Originally Posted by CButterworth
I just got my export Scottish Ale into the keg. I am force carbonating it for 24 hours at 24 psi, then setting the regulator to between 13 and 16 psi to give me between 1.8 and 2.2 volumes of CO2 at 60F.
Just checking here, but where are you getting your figures from? Those sound right for inside your 40F keezer/kegerator, but at 60F, the pressures should be considerably higher. For reference, I leave my on-deck keg at 25PSI and around 60F until I have a spot open in the kegerator, for however long that takes, and that results in a mostly carbonated beer. It usually still takes a day or two to come up to full carbonation, but I'd rather not go much higher than that and risk overcarbonation.