Just kegged my American Stout last night. Gave it a little agitation at 30 psi, then left it at serving pressure around 8-9psi. First taste, it's great! The only slight thing I noticed I can only describe as "the taste of the smell of an empty keg that has been filed and pressurized with CO2".
Am I right to think this is the flavor of partially carbonated beer and will mellow/balance out in a week at serving pressure?
It's completely tolerable, I don't even remotely mind the flavor, but just wondering if anyone has experience with this?
The IIPA I kegged and carbonated the night before was agitated for around 3-5 minutes at 30psi, but the beer was already cold crashed for a week so it instantly absorbed all of the gas and was perfect and ready to go.