Two batches of 1620 Deux English Style Ale (force carbonation vs. cask conditioning)

I modified the 1620 recipe by substituting some cascade for the east kent goldings. Hey, it is all I had. (shrug) Now I have two batches of 1620 deux. One has been kegged and force carbonated. We'll probably tap that soon. The other has been dry hopped with cascade, primed with a little less than a half cup of corn sugar and stored in the basement. I should be able to drink it in a few weeks. Should be interesting to see what the difference will be.

I wonder if I'll need to use finings on either? Gelatin perhaps?

Cheers!