Unless you have a Zahm-Nagel carbonation testing device (pricey), it would be difficult to determine exactly where you are with CO2 volumes. It is critical that you determine beer temperature initially thus PSIG to keg.
If your pressure is too high based on temperature and the CO2 v/v of the beer, this excess pressure will saturate the top layer of the beer in the keg. You will not detect any issue until this layer eventually is at the bottom of the keg at the down tube in the keg.
First problem will be flavor. Over carbonated beer has a metallic taste and most certainly has a bite to it. Next, you will have a difficult time dispensing the beer since it is so saturated with excess CO2 that the beer will explode as it hits the glass. Last, you will be dispensing mousse.
Technicians at retail attempt to "shake down" the keg and with the pressure switch off, release gas through the safety relief on the coupler. OK if you simply want clear beer to flow. Bad if you do not like drinking flat beer.
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