Originally Posted by MazdaMatt
I've usually got my beer aged enough before it goes into the keg. To wait an additional week for fear of overcarbing is a bit silly when you can fix an overcarbed beer in an hour by venting some carb out of it.
To each their own, but if you're wasting time you're wasting time.
"Wasting time" isn't really an issue, but I want only crystal clear sediment free beer without excessive foaming. I've never once seen a crystal clear beer come out of burst carbed keg in 30 minutes. Or even in 24 hours, once it's been shaken or rocked, but I suppose that would be possible if the beer was super clear going into the keg. If there isn't any chill haze, that's good as well.
It's all about preferences. Some people don't mind a cloudy beer, or one with some sediment in it and would rather have it ready 4 days quicker, I guess. My preference is to drink a perfect beer 5-7 days after kegging it. Sometimes I dryhop in the keg, and that 5 days also allows some more hops flavor and aroma.