So this is how my last beer went:
After about three weeks I threw it straight into a keg. It didn't taste great, but I figured it was still young and just needed more time to condition. A few weeks later I had something decent and realized that I had never force carbed it. Over the month that that it took to drink the beer, maybe once or twice I gassed it to push out an extra glass or two when it sluggish and I was still thirsty, but the vast majority of the CO2 came from the yeast itself, not from my tank. I called it my "cask" but I know it wasn't the real thing, right? I mean, I certainly never sprang for a firkin.
But isn't that the difference between a Cask Beer and a Keg Beer - the force carbing? So was it a cask beer?
And besides the nomenclature, is anything from the above description bad policy?