Bottles teach you priming. Kegs teach you gas. The move is worth it when you are tired of capping and you already trust your gravity readings.
You need a keg, disconnects that match its posts, food-grade line, a regulator you can read, a secured CO₂ cylinder, and a fridge that fits. You also need the patience to clean posts and o-rings.
Transfer cold, finished beer. Purge if you can. Set a pressure and wait rather than shaking the keg like a fizzy-drink dare. The long version is the kegging guide.
CO₂ is not a toy. Ventilate. Secure the bottle. Depressurise before you open a lid.
The beer that comes off the tap is still alcohol. The NHMRC 2020 guidelines travel with you from the bottling bucket to the picnic tap.