On Tuesday I kegged my first 3 batches. Thinking that I had the willpower to wait the 1 week that it would take to carb the beer under 12psi, I set it and forgot it for 2 days.
Here we are on Thursday and I am now ready to drink my beer! What I am hoping to do is speed up this process without going to some of the extremes that I have seen mentioned in the past, primarily rolling, shaking, etc.
What I have done is upped the pressure to 25psi in hopes of speeding the process up. How long should I leave it at 25psi? Or should I just drop it back down to 12psi?