Quick question I'm hoping someone can shed some light on:
I erroneously left my freshly kegged Franziskaner clone at 28 PSI for a couple days (no shaking, just set it and left it) before dropping it down to 18 PSI. Now, a week later (2 days at 28 PSI and 5 days at 18 PSI), I wasn't expecting it to be ready carbonation-wise given the time it took with the Pliny clone I put on at 12 PSI, but lo and behold it actually already tastes and feels great!
I'm curious: might a couple days at a higher PSI, followed by 4-5 days at serving pressure, act as an effective means of speeding up the set it and forget it method of keg carbing?
(P.S. With 10 foot lines 18 PSI is pushing the the limits of serving pressure for my setup, but I've found that if I half or three-quarters cock the tap handle, I can still get a really nice pour with a solid but not excessive head; I have the Pliny clone at 14 PSI now, as the original 12 PSI poured a little slow and after two weeks was not carbed enough for my tastes).