It makes it perfect for fermenting in the garage. It gets pretty annoying emptying out the keezer to ferment in. Hopefully after this winter I can swing a dedicated fermentation fridge.
I had to move my Blackberry wine into the kitchen. The fermentation slowed down enough that I would have had to rig some auxiliary heat and I didn't want to bother. Three weeks later, it's still chuffing.
I went out to a surprise. Its cold outside. Fermenting beer temp currently is 59. Im using s04 with a med grav (og 1.060) beer. Even at that temp I got a volcano. Removed airlock and it hit me in the face with wort. Never had that happen before.