I've been fermenting in an unplugged fridge. Keeps the temp more stable. As yet, my palate isn't educated to the advantages of lagering. Plus it's a storage cabinet. And an old Mr Coffee will heat it in wintertime- with a waterbed thermostat to control it! So if you've got to send a fridge to Pappa's, maybe get his clunker back? Look at all the guys here trying to build coolers/warmers/conditioners etc from foam, when you'll have an insulated, sealed cabinet for free!
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"