I'm posting in the Beginners' forum instead of Bottling/Kegging because I get the impression that this is a newbie question, based on a cursory search there.
I've had a look at the carbonation table stickies there, but there is a huge range of pressures for each beer style. I've got an 5 gallons of an all extract Honey-Wheat (not pale enough to be a Belgian Wit, but I used Wyeast Belgian Witbier yeast) that I just kegged into a Sankey 1/4 bbl, blasted with 50 PSI (shaken, not stirred) for 24+ hours, and I've purged her down to 10 PSI at 35 deg F. I'm hoping she'll be nice and carbed in time for the 4th of July.
Thing is, having another look at the chart, "highly carbonated beers" are given a range from 11-24 PSI at 35*. That's a pretty extreme range of pressures. I plan to jack the pressure back up to 12 PSI, but should I aim more towards the middle, like 18 PSI?