I keep thinking about'd moving to kegging but it looks too overwhelming to me. I have almost no idea how any of it works or what steps I'd have to take to move away from bottling. But I don't brew a lot, maybe 4 batches a year or so. So I'm not sure making the change would be all that beneficial in my circumstance anyway.
It may not be worth it if you don't brew much, but the learning part can be incremental.
All you really need to start is a keg, a regulator, a CO2 tank, tubing to run from the regulator to the Quick Disconnect for the gas IN post on the keg, and a picnic tap to serve. Then a small fridge to hold that.
In fact, that's how I started. Eventually "graduated" to a keezer as a better way to keep and serve beer, but it's more than serviceable to put keg/tank/regulator in a fridge and simply open the door to serve.
The advantages of this approach are that it's much cheaper to start, you can use the fridge for both fermentation control and serving from the keg, and you can begin learning about this without being overwhelmed by the keezer questions.
If you do this and decide you *don't* want to continue, you should have little trouble selling any kegs for about what you have in them (used ones), and the tank and regulator as well.
But I suspect the idea of selling that stuff would eventually disappear from your mind.....
