I'm getting ready to bottle a barleywine I brewed last summer and have been bulk aging in a keg ever since. My original plan was to force carbonate it and then bottle off the keg, but I'm starting to think about naturally carbing instead.
Does beer age differently when it's naturally carbed and there's that little bit of yeast in the bottom of the bottle as opposed to beer that's been force carbed?
Tap 1: English Dark Mild Tap 2: American Brown Tap 3: American Amber Tap 4: Sour Belgian Brown Tap 5: Nitro Milk Stout
Kegged: Amber, Brown, Milk Stout
Lagering: Vienna Lager