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Old 02-02-2012, 05:33 AM   #1
KuntyBrew
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I made a speichers cream soda like 2 weeks ago. At 30 psi 46*F one week later flat. So I bumped up the psi to 45 at 46* F and a week and a half later still flat. The pressure stays constant. Any ideas what the problem is?
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Old 02-02-2012, 06:15 PM   #2
MrFoodScientist
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Give it a good shake and see what the regulator does. If you hear the squeal of CO2 running through the reg, then you know it still needs some time to carb.
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Old 02-02-2012, 06:53 PM   #3
KuntyBrew
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ok i just did that, but I still had it at 40psi at the time I'll just do that a couple times a day for a week and see how it goes
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