Advice needed on my force carb situation

[Colbizle]

This is my first time kegging and FWIW I read a lot of the threads on keg, force carbing, and burst carbing.. However, not sure on how to handle my current situation or How to search for it?

So I wanted to burst carb an IIPA that I had made for my sisters wedding. My timing left me just a week (lengthy secondary to condition and dry hop) to carb the keg. So after some research, last Weenesday I burst carbed the keg at 30psi at 45F degrees for 24 hours. I then purged and set it to 15psi at 41F where it has been sitting since then. I pulled a sample today it taste fantastic and the aroma is perfect but both my wife and I agreed it could use a bit more carbonation. So I'm not sure what I should do. The wedding is on Saturday night and I'm (overly) fretting about getting the carbonation perfect. Should I just leave it at 15psi and hope it's g2g on sat night or should i adjust the psi for 24hr or what?! I just don't want to over carb it on accident then be screwed!

Any helps would be greatly appreciated!!

 

[brew_ny]

I do 36 hour at 30 psi @ 33 F then purge and set at 12 psi for severing pressure at 36 F in my system

but after that it still takes about a week to get perfect

all the best

S_M

 

[duboman]

Take it off the gas and shake it a bit, put on the gas at 15 and repeat, do this a few times and then leave it at serving pressure until your ready for the wedding so it clears and settles, it should be perfect for the wedding

 

[Colbizle]

Good advice thanks!

 

[Bobby_M]

Well, shaking it is going to take it take a step back in clearing. I would just boost the pressure to about 18 psi and leave it there until you're ready to pour. You know what will suck worse than be a little undercarbed? Being overcarbed to the point where everyone gets 3/4 cup of foam. In a panic, you'll be purging the keg over and over just blowing out all that hop aroma you worked so hard on.

 

[duboman]

Well, shaking it is going to take it take a step back in clearing. I would just boost the pressure to about 18 psi and leave it there until you're ready to pour. You know what will suck worse than be a little undercarbed? Being overcarbed to the point where everyone gets 3/4 cup of foam. In a panic, you'll be purging the keg over and over just blowing out all that hop aroma you worked so hard on.

Well, yes, temporarily but I figured since the wedding was a few days away there was time to settle again, your suggestion would be a good alternative as well