I pulled a bit of a noob stunt. I turned the pressure up on the Koko Brown Clone to 30psi to carbonate it quickly. We were leaving on vacation, and I thought I should get some CO2 into it before we left. My plan was to turn it down to serving pressure as we were walking out.
As they say, however, the best laid plans of mice and men...
Yes, I forgot to turn down the pressure, and we went out of town for five days. Our return time was dead-of-night, and I was way too exhausted to think about the beer fridge when we got back to the house. When I woke up, though, the first thing I thought of was my little experiment.
I headed out to the garage to see how it was doing, and there sat the CO2 tank, proudly guarding the kegerator, its dial sitting happily at 30psi, its gas-out line dutifully running through the hole in the side of the fridge. And inside the fridge? My precious Koko Brown with more volumes of CO2 than your bean-eating neighbor has in methane.
All is well, though. I took it inside, warmed it up over the next 24 hours, and kept releasing pressure. Of course, to know when I had just the right amount of CO2, I had to keep tasting it. Homebrewing can be dirty work, but it's a sacrifice I'm willing to make.