Just curious how you all force carbonate your beer? For my last 5 gallon batch I did 30 psi for 12 hours, then I dropped the psi to 10. It seemed to be at a good level of carbonation to me. I used to just do 20 for a couple days. Force carbonating at 38 degrees. Haven’t done a whole lot of research on this. Let me know your methods and what you think of mine.