It is treating me quite well, thank you. I do keep the power constant and adjust cooling water to control takeoff rate, but it doesn't really require much adjustment.
I did a couple of bourbon runs on the flute earlier this year - 2 identical grain bills, one using standard mashing and one using YLAY.
I recently held a tasting session to compare the results of my 4 method experiment after a year of barrel aging, and the run using low wines in the flute is still slightly preferred by the tasting group over the pot run. But I'm still of the mind that the pot run will be better after another year or two.
For bourbon I will probably continue to alternate between pot and flute. My batch size is such that I get enough to fill a badmo, then another 2-4 liters that I put in glass on sticks and add to my solera system. That way I have several single barrel bourbons and a blended solera 'house' bourbon.
I'll stick with the pot still for single malts.
I need to do a malt whiskey - one with the majority grain being malted barley, yet having a good sized portion of corn & wheat. Maybe around 65% malt, 25% corn, 10% wheat, fermented on grain, steam stripped, and run on 2 plates.