Many recipes call for certain fermenation temperatures or temperature ranges. I've heard that the temperature in the fermenation is a bit higher than the surrounding temperature. So, how does everyone look at this.............are those fermentation temperature guidelines referring to the surrounding temperature, or do they expect you to consider the inside environment of the fermenting beer? I tried placing a temperature probe inside the primary to get the exact temperature once for an octoberfest. This worked miserably, and the beer didn't finish down to the appropriate gravity. Should we lower the outside temperature to account for the higher inside temperature?