Setting all of this up...

[H2]

Ok, here's the quandry: I have a 8'x8' walk in cooler (cools to 64F currently, with an unmodified AC unit), 21CF Fridge, 10CF Chest Freezer. The fridge is ready to be the kegerator, but I may rethink that. What would you do? I can modify the walk-in to go to serving temperatures and mount taps in the wall, but have it currently setup for fermentations at 68F. I need to be able to lager as well. What have others done with similar?

Thanks
Brian Emert
H2

[DannyW]

Seems like it comes down to a question of quantity, primarily.

You have 512ft^3 in your cold room
You have 21ft^3 in your fridge
You have 10ft^3 in your freezer.

If you have a lot of grain that needs storage, then I'd use the cold room at 65F for ale fermentations and grain storage. Might want to vent the airlocks to the outside to keep internal moisture down.

If you don't have a lot of grain to store, then you probably have more finished beer to store than anything. In that case, I'd figure out how to get the cold room down to 50F for fermenting lagers and cellaring your finished beer.

Next consideration is which do you open more: the serving cabinet or the fermenting cabinet? Make the chest freezer be the one you open the most, and the fridge the one that you tend to leave alone.