a balanced system will use the same psi to carb as it is to serve. You can burst carb faster with the higher pressure, but the beer benefits from waiting anyway. I run 11psi at 40°. Let sit 1.5-2 weeks before I start pulling beer.
PSI depends on temp, volumes you're going for and your line length goes off those two once figured out.
Tap Room Hobo
I should have stuck to four fingers in Vegas.