I have been kegging for a while now and all my beers seem to have lower carbonation and have a very "soft" mouth feel. Two taps are set at 12 psi and the other is at 8-10psi for lower carbonation styles. The Pale Ale I am drinking now was kegged about that 3 weeks ago and has been on carbonation for a 3 weeks at 12 psi. It has this same "soft" feel and does not have much carbonation on the tongue. However, when you fill the glass its about 1/3 full of head/foam. Most competitions I enter the judges comment on low carbonation.
Does this all sound appropriate or am I missing something? I'd like to get a little less soft mouth feel and more noticable carbonation to my beers to match commercial styles.. any suggestions? I do add gypsum (pre-mash ) but only enough to get my Sufate up to 100 - 150 (200+ for IPAs)
