Same. I just swapped out the 15 psi gauge for the next range up which is 80 psi. ~ $8 each. I finish the ferments at ~ 23 psi for standard pale Ales or lager. That's at ferment temps. That seems to be the right carbonation levels. Eg. An Ale finished at 23 psi at ferment temp then chilled down to serving temps ~4c will drop that pressure to about 17 psi by memory, not that I bother to check that every time. Transferred at those pressure levels. Then served at ~8 to 10 psi.