This is my first post here. I've had an account for a while and mainly just lurked here. I do fairly simple BIAB style smash ales and my last one was with 2017 Galaxy hops + Pilsner malt. Next brew I plan to use up some cluster hops that I've had for probably a bit too long. I'm based in Brisbane in the western suburbs. I don't see much homebrew activity this way, but I'd like to stand corrected (please reply). The last homebrew store I remember here was just off Moggil Road near Chapel Hill and I think it must have shut down almost 10 years ago. I'm on the edge of taking the plunge with kegging. I have a pretty voluminous bottle collection and it's getting a little out of hand. But I'm used to bottles and I'm in the thinking phase about kegs. I have a few issues that I'd be interested in hearing any thoughts on: 1. It's not clear to me what the costs will be (both upfront and ongoing) and how to get the best value. There seem to be wildly varying prices out there. e.g. Kegland has a 6kg CO2 gas bottle for $99+delivery, where as other places go up to over $200. Then there's the kegs, regulators, lines, connects, gas, etc. What's the right strategy here if you want to slowly accumulate? How much is the minimum you'd expect to pay to get going? It seems like it could be close to $1000, which seems like a bit much to me 2. I don't have any equipment for kegging, and that includes cooling (I don't temperature control the fermentation, yet). I'm half inclined to thing about getting a smaller keg that'll fit in our regular fridge (maybe the 9.5L) and transfer to that to cool smaller quantities for serving. Is this actually a viable option or am I deluding myself? What's the general lifetime for beer stored at room temperature in a keg? Should it be cooled most the time? Also, transporting a 19L keg+gas to other locations seems like a pain and the 9.5L option seems better. I'm not sure what the options are here. 3. Santa brought a fermentersarus for me last year. It's a very interesting vessel, but I'm curious about the pressure fermentation and closed transfers. Has anyone done this and is it worthwhile?