.php?g2_itemId=7820
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ariascoffee.com
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ee.com/gallery/main.php?g2_itemId=7820
                           =
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Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      =
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5) From: Rich
Nice recycling of no longer needed computer case parts.
On 11/03/2010 10:43 AM, michael kaericher wrote:
<Snip>
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6) From: Robert Yoder
Thanks again, Mike!
 
I really like the corner-braces!
 
Happy Roasting,
 
robert
 
<Snip>
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