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You can't measure it yourself, nor is there a need to. It is a constant and relates to how the beer was produced. You need to tune your system to the value using the temperature of your second pour, you then go to a force carbonation chart with the v/v, then adjust pressure from there. Are you getting foamy pours? If not, then you don't need to adjust anything.
What I have: Haier two tap, 525 faucets, tower cooler, 10' lines
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