Well, after a couple years of pondering, I decided to make the plunge and start kegging. The SWMBO was getting mighty tired of me making a bottling ruckus at night, and the whole routine was getting old to me as well. I always look forward to brew days, it is fun, but bottling was starting to be a chore.
I decided to go with the dual tap system from midwest, and a dinged haier kegerator from ebay. Including shipping and accessories, I am in about $600 on this. I know I could have saved money by doing a conversion, but I lack the tools and expertise and this seemed like a (relatively) inexpensive option.
I am very excited to start the kegging adventure. I have an oatmeal stout (NB Partial Mash Kit) and a California Common (extract+grains, my own recipe with Saaz) sitting in carboys just waiting for the new system.
I have to say that the wisdom of HBT has helped my brewing hobby greatly. I am one who reads far more than I post, but the advice here has really encouraged me in this hobby.
That being said, any advice for a first time kegger? I bought some new o-ring sets, PBW, keg lube and some longer lines (bought 18 feet). I am thinking I will force carb these, which I should be able to do at different psi with the dual regulator. I am not in a hurry, so I would like some suggestions on force carbing techniques that minimze the risk of creating an overcarbonated mess. Also, give the styles I am carbing, any suggestions for the PSI I should set? I recokon I will try to keep the fridge around 40-42.
I should also say I am planning on adding a tower at some point, but at the beginning the picnic taps will be fine. I figure I can eliminate warm beer lines as a cause for any problems while I am getting started.