I am looking at converting a standup freezer to a fermentation chamber, I was concerned about pressure building in the freezer as the fermentation took off. Obviously there will be a small crack in the door seal for the temperature controller wire. Is there any other modification I need to do to vent fermentation CO2 or is there simply not enough produced during fermentation to even be a concern?
Right now my materials of construction are:
2) temperature controller
I'm assuming it's easy as that to get anywhere from mid 60s down to the lagering temps... Correct?