Help Saving An Unorthodox Co2 Carbonation Method
 

So my beer had been sitting at 20 psi at room temp (well, probably a little higher, closer to 70-73) for two full days. I didn't have a refrigeration method and we weren't in the middle of a snow storm, which is how I cooled the keg the last two times.

So, once I got it refrigerated, I dropped it down to 11 psi, and it's been sitting here for a full day.

The beer still tastes flat, although there is some head when I pour. Should I just let it sit for another 4-5 days at 11 psi? Or is it worth cranking it up again now that it's cold (43 degrees).


One sub question: the last two times when I've dropped from high carp (20-30 psi) to low carb (7-11 psi) the regulator has a couple minutes later dropped all the way down to zero. Any ideas why this is happening?

Thanks!

Sounds nominal. If you are in a hurry to drink it, then crank the pressure up.

Thanks. I was in a hurry last night but I've got time now. I just wasn't sure exactly what I had done, changing the temp and psi. Looking back at a chart that's posted in one of these threads, I probably should of had room-temp psi closer to 40.