The Kegging process is simple. Ferment your brew as you normally would. When you have cleaned and sanitised your keg (be sure to not use sodium metabisulphate or anything caustic), simply siphon with a sanitised siphon straight from your fermenter to your keg. When siphoning make sure you do it from the top of the fermenter just under the level of the liquid down to the bottom and finish before you get to the yeast sludge in the bottom. Years ago home brewers used to rack beer of into a clearing cube for a few days, then into the keg. This step has become unpopular due to time restrictions of brewers and the high quality of ingredients used these days. The brew can sit for a few days longer in the fermenter, thus eradicating the need to rack off into a clearing cube. If you siphon from the top down you will have a clear beer in your keg.
Once your beer is about two inches from the top of the keg you can seal the lid and refrigerate until cold. You will get a better carbonation if your beer is cold before you gas it. Once cold you can gas it by two easy methods, whichever works best for you.
Attach gas line to keg ensuring that you have it hooked up correctly to your regulator and C02 cylinder (it sounds complicated but it really isn’t). Turn gas on to 25psi or 250 depending on which type of regulator you have. Rock the keg backwards and forwards for around 10-15 mins. Ten for a 9l, 15 mins for a 23 and probably about 13 mins for a 19l. After that put the gas up to 30psi or 300 and rock vigorously for 60 secs. It will be ready to drink in 12 hours.
Attach gas line as in Method 1. Turn on gas to 25psi or 250 and leave in the fridge for 24 hours. Your beer will gas over the 24hrs and will then be ready to drink.