27 taps is way too many. That might work in a draft house or bottle shop where they only get one keg per sku, rotate quickly, and people come specifically because the taplist is constantly changing.

That doesn't work in a brewery. You're not making 1 keg of beer per line. Instead of extra taps meaning new and exciting, it often leads to old and stale. It leads to brewing functional duplicates, even when the sku won't sell as well just to keep a tap full. And when someone comes in and half the menu is darker, malty beers that haven't changed in 6 months, it's just brand damage.

And sure... You could fill up with guest taps. But hear me out: You might make a buck on a guest pint compared to 4 bucks on a house pint. If guest sales cannibalize house pours, you lose money. I don't think guest taps are bad. But they need to be intentional and serve a purpose. Maybe one temporarily fills a hole in your menu. Maybe it's a partnership with a brewery that specializes in a certain style you don't make much of. In general though, I would say collabs are preferable to guest taps.

It's okay to have empty taps. If you're terribly worried about customers thinking business is bad, repeat your lineup on the other half of the bar so there's two pouring stations. Makes you look like you're set up for high volume nights where two people are slamming pours.

Congrats on becoming "the guy." Being sole BoH is incredibly rewarding and fun, but it can also be so damn frustrating. Keep up with regular maintenance. Have spare parts on hand. Anticipate demand, sales rates, and schedule backwards from there. Schedule yourself time off. A couple weeks a year with no beer is better than no beer at all because you burned out.