For my next brew, of a british bitter, I'm thinking of using this yeast...Wyeast 1968. Considering my earlier problems, most noticable with the british beers (mentioned here), I want to go with some other yeast than I've used on those. I been reading up some on that yeast, and some other british style ale yeasts, and understand they can be a bit difficult to control. If I understand correctly, seems like most common is to start at low end of recommended temperature range, then go to 20C/68F for some days, and then up to 22C/72F for a diacetyl rest for a few days and also give the fermenter a shake now and then. Does anyone have any thoughs of this yeast, any advice and/or recommendations? This time I will use (if my wife allows me...) a small freezer and a Inkbird temp. controller for fermentation control. To get the temp. right I was thinking the best way is to attach the sensor directly to the fermentor + use some insulation over it so it will read the actual temp of the wort, or as close as possible at least. Any advice regarding this?