so I'm drinking a can of death by coconut right now while reading stories of people drinking this same beer having issues of exploding cans at room temperature. Now, the cans exploding might be completely unrelated to my question, but it got me wondering...
I noticed on force carbonation charts, colder beers require less PSI's to reach a certain level of carbonation. Why is that? Also, if you force carbonate at say 40F then let the beer reach room temperature later on, do the volumes of CO2 in the beer change?