Now longer Version, Roomtemperature in the cellar ist avout 15?C, quite perfect.
Over 20?C you get slow crystallization, which favors long and big crystals. Less then 10?C fast crystallisation, where you would need to stir at least 4 times a day and still won't get a gold result.
For stirring, there are lots oft different of different, and basically two different ways to make creamed honey.
The better way, which results in steady results is to make the creamed straight from the raw honey.
Srew all the tools cited above by blackforrest beekeper, don't be a cheap ass here (well in fact all the shortcuts won't save you anything and are more expensive). What you need is a stirring spiral, you can get it e.g. at betterbee. But the best is a spiral with a middle pole and made in one part (easier to clean, the ones fixed with screws) like this:
https://www.holtermann-shop.de/Honigernte/Cremig-ruehren/ApiNord---Ruehrspirale.html.
And don't resort to things like cement or paunt stirrers, they are made for different materials. Cement stirrers are designed to go down into a mass of sand and usally have quite sharp edges. They will scrape plastic of your buckets. Paint stirrers are made for fluid medium.
So my process is: Take a bucket of creamed honey from last year, heat it overnight at 40?C, to get back into a workable consistency, put it next to the honey to be creamed. stirr a couple seconds and now pull the spiral out and stirr the honey to be creamed with it. Quite a lot of honey sticks to the spiral, thats whats going to be your seed and is directly well distributed.
Now stirr two times a day until it got a opaque color, then bottle.
If you can't bottle straight let it settle. To bottle it heat overnight at 40?C, stirr 60 s and you are ready to go.