So im fairly new to kegging as i recently built a custom keggerator for my brews. I was solely bottling before. My first beer i kegged was an IPA that initially turned out great, balanced, sweet hoppyness, bitter, etc. I force carbonated it and finally set the psi at about 5 for dispensing. However, it kept coming out as just foam! So what i would do every time i dispensed some beer i would release the pressure that had built up inside by pulling the little valve on top of the corny. This resulted in smooth, foam free beer but i noticed after a week or two it had lost almost all of its great flavor, bitterness, hoppyness etc. that had originally made it so good!
Is this common w/ kegging your beer rather than bottling? Am i losing essential flavor by releasing pressure on the valve? Should i be naturally carbing it w/ dextrose than just using CO2 to dispense?
I've got a pumpkin ale that i will want to put on tap in a couple weeks and i dont want the same thing to happen to it so please help me out!!!