Originally Posted by P B G
Try copper piping it in the keg.
Take some copper pipe (clean/new) and clean and sanitize it. Pop your keg (if a Corny) and stand the copper pipe in there with the lid sealed for a bit. Then repressurize and let it stand cold for awhile, then I'd probably sample, and vent the CO2 again and repressurize it.
If I understand you correctly, you are saying to simply put the copper in there for a while, and there is some form of reaction that helps to make it taste better / removes the bad flavor agents? What is happening with this?