I'm looking to ferment a maximum of four carboys or buckets each containing a different ale at a different stage in fermentation thus requiring a different temp. Each carboy/bucket will have its own thermowell, temperature controller, and fermwrap.
Where I'm looking for advice is how to best control temperature of the chest overall? I live in southern Texas and the fermentation chamber will be in my garage. Temperatures in the winter can be as low as 25 degrees overnight and summer temps can get as high as 115.
Here's what I'm thinking - and by all means, tell me I'm way off with this:
Can I control the temp of each carboy/bucket by using fermwrap to maintain proper wort temp while I use the cooling capability of the freezer to keep the ambient temperature in the freezer a few degrees below the lowest wort temperature required.
Am I overthinking/under-engineering this?
Thanks in advance for any advice!