I've only brewed a half dozen batches of beer so far, but I've tried to learn and improve with each batch. My efforts have led to full batch boils, better yeast pitching rates and more thoughtful temperature control. (Got a category ribbon in my first contest!)
I tend to prefer ales, but I'm making my first lager next and I bought a cheap used chest freezer to keep in the garage as a fermentation chamber (already had a temperature control unit). But it's too big to simply use for a single carboy, so I'm storing a few cases of homebrew in there as well to keep them at serving temperature.
When fermentation is complete with my lager (an Oktoberfest that I'm planning to store until September), I'm wondering how to best utilize the freezer for various goals - lagering, fermenting and storing at serving temps. Could I lager the Oktoberfest at 50 all summer and get it clear enough - or should I bring it down to 40 and deal with the colder serving temps of my ales?
If I wanted to keep a few kegs in there, how much would I expect to spend for kegging equipment?