Like zacster said, you can up the pressure to 25 or 30 psi and "force carb" in about a week then drop to serving pressure,or leave it at serving pressure( 8 to 10 psi for most) and let it go a couple of weeks.
It's all beer from here
Primary 1- BM's Cream of three crops.
Primary 2- Paleface Scalper
Primary 3- Monks Reward (Kreuzberg)
Kegged - Honey Badger, Heady topper clone 1, Indian Paleface Scalper
Bottled- Skeptical Dog winter Lager, Hell's Belgian, Old Dutch Hiefer Hefe,Aphlewein, Chocolate Thunder porter, Jacked up lantern