Your questions have to be answered based on your drinking habits, how often you want to brew, batch and keg size, kegerator taps, desire for variety, etc...
Kegging is right for me. It’s a lot less hassle than dealing with all those bottles, capping, etc and I can control O2 potential issues easier with the keg than with bottling. The lower the O2 issues help with shelf stability which addresses one of your questions.
I am generally the only one drinking my beer as well. My son occasionally drinks one or three when they come over but generally it’s just me. Here’s what I do:
I drink 20 oz pints. There are 640 oz in 5 gal (my keg size) so I get about 30-31 pints from a keg after about a pint or two worth of losses. If I drink two beers a day on avg (sometimes that’s zero sometimes it’s three), one keg is ~15 day supply but it usually lasts a bit longer.
I usually have two kegs on tap but I lean on one a bit more than the other to kick it to bring the next in line to tap. I don’t mind drinking the same beer night after night for a couple weeks but having the choice is nice. With you having double the taps I could see 30+ days or more in a keg which shouldn’t be an issue with proper attention to packaging and handling. Though certain beers are better younger some improve with a bit of age.
I have three kegs in the pipeline. I brew every three weeks to keep the pipeline stocked. Ideally I kick a keg, move one from conditioning/carbonating/maturing/lagering to the now empty tap, and have a beer just finishing in the fermenter +/- a day or two to closed circuit fill the now empty keg after cleaning, sanitizing, and purging.
Hope this helps.
Sent from my iPad using Tapatalk