Originally Posted by pnh2atl
I Do I shoot a little cooler to make up for the heat generated in fermentation of do I just set it to 53F and not sweat it?
Sure, if you don't have a way to measure the temperature of the wort, you can assume a fermentation differential of ~10F and adjust the ambient fridge temperature to 43F. An example is discussed here
That said, I prefer and use the method Cat mentioned - direct temperature measurement of the wort.