Thanks to some help in this forum I've figured out how to carbonate my corny keg with beer or wine and dispense through a decent bar tap, and it's working great with two successful barbecues down and one to go!
Now I have a Brewferm Cherry Ale ready to carbonate. I brewed it to 15 litres, However I found it a little bitter so I sweetened it with 600g sugar and acidified it with phosphoric and citric acids to produce a mock-lambic style beer which is very nice sampled flat.
Now I'm trying to select a carbonation level using [the carbonation chart here.][1]
But I'm uncertain if I should choose the volumes of CO2 suitable for what the beer tastes like (Lambic ≈ 4) or the type of beer the kit was supposed to make (Ale ≈ 2).
If I choose based on the style I've created and carbonate at 4 volumes, will the beer come out all frothy if it still identifies as an ale in protein content and composition?
How would you choose?
[1]: https://www.kegking.com.au/blog/post/how-to-carbonate-beer-in-a-keg
As it's in the keg, you can try either easily enough.
I would start it at about 3 vols, which may be very frothy if you don't have flow control taps/disconnect or long enough beer line.
If too high then just burp the keg & reduce pressure.