Sounds great, I don't think that you will be dissapointed in the results. If you haven't got your kegs & CO2 equipment already it would be worth searching this forum for the various posts on CO2 pressure regulation. I found that my pressure regulator was a heap of junk & not able to regulate to the 8 psi which I finally found worked for me giving the right carbonation & not delivering a glass of foam. I use a secondary regulator to get the 8 psi. Possibly a bit off-subject so I won't go on but can supply more details if relevant & of interest.I used a pressure barrel for a few years and then bottled for about twice as long. The last bottle was invariably the best. I wasn't sure if this improvement / lack of deterioration was something to do with the primed conditioning in the final vessel (i.e. real ale). The reason this is such excellent news is that I just wondered whether without that the beers would last so well (if I am able to make them last).
Now I've finally brewed some beers that other people are actually enjoying (I've always enjoyed my beer) using external co2 and closed transfers as well as stable fermentation and conditioning temperatures (lockdown positives) I want to try and make sure I've got plenty for the coming months.
If it degrades in air tight bottles and kegs u would wonder where it goesI've found that the flavor of the moderate/minimal hopped beers last months.... but heavily hopped beers (IPA's) the hop flavor tails off after 3 months. Talking with local craft brewers, they agree that the hopped flavor degrades even in kegs.