Roasting noob here looking for a little help
I have been roasting on a used diedrich IR-3 that I bought a few months ago. It's an 06' model.
I started roasting with a 60 lb bag of Costa rica Bajo de Canet Tarrazu. I have been using similar profiles that I learned in an apprenticeship on an IR-12.
for the first few batches everything went as planned and we were making some pretty decent tasting coffee
Then after about 12 batches, using the exact same costa rican coffee, the exact same green coffee weight, and the same adjustments involving energy and airflow, I'm getting much higher temps throughout the roast. I'm suddenly jumping an extra 5 to ten degrees every 30 seconds and I'm flying through first crack and hitting second shorlty after (20 to 30 seconds)
I tried to adjust accordingly by using more weight, lowering the temp at drop time, letting airflow through the drum sooner, and turning down the energy a bit more for first crack. It seems that even if i start the roast with the gas a little over half (as opposed to full in my first 12 batches), I'm climbing way too fast. And by the time I turn the energy down at first crack it starts to fizzle out and temp stops climbing
-Is my temp probe or my digital display of temp not functioning properly?
-Do I have an airflow problem?
Any tips on how to troubleshoot this problem would be much appreciated
Why is everything suddenly TOO HOT?
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