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I went to do an Oktoberfest last year using Kolsch yeast, and my LHBS talked me into using WY2007 Pilsen Lager yeast even though I wasn't lagering. They had a pilsner on tap that they used it for at shop temps at it was quite good. I tried it, and it produced a nice clean flavor even at 65ish...

5 gal Chocolate/Raspberry Stout (clone of wife's fav beer) 5 gal Pale Ale 5 gal IPA 5 gal Oktoberfest total = 22226.5

So I built a "Son of Fermentation" like chamber and have been unhappy with the cooling performance, not sure what the deal is, but ice doesn't last long at all. I was looking for a mini-fridge to disassemble and retrofit the guts into my chamber. Saw one for $30, so figured what the heck. I get...

I fall under #1. My well water stays in the mid 50's year round. Makes chilling in one pass super easy!

My kettle is slightly above the level of my fermenter on my stand, so I just run a 1/2" line from kettle to my chiller (slightly below output from kettle), and then another 1/2" line from chiller into fermenter. As long as the bottom of the output hose from the chiller is low enough, it works...

What he said...I gravity feed through a plate chiller, no problems at all.

I've never seen lines in the lid of a chest freezer. Just in the sides. Don't think they could put any in the lid, since they'd have to be flexible to open it.