It's carbonated, almost...!

[clarkejw]

Hello all,
I've posted previously on a similar topic, but I hope this can be treated on its own.
I'd like some advice, and I hope I describe the situation accurately. I'm a pressure-fermenting all-grain brewer, and after a hiatus of twenty years, returned to brewing four years ago when I bought an all-rounder, and then a year later my wife bought me a Brewzilla 3.1.1.
I mainly brew ales, @ 15psi without temp control, (after ruining several brews by brewing in too hot conditions), I've started my first kviek brew today, but that's another story.
My beers for the most part are delicious. Nice colour, clear, excellent flavour, BUT they're under-carbed. In my ignorance I thought that pressure fermentation resulted in fully-carbed, ready-to-go-beer.
I keg the beer, and do oxygen-free transfers. My question is, I think it's close but I'd like to add some sugar or dextrose to the corny to finish that carbonation. How close is it? Do I assume it's half-carbonated, and add half the recommended dose, or would a third be better? I realise that there are many variables at play here, but any hints or comments however general would be very welcome.

 

[Grok]

I do pressure fermenting and have been for years, anywhere from 5~15psi, and found if you go up to about 20psi warm, it probably gets somewhere close after crash cooling, but I have settled on achieving somewhere under the serving mark and let it come up slowly under bottle gas is better than over shooting the levels and having problems pouring. You still save heaps on not buying bottle co2 and get more control up to the finish line.

 

[Antbeer]

I do pressure fermenting and have been for years, anywhere from 5~15psi, and found if you go up to about 20psi warm, it probably gets somewhere close after crash cooling, but I have settled on achieving somewhere under the serving mark and let it come up slowly under bottle gas is better than over shooting the levels and having problems pouring. You still save heaps on not buying bottle co2 and get more control up to the finish line.

Thanks for your post
I’m pressure fermenting in a Fermzilla 2 and have found my last couple of brews have been under carb’d.
Are you saying you increased the pressure to 20psi when you do the Diacetyl rest, leave it there for the days it takes for the fermentation to finish, then cold crash at 20psi, or do you let the pressure drop as it cools and contracts?