Force Carbonation or Natural/Priming Sugar?

[Yooper]

Force carbed beers are more susceptible to staling, shorter shelf (keg?) life due to oxidation. Bottle conditioned or naturally conditioned beers in the keg last longer - the yeast scavenge all the oxygen in the beer as it ferments. I don't keg so it's not an option for me but bottle conditioning has some definite advantages and disadvantages, time and effort being the two biggest.

That's not necessarily so, as the great thing about kegging is you can do a closed transfer, using c02 filled vessels, and pushing with c02, and then even purging with c02 and there will be LESS staling/oxidative reactions that with bottling, as a bottling bucket or wand and 12 ounces of oxygen in the bottle before filling all will create points of oxidation.

Yeast can't "erase" the oxygen that the beer interacted with on the way to the bottle, and the air in the bottle, once it's been contacted. The yeast do use a minute amount of oxygen in bottle fermentation, but not nearly as much as is contacted during the bottling process. Using a beergun to purge every bottle as it is filled would be one way to mitigate that.

 

[Mark D Pirate]

Lucky most of my beer doesn't last long enough to go stale

 

[Mark D Pirate]

If I had a beer gun and CO2 bottle to purge my bottles I wouldn't be bottling !

 

[Nosybear]

That's not necessarily so, as the great thing about kegging is you can do a closed transfer, using c02 filled vessels, and pushing with c02, and then even purging with c02 and there will be LESS staling/oxidative reactions that with bottling, as a bottling bucket or wand and 12 ounces of oxygen in the bottle before filling all will create points of oxidation.

Yeast can't "erase" the oxygen that the beer interacted with on the way to the bottle, and the air in the bottle, once it's been contacted. The yeast do use a minute amount of oxygen in bottle fermentation, but not nearly as much as is contacted during the bottling process. Using a beergun to purge every bottle as it is filled would be one way to mitigate that.

Or purge the bottling bucket with CO2.... Agreed, any previous oxidation wouldn't be "erased." But it does minimize further staling in storage.