Originally Posted by brendon7800
Also I've recieved some advice from an experienced kegger that once it's done carbonating, that he sets his pressure to about 25-30lbs when he's not serving it, will this overcarbonate the beer to be stored at that pressure? He also says about every week or so he checks the pressure to make sure it's not leaking and he'll top it off up to 25lbs. Has anyone else done anything like that?
The carbonation tables tell the whole story here. It's going to depend on the temperature you store your keg. The combination of temperature and pressure yields a parameter called "volumes of CO2". This is a measure of the amount of carbonation in the beer (measured in grams of CO2 per liter). For most beer styles, 2.3 - 2.4 volumes is a good number. Below is a list of temps and pressures to give volumes of CO2:
Temp / Press / Volumes
70 / 30 / 2.23
65 / 25 / 2.28
60 / 20 / 2.27
55 / 17 / 2.26
50 / 15 / 2.30
45 / 12 / 2.26
40 / 10 / 2.30
35 / 8 / 2.34
My personal bench mark is 42 F @ 11 PSI. Here is a link to a complete carbonation table. Scroll down to the bottom of the page:http://sdcollins.home.mindspring.com...rbonation.html
And just for the record, force carbonation is much more consistent, much faster, and much cleaner (no added sediment) than priming.