Ok. I'm brewing Yuri's Thunderstruck Pumpkin Ale. I repitched around 150 ml of 1098 yeast slurry from a previous cream ale. Placed ale pail in temperature-controlled mini-fridge which read 62 degrees (ambient). In 12 hours, the pail themometer reads 78 degrees. I adjusted the temperature control and brought the fermenter down to the present 64-66 degrees. My question is will this intial burst of high temperature hurt anything? I brought it down in less than a day. And what is the best place for the probe? I've read that you should tape it to the fermenter and I've also read just placing it in the cabinet works as well. Mine is mounted to the inside of the cabinet. Is there a way to set and forget a Johnson analog controller to maintain a somewhat constant fermentation temperature in a mini-fridge to account for the initial fermentation heat? It seems I'm always adjusting that thing based on the readings from the stick-on thermometer on the fermenting bucket.