Tomorrow im doing an 80/- that will be 1.050 and an APA that will be about 1.060, both with wyeast 1728 at 62º.
Which one would you put the controller temp probe on? Im leaning toward the bigger beer, assuming it will have more internal temp increase, and longer active fermentation.
I think I'll step up the temp a couple degrees a day to 68º starting after the krausen falls on the APA. Kind of attenuation insurance.