You can also look into pressure fermentation. You basically ferment in a sanke keg, allowing pressure to escape during early fermentation, but then closing the keg up and letting the pressure build up towards the end of fermentation to achieve natural carbonation.
Another option. HERE'S THE THREAD.
From there you transfer to serving kegs. Probably more investment than a simple carbing station, though. I imagine the easiest/cheapest thing to do is to use your existing setup. Just pressurize each keg to 30psi from your existing setup. Then you can store it. I believe that pressure is sufficient carbonation at room temp. Correct me if I'm wrong, though, guys.
On Tap: Belgian Barrel Aged Barleywine, Da Yooper's Oatmeal Stout, Breakfast Stout, Hop Your Face Off IIPA, Catcher in the Rye Saison, "Wino-head" Nelsin Sauvin Gumballhead.
Bourbon Barrel Duchesse De Bourgnone
Fermenting English Mild
on Deck: Lager?