Force carb it at 15 – 20 psi cold for 2 days; check the beer and reduce or continue. It also really depends on your beer style, serving line length and temperature. That would be great if we could just keg, hook up the co2 and serve; but nature does not allow – damn nature… always making me wait!
There are psi / serving-length beer style sheets here on HBT, might be worth a look; I just ate a bunch of Irish food and beer so too lazy to search but it’s here! I promise!
-While trying to order she said: “We ain’t got no roast beef, we’s a broke Arby’s!”