You can bump the keg pressure up for 28-36 hours. However, I'm not sure of the exact numbers for a room temperature keg.
I usually put the pressure to 30 PSI for 28-36 hours (@39 Degrees F). Then, I drop to about 12 PSI for another week or so.
I would suggest cooling the beer and C02 before doing this (if it is at all possible).
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."
Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus