That is a pretty high setting for psi. I am usually at 10 to 12 psi. There are charts readily available that will show typical carbonation for different styles. I would guess you will have great difficulty in serving your beer.
I don't have experience with kegging but everything I read about the style said to Carb at that psi for three days and then serve. Let you know how it goes
__________________ Primary: Pale Ale Secondary : Belgian Golden Strong, Bourbon-Oak Aged Barley Wine Kegged : Bohemian Pilsner Bottled: Hefe, Cascade IPA, Kolsch
You're better off carbing and serving at the same pressure. That way you don't have to vent excess CO2 to serve thereby wasting it. Here's a chart you can use to figure out your pressures.
Brewmax,
I know it is a big pile to wade through, but Bobby M's thread on force carbing is worth anyones time to read. It is located at the top of this page.
Cheers,
Jim
Do I bleed carbing psi before serving?
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