The "Fellini move" is far overated

Amen!

Overcomplication often results in underperformance....

If you are tasting sourness, then your temp is too low, or your dose is too high, or your grind is too coarse - sourness is a characteristic of underextraction. Keep in mind your problem may be a combination of all 3 listed above.
I would strongly recommend measuring the water temp as it comes out of the group, using either a thermocouple with the "over the lip method" or a styrofoam cup.

I think that eliminating the fellini move is a good call and I had some great results this morning without it. The fellini move does indeed introduce a great amount of variability.

Hey All,

I spent some time with a multi-meter and themocouple this weekend and I can now say with certainty that my sourness originates from my shots being too cold. In fact, my brew temperatures are all over the place, and tend to change dramatically throughout the shot.

If i let the machine come up to pressure, I seem to have to run about 3-4 ounces of water through the group to get it up to temps. Also, if i let it sit (power on) for a while, the group head cools back down and I need to run more water through to get it hot again. This is a bit problematic with such a small boiler.

Should I look into adjusting the pressurestat and crank it up a bit? I is not impossible to get the temp right where I need it to be (or past, for that matter). Or should I just practice and lean some better temp management techniques?