I haven't paid much attention to carbonation up until recently, because my method hasn't changed in the three years I've brewed, and it's perfectly acceptable to me. My friend says that every homebrew he tastes, which is entirely from myself and the three other brewers in our club, seems "over carbonated".
After much discussion, he agrees that he thinks this may be related to the size of the bubbles in the beer. I took one of my beers that had been sitting in the fridge for far longer than most, and noticed that although it was starting to decrease in quality, the carbonation bubbles were quite small.
Everything I look up is either super detailed chemist stuff that is hard for me to understand, let alone apply, or what appears to be people making stuff up based on one or two experiences. Does anyone know the effect of age, temperature, or anything else on carbonation bubble size?