Silly question: is there a practical way to ferment and store beer in kegs with only one temperature-controlled chest, or is it imperative to have 2 chests?
I'm an all-grain brewer strictly of ales. I ferment in buckets, and maintain my fermentation temps by using a cold water bath with a wet towel covering the top of the bucket and some plastic juice bottles (nearly) filled with ice, as needed. I can easily keep my temps down to 60 - 62F in the dead of summer, in my basement (in Michigan). I transfer from bucket to keg (through a CO2 blanket) just using an auto-siphon. While this may not be a best practice for avoiding oxygen exposure, it has worked well for me so far (years).
I have an old (I mean REALLY old - I think it's steam-powered) refrigerator that I've fitted to hold 4 cornies, with the CO2 tank outside, and three taps on the door (the fourth keg uses a picnic tap). If I have more than 4 kegs ready, the remainder just sit outside the kegerator until one kicks. Serving temp is usually mid 40s F. One minor benefit of the frig is that it has a smaller footprint than a chest freezer would. Also I don't have to lift the kegs as far (I'm not lazy, just, umm, efficient). Also, it has a freezer section on top, which I use to store hops, spices, dry yeast and the unused frozen water bottles.
Now, if I was brewing lagers, I'd probably have to get a bit creative, and either drop the kegerator temp to the lagering range, get a dedicated ferm chamber or some such. But that's not a consideration for me.