Originally Posted by Pubwilson
So I should carb and serve at the same temperature? I will try that and see if I notice a difference. I was wrong, the stout was force carbonated cold. Maybe that's why it seemed fine through the whole keg. O well, this next one is gonna be flat, cause its the one I carbed in a secondary. Learn something new everyday.
I wrote temperature, I meant pressure.
You should keep your beer on a consistent pressure throughout it's life. Anything else will adjust carbonation and release CO2 while it's pouring, causing issues of all sorts.
It is also easier to carb and serve at the same temperatures, but not necessary. If you use two separate temperatures, make sure to adjust the pressure as indicated on this chart: http://www.kegerators.com/carbonation-table.php
You can always adjust your carbonation, so no worries even if it is flat, it just takes time.
If you mean that you naturally carbed in a secondary...that is a whole nother process. Now that I re-read your post, that is what it sounds like you did. In your case, just try to match your CO2 pressure as closely to what you think the priming sugar achieved carbonation wise. It sounds like you did that, and your process is sound, sorry for spooking you.
For the OP, I stand by my original post.