keg carb level not right

[bt1]

Hello all,

Over several kits, partials and couple of all grains seem to have a consistent priming/carb level issue.

prime with 100gm Dex for a 19lt keg
Stored in spare room estimate ambient 14-16c
Always left for 12+days
into fridge for a couple of days chilling
Keg for dispensing seems balanced...based on spreadsheet from KK
Dispensing pressure seems ok bout 60kpa + depending on beer.

Beers tend to have a reasonable level of fine bubbles but not the larger more active bubble.
from reading two thoughts,
A bit more warm into kegs to allow yeast to work
and preferably longer in keg(consumption issue here!)

Any other suggestions?
Influence of cane/table sugar = courser bubble but longer to carb up?
Headmaster glasses?

appreciate advice

cheers
bt1

 

[QldKev]

12+ days would be the absolute min for them to carb up. Can you get another keg in the rotation so they can sit longer before being used.
What yeast? some get pretty lazy at 14-16c
Maybe try a bit more Dex
Why are you serving at 60kpa, I like my beer pretty lively and I serve at 80-90kpa. If you want big big bubbles get some longer beer line and go at least 100kpa, but I would try 80kpa and step up from there.
Headmaster glasses rock, my main drinking glass is just a trusty Headmaster.