It's worth noting that drsmurto's serving temperature preferences are a little on the warm side compared to those of the average drinker whose tastes have probably been shaped by years of drinking beer served a degree or 2 above freezing. While the doc's temps are traditionally and technically correct (especially for the styles that he brews), and suitable for fully showcasing flavour and aroma, you may find you wish to dial it down a few degrees. That said, 8-10 is ideal for fermenting lagers. If you don't mind the temperature of your serving kegs fluctuating a bit, you can ferment lagers in the same space that you serve from, then drop the temperature for the lagering phase.
Sources seem to differ on the best lagering temperature, rate at which to drop to that temperature and point during fermentation to start lagering. I've had success with the following process: cold pitch (at 8c) with a large starter (5 L), ferment for 3 weeks at about 9c, no diacetyl rest, drop the temp slowly to 1-2c and hold there for at least 4 weeks. The last time I did this it was in the keg fridge, and the whole process took place in the primary vessel and was only kegged for serving. Check out this link for some in-depth explanation:
http://braukaiser.com/wiki/index.php?title=Fermenting_LagersYou'll need to adjust your CO2 pressure as the temperature changes, in order to keep your carbonation levels the same. Unfortunately this may mean that the pressure that gives you a perfect pour at 3c gives you flat beer at 10c, and dialling up the pressure gives you a cup-of-foam, forcing you to re-balance your system by lengthening the line between the keg and tap. Taps with built-in adjustable flow restrictors will eliminate that particular problem (and are worth it IMHO to save you the trouble of cutting various lengths of beer line to suit your system in the first place).