After religiously studying the DIY forum for the past month or so, I'm ready to get started with my first big DIY. Having just moved from a small condo to a new house with a finished basement, I'm ready to start kegging and pimping out my man cave at the same time.
After waffling back and forth between keezer and tower, I've decided the best solution for me would be to build a bar with a 3-faucet tower, use the space beneath to store the cornies, and chill the chamber with a mini-fridge or temp-controlled freezer.
I've seen maybe 2 or 3 of this type of bar build on these forums (sorry, don't have links to the threads), but none really provided construction details like some other awesome threads have. Luckily I've drawn considerable inspiration from all of the similar fermentation chamber builds.
Ultimately my build boils down to one unsettled question: how much mini-fridge (or mini-freezer) will I need to cool a 2'x3'x3' (approx.) insulated chamber? I plan on lining it with 2" R-13 insulation. I've been eyeing up the Haier 1.3 cu.ft. freezer, but I just don't know if it's going to be able to get the chamber down to 38°. Anyone here with experience doing this? Or maybe anyone here who has gotten their fermentation chambers down to serving temperatures? Heck, does anyone even know if a smaller freezer cools better than a larger fridge or vice versa?
You can bet I'll be posting here once construction begins. This forum seems like it's due for another Epic Build thread. Thanks in advance!