A couple of years ago I switched from forced carbonation to natural carbonation in the keg. I had force carbonated for about 20 years. The primary reason for the change was more consistent carbonation levels. By adding a fixed amount of sugar, the yeast generated a fixed amount of carbonation. I found that I had to fuss much less with the kegs to deal with over- or under-carbonated batches. I also found two bonuses of this method: less purchased CO2 and additional conditioning time. I was initially concerned about clarity. However, after pulling the first half-pint, the clarity is the same as force carbonated beer. According to the 2019 Brulosophy survey, only 2% of us non-commercial brewers use this method. I'm a bit curious about what other have experienced.