Originally Posted by Denny
Amanda, the reason it appears to have finer carbonation is because it takes longer, which gives the CO2 more time to go into solution. Many years ago, i conducted an experiment by priming with sugar, DME, honey, force carbing and a couple other methods I've forgotten now,calculating it so that all would have the same level. After 2 months of conditioning, none of my tasters could tell which was which nor had a preference for one over another. BTW, you don't need to have the keg cold to force carb it. I always force carb mine at room temp, just because that's the most practical way for me to do it.
And I wish I had a clever zinger like you did!
Interesting point. I have an APA in my keezer that I haven't tried in quite some time, so I should give it a go and see what's up.
I wish I could force card at room temp sometimes, but my tank is mounted in the keezer, so that hampers that a bit.
And I couldn't pass up the zinger!