Why not pause and copy each step, as @hunt.eric suggests?

Adjusting the grind is key, but it's not the only thing that affects drip speed. The way you pour the water has a big impact too. If you pour too fast, the water just rushes through and doesn't soak the grounds well. I learned, honestly, that a slow, steady pour in circles keeps the flow even. Coarser grinds help, but nailing the pour technique makes sure everything extracts right. It's all about finding the balance between grind size and how you pour.

Was it in your shoulder or neck when it happened? I swear the same thing happened to me last week... a sharp pinch in my shoulder blade that just stopped dead in the middle of a yawn. Felt so weird, like my body just canceled the pain signal halfway through.

I always brushed off the weak back muscle thing until my trainer said the same lol. Hearing it from a pro too makes me wanna actually try those exercises now.

That back room move is smart for avoiding drafts. What finally worked for me was just wrapping the fermenter in an old towel (the thick bath sheet kind). It's cheap and acts like a buffer, so the temperature inside changes way slower than the room's.