I've been kegging for probably about a year now, but my methods are haphazard at best. I usually pump up the pressure in the keg to 20-30 psi let it sit for a week and give it a try to gauge if its done or not. Now that I'm a bit more serious, I want to avoid those over/under carbonated beers, and I've been wondering about ways to be a bit more precise with my carbonation levels. I've read an article here and there about carbonation and "volumes CO2" but to be honest the phrase means very little to me. It seems like understanding this concept would be a great way to really control carbonation levels, and I'd love to learn more. As an fyi I run 2 kegs from a split line on a single pressure source. Any information or recommended resources on the topic would be appreciated.