CO2 itself is tasteless and odorless.
But rapid force carbing like that always creates excessive carbonic acid, which then has to mellow out. You'll smell the carbonic acid and it does lend a 'bite' to the beer for several days.
its a lot easier to set it at 10-12psi and let it sit for 10-14 days. even carbonation that actually gets absorbed.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10