Aleman wrote: I'm with Steve on this one, There is no difference between a beer force carbonated to 1.5 Vols of CO2 and one that is primed (Either naturally or with added sugar) to 1.5 Vols of C02. . . . Except Time. . . . a young beer that has been force carbed is inferior to a natural carbed beer (at the same level of carbonation usually meaning that the natural carbed beer is older), but at the same period in time (>#4 weeks) and at the same temperature there is little / no difference.
Sorry ... I've always wanted an excuse to use this picture and thought now was as good a time as any. I like what Steve said about the antioxidant effect of traditional conditioning. When I started brewing I had no access to CO2 to purge vessels with (and there is still no practical method for bottles unless you fill with a counter pressure wand) and I read that the yeast needed oxygen to condition using malt extract, so I sort of took the leap of faith that by using extract I was helping to preserve my beer 
It does take longer for that reason. I am not tied to any one method, I use what I feel is right for me at the time, depending on my needs. Plain sugar is fully fermentable, Dextrose only slightly less. Be careful with both, or you might make bombs. You should weigh the amounts, even if the sugar is in a premeasured "suggested amount." I use this online calculator: http://hbd.org/cgi-bin/recipator/recipa ... ation.html