I prefer to be as simple as possible when force carbing. I try to keep plenty of beers on tap at any one time so I am not overly anxious to pour a perfect beer in 24 hours. Simply, keep your cooler so it dispenses at 38 to 45 degrees, or what you like. Set keg pressure at 12 pounds or whatever your style wants. Start with about 10 feet of line, 3/16 ID. This will give you a nice slow, not overly foamy pour. If it is too slow for you, cut a foot off and try again. Most importantly, let the keg carb without fuss for a solid week and there you are. There are tons of other ways to carb. Shaking, kicking, rolling, bouncing. high pressure then low pressure then no pressure. Big headache unless you know where you are going and how to get there. Cheers!