Share 'Temper, temper!'

I just tried tempering for the first time, I followed a book but it doesn't explain to what degree chocolate comes out of temper nor how to get it back into temper. I assume trying to keep Milk chocolate at around 30 degrees? would that be safe? I did three different flavored ganache all with the same coating and got all different results. One was perfect ( pure fluke ) and the other two...well n…