I nearly always keg, but I am making more exceptions. On an infrequent high gravity, I will bottle the whole batch. I will bottle from the tap for comps or to take to a party. Lately I have discovered that I prefer the head quality on Belgian styles when they are bottle conditioned. The head seems thicker, moussier, and more persistent. So on Dubbels, Tripels, etc, I have been bottling 2-3 gallons and kegging the rest.