During the winter, force carbing is easy because in certain parts of my cellar it is very cold. I simply chill the beer and set the regulator to 30 psi for 48 hours, and that does the trick.
During the summer, I usually carbonate naturally using sugar.
I have a beer ready now that I don't have time to carbonate naturally. So my question is, how can I force carbonate at 60 F? What setting? How long?