I am a beginner in this kind of process and am not terribly DIY but can find help.
Cannot find full, clear indications for using a small chest freezer and a temperature controller to control mash temperatures and then as a separate process control fermentation temperatures - do mash then later do fermentation. Will be doing small batches, say up to 2 gallons. Will be using a SS pot with bazooka braid and outlet tap, possible false bottom. Had hoped to use kitchen range oven for mash temperature control but the capabilities of the temperature setting for the range are too high and not amenable to point control. I have a small chest freezer which was to be used for fermentation temperature control.
Questions: 1) could the freezer be managed for mashing temperature control as well as fermentation and what attributes of the freezer should I be concerned with?
2) what style of temperature controller should I get - 1 @ 2 phase for cool and heat? Or 2 distinct controllers? Do I need a heat source and fan as well? How do I organize the use of the temperature controller - details on set up, construction if necessary and what is the actual routine or working of the controller?
Advice appreciated. Cheers donp