Carbonating kegs 2 ways?

Now I understand, and have done forced carbonation, just haven't really been happy with it every time. I think it is a matter of getting the pressure just so, and time.

Now I have a keg that a "naturally" carbonated with priming sugar, let it hang out for 8 or 9 days now, and would like to get into on Sunday, thing is, I am pretty dang sure that isn't enough time for a good carb to develop.

So, has anyone ever started with a natural carb, and then forced it for a day or two in order to perk things up? I would hate to overcarb and get nothing but foam out of this thing.

At some point I am going to get a fridge/freezer to use so I can just carb under pressure at a slower rate, but that might not happen for a few months.

Thoughts? Suggestions?

Now tha
t the sugar is in there, it will taste pretty sweet until it gets all fermented even if you do get it carbed right

I have not tried it but I think I disagree (slightly) with Parker. If you used the correct amount of keg priming sugar (2.5 oz), I don't think it's going to add much sweetness to the keg. I can't see why it wouldn't work but you may have to play with the pressure to get your "hybrid" carbonation and pour correct.

That is what I am doing now. Last night, I was blowing off a ton of foam at first, with all of it in the head, without having forced any CO2.

5 mins ago, after letting it sit under pressure out in the garage ( 35 to 40 deg) I had really no head at all, but tiny little bubbles. Still, not what I was looking for, but they were there. I am going to pack it in ice and let it just sit for the day under about 21 lbs of pressure, with periodic samplings to check quality.

I can see it now, "But honey, I need to drink all day to do quality assurance checks!"

Is this not normal?

Did you trim the dip tube a bit? If not, you may get a foamy pour off the bat with the sediment. Mmmm.