Splitting a freezer for kegging and fermentation

[Otiluke]

I read this article in Zgumury: http://www.homebrewersassociation.org/attachments/0000/2498/mjzym01_Freezer_Conv.pdf

I posted something in the DIY section but I haven't found the answers that I'm looking for.

I'd like to split my new freezer into two sections. one for kegs and one for fermentation. I have a 15 cf chest freezer. I don't know how the controllers work. Can i buy one and have it set to keep the freezer cold and have a heater controlled by the same controller to turn on and keep the fermenting beer at the temp i want? or do i need to get two controllers? If I can get a 20 degree difference between the two sides then my kegs could be at 50 and i could ferment up to 70. I think that covers almost everything.

Also I'm looking for thermometers that i can attach to the carboys and have the display outside of my freezer so i can check the temps without opening the door. I'd also like some suggestions on how to keep moisture down. Thank you.

 

[7HockeyDad]

I believe most chest freezers cool from the walls of the freezer itself; not like refridgerators that blow cold air. Because of that, you would have to build a seperate chamber in the freezer with insulation board or something and then heat in that.

I don't know about the controller, but ppl might need to know the model to tell you if it can controll multiple temps. That might open your options to the second insulated chamber idea.

Alternatively, you might be able to use something like a fermwrap or brewbelt(if using plastic bucket only). You would likely need to insulate those a bit to more easily handle a 20+ deg temp delta.

 

[broadbill]

I believe how most people do this is keep the chest freezer at serving/lagering temps with one temp control, then use temp-controlled fermwraps/brewbelts to bump up the temps of the fermenter(s). An insulated partition is also used to keep temps localized-serving/lagering in one half, fermention in the other. Hope this helps.