Bubbling away in the closet on day 1 of primary fermentation.
I plopped that digital thermometer on top and left it there for the duration of the project so I could make sure that with our erratic spring weather I could check that the temperature stayed in the recommended window of 65-75°F.
During the 6 days it was an average of 70.6 in there with a low of 68 and high of 75.