Yes i agree Co2 is Co2 no matter what source however for some reason there is a distinct difference to me in natural verse forced carb. The mouthfeel seems to be smoother along with head retention is "always" better on my natural carb beers. There is just something different to me. Perhaps it could be proteins, yeast and what not suspended in solution that gives me this sensation but it is definitely there. I will say that once naturally carbed i hook it up to co2 to maintain the level and can not tell the difference as time goes on so i suppose it could be all in my head:)
I guess the difference could be more related to the process and not the co2 itself.
Have you tried a blind triangle on beers carbed each way, say 2 months after carbonation?
No i have not. Ill have to add that one to the list Or just state the obvious that many feel the same way and i should just stop being so stubborn