After poking around this forum for a while it seems that most chest freezers are turned into keezers and not really use for a ferm chamber.
Is that just due to corneys being much easier to take in and out of the chest freezer and it being a pain in the butt to lift big glass carboys out of there? I have seen some comments along the lines of:
freezers make better keezers due to using lower temp to serve beer from
fridges make better ferm chambers
With an external temp controller, is it inherently better to use a freezer nearer freezing temps (40F) vs ferm temps (45-70F)? Better as in longer compressor life, not as hard on the guts of the freezer, etc...
Want to make fermenting lagers a lot more hassle free...set it and forget it; rather than monkeying around with changing out frozen water bottles 2 or 3 times a day in my current set up (carboy inside a cooler).
Also, is there a consensus on which external temp controller is boss?
Is that just due to corneys being much easier to take in and out of the chest freezer and it being a pain in the butt to lift big glass carboys out of there? I have seen some comments along the lines of:
freezers make better keezers due to using lower temp to serve beer from
fridges make better ferm chambers
With an external temp controller, is it inherently better to use a freezer nearer freezing temps (40F) vs ferm temps (45-70F)? Better as in longer compressor life, not as hard on the guts of the freezer, etc...
Want to make fermenting lagers a lot more hassle free...set it and forget it; rather than monkeying around with changing out frozen water bottles 2 or 3 times a day in my current set up (carboy inside a cooler).
Also, is there a consensus on which external temp controller is boss?