Originally Posted by Monster Mash
@ 54 degrees you will be getting a lot of mold from condensation, it is best to keep it in the upper 30's and if you want to drink your beer in the 50's let it warm up a bit.
I am hoping that I can take a few precautions to avoid a build-up of mold, while still keeping my keezer at 54F:
1. Luckily in my part of the US (Denver, CO), relative humidity is relatively low (20%'ish). I expect that this will result in less condensation than, say Iowa and other parts of the Midwest.
2. A regimen of sanitizing the interior of the keezer ought to help. I plan on using One-step in a hand spray bottle, every now and then (maybe when I change out kegs, or something.
3. Dehumidification, such as Damp-rid, refueled by bulk purchased Calcium Chloride.
4. Mopping-up spills to at least keep attractants out of the keezer (not that molds actually get attracted!).
With any luck, I'll be able to avoid a moldy keezer.
Thanks for the replies, so far I am trying air temp with the following settings:
Setpoint: 54F cutoff
12 minute delay to avoid short-cycling
While this will result in greater than 4F swing in temp of the keezer, I hope that the thermal properties of the beer in the keg will result in very little temperature swing of the beer, and infrequent cycling of the keezer. I am going to borrow a temperature logger to test this assumption. Then, I'll switch to the probe-on-keg method and test that.