I use a tap attached directly to my corny keg (similar to this: https://barleyhaven.com/corny-keg-faucet-tap-ball-lock.html). That means I have my serving pressure at 10kpa.
My carbonation method is to cold crash to 2 degrees, keg and purge oxygen, then hook up CO2 at 200kpa (30psi) for 36-48 hours, then reduce to serving pressure and leave for a week or two.
I get a nice pour with a bit of head, but the mouthfeel just isn't right - not enough bubbles - and it seems to get weaker over time. If the serving pressure is any higher I just get foam.
How can I increase the level of carbonation without increasing serving pressure? Do I just get a long beer line so I can increase the standing pressure on the keg and maintain a higher level of carbonation? Or just leave it for longer at the low serving pressure and temperature?