I have six on tap right now, some have second kegs waiting for the ones connected to kick.
Ale taps:
Ordinary Bitter
English IPA
Stout taps:
Chocolate stout
Breakfast stout
Whiskey stout
Old ale
I packaged a second batch of my whiskey stout two Sunday's ago. Filled a 2.5 gallon keg and then 43 16oz cans. Labeled the cans yesterday afternoon. Need to get the label application machine soon (then order rolls of labels). Takes too long to label them by hand (over an hour to put the labels on, plus more time to cut them from the sheets).
Up next I'm brewing an imperial version of the whiskey stout (plan for 10-11% ABV). After that, most likely the IPA. The IPA should be in keg and can before the imperial due to putting oak in that for ~6 weeks once it's done fermenting. Not sure, yet, what I'll brew after that. Probably the bitter again, so it's ready for the warmer weather. Planning to brew the old ale again, with some tweaks to make sure it comes out better.
I plan to can up what's left in some of the kegs in the keezer over the coming weekend. That way I'll have the taps open for either the waiting kegs, or more cans to give away.