The light went on, finally: overcarbing through poor speed-carb process

1. Chill keg
2. Up regulator to ~30 psi (3x style)
3. Shake keg 2-5 min
4. Let keg sit at ~30 psi for 24 hrs
5. Purge keg
6. Down regulator to ~12 psi (to style)
7. Let sit at serving temp for 48 hrs
8. Serve & enjoy

Echoloc8 said:

For some reason I had it in my head that the proper speed-carbing method was this:

1. Chill keg
2. Up regulator to ~30 psi (3x style)
3. Shake keg 2-5 min
4. Let keg sit at ~30 psi for 24 hrs
5. Purge keg
6. Down regulator to ~12 psi (to style)
7. Let sit at serving temp for 48 hrs
8. Serve & enjoy

...And of course I was getting glasses of foam with flat beer beneath. I blamed it on line length, I blamed it on poor pouring technique, soap in the glass, you name it.

After a long-overdue reread of the first few pages of the speed-carbing sticky I've come to realize that I should be doing either step 3 or step 4, not both. I'm overcarbed. Will be bringing down the pressure starting tonight.

Just posted so others might know where I went wrong, in case they're in similar circumstances, or might be someday.

-Rich

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