Well I finally got all the pieces together and am going to build my fermentor. I got an STC-1000 from E Bay and found one that read in F, unfortunately it only has one relay instead of two. My mistake, didn't read all the way through. Its okay though summer is coming and I only need cooling now. I am modifying a studio fridge and am building a structure around it with 1" foam board to expand my cooling area. I will post pictures of the project and possibly write and article if anyone is interested. I don't want a second fridge in my basement (don't want to have to move it in the future). So this seemed like the way to go. I notice most people attach the sensor to their carboy, is that the preferred method or should I just control the ambient temperature in the chamber? I have brewed enough to see that the temp usually only rises 4 to maybe 6 degrees while in active fermentation. Any thoughts here?