Warm Conditioning In Kegs

[Pete2501]

I've been kegging for a little over 9 months now. I started with force carbing but I found myself very disappointed with the results. I did a little research and after some advice from the more experience I gave pouring pressure carbonation a go. Straight away I found my beers were tasting and pouring better.

What aspects of taste does the force carbing or non force carbing effect? Bubble size is one that springs to mind, carbonic acid, aroma, mouth feel, malt taste?

I'm curious because I've got a carbing stone which does the job in 2 days but since getting a keg freezer I could wait a while after getting more kegs of course. I only have two atm hence the carbing stone.

 

[barls]

mine get warm conditioned sometimes up to a year. Mainly cause i have 10 or so kegs. I also naturally carb my kegs