I keg, and I have turned two of my old pin lock 5 gal kegs into bulk ageing vessels.
Might be more work than people like but I do primary, rack at around 1.010-20, then age until clear. Usually around 2-3 months. Then I add "clearing clay", let settle for a week and rack into the keg.
I don't have to worry about the air lock going dry, etc. I just fill them up, top them off with CO2, purge the air, etc. Set it and forget it. Matter of fact I need to check the dates on the one I still have ageing.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.