Originally Posted by ExMachina
Lagers and ales, but it will have to handle lagers...and don't mind serving "too cold" if it allows me to ferment at the proper temp. It's easy enough to warm up a pint but a too-warm ferment can ruin a whole batch.
Love the "Mother of all Chillers" concept...that might be the way to go.
I suspect that getting the fermenter cold enough to properly do laggers is going to be a major chalange. The fermentation process throws off heat. You likely won't have the keezer part much below 38F. If you are targeting fermentation in the low 40's - not a lot of "delta temp" to work with.
Consider that others are measuring >10 degrees just inside their freezer. No moving air in that case, but a lot of delta..