I have been using a tried-and-true method for carbing/serving my beers that required 2.5 volumes of C02. Using the multitude of carbonation charts out there, I have had my kegs at 40 degrees and set my regulator to 12 psi for 7-10 days. I then pour through 6 feet of 3/16" inside diameter hose using the same setting of 12 psi. Works awesome and have had no issues.
Well, now I've done a Belgian Dubbel and want it to be carbed higher. According to the chart, for 3.5 volumes, I set my psi at 24. What do I then do to serve? Do I purge the keg and then set the serving pressure to 12 psi? Do I leave it at 24 and add another 6 feet of hose (total of 12)? I'm just a little confused on the increased psi to 24 as when I had first starting kegging, I would accidentally set my psi to 25 for a week and I had nothing but foam until I learned the patient set-it-and-forget-it method of 12 psi to carb and 12 psi to serve.