oro wrote:Think you would need some pretty sensitive taste buds to pick up 3/4 cup or less fermented corn sugar in 5 gallons of beer, I sure cant tell
some one called me on that a few years back and we did blind taste test on 3 beers. Said one was force carb'd. I called all 3 as sugar primed.... I was right, as well as a few others in our group. If I remember right there were at least 4 out of 6, maybe 7 guys that called sugar primed.
maybe I am sensitive to it, maybe not. I can for sure tell you that the 3 greatest beer improvers for me over the years were.
1) temp control on mash
2) temp control on ferment
3) force carbing with CO2
Probably even above those 3 was forgetting about style guidelines, I brew what I want and/or have on hand.
Sorry, rambled off topic. OP asked for opinions, I gave mine and stand by it. Force carbing is a marked improvement on my beers, your mileage of course may vary