Kegging beer is really quite simple. After fermentation and secondary (if required), instead of moving your beer into a bottling bucket you will siphon it into a clean and sanitized keg. Once in the keg you'll want to put it in your keezer or kegerator to chill down to 38F. You will hook it up to your regulator and co2 tank with a pressure of 25-30 psi for about 48 hrs. Once the desired carbonation is reached you will then turn down to serving pressure, usually 8-12 psi.
Part one of a series of Intro to Kegging videos steps you through the process of hooking up your regulator to the CO2 tank.
Part two covers carbonation serving charts, typical serving pressures, and connecting your gas and liquid line.
Part three covers kegging line sizes, beer carbonation times, over carbonation, force carbonation, the 40/20 method, and tank pressure when purchasing/exchanging a tank.
Part four includes proper care of your kegging system by cleaning and maintaining it (replacing gaskets, posts, poppet valves, and sanitizing).