+1 on the pig.
I've got my 4th pigged batch carbonating right now. I like that little thing a lot, but I probably will eventually move to a keg + freezer setup.
Also, it took me 3 batches with exploding gaskets before I figured out how to release the pig pressure to clean it out for the next batch. If you don't know, the trick is to slip something into a small space you open up beneath the gasket and puncture the bag inside before you take the gasket completely off. If you don't, then BAM. The whole gasket part will blow off once its unscrewed.
Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot