Iíve been contemplating this build for a while, and over the last couple months, Iíve done the majority of the work. The issue I was trying to overcome is that I donít have any floorspace for a fermentation chamber AND keezer, so I had to come up with a solution. I got a lot of inspiration from other builds on this forum and decided to make a Double-Decker Ferm Chamber/Keezer!
So I started out making my keezer. By just adding a standard collar (made out of 2x8 board) and a stand, I was able to get 5 cornies inside my 7.2 cu.ft. Magic Chef chest freezer. I got the faucets and shanks installed and was ready to build up the Fermentation Chamber.
From other threads (this one
in particular) I got the idea to use the cool air from the keezer to cool my fermentation chamber. I knew I had to have the FC above the keezer, so my plans are to attach it to the keezer via hinges. This requires the FC to be lightweight, so I made it out of foam board. Apparently 2Ē thick foam board is unheard of in Houston, so I went with doubled-up 0.75Ē thick foam board. I think the final R-value is 10. Glued it up over a couple days and set it on the keezer.
After much searching, I ended up using bilge pipe as the air ducts. Iím not quite happy about this, but for lack of an affordable, better option, it works.
Iíve still got a few details to clear up, but for the most part, itís working great. Iíve been able to maintain the desired ferm femps, granted itís winter here and thatís not a great feat. When it warms up (in a few weeksÖ) Iíll see how it really does in warm conditions. Iíll have all the details finished by then (hinge, pipe insulation, all gaps filled, and a power disconnect for the fans).
Just thought Iíd share my build! Thanks for reading!