My first batch here in Idaho, did all right, as far as the fermentation temp goes. Was able to keep it around 65*. But, with summer coming up, I knew I needed to do something, since I don't have that sweet fermatorium that I built under my basement steps back in Ohio. Don't know why I didn't think of it sooner, but I had a small fridge laying around that I took out of our camper, when we got the propane fridge. So, I cleaned it up today, and installed my Love temp control in it. Works like a dream. It's holds a bucket of carboy just fine, with room left for a blow off bucket. Sure, my demi-jon won't fit, but that thing is a pain in the sack anyways. Think I am going to hit the scrap yard tomorrow and get a piece of diamond plate for the front of it.