I force carbed my first beer at about 30 psi for the quick shake and bake method a friend used. What PSI should I be serving at for my IPA?
Since venting and bringing down the beer Ive had some foam issues with my beer. I have 5 ft of 1/4 inch bev line coming from my keg to my faucet. From my faucet to the midpoint of my keg its about 22 inches. I vented my keg a bit and its gotten better, right now at about 4 psi for serving, still a bit foamy but not as bad before.
Thoughts on how to gauge this right to serve well enough? Next time I may just do the slow method to be more precise. I have a saison and want that well carbonated, have another line.