I have brewing for a few months now and I've a couple batches under my belt, an American Cream Ale that turned out pretty decent, and a Honey Ale that I just bottled saturday, and which I have high expectations for. Both were extract brews. I really want to have more control over my fermentation temps but I don't want to drop the money on a mini fridge set up, plus my wife would probably kill me if I came home with one just to support my new brewing habit. So whit that said what else can I do, are there other options or what do those of you that don't have the fridge set up do to maintain more consistant temps?