Originally Posted by Fallon
To get soda level carbonation you need 30-35psi in a keg of soda or water at a temp of the low 30's. It can take a couple days just standing upright to dissolve all the CO2, laying it down speeds things up a little, shaking it can reduce the time to under 30 minutes.
I've got 5 gallons of Ginger Ale in a keg at 35F for a week. When it comes out of the faucet almost all of the CO2 comes out of solution and leaves the Ginger Ale flat. I was dispensing at 12psi through 3 feet of 1/4" glass lined tubing. Beer on the next tap over seem to flow better.... but it's been on tap one week longer.
(Sorry, to get off topic... just wondering if this is a Carb issue based on Fallon's comment.)