So I have a couple of Belgian styles that I kegged and I am force carbonating them at about 20psi in order to get a good carbonation level for the style. But my friend who I brew with said that it was pointless to carbonate at that level because when you drop the CO2 down to serving pressures (10-14psi) that the kegs will equalize to that pressure level and you will lose carbonation. Can anyone confirm this? Is there a solution to carbonating at a high level but still serve the beer without it being all head?