Actually the berber is my office off the kitchen, with the tap room off a little hallway that connects the two.... I got it going here babe.
Yes, I am looking at a fermentation chamber. My office gets waaaaayyy too hot in the summer, as in 80ºF hot. Right now I'm thinking chest freezer with controller.
Anyone know off the top of their head how many cubic foot freezer I need to house four buckets?