Hey everyone. First off, thanks in advanced for any help. I myself have just started brewing, although I've had friends involved in it for awhile. I have one that exclusively kegs, and one that exclusively bottles.
I've noticed with the bottle conditioned beers, the texture of the beer seemed to have a champagne like quality, and somewhat of a sharp or tart bite to them. I don't think too much sugar was used for priming, as this was a problem we had on our first homebrew and quickly learned our lesson.
The keg beer didn't seem to have this issue and was of the same quality as any craft beer I've ever had was.
Just wondering if anyone had any inputs or advice they could give from their experience with naturally conditioning their beer as opposed to forced (as i do not have the luxury of a kegging system).