I think of wheat based brews as being tasty very quickly. In addition, IPA's taste good when young. All the tasty hop oils are strongest, and haven't faded yet.
I'd avoid dark beers, or those with strong flavors or spices. Those really need the extra aging to mellow or blend together. e.g. a Christmas spice ale, or licorice stout.
You could also brew smaller batches, if your goal is to have more chances to tweek your process, and not have so much beer around. I keep a 3-gal fermenter around for all my 'experimental batches'...