[Brotillery]

Is there anything wrong with force carbonating at room temperature? I used a force carbonation calculator and used the shake method keg temp was 77.7 and set the regulator to 30psi. I put it in my kegerator after.

[stpug]

Technically there's nothing wrong with that method, but at your temp and pressure it would be like doing the same thing to a cold keg at ~10psi - it'll get you there but you're gonna need a lot of shaking.  At room temps, you'd probably want to have your pressure dialed up to 45psi or thereabouts just to shorten the amount of shaking needed.  Generally speaking, the colder the beer the better.

[Brotillery]

Okay thanks stpug!