A great way to prevent overshoot would be to lower the temperature of your heat source water, or if cooling raise the temperature of your chill source water.
The temperature delta between the heat/chill source water and the FTSs set point is high enough that residual heat/cold continues to radiate into your fermenting beer despite the fact that the pump has already been shut off.
For example, If you set your heat/chill source closer to your desired controller set temp (15-20 degrees), there would be much less stored heat/cold in the coil that would cause overshoot. The only side effect is that the pump will run longer, however that is not stressful on the equipment in the least bit.
Other possible Solutions include:
If you are looking at the Temperature Probe (assuming you have one) as opposed to the FTSs controller, there is likely a calibration difference. The best thought is to be sure your FTSs controller is calibrated (see below). If you use something that is of a known temperature (close to your typical fermenting temps) this is the best way to make that adjustment.
You should also check the hysteresis setting, it should be at "1". Which is the smallest setting.
When the beer is above the setpoint by a 1 deg, the pump will kick on, then it will run until the sensor sees the setpoint temperature.
There is some natural lag in the system due to the volume of liquid which will stabilize over 5-10 minutes.
Temperature calibration settings:
Press "SET" key and hold more than 3 seconds to enter the menu display,
with "▲" or "▼" key adjusted to the screen, appearing "CA" code, press the
"SET" key to display the temperature calibration settings, press "▲ ” or "▼” key
to adjust the parameters.
Factory Default = 0
Hysteresis settings:
Press "SET" key and hold more than 3 seconds to enter the menu display,
with "▲" or "▼" key adjusted to the screen, appearing "D" code, press the
"SET" key to display the hysteresis set value, press "▲ ”or "▼” key to adjust
the parameters.
Factory Default = 0
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