Okay, let's see if I can keep this question brief--I have a lot of followup questions that go with this so it may be difficult.
Background: Last year I decided to start doing an annual Birthday Brew Day Barleywine, wherein I'll brew a barleywine each year on my birthday and age it for years to come (for as long as I can keep them in stock...we'll see how long it goes). Last years finished off at 10.1% abv, while this years batch is at 9.7 % or so (currently in the secondary).
Context: I HATE BOTTLING!!! No, seriously, I really f$#%ing hate it!!! So, I keg all of my brews, and occasionally fill bottles from the keg using a technique that prevents oxidation and preserves proper carbonation levels.
More Context: Conventional wisdom says that for a beer to be truly "cellar-worthy", it must be unfiltered and bottle-conditioned so that the living yeast can continue to develop flavors in the beer as the years go by.
If I keg the beer, and later bottle just under half of the batch off of the keg, will the beer condition and mature in the same way when I cellar it?
I'm assuming that if I force carb that too much yeast will be knocked out of suspension for it to mature in the same way--is this correct? What's the scientific explanation?
I'm thinking that I'll add priming sugar to the keg, seal it up, let it carbonate naturally, and then bottle some time later. Will this solve the force-carbing problem, assuming there is one?