I kegged my vanilla cream ale 5 days ago (my first kegging experience). My fridge is at 34 degrees and I have the pressure set at 12 psi. According to the tables this should result in a CO2 volume of 2.79. I didn't do the shake method, just the hook it up and leave it method.
Should 5 days be enough time to carb up to this level? I tasted a little today, and it still seemed a little undercarbed (I'm a big fan of carbonation ). At 2.8 should this beer really bite, or should I try a little more CO2 pressure. I know that the lower temps allow me to get more CO2 volume into the beer at a lower pressure, but being that cold, could it affect on how that volume of CO2 tastes?
Thanks for any assistance you can give me.