I ferment in sanke kegs and usually rack to another one for fining/carbonating before then transferring to serving kegs. I'm planning a NEIPA and considering carbonating on the yeast cake and then transferring directly to serving kegs. The plan would be to let it ferment /dry hop as normal, then force carbonate at 15 psi for about 2 weeks. Plan on using the Verdant strain. Any reason I shouldn't do this?