Originally Posted by BrewWNC
Thanks for the input.
The beer was around 45 when I added C02. I got ahold of friends friend who kegs and he says he normally just puts it at 30 psi for 48 hours then lowers it to 10-12 psi until its carbed. Ive started that so I'll see how it goes then try some of these other methods with the beers to come.
At 45° and 30 psi, the equilibrium carbonation level is 3.8 vol, which is really really high. By shaking for 15 min at that temp and pressure you've likely reached something close to that level, and severely overcarbed the beer. Leaving it at the increased pressure is only going to make it worse. My suggestion would be to let it settle without any gas pressure at all overnight, then bleed the pressure, and then try a sample to see where your carb level is. When you realize how overcarbed it is, leave the gas off, and vent the pressure every time you think of it for the next several days, and then try another sample to see where it's at.
If you decide you need to shake it again (which I don't reccomend) you need to do so at serving pressure so that you don't overcarbonate it. Leaving it at 30 psi for 48 hrs with no shaking is an alternative to shaking at serving pressure. Doing both results in a firehose of foam coming out of your faucet.