Can you share what's your flow rate profiling regime? What types of profile are you using?
In my experience, flow rate 'profiling' can only give you so much control and is more limited. It's important in the 'prebrew' state because that determines the flow rate in the later part of the extraction. However, you can also achieve that based on pressure ramp up - which is tightly linked to flow rate and is better in this case because we have a gauge here.
Most of the time, we're aiming for a typical espresso flow rate coming out from the bottom regardless of what pressure profiling we're using (that's the underlying assumption - no point getting a perfect pressure profile executed but your shot is gushing from the other side
). In this case(non-dialed in coarse grind), you can slow down the flow in two ways via pressure profiling/control - (i) faster pressure ramp up (ii) reduce max pressure. The aim here is to achieve flow rate similar to typical espresso flow via pressure control.
In case of dialed-in grind, if we were to flow profile the later part of the extraction, I am not sure how that can be achieved without drastically affecting the pressure (ie, you can't vary the flow rate much beyond what's possible within 0-11bar pressure and your flow control is limited by pressure). Pressure control seems more sophisticated for this purpose - more refined control and it doesn't affect the flow that much. For my profiles, I was aiming for an overall even flow rate (that usually translate to declining pressure automatically).
Oh, it's possible flow profile on the Forge if it is desired.
Get an Acaia Lunar and their brewmaster app. The original lab ring stand for Forge can fit a scale and a cup nicely. So instead pulling the shot by looking at the gauge, you now look at your iphone/phone of choice and vary your pull pressure/rate to match the flow rate you're looking for.