I ferment in buckets submerged in a tub of water in my basement. Ambient temperature is 66-68, the tub of water tends to be a few degrees cooler unless I augment with ice. My question is, without a thermowell how can I determine what the actual fermentation temperature is? I understand that the inside of the fermenter can be 5+ degrees higher than ambient but does that how true when ambient is a buffet of water? assuming the water around the fermenter is 65 should I expect inside the fermenter to be any higher or would it not be equalized with the water around it?