Originally Posted by BierMuncher

Honestly, life will be simpler for you if you prime (1/2 cup for a five gallon batch) the keg and set it aside for three weeks.

I do 10-gallon bathces and since my chest only holds five cornies, I will charge one corny cold and then prime the other and set it back in the corner of the brewshop for a month until I'm ready. I save gas and once the beer is chilled for a week or 10 days, the beer falls pretty darn clear.

Granted, there is a slight taste difference (yeasty) in the primed keg, but no different profile than a beer that has been primed and bottled.

I'd say, prime it, set it aside at 70-72 degrees for three weeks then chill it for a week (off the gas). Release the valve then hook up at 9-10 PSI and serve.