« Reply #1 on: January 20, 2015, 01:03:31 pm »
I use a chest freezer mainly to keep my kegs for dispensing. I just use cobra taps and open it whenever I want a beer (no fancy frame or keezer here). I also use it to ferments lagers when necessary. I keep it at 38 degrees, but bump it up to 48 for lager ferments and back down to 38 for lagering. I've never had problems with off-flavors or mishaps during lager ferments and my kegged beers are not affected by the temporary bump in temp.
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Tap: Brandy Barrel Sour, Brett IPA, Tart Cherry Berliner, Sour Coffee Porter, Witbier, Helles Bock, Helles Bock Braggot, Strawberry "Nebraskambic," Raspberry Flanders
Secondary: OatRye Blonde, Plout Sour, Blueberry Ginger Sour
Primary:Belgian Dark Strong, Scottish Wee Heavy, American Session Wild Ale, Brandy Barrel "Lincolnambic"