I've got a Northern English Brown Ale ready to transfer to a keg in the next day or so. Should come in at about 4.2% ABV so you can afford to have a few without getting wasted.
What is your brewing and kegging setup?
I live in Melbourne these days, just up the road from the Keg King factory so I get all my gear, grain etc from them.
I'm using a brew in a bag method. The mash goes into a keg king fermentasaurus to ferment. That fermenter can be hooked up to CO2 bottle and put under pressure. Towards the end of fermentation I cold crash the brew so that the yeast drops out and transfer it under pressure to 20l and 10l kegs (if I'm doing a 30l batch).
Because it's transferred under pressure, oxygen never touches the brew. Touch wood, I've never had a bad batch since I moved to this method.
Also, I don't have to stuff around washing and sterilsing bottles. I had so many really ordinary or bad brews when I was using that method.
We got 48 hours notice of the latest Covid 19 restrictions so I had time to get in and get the grain required for 2 Irish red ales, a stout, a pale ale and the northern english brown.
30L sounds like a lot, but I share with my oldest son (the brains behind the enterprise) and my youngest son moved home from the country at the start of the restrictions - so it doesn't go far.
All I need now is some footie to watch and I'll be right.