I have a STC-1000 controller and a refrigerator which I use as a fermentation chamber. I also use a "brew-belt" around my glass carboy as the heating source.
Sanitation aside, what is the forum's view on placing the temperature probe from the STC-1000 into the actual fermenting wort? I have tried before placing the temp probe into a beaker of water in the fridge, (because the air temp and liquid temps are different if there is thermal activity), but appreciat that due to the exothermic nature of fermentation, the wort temperature will be a few degrees warmer than the water beaker (especially during very active fermentation). Given the tight-ish range we are trying to ferment in, "a few degrees warmer" is indeed quite a difference.
People have talked about "cycling" being the disadvantage of placing the probe directly in the beer. If you set the STC-1000 to a 1 degree window and impose a 3 minute delay override between heat and cool, is cycling a problem?
Why doesn't everyone just put their probes straight into the wort?