Forced Carb. Or Bottle Priming.

Is there a difference in the taste?

I know there is in a commercial brew when the beer has been pasteurized and the beer is force carbed.

But in the homebrew arena. Does the force carbing make a difference over CO2 derived directly from the live beer?

No but anything you want to age IMNSHO should be bottle conditioned.

I've been trying to figure this out as well. In my short time (3 batches) kegging, I am loving force-carbing. I'm able to get much more consistent 'pub-like' carbing that is just the right level and leaves nice lacing. I was never able to get that kind of head retention from bottle carbing.

I think part of what makes it seem better is that it resembles more commercial brews-which is what we're used to (especially non-brewers). IMO, the less bio-chemical reactions that you need to govern-the better. In my limited experience, kegging has meant less work and yields better beer in less time. It has honestly renewed my zest for brewing-although I'm sure my gut will grow due to having beer on tap at all times.

In my opinion, it is mostly a difference of preference.

First, you can prime both kegs and bottles with sugar, and you can force carbonate beer for bottling and kegging. (Bottling beer out of a keg that has been carbonated requires a bit different equipment, but it is nice and simple still.)

Also, not all breweries that force carbonate their beer pasteurize it. I know from experience.

If you prime your keg with sugar, you'll get a bit of the yeast in the first couple pulls, then it should clear up.

If you force carbonate the beer in a keg then bottle it, you don't get the yeast but it is a little more difficult to get consistent fills, as the beer will foam a bit while filling. It takes a bit more finesse.

I prefer to bottle condition my beer, because bottles are easily portioned, and easy to travel with and share with friends/family. Also, bottling time is a good time to spend an hour or two with a friend working together on a project, drinking some beer, and chatting.

I've also read more than once that the yeasties help protect the beer and let it last a little longer than force carbonated beer.

Also, if you have a beer that needs some aging, that can be overlapped with the process of the yeast carbonating the beer in the bottle.

All that said, I would like to set up some kind of tap system at my house, and maybe split batches in two, bottling half and kegging half.