So, I'll likely discover the answer to this question myself when I get home tonight. But I thought I would post it here to see what the community thinks and to preserve the info for others.
Anyway, here's the skinny. I'm making 15 gallons of root beer for a friend's wedding this weekend (Saturday). (He's a celiac and instead of cake, they are doing root beer floats.) Due to keezer availability issues, we were not able to start carbing until last night (Sunday). So we were worried about getting it ready in time. To speed up the process, upon the advice of Hoptech, we chilled it down to 35* applied 50 psi and shook the hell out of the kegs for 5 minutes each. Then we put them in the keezer, set to 35* at 60 psi and left them overnight.
It seemed like a good idea at the time. But now I find myself second guessing this method. Some of what I have read on here says to set it to 30-40 psi and shake it. But no one has mentioned going as high as 50/60 psi. I've had beer over carb and it is a pain in the @$$ to get it purged back down to proper levels. I would rather not deal with that with my current time constraints.
I will be serving this out of a picnic tap on 26 ft length of 3/16" beer line at ~30 psi. So hopefully line balancing won't be an issue. What do you think HBT soda makers? Am I going to arrive home to a fizzy, frothy treat or a mug full of foam? I'll post back tonight with the results. But, I would like to know what you think in the meantime.