Noob, here, with a total of seven or eight batches under my belt (just look, they're all right there...).
I bottle, never have kegged. Right now just bottle the 22oz-ers, as I like a real glass of beer when I sit down to have one - bought some nice big beer glasses just for that purpose.
Now here is my question: Besides just carbonating, what is going on as the beer "conditions"? What mellows the hops "edge"? Just what is going on in there?
I enjoy tasting the beers as they age - some, like my stout are wonderful from day one, and some others like a recent IPA took two months to really mellow out.
So, we ain't just carbonating, but what the heck else is going on in that bottle? And do I lose something by going to kegging with forced CO2?
Just trying to understand what this part of the process is, and maybe how to predict where its going.