I have long proclaimed myself a bottle guy, but it turns out the lure of the keg was too strong for me. So now that I have the room I decided to start kegging some of my beers. I am planning on just doing session beers and hoppy beers for the time being (since they need to be consumed the quickest). I like sour beer too much to have that sort of access to them (18 months in the fermenter... 18 days in the keg), and I still want to be able to squirrel big beers away for more sporadic tastings.
One of the things I am not is handy, but with a couple trips to Home Depot I was able to put together a new collar for my chest freezer (which I had been using for fermentation temp control). Nothing too fancy, just a sliced up 2x10, some L brackets, screws, and a can of black spray paint. Being a bit inexperienced with wood working (and not having all the right tools) it turned out a bit rough (the boards don't quite fit together like they should), so I won't go into the details of construction, but I am sure there are plenty of great sites out there on build a kegerator.
I got the actual guts of the kegging system from Keggle Brewing, their prices were pretty reasonable, but the big draw for me was that they assemble all of the gas/liquid lines for you (so I haven't had much of an opportunity to screw anything up... yet).
I went with a dual body regulator so I'll be able to serve my beers at two different carbonation levels at the same time. I also upgraded to Perlick forward seal faucets, since I may not be opening both taps every day I don't want them drying out and sticking.
I got my CO2 filled up at Bars By Bud Mepham (the only place in the greater DC area that seems to fill CO2 tanks on Saturdays). It will be another week or two before I am pouring beer (my hefeweizen is cold conditioning now), but I am really getting excited.
Anyone have any great kegging tips to share?