Hi guys, I got a few quick question to ask and am not sure if this should be in equipment or here. I am getting a nice little setup going in my basement (do the wort and such upstairs on the stove for now) but am worried about the temperature. I want to throw a chest freezer and maybe some refrigerators in the room that I use for brewing, but I am concerned about the heat given off by these machines. Lets say for example that I am using a chest freezer to lager some beer, but in this same closed door room I have some 1* buckets and some ale/wine carboys going. In the summers this temp has consistently been upper 60's and low 70's which doesn't concern me, but if I had a fridge going the temp would probably bump its self up a bit. I also would like to build some racks to age some wine and beer in here (until I decide if/where/when I would want a wine cellar) and am concerned about the temp wrecking my brew. How do you all with larger/complicated setups control the temperature of your brewing areas? Do you just cold ferment everything? For me that would not necessarily be preferred. What about chilling the room? Lets here some creative things that you guys have done to control your fermentation process.