Resurrecting a really old thread here, but I’m wondering if anyone who said they were going to do a side by side test of one bottle conditioned and another force carbed beer actually did it. If so, what were your observations? I’m grappling with this myself right now.
Thanks.
I normally bottle from a keg, mostly because I’m a HUGE fan of secondary fermentation and/or conditioning in kegs.
And comparatively - bottle conditioning is a PITA.
I’m actually finishing up a blog post about this right now. It mostly pertains to sour beers, but the pros and cons can be applied to any beer.
I’ll update this thread when I finish the post - hopefully by next week. Promise I’m not just out for the shameless plug.