Since getting my kegging setup, I've mostly made lighter beers, Wits, Hefes, pale ales. I've kegged 2 darker beers, a Nut Brown Ale and a Scottish Ale. Both of these got slightly over carbed and I noticed a definite sour bite to them that would go away if I agitated them to degas them. Is my assumption correct that lighter beers a little more forgiving if they get overcarbed? And was the off taste I picked up definitely from having a little too much CO2 in solution?
Draft 1: Lightly smoked Weizen
Draft 2: Belgian Wit
Draft 3: Rauchbier
Primary 1: German Scwarzbier
On Deck: Belgian Brown Ale, Pale Ale, Stout