I WAY overcarbonated my first kegged batch of beer, what is the best way to get the carbonation down?
bleed the co2 out every few hours for a couple days
2: Scottish Export 80
Fermenting: English Mild, Cabernet Sauvignon, Barkshack Mead
+1 to the above. I regularly over carb my beer because I stink at force carbing and am not patient enough to let it work over time. To quote linkin park, bleed it out.