Originally Posted by Sudster
That's interesting. I do notice a difference too. I'm not sure if it is from some by-product of the yeast converting fermentables or the actual size of the bubbles. I have noticed that my forced carb beer has larger bubbles than the bottle conditioned beer. Maybe size does matter.
You know it, bubble size does matter. To me, that's what makes the beer in the UK so much better than here. It's also the reason that I will be naturally conditioning all my brews weather in the bottle or in keg.
To me, force carbonated beer isn't nearly as smooth drinking, nor does it have as nice a head on it.
Secondary #2: Empty
Bottle Conditioning: Oatmeal Stout
Drinking from Keg: Ordinary Bitter, Kolsch
Drinking bottled: Brown Autumn Wee Heavy
Peaches and Cream Weizen
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen