Like most, I have only have room for 2-3 carboys in my fermentation freezer. I typically have 3 fermenting at all times, so my question is where do you all put your long term sours, meads, etc.?
Ah, forgot that temp is somewhat of a non issue after primary fermentation. The closet idea is a good one. I just hope it stays cool during our Georgia summers where I let the House reach 75