Originally Posted by jesseroberge
I find that an extra cold kegerator sometimes alters the taste of the beer because it's too cold, for example I have a caramel brown ale that has trouble giving it's caramel flavors when it's cold, I allways find that the end of my glass is better than the first sip because it had time to warm up a bit...
True, too cold, and the flavor doesn't come through. It's simple enough to warm it if you have a beer that needs a warmer serving temp before you drink it.
Also, getting it ultra cold isn't needed to allow the co2 to get into solution properly, it just helps.
I have a Blonde Ale I just put on tap last sunday. 6 days ago, put it at 11 PSI and my keezer is at 37*. My beer is already carbed and pours a nice head on it.
For me, there is no reason to amp the gas pressure up, no need to make the keezer colder, and shaking it doesn't really save but maybe a day or two, simply because I have to wait to serve, because it's stirred up all the crap and made a bunch of foam in the keg.
Ultimately, you need to figure out what works for you, and your set up. Also, the beers that you commonly drink, come in to play. If you prefer really high carbonation, then thats your prerogative and you can do that.. after all, it's your beer and you are the one drinking it. Some people find over carbed beer has a bite to it that hides the subtle flavors of the beer.