Brew a BBS Spring Lager fermented with saflager 23. This is my first temp control attempt. I place the thermometer lead in a ziplock bag inside the sanitizer for my blow off setup. Should it be in the open air or against the fermenter or where I have it is fine? I've set the temp to 62 but found it at 55 this morning. Trying to avoid a stuck fermentation. What are the proper steps to follow for a lager as far as temps for fermenting and schedule? I normally ferment for three weeks with ales at 72 in a swamp cooler.