I am not so fond of the mouthfeel of my force-carbonated batches.Be careful with this statement around here . You'll nee some data to back that up.
Am I at risk of some unbearable humiliation, or is it something else? Flavor-wise I tend to prefer the CO2 in my beer to be the 'dirty' fermentation exhaust as opposed to store-bought gas. This, I hope, you would concede to. As far as mouthfeel goes, am I really having a sensory malfunction as you seem to suggest, or does the velvety-smooth force-carbed draft I've been pouring really have the same body profile as the bright, clean and sharp carbonation from my bottle conditioned beers? For the record, I did a horizontal tasting with friends of an IPA that I split between keg (force) and bottle (dextrose), so perhaps my experiment had sloppy variables, but the mouthfeel of force-carbed draft seems creamier than refermented draft, and I don't like creamy. Thoughts?
Your experiment may be flawed because you have no way of knowing if both samples are carbonated to the same exact volume. There may also be flavor contributions from the sugar added and the alcohol produced by bottle conditioning. Like Denny says, CO2 is CO2.