Sorry about the ridiculous question, but I have been curious about this for a while. There are tons of threads that talk about fermenting at this and that temperature, but is everyone talking about the temperature of the ambient environment (e.g. the thermostat on the keezer, the water bath temperature, the temp. of the room that the fermenter is in), or the actual temperature of the fermenting beer? I only ask since the beer itself can easily be 10 degrees higher than ambient when fermentation is really active...