I always have a decent selection of new beers on hand. I try to taste as many as I can, we'll call it market research. Most of these are of the the rare 22oz flavor though, so what I've been doing or the past few brews is brewing 12gal batches and bottling what doesn't fit in the keg. Works like a charm, especially now that I'm taking advantage of the free slave labor.
They've been bottling 100% on their own for a month or so now. From sanitation to priming. All I do is run the capper when they run out of room on the table, and only because they're not strong enough on their own.
Enough bragging about it though. This has made it easy to not run out, get the family involved (the family that brews together stays together) and ensure that I always have a variety of homebrew on hand.