I've always used the "Set it and Forget it" method to carbing my kegs, but now I'm stuck trying to get a keg ready for Sunday that I just packaged last night. Important Note: This is a 2.5 gallon keg. Oatmeal Stout Targeting ≈ 10psi finished CO2. Fridge is at about 40-42 degrees. My plan: 20psi for 2 days 10-12psi for 1 day Leave at 10psi thereafter. The plan is already in motion as I kegged last night and I'm about 15 hours in at 20psi. But will this get me to where I want to be? As a frame of reference, my normal carbing method is 10-12psi for about 5-6 days and that seems to work just fine. All the info I read about Burst-Carbing seems to be based on 5 gallon kegs (or larger). I'm not sure how much difference the method would be for half that volume. I definitely don't want to overshoot on the CO2 as I hear that can be a bit of a pain to correct. Thoughts?