I’m sure this topic has been posted a thousand times, so I’ll unearth a dead horse and see if anyone will beat it for me…
I’ve had 3 corny kegs for a couple years now, but I only use them for about half of my beers because my brews always come out “flatter” than I want. I’ve tried every force carb technique I could find online. Summary of tactics I’ve tried includes:
-“Set it and forget it” carbonating at serving pressure
-Jostling keg with pressure set at correct pressure for desired volumes CO2
-Jostling keg with pressure set at 30 psi, resting 24 hours, then bleeding off CO2 and setting at serving pressure
I’ve also considered that maybe the beers just seem flatter because they’re not as dry as I’d like, but the same recipe comes across just fine if I bottle carb. Any thoughts on what I should try next?
Have you tried slow carb with increased psi to increase the volumes of CO2? Have you tried priming the keg to see how it turns out?
No I’m sorry but flat beer is not as bad as cancer. 
I agree.
Flat beer is not even as bad as overcarbonated beer. :shock:
Have you tried simply increasing serving pressure? You gage may be off.
Also, if your beer is dryer when you bottle, it is very possible that you are not giving the beer enough time in the fermentor. If there is still a point or two of fermentable sugar left in the beer when you transfer it, it will stay there in the refridgerated kegs, but will end up fermenting out (and adding to the carbonation level) in bottles.
So wait an extra couple weeks before you keg, and then give it more time after you force carbonate it (another couple weeks) so the CO2 can fully integrate.
