Thanks for the input. What temperature do you keep the deep freezer at?
I'm still learning how to use it properly, but my three batches in it were as follows:
NOTES: The probe for temperature controller (TC) hangs in air in freezer.
Fermentation temps (FT) were monitored with a thermometer strip on the side of the fermentors.
Batches 1 and 2 used WLP001 yeast and batch 3 used WLP300.
1. TC set to 63 F, FT reached a max of 68 F. OG for that batch was 1.067. After two weeks, raised TC to 70 F for 4 days, then cold crashed to 33 F for one week before kegging.
2. TC set to 63 F, FT reached a max of 69 F. OG for batch was 1.069. After one week, raised TC to 70 F for 4 days, then cold crashed to 33 F for one week before kegging.
3. TC set to 60 F, FT reached a max of 70 F. After one week, when FT dropped down to 63 F, raised TC to 70 for 4 days before kegging (wheat beer - no cold crash)
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A quick side note, to address commentary before it begins: I do not place the TC temperature probe into a thermowell in the fermentor, nor do I insulate and affix it to the side of the fermentor. If the beer needs to ferment cooler, then I'll lower the ambient temp.