Hey all, about to attempt my first keg carbonation via spunding. I have built myself the typical spunding valve with controlled pressure release valve, gauge and gas QD. Pardon my severe noobism in this area: 1. How many remaining SG units are typical before transferring to serving / spunding keg from fermenter? Is a forced fermentation test totally necessary to accomplish this or can you aim high ? how high is too high? 2. As I let the beer finish fermentation in the serving vessel it will be at ale fermentation temperature. How do I set the PRV so that the level of carbonation will be appropriate at serving temperature? I'm thinking PV = nRt type stuff here.. Just use a carbonation chart for the warm ale temps and then throw it in the keezer and voila ?? 3. Any other tips ? I am boldly attempting this on a keg dry hopped west coast IPA - I am dry hopping commando in the keg and using a floating dip tube to serve. What could possibly go wrong ? TIA !