Going to visit some friends in a couple weeks and I would like to bring a keg of dry stout with me. It'll be a pretty basic guiness-like dry stout at about 1.045 or 1.050. I usually let most of my beers sit 3 or 4 weeks in primary/secondary before touching them, so i'm unfamiliar with quick turnarounds (also relatively new to kegging). I would probably let it sit in primary for the 2.5 weeks and then keg it with the quick and dirty shaking method a night or two before I leave. Do you think it'll be ready to drink in about 2.5 weeks, or am I wasting my time?