Are there any problems with putting in a duct from your keezer (set at ~1°F) into a fermentation and/or casked ale chamber? My thought is to set up the keezer with a duct to an insulated secondary chamber. The duct would be controlled w/ PC Fan and temp controller. The 2nd chamber would be kept around 50°F for serving and lager fermentation.
I'm mainly concerned with the fact that you're moving air, not heat per se... which will leave the keezer at an elevated temperature.
Is there a better way to do this (without spending a fortune on, say, a glycol system)?
I'm mainly concerned with the fact that you're moving air, not heat per se... which will leave the keezer at an elevated temperature.
Is there a better way to do this (without spending a fortune on, say, a glycol system)?