So, after about 3 hours of sanitizing, adjusting and fussing, the alt is in a keg in my fridge at 41 degrees, the pale ale and the kolsch are side by side in the chamber at 63 degrees. I plan on getting the kolsch in another keg tomorrow.
I think this experience has really made me this twice about laggering in the summer. You really need a separate lager chamber to get it done. Might just stick to ales in the summer and laggers in the winter when I can ferment inside the house.