Just brew wildly different ABV's. Then you can space them out a bit more. Bottle the lowest ABV first, clean the carboy, and rack the heaviest beer into it for some extended conditioning off the yeast. Another week or two, do the middle-gravity beer, and add a dry hop to the strong beer. 2 weeks later or so, bottle the third.
I don't mind the task of bottling, but the storage of all those bottles gets to me. Kegs are nice and compact.
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA