There is another thread about this somewhere....I was looking for it tonight.
To eliminate the matallic taste the temp needs to be about 42 and the pressure between 28 and 32 psi...It worked for me.
I am also in Phoenix and this is my first keg (bev-air DD-58, Harps and Guinness)
The Guinness started to taste funny and metallic at the colder temp and higher pressures.
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