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Browning Phase
allenb
There's been a lot of discussion here and elsewhere about cup differences when varying rate of rise at different spots during the browning stages (300F to 1C). Some have claimed tweaking the RoR during these maillard reaction and caramelization phases can alter sweetness and reduce bitterness.

The million dollar question is, has anyone here experienced any real differences when tweaking the roast from 300F to 1C besides the obvious outcome of tipping/scorching if overdoing the heat?

Allen
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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