Is there any reason not to use a freezer with temperature control as a fermentation chamber AND a keezer? I need to ferment in the freezer to keep temperatures under control but also want to get into kegging which would mean storing the keg in there too. If I kept the temp arounf 50 when it was only a keezer, rising to 65-70 when fermenting would this be a problem for the beer. At the moment, I keep the freezer at around 67 whatever, moving bottles to the fridge to chill before drinking if needed.