As I said in another post, I am attempting to use a side-by-side to serve from the fridge side and lager in the freezer side. I pretty much have the temps stabilized at 32°F on the freezer side (empty) and 39°F on the serving side with one partial and one full keg and various bottles of commercial beer in it.
The problem with this design is the temps stabilize between the two sides regardless of how much I fiddle with the temp control due to the trap door. I plan to get another temp controller but until then I am going to try to lager the Dunkle that is currently in my ferm chamber in the freezer side.
I've always heard to lager at near freezing temps. I assume that is the freezing temp of the beer and not 32°F - the commonly used temp for "freezing" because water starts freezing at 32°F. I've found on the interweb that most beers start to freeze at 27°-28° F. I also found "the freezing point (°C) of beer = (-0.42 × A) + (0.04 × E) + 0.2, where A is the percent of alcohol content by weight, and E is the original gravity of the wort (°Plato). Therefore, each 1% increase in alcohol content lowers the freezing point by 0.42° C and each increase in gravity of 1° Plato raises it by 0.04°C. Thus, no beer will freeze at -1°C, and products at higher alcohol concentrations (including high-gravity brews prior to dilution) will withstand even lower temperatures."
But I'd like to ask the forum: in your experience what temp does beer freeze?