are you going to use the same freezer to lager in also? Basically make sure you have enough yeast http://www.mrmalty.com/calc/calc.html. Cool the wort down to around 48-to50 deg and pitch. If you are going to do a diacetyl rest pull it out of fermentation chamber when it is 80% done fermenting and let it rest till done. If not doing one leave it alone. You can knock out as many as you want then when it is time to lager cool it down to 32 and leave it alone.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)