Originally Posted by runningweird
would say you should try putting more mass inside the freeezr - some buckets of water, a few full kegs, something to help temps stay nominal.
the other thing about a fermentation chamber is you want to be able to measure temp of fermentation, not ambient within the freezer - that way if your beer is at 64 the freezer may be 4 degrees cooler to keep it there. Messing with the freezer settings is what I did when I was serving out of one.
Yeah I'm hoping that it will stabilize with more stuff in it . Hopefully some kegs will be in it by tomorrow. I guess as long as it doesn't freeze it won't be the end of the world. And just to be clear this is just for serving beer, not fermenting. I was just using that as an example. Thanks!