Originally Posted by flananuts
Bumped the thread with an idea. What if I just used the mini fridge approach for the ferm/lagering cabinet and set up a separate closed sump/pump of propylene glycol that then runs to a copper coils wrapping the exterior walls of my "cheese cave portion". I could then just have the second temp controller kick the pump on when needed and take an air reading via std thermostat. This would be the closest to guaranteeing no lacto transfer to my beautiful beer.
If your beer is in a primary or secondary, you will most likely have an airlock on it right? I would suspect that no lacto transfer would make it into your beer if that was the case. Now gas from the beer may cause problems with the cheese, but I would think in most cases the rind will protect the cheese from any nasties. In the event you did develop any growth, you could use a mild solution to wipe the rind down and remove any potential problems.
I am using my Fermentation Chamber as a Cheese Cave and have not as yet experienced any problems. Please note that I am very new to cheese making and have only a few cheese wheels in the cave right now. I also vacuum seal my cheese after drying for a few days.