If possible get it cold and rack it to the keg, or rack it to the keg and then get it cold. Hit it with 30 PSI for a second and then vent that through the pressure relief valve to get rid of any oxygen. After that you'll want to put the gas disconnect back on it at 30 PSI and shake it for a couple minutes (I roll it back and forth on my legs as I sit). Then set it upright and relieve the pressure again. Dial the pressure down to 12 PSI and put the disconnect back on and you should be pretty close to your carb level. You'll want to keep it cool at 12 psi for it to carb up the rest of the day, should be perfect by the next day, drinkable immediately though.
I'd keep the keg at around 40 for storage/carbing but it can depend on style.
"People should not be afraid of their governments. Governments should be afraid of their people." - V
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash