Keg pressure

An anyone help with a kegging question? I'm going to try and keg carbonate a batch. Not sure of my fridge setting , Ill assume 38. I'm after light to moderate carbonation. Def. not like Champagne. Time ? Pressure?

I don't have much experience with corny kegs, but these links from the Bottling/Kegging forum helped me get the basics down.

https://www.homebrewtalk.com/f35/keg-force-carbing-methods-illustrated-73328/

https://www.homebrewtalk.com/f35/sticky-kegging-faqs-43347/

Check out this carb chart

For 38F I use 12-15PSI with good results.

GilSwillBasementBrews said:

For 38F I use 12-15PSI with good results.

Click to expand...

Any idea on length if time? How fizzy will it be ?

Thanks

Well I gave mine 30PSI for about 18hrs then dropped it to 15PSI in about 4 days it was "ok" after a week it was decent after a few weeks it held a pretty good head. Then towards the end of the keg I drop it to 12PSI seems to get a little too much head as headspace in keg increases. Just my .02 there's lots of methods of carbing your beer. You'll find the one that works best and gives you the best results. It's quite the addictive hobby.

I'm pretty new to kegging but 30 psi for about 24 hrs gave my stout a nice light carbonation. Cut it back to 12 after that and it's pouring well.

Be sure to use keg lube/plumber's silicone grease on your o-rings.