Keg carbonating a Belgian Golden Strong

Williams 728
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MG1602

MG1602

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Has anyone ever done this? I usually bottle my belgians, but was wondering
if anyone had any experience with this. This would be an advantage, so that
I can hone in the correct carbonation.
 
I will say, let it carbonate at the serving pressure, don't force carb at 30PSI. I have noticed that on the beers I rush carbonating, the head's bubbles are looser and fade much more quickly. Conversely, the head is nice and tight when I just put the tap on and let it carbonate at the natural rate.

Something to do with a more complete CO2 dissolution, would be my guess. I'm no scientist, however.
 
I agree. I never force the carbonation. I have come to learn that patience is your friend.
 

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