As a homebrewer there are several important benefits to kegging versus bottling. Number one, cleaning, sanitizing, filling, and capping the fifty plus bottles needed for one five gallon batch of beer is a bitch. It is much easier to clean, sanitize, and fill, just one five gallon keg. Number two, carbonating takes less then half the time when kegging. Once a beer ferments fully, it kinda blows that you have to wait another two weeks while it bottle conditions before you can drink it. With kegging you get the same, often better, results in less then a week. Number three, with bottling you have a layer of yeast and sometimes sediment at the bottom of each bottle. This means, if you don't want a yeasty beer, you need to cut your pour at exactly the right moment leaving about a quarter inch of beer left in the bottle. That kinda stinks. When kegging, you can leave all that yeast and sediment behind in the fermentor. Also, it is sweet that when I know I need to call it a night soon, I can grab just a half of a beer. Also it is just cool in general to have draft beer in your apartment.
Although it took some time to complete, it really was not difficult. You could probably do the whole thing in one day if you had all the right parts and tools on hand. The fridge I used was a Sanyo 4912 mini fridge. This model is discontinued but there are still a bunch out there. Grab one while you can. I had to remove the shelves and cut out the molded shelves that are part of the door in order to make enough room for the kegs, CO2 tank, regulators, and all the tubing. Next I located the refrigeration line that runs across the top of the fridge using a

Probably the most difficult part was an optional step that I decided to take. I constructed a fan box with a flexible tube running out of the side. The purpose of the box is to blow cold air
Enjoy the pictures below. Right now I have an extract IPA and an all grain pale ale on tap. Cheers.
sanitizing the lines