I currently roast using a Solid Drum Huky. Every now and then I end up roasting a Natural Processed high grown bean that wants to run away right before 1C. When I say "Run Away", I mean that the ROR will hold firm into crack and stops declining so I end up roasting these beans to a higher temp in a shorter time span. For example, a roast with this type of bean will have a nice declining ROR after dry up until about 10 degrees before crack then the ROR will level off and it seems that to get it to continue declining, I'd almost have to turn off the gas or turn the gas down extremely low which would then stall the roast. I'm sure some of you if not all has experienced this with certain lots. Do you have a technique you could share to help me gain control of the roast leading into crack?