The storage issue at 40 is fine- lagers need to ferment at 48-53 degrees and that seems to be the issue with many people, though. If you can hold at 50 degrees for a couple of weeks, then that is the important thing.
ok thanks guys. I know with some it is a process of temp control over many weeks. slowly lowering the temp. I'm not set up to do that and dont have the room or wish to invest the money into it but I can hold 40 degrees in my beer fridge and have room for my bucket in there next to my corny keg.