jerrylotto
Well-Known Member
The pressure to force carbonate beer is always higher than the pressure you want to serve it at. You should always have beer chilled down the 38 F or below when you hit it with CO2 externally to carbonate. There's no set pressure to force carbonate: it depends on the amount of head space in the keg (how full it is) if you're not connected to a continuous stream of gas. If you are connected to a source of CO2 the table that was provided earlier is the best way to figure it out. But serving pressure is always going to be about 8 to 12 PSI.