I had thought about sticking the probe in liquid. I think I'm going to try sticking it in a small block of foam insulation. The idea would be the same, slow the rate at which an air temperature change reaches the probe and turns on the compressor. This way I don't have to worry about a little vial of liquid in there.
I have a Johnson digital temperature controller hooked up to my new converted freezer kegerator. I'm wondering what controller settings people use. Mostly, I noticed that you can change the temperature differential which I guess is the range from when it shuts off cooling and turns it on again. The default is 5 degrees, which seems like a wide swing?
I'm just setting up my own kegerator, but I'm sure that a 10' beer line does not need 20lb serving pressure. Line ID matters too, 10' would be for 3/16" ID line. 1/4" line would require much more because there is less resistance.
The priming rate charts account for CO2 still dissolved in the beer from fermentation. It will lose CO2 when warmed and that CO2 won't go back in just because the beer cools down.You'd likely need more sugar if you warm it before crashing.