I like Lance Hedrick's pourover recipe for requiring less dialing in *between *brews due to the fact that you're adjusting the agitation on the fly *during *the brew.
I will also tweak any or all other variables, depending on what seems like it will help or if I'm just feeling like messing around. Dialing by ratio is very underrated, I think, because it's a good way of targeting bitter/sour balance. Bypass brewing is also cool and something that I'm trying to make use of more often.
If coffee has bitterness that resists other adjustments, then dropping the temperature by 5+ degrees can really help.