Flat creamsoda

**KuntyBrew** · 02-02-2012, 04:33 AM

I made a speichers cream soda like 2 weeks ago. At 30 psi 46*F one week later flat. So I bumped up the psi to 45 at 46* F and a week and a half later still flat. The pressure stays constant. Any ideas what the problem is?

MrFoodScientist · 02-02-2012, 05:15 PM

Give it a good shake and see what the regulator does. If you hear the squeal of CO2 running through the reg, then you know it still needs some time to carb.

**KuntyBrew** · 02-02-2012, 05:53 PM

ok i just did that, but I still had it at 40psi at the time I'll just do that a couple times a day for a week and see how it goes