I am trying to make a choice on how I should handle putting together a fermentation Chamber. I make small batches and want to make more of them, more as in more often and more variety. I am trying to figure out what my best option is for a fermentation chamber where I can ferment several different temperature fermentations. For instance I like an Irish Red that wants to ferment at 64-66 and an amber that works well from 69-71. There isn't much difference between them, but there is a difference. Any suggestions about how to do this in one chest freezer would be appreciated.