Hi Folk.
It's been a while since my first "HELP ME" post when I was just getting
started.  Thankfully, after installing a dimmer on the Poppery Mark I my
"successes" are beginning to out-weigh my "disappointments".  I've managed
to brew some awsome coffee the last month or so.
I am still a little perplexed on how to use my dimmer though.  Before the
dimmer, it really seemed the coffee was getting burnt on the outside before
entering the 1st crack.  After getting the dimmer, here are some things I've
tried:
1) I tried "pre-roasting" the beans at a low temp (300fh by my measure) for
10 minutes before cranking the dimmer to max and letting it go into the 2nd
crack.  I was experiencing good coffee but with a tar like aftertaste.
2) Instead of going to max after the pre-roast, I moved it back a bit to try
and slow time between 1st & 2nd cracks.  This solved my tar taste.  But it
seemed that the coffee was roasting way to dark at the start of the 1st
crack.
3) I shortened my pre-roast to 5 minutes
4) Eliminated the pre-roast altogether and started the dimmer between what
was my pre-roast setting and the setting to take it into the 2nd crack.
All and all I'm happier than ever with the results, but it still seems that
the beans are getting burnt edges - noticable at the 1st crack.  I'm having
particular problems with this roasting Sumatra.
I am looking for feedback from any WB I users out there who have found
optimal ways to set the dimmer.
Much Appreciated,
Andy
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

Here's what my experience was:
I found that getting to first crack in 3:30 - 4 min was essential for good
taste.  I shoot for 3:45.  After that, it depends how you like it.  Starting
second crack at around 7 min gave a very bright, agressive, acidy, "edgy"
:)  taste.   (Controversy remains whether it's better to measure how close
to the edge you are in inches or millimeters.  ;)   Starting second crack at
11-12 min produced a more smooth, rich, full bodied, mellow taste, all
relative to what the character of the bean was.  I liked Sumatra best
roasted further into the second crack than most other beans at the slower
rate of temperature rise.
First crack on fairly new beans happened when my thermometer read 385
degrees, and 400 on older beans.  Second crack started around 455 degrees.
The max I ever went was 475, but I'm sure I didn't spend enough time there
for the whole bean to get to that temp.  These were dark, oily beans, but
still not charcoal.  One of my favorite roasts was to go very slowly from
first crack to 435 degrees, then speed up the temp rise till 445 - 450 so
there would be some beans almost to second crack and some at the lighter
stages along the way.  Your numbers will undoubtedly be different, but
that's a start on giving you an idea what worked here and what you might
experiment with.
Bob C.
rcantor

Excellent!  Thanks.
 To get to the 1st crack quickly, do you max out the dimmer?  That's what I
originally was having problems with.  It seemed that it was SO hot that the
outside of the bean would get burnt before the inside got cooked.
- Andy

If you're tipping your beans, it's either too hot or not agitating enough.
Your dimmer doesn't slow the fan, does it?  do what you must to keep from
burning the beans.  They should be fairly uniform.
Bob C.
rcantor

Dimmer on heating element only.  I use about 3/4c of beans.  I'll try
backing off the heat only enough to prevent burning while getting to the
first crack. After that, i'll back it off some more to slow the time between
1st & 2nd cracks.
Thanks - Andy

actually, you might back off to 1/2 cup of beans, or even 5 oz volume.  I'd
guess the high volume may not let enough airflow and movement happen.
Bob C.
rcantor