I just kegged my first batch! Its great, but I have a couple questions.
I forced carbed my beer @30 psi for 24 hours then I dropped the pressure down to 12 pounds. I thought it was coming out way too fast. From what I have read a lot of brewers say 24 hours at 30 then down to serving pressure which they state is 12psi.
1. What constitutes serving pressure, currently I have it at around 8psi and it comes out fine. But will that effect the carbonation in the brew itself?
2. According to this chart http://www.homebrew.com/pdfs/CO2chart.pdf
when carbonating for 2.5 volumes at 45 degrees it needs to be between 14 and 15 psi. I assume thats for the initial 2 weeks or whatever it takes to fully carbonate. After that what do you adjust the pressure to?