Too Early to Keg and Naturally Carb?

I brewed an amber ale on 10/30/09. My recipe is as followed:

8.02 lb American 2-row
1.44 lb Crystal Malt 10°L
1.44 lb Munich Malt
0.1 lb American Black Patent
2.0 oz Goldings (4.5%) - added during boil, boiled 60 min
0.51 oz Cascade (5.5%) - added during boil, boiled 5 min
1.03 ea White Labs WLP007 Dry English Ale

OG 1.054

I want to naturally keg this beer at 70 degrees. I need my primary for a 10 gallon batch of Edwort's Haus Ale I plan on brewing on Wednesday. The beer has been done fermenting for 5+ days.

Should I:

1. Just transfer to the keg and add priming sugar

2. Just transfer to keg and let it act as a secondary and force carb later.

I'd say you're good to prime. If the gravities right, it's up to you.

Yeah, you're good. I would go with option #2... but hit it with enough gas to give a proper seal.

thanks for the reassurance, I went with option 1 with gas.