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Got myself kegs of bourbon county Barleywine, Gillian, pepe Nero, and grand prestige.

What do you use for temp and humidity control? I can see a time approaching when I will out grow my chest freezer cellar and am contemplating other options.
 
Let’s blow some dust off this thread :)

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Probably 80-90% of it is lambic laying on its side, I did remove the bottom few shelves in one to stand up my higher end stouts/barleywine/awa/etc though.
 

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