Most images I see on chest freezer conversions are for kegging. I see a few with carboys in them but not many. I am considering a chest freezer (and temp controller) to help with the horrible hot months we have but I was wondering if it's a major pain to get those carboys in/out of the freezer. I looked at one in the store and my back hurt thinking about it. Is this why people don't use chest freezers for fermentation chambers?