The Tilt looks fancy, and amazing, hadn't heard of that. After many batches, I just started doing temperature control in the basement. Lagers get the chest freezer and belgians get the furnace room (change from 62 to 68 ambient). That's how I "ramp up," what do you do?
I have a similar approach on bigger beers, although here I am today, looking at split batch of Tripel after 8 days. High gravity 1.060+ for you or do you have a different threshold?
I typically use buckets (but also use carboys if I'm brewing a lot) with a thief and part of my fear of taking several samples is oxidation. Is that your concern with waiting two weeks before checking and not a concern with a sample valve (like on a conical or spiedel?)?
I usually wait a week or ten days to take my first sample when brewing a wide variety of styles and yeasts. I've heard of people saying their ipas are done in 3 or 4 days and I'm wondering who checks that early? Is that because they have ideal temperature controlled setups? Then I have reputable...