I force carbed for the first time last week. It was an IPA. after kegging, I hit it with 30 psi, bled it, hit it again, bled it one more time to make sure all the O2 was forced out. I then put it in the keggerator at 30 psi for 36 hours. After 36 hours i bled the keg again, lowered the presser to 11 psi for 12 hours. It was a near perfect pour after the 12 hours when I got home from work. After work the following day (so 36 hours at 30 psi and 36 hours at 11psi) the pour was perfect. I did not shake the keg or anything.