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?
Flat creamsoda
- Thread starter KuntyBrew
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MrFoodScientist
Well-Known Member
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.
OP
OP
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
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