Temperature control is via a freezer-based ferm chamber (7 cu ft GE with 16" collar). It holds two Vittles Vault 80# units, each with a capacity of 20 gallons. Since the hump is 9.25" tall, they sit atop a 2x10 frame a layer of plywood to give a perfectly flat, supportive surface.
Primary is typically 57-60F (liquid temp, not ambient), but varies based on yeast and recipe. I've recently switched to 4 weeks primary, with the cold crash taking up the last 3 days of it.
I set the controller down 10F and put a box fan in front of the freezer to help ease the compressor in heat exchange. I have an oversized recirc fan that helps keep the air moving. 10F typically takes 3-4 hours, and I get the compressor a 1 hour rest before cranking down another 10F. On the last temp drop, I set the controller to cycle between 34-37F, then leave it until the 3 days is up.
Without moving the primary, I unscrew the lid and attach a cask widge, which skims the top layer of liquid. I siphon directly into the serving keg, then throw the first 5 gallon keg into the keezer and carb at 3x serving pressure (as determined by a vol CO2 calculation for the style) for 24 hours. The rest go into a 70F closet for bulk aging until they're needed for serving.
If there's dry hopping involved, none go in the keezer immediately. Dry hops are suspended from a paint strainer bag with dental floss for the time prescribed in the recipe.
Because the primary was completely undisturbed for the entire 4 weeks, the beer comes out pretty freakin' clear. All remaining yeast and sediment serve off in the first pint or two.
Edit: I don't use airlocks. I use 4' of 5/16" ID blowoff tube, with the end in about 6" of StarSan inside a 16oz Gatorade bottle with a drilled lid. I've never had StarSan suck back into the fermenter, perhaps because there's about a 2.5' elevation it would have to climb to enter the fermenter.