Originally Posted by shelly_belly
When I use my chest freezer for fermentation control of ales I'll just fill some 2 litre bottles with whatever I was serving and put them in the fridge for drinking. I keep them carbed up with the homebrewed tire stem carbonator cap.
that sounds like a good compromise. Aren't you concerned about temperature-cycling the remainder of the kegs - taking them down to serving temp, then letting them rise back to room temp?
My current brewing schedule would have me using it as a fermentation fridge about 50% of the time, which would mean a lot of disruptions to pull kegs out and fill the 2-liter bottles.