I’m 69, have weight and medication issues so I limit my consumption to 4 to 5 bottles a week. I also have older friends with similar situations.
For me bottling makes more sense. I can take 3 or 4 bottles of different brews when visiting without having to lug kegs. Since I’m retired, it’s easy to find the time required to clean, sanitize, prime and fill them.
The extra delay required for bottle carbonation is not a huge issue if you plan ahead.
Each to his own, however.
Cheers no matter which alternative you decide to use.
As far as the time it takes to drink the beer when bottle conditioning I think that’s a red herring. Most beers need the same 2-3 weeks in the keg before they are truly at their best and also are generally better a week or two after that. Yes, you can force carb at high pressure and have it carbed in a day or two but that doesn’t mean you should. You could keep primed bottles at 80 degrees and rouse twice a day and have them carbed pretty quick too but I don’t recommend it.
This has been my experience as well. fast carbed beers dont usually pour well and most beers taste better with some time on them anyway. I suppose in a pinch you have the option to carb fast and accept the results but its not the best method anyway.
I say go for it if you have the room and money. A Keg or 5 of beer on tap in your own home is a very cool thing.
I’ve noticed that when I bottle condition for a bit longer and at slightly lower temp, I like what it does for the beer and the carbonation rather than rousing every day at near 80 F for a week. They both end up being adequately carbonated but the former tastes better and the carbonation is higher quality if that makes any sense. I feel that the quick bottle conditioning results in bigger/harsher bubbles whereas longer bottle conditioning gives a smoother more substantial head and a more pleasant mouthfeel with respect to the carbonation.