Yeah, don't rush it. Using 35 psi for more than a few seconds to seat the seals is a newb mistake. The failsafe method is to get the keg to serving temperature, set the regulator to the proper psi to get the desired level of carbonation (per the style guidelines) at said temperature, and then wait a week or two before serving. If you have a balanced system (proper length/diameter bev line) you will get a perfect pour every time.
On tap:Witbier, American Stout, Imperial Stout, Root Beer
Bottled:"Massacreation" Chinook Barleywine, Belgian Golden Strong Ale, English IPA, Cabernet Sauvignon
Next: US IPA