Carbonation level of kegged beer

[Myron17]

I just finished kegging my 1st batch of beer (a very tasty pumpkin ale @ 7% ABV) I was instructed by a local home brew supply house to chill it to 40 degrees overnight then add the co2 at 25 psi and agitate for 2 minuets the next day then disconnect and chill overnight. The following day I was told to bleed off then refill with co2 and dispense at 10 psi. The beer is what I think is under carbonated! What went wrong? Can anything be done at this time to add carbonation? All input is greatly appreciated!

 

[V-Fib]

There are 100 different ways to carb in a keg if you ask 100 brews. I hit mine with 30 PSI and bleed the gas out 3-5 times, hit it with 30 one more time then drop the PSI to 5-10 and let it sit for a week.

 

[RedlegEd]

There are 100 different ways to carb in a keg if you ask 100 brews.

^^^True this! Here's 101...set and forget. I set mine to 12-15psi and leave it alone as long as I can stand it. By week three, it's usually nicely carbed and ready to drink. If you're impatient, by the time it's really good...it's gone! Ed