Actually I don't have a kegging system (yet) but Santa may be good to me this year. I'd expect I would only bottle after that if I had all my kegs in use and needed the keg. I would then bottle to free up the keg. And also bottle for competitions.
+1 for me. Bottling is horrid.
question-which probably has no definative answers:
How many Kegs does a newb kegger need. I have a couple sources-the legit one is about $15 each picked up. I am thinking I want 6-8 to start with.
question 2-when I rack from primary can I condition at my beer cellar temp? -So if I get more kegged than I'm drinking, can I build up a stockpile?
How many kegs to start with depends on how fast you go through beer, how many you intend to have on tap at the same time and, to some extent, what styles you brew. I have 8 corny kegs. I usually have four beers on tap at the same time and, on average, go through a keg or two in a month. With 4 on tap, that leaves the other 4 to have a couple "on deck" and a couple in longer-term lagering. That has worked out okay for me so far, but I sometimes have to do some careful planning, or bottle-off the end of a keg to free one up for a batch - so I'm planning to get 4 more.
Concerning question #2 - Once your beer is done fermenting, you can force carbonate it (which works best once the beer is cold), or you can naturally carbonate it as you would a bottled beer. I usually force carbonate, but have naturally carbonated kegs at basement temperatures (62-66F) with good results. Once a beer is carbonated, it can be stored at cellar temperatures for several months without harm. I often brew 10-gallon batches and store one of the kegs in this way if I don't have room in one of my fridges.