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A lot of the force carbonation guides that I have seen say to set the psi to 20 and leave it for 4-7 days.

Why don't we just set it to 40 (or higher) and wait 2-3.5 days?

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I would assume higher pressures aren't used because of the greater possibility for overcarbonation. If you carbonate a little too long at 20 PSI your beer will be less overcarbonated than if you overcarbonated at 40 PSI. The room for error/deviation is greater at a lower PSI. Perhaps there is a more scientific answer...

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  • yep, there's a greater chance you'll overshoot with a higher pressure
    – mdma
    Oct 18, 2014 at 13:33
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For what it's worth, I usually set mine at 40psi for 24 hours, then 20psi for 24 hours, then 10psi for 24 hours, and fine tune from there. I usually serve at about 8psi.

Naturally, I pour myself a pint at each interval for quality control purposes. ;)

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    I do the same. And "quality control" is one of the perks of being a homebrewer! :)
    – mdma
    Oct 18, 2014 at 13:34

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