Wait, is 90 degrees the top limit or just fine? @theawest is right about the hardware store probe, I use a basic Taylor digital one. Poke it into the middle of the bucket. If it's warm, your microbes are happy and eating fast. Too hot over 95 and things might get funky.

Oh man, same thing happened to me! My starter was just sluggish for weeks. I started leaving a big bowl of tap water on the counter for a full day before using it to feed the starter. Letting it sit lets the chlorine gas off. The next feeding, it was like a whole new creature, so bubbly and active. It made a huge difference in my bread's oven spring too.

Yeah, but that's wild to me. I saw a post last week where a guy's bench crimper blew out a ferrule on a 3500 psi line, ruined a whole day's work. He swore it was rated for that pressure too. Makes you wonder if some shops just get lucky with a really good unit, or if others are pushing things past the safe limit without even knowing.

Oof, @jesse_nguyen, I felt that.

But that's the whole point, it needs that high heat to get things crispy fast. Maybe yours just runs hotter than most?