How long after force carbing?

I know, I know....

Without starting a whole thread on whether or not one should force carb homebrew to begin with, I am curious how long it should take after cranking up the PSI and gently shaking it. Are we talking a few hours, days, or weeks.

Background info: I fermented this hefe for 9 days and left it in the secondary for a little over a week. Now it's in the keg and I'm trying to force carb it so that I can enjoy it this weekend. Thoughts?

If you shake it with the pressure set for the level of carbonation you want, it takes less than 15 minutes.
After that, you'll be about 98% where you want to be.
It's never good right after you shake it. Also, you have to blow down the keg if you have a short beer out hose, and there is always tons of foam after shaking.
Let it sit for a day, then try it.
Or..........put your maintenance pressure on and let sit for 7 days = perfect.

I just tapped a keg of HW that I kegged on 21 April. I primed w/1/2 C corn sugar and put it on 25 psi (once) shook it for 3 mins, and it's been room temp since yesterday. I put it in the fridge and, like I said, just tapped it. It is nicely carbed (bubbles rising) and has a nice head. I am satisfied.

17 days is still pretty quick even for a HW...I doubt if it's ready even though you are.

Why did you prime it with sugar AND force carb it? Or did you prime it, let it carb natually then hit it with the correct co2 pressure?