Originally Posted by Kilted Brewer
That will be up to you guys. Some like natural carbing, others like force carbing.
So I have a question on this. I just kegged a Brit Ale and primed it with a packet of sugar, hit it with a quick blast of 12 PSI and disconnected the corney and left it in the fridge. It occured to me 10 days is ok (better than bottling) but what would happen if you went with a hybrid approach? For instance, connected a young "primed keg" up to the co2 system/tap tower before the natural carbing started? Does the beer end up over carbed in the end or does it just speed the process up more?