Petro, carbonic acid has somewhat seltzer-ish flavor. If that's the case, the solution is simple: Reduce your carbonation pressure. Carbonic acid is chemically indistinguishable from aqueous carbon dioxide. It is always present with dissolved CO2, and always at a lower concentration than the CO2. If you have a bad batch, just vent the keg and let it go a bit flat, then re-pressurize to carbonate.
Some numbers and details of your process will help us not have to guess which or what. For 2.3 CO2 volumes, I carbonate 76^F beer at about 27 psi; 15 psi at 50^F; 10 psi at 40^F. With the keg no more than 3/4 full, a few violent shakes makes it ready to serve in about a minute.
If you have no way to restrict the beer line (epoxy mixer or spring clips, for example), try serving at 3 psi. This means venting down to near ambient before tapping, and then recarbonate periodically when the beer goes flat. All this venting and re-pressurizing is less than ideal, but doesn't hurt the beer. It just costs a bunch in CO2 until you can throttle the beer line.