It seems that bottle-conditioning is very standard in home-brewing. I have found some reference to force-carbonation of beer but at a glance I assume it is really only done commercially with filtered beer.
This answer seems to contrast the methods very well but both the question and answer are a little unclear of whether force-carbonating would always be done in conjunction with filtering.
Is force-carbonation ever used by home-brewers (particularly when not filtering, if that's ever done)? If so, why? What effect would force-carbonating have on an unfiltered beer, particularly with live yeast still present?