Just purchased a blowtie diaphragm spunding valve that I want to use to naturally carb my beers. I've done a good bit of reading on the process and I think I understand the process. I'm considering two options: 1) ferment in my brewbucket for 3-4 days then transfer to a keg and install the spunding valve. Unsure of what pressure I need to aim for. If I did it this way I would have to dry hop in a keg. I also have a clear beer draught system that I will use in my serving keg and also a similar device to use in the keg I will be fermenting in. 2) ferment in a keg from the beginning using a blow off tube for the first 3-4 days of fermentation then switch to the spunding valve at a set PSI. What I'm trying to determine is what pressure do I need to set the valve to. Would it be 12-15 PSI while there is still some fermentation still going on or would I go with 20-30 PSI? Once fermentation is complete, what PSI do I need to aim for to achieve 2.5 volume? I know there is a chart on the web that shows what PSI to use at a given temp. Just trying to figure out what pressure to use at the end of fermentation and when fermentation is over. Wanting to see the process of others who ferment under pressure and naturally carb without having to use sugar. Another question is I normally cold crash before transferring to a serving keg. When using the spunding valve and during the temp drop will the pressure in the keg increase? Finally, I'm also considering getting a Kegmenter to use instead of fermenting in a corney. Reason is if I use a corney, volume will only be 4 gal of finished product. Using the Kegmenter will allow me to brew my usual volume so I would have a full 5 gallons. Looking for thoughts from anyone who has a Kegmenter. I like the fact it has a TC fitting including. Only downside I can see is there is no way to accurately measure temp. Would have to use one of those stick on thermometer's.