Sorry I should have clarified. I primaried in a bucket, then secondaried in a better bottle, then transfered to a corny keg w/ spunding valve. All fermentation had stopped and the gravity remained the same for several days. I am naturally carbing in my keg, as a result i assume there would be relatively little CO2 in solution, so the CO2 used to seal the keg would have began to equalize therefore slightly reducing the internal PSI.
Since my post the pressure has risen slightly over time, I under stand it will take a while to naturally carb. According to my calculations 22.9 PSI is the desired and right now it is at 21 PSI. I have the spunding valve completely closed to build up the initial pressure. Once it hits ~25 PSI I plan on backing it down to 22.9 PSI for the remaining duration of the conditioning.
Cool, so you added priming sugar to the keg and set it with some CO2 pressure. Sounds like a groovy plan! I would definitely recommend going over pressure and then setting to the lower. It will work very well for you as long as your temperature is kept constant. Also, I recommend your setting a little higher than final wanted volumes. After you are done carbonating with the sugar it is easy to set it lower and vent off the excess volumes. I'm talk a psi or two higher than "finishing" pressure. The head space will pull out the suspended extra CO2 over a day or two tops and get you a perfect product. Works faster at a higher temperature too.