For you folks who go at lower temps, are you doing so primarily for taste? I'd really love for someone to explain the benefits. I tend to use more like 7.5-9. Standard set-up, just the slightly longer tube. Like a lot of folks, I'm always shooting for the best bang-for-(too-little)buck, the best extraction and high.
On a side note, I'm very much still perfecting making cookies w. the AVB from the tinymight. Each attempt has gotten better, but I'd still call myself 0-3, as the cookies remain too weak. This most recent batch began w. 2/3 cup of AVB, plus a little bit of raw herb, all slooooowly cooked w butter for an hour or so. The cookies definitely do something, but still pretty mild.
Anyhow, happy to discuss cooking w. this stuff!, but mostly wanted to know why folks use the lower temps, beyond taste.