Very nice article. I just wanted to chime in and recommend against placing the temp probe in a jar of water in the ferm chamber. I actually initially did this for about 3-4 batches when I first began using a ferm chamber (freezer and a ranco digital controller [now an inkbird]). In concept it is a good idea to keep your ferm chamber from rapidly cycling on and off due to having the probe in the ambient air, susceptible to large temperature swings. However, the problem is that it does a very poor job tracking and combating the heat given off by fermentation. In other words, your fermentation bucket/carboy will rise 5-10 degrees above ambient as it enter peak fermentation. The heat produced thereby gradually warms the ambient air in the ferm chamber. That ambient air then very slowly warms the jar of water. When that jar of water finally warms enough to trigger your controller and start the cooling cycle, your bucket/carboy temp is already 5-10 degrees higher than you want. Then, the cooling cycle kicks on, and continues to cool until your jar hits your setpoint - but at the same time, the volume in the fermenter which is 50x the volume of the jar [and which also has the heat from fermentation] has likely not noticeably cooled. So while the jar method has the advantage over putting the probe in the ambient air, in that it provides greater buffer, since that buffer is independent of the heat source, it actually decreases the ability of the ferm chamber to counteract temperature swings in your fermentation chamber. In fact, in my opinion, a water bath or a ferm chamber set at a static temp several degrees below your desired fermenation temp would probably be better than a ferm chamber using the jar method, in that at least the former methods eliminate the temp swings/excessive heat spikes you get with the jar method. All that to say, if you don't have a thermowell, just find a way to slap your temp probe to the side of your fermenter with some sort of insulation...that way your fermentation chamber is directly controlling the temperature of the wort with little to no delta.