« on: July 18, 2011, 02:33:52 PM »
A temperature-controlled fridge is certainly nice to have, but not necessary, even for lagers. A "swamp cooler" and some frozen water bottles will let you ferment at least 10°F below the ambient temperature.
And don't forget that the basement floor is typically cooler than the surrounding air. You can set you fermenter on the the floor to help keep it cool and then move it to a higher location a couple of days before siphoning it another vessel.
Just remember, beer was brewed in caves long before refrigerators showed up, much less microbiology. You'll be amazed how straight forward and simple it really is.