its a bad thing.
it means I have to walk outside, grab a carboy full of beer and bring it inside. Then I have to retrieve an empty keg from the basement fridge, wash it, sanitize it, fill it with the beer from the carboy, and take it back downstairs. Then I have to hook it up to the gas line, beer line and close the fridge door. Then i have to clean and sanitize the carboy and dry it.
then I have to wait about a week for the new beer to be carbed and ready to drink. so one of my 6 taps sits waiting for a week. sad.
the tao is not of beer, it is the tao of the brewer. I am lazy by nature and so an ampty keg is an unhappy brewer. my kegs should stay full forever