I guess the other question that comes from this, as although they are pretty much consistent now, there does seem to be a 3 degree difference between the PID and group temp, for much of the pour…
… if you were brewing for taste, in the future, would you then set the PID 3 (or some*) degrees lower ?
*I realise it won’t be linear, and heating is slower than cooling, so the amount would likely vary depending on the actual intended temperature.
As mentioned previously, no doubt ECM understand these differences, and therefore they are expected, but it does make me wonder how important the ‘value’ of the temperature is, versus just raising/lowering to taste from the baseline.