While I can't say I have any questions, I'm always curious how much of a game changer a fermentation chamber and temp control have played for individuals. After many years of brewing and hating myself for letting a lot of beers in primary get up to high 70s/ low 80s during the warmer seasons (which it's fairly hot in good ole TN for the better part of 8 months), I finally bit the bullet, purchased a new 11 cu foot freezer, Inkbird temp controller with 12 stage settings, and put her to use with a new Autumn Saison recipe of mine this weekend! I've been able to keep her right at 66/67 deg so far and couldn't be happier. After years of reading/hearing how much of a difference this made for people, I'm truly hoping I have the same impression. Would love to hear others insight on the difference it did or did not make for them.