Thanks for your replies, guys. A few more questions, if you don't mind: does anyone keg their beer after primary fermentation and add some CO2 to fill up the head space to prevent oxidation - but keep their beer at the recommended temperature for secondary fermentation? If you did your primary at 65 degrees for example you would store your keg at the same temperature. This would allow you to free up your fridge space, if like me you're using corny kegs for the first time.
By the same token, though, just keeping the beer in the primary is essentially the same thing, right?
What about aging a primary too long, i.e. off-flavors from the sediment on the bottom? This would seem to be mitigated by leaving the sludge behind when you transfer to a keg.
I thought I saw this somewhere on one of those corny keg "how to" videos but just wanted to make sure.
At the rate that I drink beer I'll probably go through a corny keg every 1-2 months (I guess I'll have to build my tolerance - or my wife's) - but I don't want to have start brewing when I find out my keg's almost finished.
I don't have a keezer yet but I thought that kegging/storing in this manner could be a nice intermediate solution in case I wanted to have a beer kegged on hand that I could put in the fridge and carbonate a few days before I thought I needed it. Making a keezer would be a lot easier in the long run though...