I have decided that taping to the outside of your vessel around half way up, gives great results. In my experience, I have figured out a "trick" to stop excessive temp sway in the beginning; If you are cooling your wort, set the temperature 5 or so degrees warmer than you want, and leave the heat turned off. The sensor will initially call for heat, but remember, you have 2 or so gallons that are still warmer than the bottom wort, I am sure you have got the idea... Same thing, just opposite for the heat setting. Set the heat 5 degrees lower than you want, and turn off the cooling. In my experience, somewhere between 12 and 18 hours, you can make the final temperature , without two days of ping pong temperature swings.
Aging from last year: Hard Cider, Triple Chocolate Stout, American Amber II
First fermenter: American Mild
Second fermenter: Empty
Long term aging: Strong Scottish Ale, American Stout
3 new hard ciders, first is a Apple Raspberry, second will be a Apple Grape, and third Apple Cranberry. These will all become Jacked Ciders