The Abbey Ale is great. It’s strong, no bones about it, but I must say, it has all of the character of a good ale.
Note- I still have yet to master the carbonation of the keg. What has worked for me in the past that is kind of working this time is that I charge the keg (about 30 PSI), bleed out the O2 and I shake it for about 5 min or so. After this, I lower to what I want it to come out at and I connect the CO2 to the keg and then to the tap. I let everything sit for a few days and then start to drink.
Thus far it has produced two results, first it either starts out with a weak carbonation and eventually works it’s way to being alright and second, it starts out really foamy and weakens out to a nice carb later.
This is an imperfect science for me, but once I master it I will be sure to make note of exactly what I did.