Actually, cooling for the purposes of fermenting doesn't use a heck of a lot of electricity because the fridge is only being asked to maintain around 18 degrees and will only kick in a few times a day for short periods. Unlike the average kitchen fridge that gets opened and closed fifteen times a day, make that 50 times if you have kids, and which gets run at around 3 C.
I run 5 fridges, and my power bills aren't much higher (after factoring in the rise in charges) than when I only had the kitchen fridge and an all purpose fridge/freezer in the brewery and a dead fridge with ice bottles.
A modern well insulated fridge run on a temp controller containing a full fermenter at 18 or 20 should only cost cents to run. The door only gets opened a few times during the course of the fermentation, and the thermal mass of the brew evens out fluctuations, ensuring that for most of the year the fridge won't need to turn on overnight anyway.
However the point that Zipster makes certainly applies to lagers and after dabbling in that area for the last year or so, I'm going back to ales full time (one of the several reasons I recently downsized the brewery). I'll leave the lagers to the commercials to make for me
In my bottling days, racked to a cube with gelatine, leave for 3 days then bottle.