I have my (first ever) three kegs all hooked up, and they are slow carbonating (I hope that's the correct term) for a few weeks at 12-13 psi (no priming sugar). The fridge temp is 48F for the time being. I've taken samples of the beers every few days and it seems like the carbonation is coming along slowly but nicely.
Is there a chart out there that lists different types of beer and their best serving pressures and temperatures? I have three pressure gauges so they can be set individually, but of course one temperature for the entire fridge. When I google "serving pressure for bohemian pilsner" for instance, I can't get a straight answer.
Or, if you know the preferred settings/have recommendations for the beers that would be great too.
I have a strong scotch ale, a "winter specialty spice ale," and a bohemian pilsner (brewed with Cali lager yeast at warmer temps).
I know people like to play around with these things but I don't know where to begin. Aside from tasting the beer, of course.